Want to know where the best no bake chocolate cheesecake recipe in all the land is? Right here baby! This silky, rich and deeply luxurious chocolate cheesecake is kept safe and whole in the comforting embrace of a chocolate Oreo crust. Not only is it incredibly simple to make but it’s seriously impressive too! You know you need to crack this recipe out at your next dinner party or gathering. Everyone will be begging you for the recipe! Not a huge chocolate fan? You should check out my no bake lemon cheesecake recipe instead, it’s just as wonderful!
Now for me, a good no bake chocolate cheesecake is comprised of 3 things:
If you’re looking for all those 3 things, you’re in the right place my friend!
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Ok I’ll admit, it’s not the cheapest dessert in the world to make. In fact I highly recommend keeping an eye out in your local supermarket for when certain ingredients are on offer. Stock up then to keep costs down. (Particularly the Oreos and cream cheese as these can be expensive!) I can promise you this though, its is so SO worth it.
The practicalities of a no bake chocolate cheesecake are great though! It’s a perfect make ahead dessert. Meaning it’s ideal for any gathering whether it’s a dinner party, Christmas party or Birthday party! I’m a big fan of ‘make the day before’ recipes. The less you have to do on the day, the more you can concentrate on making yourself presentable & focusing on your guests! The way it should be.
Don’t have the time to allow it to set? You need my emergency microwave chocolate cake recipe. You can make it CRAZY quick and fix those chocolate cravings in no time! Perfect for a last minute get together.
Here is what you will need to serve 10-12
For the Base
For the Filling
*If making in the US, heavy cream is the closest substitute to double cream
Lightly grease & line the base and sides of the springform pan and set it to one side until needed.
Tip the Oreos, including the fillings, into the food processor (375g | 13 oz) and pulse until they become fine crumbs. Then melt the butter (125g | 1/2 cup) in a small bowl in the microwave in 10 second intervals. Pour this into the Oreo crumbs and blitz again briefly until it starts to clump together.
Tip the crumb mixture into the prepared tin and press into the base and sides of the lined pan. I like to use a metal teaspoon to do this.
Pop it into the freezer to firm up while we get on with the filling.
To make the filling, firstly melt the dark chocolate (300g | 10.5 oz) and 8 tbsp of the double cream in the microwave in 10 second intervals. Stir well with a spatula between each blast. When it’s two thirds melted, stir the rest of the way until it’s completely melted and smooth. The residual heat in the bowl will be enough to finish melting it. Then set it aside to cool for a few minutes.
In another bowl, pour in the remaining double cream (250ml | 1 cup – minus 8 tbsp) and whisk until soft peaks form. I repeat SOFT PEAKS. Do what I say not what I do. (That’s such a Mum thing to say isn’t it?!) I accidentally over whipped mine to stiff peaks because I lost focus. All is not lost if this happens to you too though – you can use it anyway, it just results in a slightly less ‘silky’ cheesecake with a denser texture. Still tastes sublime though!
Now sift in the cocoa powder (30g | 1/4 cup) and fold it through very gently. Then add the melted chocolate mixture in thirds and fold in with a spatula. Only mix until you can’t see any more white streaks.
(Note – it should be less thick than the above pic. I over whipped my cream remember? DOH!)
Next, in a stand mixer or a large bowl with an electric hand whisk, beat together the cream cheese (400g | 14 oz) and caster sugar (100g | 1/2 cup) until smooth and shiny.
Now we need to bring it all together. Carefully fold the chocolate cream mixture into the cream cheese. Mix only until all the ingredients are blended and the colour is even.
All that’s left to do is pour the filling into the prepared base and smooth it out.
Place it in the fridge to set for 4 hours (or overnight). When you’re ready to serve, remove it from the tin and peel off the baking paper. Then top with mini meringue nests and a healthy drizzling of chocolate sauce. Need a recipe for that? I’ve got you covered! Try my super easy best ever chocolate fudge sauce recipe. You can even store any unused sauce in the fridge for up to one week after.
Store your cheesecake in the fridge and consume within 3 days. What’s your all time favourite chocolate treat? Let me know in the comments section below!
It’s always easier and way less frustrating when you have the right equipment! Check out my handy guide for Products that Make Baking Easier. You can thank me later…
Will this seriously indulgent Chocolate Cheesecake be making an appearance in your household? I’d love to know if it is! Send me your pics and comments on Facebook, Twitter & Instagram or email me at email@example.com.
Store in the fridge and consume within 3 days.
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As featured on Southern Bite’s Meal Plan Monday #165
Plus my 5 Most Effective Tips to GUARANTEE Baking Success!
Plus my 5 Most Effective Tips to GUARANTEE Baking Success!Close
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