No-Bake Chocolate Cheesecake
No-Bake Chocolate Cheesecake
Ingredients
For the Crust
- 300 g biscuits, (chocolate sandwich cookies, e.g., Oreo)
- 100 g butter, melted
For the Filling
- 250 g cream cheese, softened
- 100 g powdered sugar
- 200 ml whipping cream, cold
For the Ganache Topping
- 100 g dark chocolate
- 50 ml whipping cream
- as needed cocoa powder, for dusting
Instructions
- 1
Prepare the biscuit crust: Crush 300g of biscuits thoroughly until fine crumbs are formed. This can be done using a food processor or by placing them in a bag and crushing them with a rolling pin. Add 100g of melted butter to the crushed biscuits and mix well until the biscuit crumbs are evenly coated with butter and resemble wet sand. Press this mixture firmly and evenly into the bottom of a 20-23cm springform pan.
⏱️ 10 min
- 2
Chill the crust: Place the pan with the crust in the refrigerator for 15-20 minutes to allow it to set.
⏱️ 20 min
- 3
Prepare the cream cheese filling: In a mixing bowl, combine 250g of softened cream cheese with 100g of powdered sugar. Mix these ingredients until the mixture is smooth, creamy, and free of lumps. In a separate clean bowl, whip 200ml of cold whipping cream using an electric mixer until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture until it is fully incorporated and the filling is light and airy.
⏱️ 15 min
- 4
Assemble the cheesecake base: Pour the prepared cream cheese filling over the chilled biscuit crust in the springform pan. Smooth the top surface of the filling with a spatula to create an even layer. Return the cheesecake to the refrigerator and chill for at least 3-4 hours, or until the filling is completely set and firm.
⏱️ 240 min
- 5
Prepare the chocolate ganache topping: Chop 100g of dark chocolate into small, uniform pieces. In a small saucepan or microwave-safe bowl, heat 50ml of whipping cream until it is just simmering (do not bring it to a rolling boil). Pour the hot whipping cream over the chopped dark chocolate. Let the mixture sit undisturbed for about one minute to allow the chocolate to melt. Stir gently until the chocolate is completely melted and the mixture is smooth, glossy, and well combined, forming a ganache.
⏱️ 5 min
- 6
Finish and serve the cheesecake: Once the cheesecake filling is fully set, carefully remove the cheesecake from the springform pan. Pour the slightly cooled chocolate ganache evenly over the top of the cheesecake. You can spread it to the edges, allowing some to drip decoratively down the sides. For an optional garnish, dust the top of the cheesecake with cocoa powder. Chill the cheesecake for an additional 30 minutes to allow the ganache to set. Slice and serve.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Chocolate Cheesecake
For the Crust
- 300 g biscuits, (chocolate sandwich cookies, e.g., Oreo)
- 100 g butter, melted
For the Filling
- 250 g cream cheese, softened
- 100 g powdered sugar
- 200 ml whipping cream, cold
For the Ganache Topping
- 100 g dark chocolate
- 50 ml whipping cream
- as needed cocoa powder, for dusting
Instructions
- 1
Prepare the biscuit crust: Crush 300g of biscuits thoroughly until fine crumbs are formed. This can be done using a food processor or by placing them in a bag and crushing them with a rolling pin. Add 100g of melted butter to the crushed biscuits and mix well until the biscuit crumbs are evenly coated with butter and resemble wet sand. Press this mixture firmly and evenly into the bottom of a 20-23cm springform pan.
⏱️ 10 min - 2
Chill the crust: Place the pan with the crust in the refrigerator for 15-20 minutes to allow it to set.
⏱️ 20 min - 3
Prepare the cream cheese filling: In a mixing bowl, combine 250g of softened cream cheese with 100g of powdered sugar. Mix these ingredients until the mixture is smooth, creamy, and free of lumps. In a separate clean bowl, whip 200ml of cold whipping cream using an electric mixer until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture until it is fully incorporated and the filling is light and airy.
⏱️ 15 min - 4
Assemble the cheesecake base: Pour the prepared cream cheese filling over the chilled biscuit crust in the springform pan. Smooth the top surface of the filling with a spatula to create an even layer. Return the cheesecake to the refrigerator and chill for at least 3-4 hours, or until the filling is completely set and firm.
⏱️ 240 min - 5
Prepare the chocolate ganache topping: Chop 100g of dark chocolate into small, uniform pieces. In a small saucepan or microwave-safe bowl, heat 50ml of whipping cream until it is just simmering (do not bring it to a rolling boil). Pour the hot whipping cream over the chopped dark chocolate. Let the mixture sit undisturbed for about one minute to allow the chocolate to melt. Stir gently until the chocolate is completely melted and the mixture is smooth, glossy, and well combined, forming a ganache.
⏱️ 5 min - 6
Finish and serve the cheesecake: Once the cheesecake filling is fully set, carefully remove the cheesecake from the springform pan. Pour the slightly cooled chocolate ganache evenly over the top of the cheesecake. You can spread it to the edges, allowing some to drip decoratively down the sides. For an optional garnish, dust the top of the cheesecake with cocoa powder. Chill the cheesecake for an additional 30 minutes to allow the ganache to set. Slice and serve.
⏱️ 30 min