Easy No Bake Chocolate Cheesecake

Easy No Bake Chocolate Cheesecake

No oven? Don't let that stop you from experiencing the sheer delight of homemade desserts! Behold, the ultimate solution: an indulgent No Bake Chocolate Cheesecake recipe that promises to tantalize your taste buds with its rich, chocolatey goodness and velvety smooth texture—all without the need for any oven wizardry. Picture this: a decadent symphony of creamy cheesecake filling swirled with luscious chocolate, nestled atop a buttery, crumbly crust. It's like a slice of heaven on a plate! And here's the best part: you can whip up this culinary masterpiece in the midst of summer's scorching heat without breaking a sweat, thanks to its no-bake nature. Just a few simple steps of prep, and then let your refrigerator work its magic, transforming humble ingredients into a dessert fit for royalty. So go ahead, treat yourself and your loved ones to a slice of pure bliss—it's an experience that's sure to leave you craving more!

Easy No Bake Chocolate Cheesecake Recipes

Ingredients

For the Crust:

• 1 package (14.3 oz) Oreos
• ½ cup (113g) Unsalted butter, melted

For the cheesecake Filling:

• 8 ounces Dark chocolate (recommend 60% Cacao) 
• 1 ½ cups (355ml) + 1/4 cup (60ml) Heavy whipping cream, divided
• ½ cup (65g) Powdered sugar
• 16 ounces (452g) Full-fat cream cheese, at room temperature
• 1/2 cup (95g) Granulated sugar
• 1 teaspoon (5ml) Pure vanilla extract

For the Topping:

• 1 cup (236ml) Heavy whipping cream
• ½ cup (65g) Powdered sugar
• Fresh fruit for topping

Instructions

For the Crust:

1. Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
2. Grind the cookies into a fine crumb using a food processor blender. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
3. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.

For the Filling:

1. In a microwave-safe bowl, combine the chocolate and 1/4 cup of heavy whipping cream. Microwave at 50% power in 30-second increments, until the chocolate is melted, stirring occasionally.
2. Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Beat the heavy cream on medium-high speed until thickened to soft peaks. Add the powdered sugar and continue beating at high speed until stiff peaks form. Set aside.
3. Beat the cream cheese until it’s completely smooth, scrape down the sides of the bowl as needed. Next, add the sugar and vanilla and continue beating until smooth. Next add the melted chocolate, beating until it’s completely combined. 
4. Slowly fold in the whipped cream until smooth. Pour the filling into the prepared crust, spreading evenly. Refrigerate for 3-4 hours minimum.

For the Topping:

1. Prepare another batch of whipped cream as directed above. Pipe the borders of the cheesecake with whipped cream using a large open star tip. Garnish with fresh fruit.

source: https://beyondfrosting.com/best-ever-no-bake-chocolate-cheesecake/

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