They’re fun to dream up, and their texture is quite unique ~ it’s somewhere between cheesecake and mousse. Every time I opened the fridge during this no bake chocolate cheesecake’s 6 hour chill I would fantasize about that first silky slice. I can now report, after experiencing that first (and second and third) test bite, that this cheesecake has been inducted into my Dessert Hall of Fame!
Yes, it’s completely no bake. That’s huge.
The texture is wonderfully rich and dense, unlike many no bake cheesecakes which can be soft and fluffy. The mouthfeel is amazing, and it slices like a dream.
The crust is perfection: you get a hit of true Oreo flavor (we make the crumb crust with the whole cookies, filling and all.)
ingredient choices…
the cream cheese: buy brick style regular cream cheese (whipped cream cheese will be too soft for a no bake chocolate cheesecake.) I recommend full fat cream cheese for this cake, but if you opt for a lower fat product expect a softer set.
the chocolate: go for a dark chocolate. Semi sweet is ok, so is bittersweet if you love that. I used Ghirardelli dark chocolate chips.
the instant coffee powder: no, you won’t taste the coffee, but it will enhance the chocolate flavor. Look for instant coffee powder, not ground coffee beans. I use Medaglia d’Oro Instant Espresso.
serving your no bake chocolate cheesecake
If you like your cheesecake firm: that’s me. I prefer this cake straight from the refrigerator, the texture is lovely and firm, almost ganache-like.
If you like yours softer and more creamy: leave it out on the counter for a bit before serving.
If you love frozen desserts, you can freeze this and eat it straight from the freezer.
garnish, or plain?
No garnish is needed since the rich chocolate is the star attraction here. But if you must:
Tip: to get your cheesecake off the bottom of the springform pan, use a handy dandy cake lifter!It allows you to lift and move delicate cakes for serving, and I can’t live without mine.
Mix the 1 1/2 cups Oreo cookie crumbs with 4 Tbsp melted butter and toss until the crumbs are evenly moistened.
Press the crust into your pan evenly across the bottom. I find it best to use my fingers first, and then switch to an offset spatula or the bottom of a measuring cup to flatten the crumbs firmly in place. Chill in the refrigerator while you continue with the recipe.
Whip the 1 1/2 cups heavy whipping cream with 1 tsp instant espresso powder and 1/4 tsp cream of tartar until stiff peaks form. Refrigerate.
Put the 12 ounces dark chocolate that has been finely chopped into a microwave safe bowl and microwave on high for 30 seconds. Give it a stir and microwave for another 30 seconds. Stir to melt all the chocolate. If necessary microwave an additional 15 seconds to completely melt. Set aside to cool slightly.
Put the 16 ounces brick style cream cheese that has been cut in chunks into your food processor along with the 1/2 cup powdered sugar, 1 Tbsp vanilla extract, and a pinch salt. Pulse/process until the mixture is smooth and silky, scraping down the sides of the bowl to get everything incorporated.
Add the cooled but still fluid melted chocolate to the processor and process again to incorporate everything together completely. Scrape down sides of the bowl.
Now add the whipped cream to the processor and pulse/process to get it combined and there are no large streaks left. Scrape down the sides of the bowl.
Top the chilled crust with the cheesecake batter. Take a minute to spread it out evenly. I use an offset spatula to do this. Get it as smooth as you can.
Cover the top of the pan with plastic and refrigerate for at least 6 hours, or overnight.
Run a thin offset spatula or knife around the edges of the cake before removing the sides of the pan. The cheesecake will keep 3-5 days in the refrigerator and can be frozen for up to 3 months.
Keyword: cheesecake, chocolate, dessert, no bake, summer
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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Hey there ~ I'm Sue. I love to make delicious food, photograph it, and write about it, but mostly, I just love to EAT. Isn't that what it's all about? My recipes are creative, vibrant, and totally approachable no matter what your skill level. Let's grab a bite together!
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Your photography does such a great job at showcasing the texture — have to make this soon!
This cheesecake was the best chocolate cheesecake I’ve ever had!