No Bake Chocolate Cheesecake
My no-bake chocolate cheesecake is pure dessert drama: deep, dark, and creamy with a chocolate crumb crust to seal the deal.
Servings: 12
Equipment
- 9 inch springform pan
Ingredients
crust
- 1 1/2 cups Oreo cookie crumbs
- 4 Tbsp melted butter slightly cooled
cheesecake
- 1 1/2 cups heavy whipping cream
- 1 tsp instant espresso powder
- 1/4 tsp cream of tartar
- 12 ounces dark chocolate chopped
- 16 ounces brick style cream cheese cut in chunks
- 1/2 cup powdered sugar
- 1 Tbsp vanilla extract
- pinch salt
Instructions
- 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.