Dessertscakemehometonight5.0
No Bake Chocolate Cheesecake
Attention chocolate lovers, this no bake chocolate cheesecake will become your new favorite dessert! A chocolate cookie crust filled with no bake chocolate cheesecake filling, covered in chocolate ganache, and iced with chocolate whipped cream frosting.
👥 12 Servings⏱️ Prep & Cook: 1h⏳ Prep: 1h👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- measuring cup
- whisk
- spatula
- microwave
- mixing bowl
📝 Preparation Steps
1
Chocolate Cookie Crust
2
In a bowl, combine chocolate sandwich cookie crumbs, granulated sugar, salt, and melted unsalted butter and mix to combine.
chocolate sandwich cookie crumbs2 cupsgranulated sugar2 tbsp⅓ cup granulated sugarunsalted butter (melted)6 tbsp
3
Pour the chocolate cookie crumbs into an 8-inch cheesecake or springform pan lined with a parchment circle on the bottom.
4
Use a flat-bottomed measuring cup to press the chocolate cookie crumbs firmly into the bottom of the pan to create the crust.
5
Chill the crust for ⏱️ 30 minutes until firm.
6
No Bake Chocolate Cheesecake Filling
7
In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl with an electric hand mixer, cream room temperature cream cheese, granulated sugar, and vanilla extract until smooth.
cream cheese (room temperature)16 ozgranulated sugar2 tbsp⅓ cup granulated sugarvanilla extract1 tsp
8
Add in cooled melted chocolate and mix on low speed to combine. Scrape the sides and bottom of the bowl to ensure the ingredients are well mixed.
9
In a separate bowl, combine heavy cream and powdered sugar. Use an electric hand mixer or the stand mixer fitted with a whisk attachment to whip the heavy cream until stiff peaks form.
heavy cream1 cup½ cup heavy cream¾ cup heavy cream (cold)
10
Add the whipped cream to the cream cheese mixture. Mix on the lowest speed until just combined and smooth. Do not overmix.
cream cheese (room temperature)16 oz
11
Pour the cheesecake filling into the chilled chocolate cookie crust and spread evenly with an offset spatula.
12
Chill the cheesecake for at least ⏱️ 6 hours or overnight.
13
Chocolate Ganache
14
In a microwave-safe bowl or glass liquid measuring cup, heat heavy cream for ⏱️ 1 minute to ⏱️ 1 minute ⏱️ 15 seconds until the cream starts to bubble. (It can bubble over so stay close to the microwave).
heavy cream1 cup½ cup heavy cream¾ cup heavy cream (cold)
15
Pour hot cream over chocolate chips in a heat-proof bowl. Allow the mixture to sit for ⏱️ 2 minutes.
16
Stir until the chocolate is melted and the ganache is smooth and shiny.
17
Chocolate Whipped Cream Frosting
18
In the bowl of a stand mixer or large mixing bowl, combine cold heavy cream, powdered sugar, dark cocoa powder and vanilla extract.
heavy cream1 cup½ cup heavy cream¾ cup heavy cream (cold)dark cocoa powder2 tbspvanilla extract1 tsp
19
Use a whisk attachment or an electric hand mixer to mix on low speed until the dark cocoa powder is combined with the cream.
dark cocoa powder2 tbsp
20
Slowly turn the mixer to medium speed and whip the cream for a minute or two until frothy.
21
Increase the speed to medium-high and whip until creamy, stiff peaks form. Do not overmix the whipped cream.
22
Assembling the No Bake Chocolate Cheesecake
23
Assemble the cheesecake the day you plan on serving it for best results. Remove the cheesecake from the cheesecake/springform pan.
24
Pour slightly cooled chocolate ganache over the top of the cheesecake and spread with an offset spatula. You can create a chocolate ganache drip down the sides or cover the entire cheesecake.
25
Use a piping bag fitted with a Wilton 1M piping tip to pipe swirls of whipped cream around the edges of the cheesecake.
26
Chill the cheesecake for at least ⏱️ 30 minutes to firm up the chocolate ganache.
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