No-Bake Double Chocolate Cheesecake
Deliciously creamy NO-BAKE chocolate cheesecake recipe with an Oreo crust, and topped with chocolate ganache!
Servings: 12 - 14 slices
Calories: 474kcal
Ingredients
For the Crust
- 25 Oreos processed into fine crumbs
- ¼ cup (56g) unsalted butter melted
For the Cheesecake
- 1 ½ cups (360ml) double/heavy cream
- 1 cup (125g) icing/powdered sugar
- 1 teaspoon vanilla extract
- 24 oz (680g) cream cheese softened
- ½ cup (100g) caster/granulated sugar
- 1 ½ cups (265g) dark chocolate melted and cooled
For the Ganache
- 1 cup (175g) dark chocolate coarsely chopped
- ¼ cup (56g) unsalted butter
Instructions
For the Crust
- Grease the base and sides of a 9" springform pan and set aside.
- Stir together the Oreo crumbs and melted butter until all the crumbs are moist. Press the mixture into the prepared pan and refrigerate while preparing the cheesecake.
For the Cheesecake
- Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream on high speed until it starts to thicken. Add the icing sugar and vanilla and whip until stiff peeks form.
- In a separate bowl, whisk together the cream cheese and sugar until smooth and combined. Add the cooled chocolate, and mix until combined. Gently fold in the whipped cream.
- Spread the mixture evenly over the cooled crust and smooth out the top. Refrigerate for at least 6 hours - preferably overnight.
For the Ganache
- Microwave the chocolate and butter together in 20 second intervals, stirring after each one, until melted and smooth. Leave to cool for 5 minutes. Spread over the cheesecake, and serve!
Notes
Leftovers can be covered and stored in the fridge for up to 3 days. This cheesecake can also be frozen, covered tightly, for up to 1 month. Thaw overnight in the fridge before serving.
If freezing or making a day in advance, I would make the ganache the day it is being served. It will become very hard if refrigerated.