Description

Get ready to fall in love with this sinfully rich no-bake chocolate cheesecake! It’s ultra-creamy, loaded with intense chocolate flavor, and layered over a buttery Oreo cookie crust. Topped with a silky chocolate ganache and a sprinkle of grated dark chocolate? Yeah… it’s basically death by chocolate—in the best possible way. 😍

Ingredients

Scale

For the Crust

25 Oreo cookies, finely crushed (about 1½ cups)
¼ cup unsalted butter, melted

For the Chocolate Cheesecake Filling

1½ cups high-quality chocolate chips (milk, semi-sweet, or dark), melted and cooled
1½ cups heavy whipping cream
⅔ cup powdered sugar
1 tsp chocolate extract or vanilla extract (I used chocolate extract for that extra cocoa boost!)
24 oz cream cheese, softened
½ cup granulated sugar

For the Ganache Topping

¾ cup heavy cream
¾ cup chocolate chips or chopped chocolate bar (your choice—milk, semi-sweet, or dark)
Optional: Grated dark chocolate for garnish

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Instructions

Build the Crust
- Lightly grease a 9-inch springform pan with non-stick spray and set aside.
- In a mixing bowl, combine your crushed Oreos with the melted butter. Stir until the crumbs are fully coated and resemble wet sand.
- Press the mixture firmly into the bottom of your pan, creating an even layer. Pop it in the fridge while you whip up the filling.
Make the Chocolate Cheesecake Filling
- In a large mixing bowl, whip the heavy cream until it begins to thicken. Add powdered sugar and extract, and continue beating until stiff peaks form. Set aside.
- In a separate bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy—no lumps allowed!
- Next, pour in the melted (and cooled!) chocolate and mix until fully combined.
- Gently fold in the whipped cream until the entire mixture is light, airy, and totally chocolatey.
Assemble and Chill
- Spoon the chocolate cheesecake filling over the Oreo crust. Smooth out the top using a spatula so it’s nice and even.
- Refrigerate for at least 6 hours—overnight is even better for a firm, sliceable texture.
Make the Ganache
- In a microwave-safe bowl, melt the chocolate in 20-second bursts, stirring in between until smooth.
- Add the heavy cream to the melted chocolate and stir until the mixture is glossy, velvety, and luscious.
- Pour the ganache over the chilled cheesecake and gently spread it to the edges. For an extra fancy touch, sprinkle the edge with grated dark chocolate.
Time to Serve
- Once the ganache sets, slice and serve your masterpiece. Prepare for chocolate lovers to swoon—it’s rich, dreamy, and beyond decadent.

Notes

💡 Tips & Variations

Not a total chocoholic? Skip the ganache and just sprinkle some dark chocolate on top. Still amazing.
Want to lighten it up? Use milk chocolate in the filling for a sweeter, less intense flavor.
Love a garnish? Add whipped cream, fresh berries, or chopped nuts to jazz it up for any occasion.

This no-bake chocolate cheesecake is everything a dessert should be: indulgent, easy, and guaranteed to impress. Whether you’re serving it at a dinner party or hoarding it for yourself (we won’t judge), it’s a winner every single time.

Prep Time: 30 minutes
Category: Desserts