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Easy No-Bake Chocolate Cheesecake: A Beginner-Friendly Dessert

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This No-Bake Chocolate Cheesecake is the perfect dessert for beginners. With a rich, creamy filling and a simple cookie crust, it requires no baking and is ready to impress in just a few hours. It’s an easy, delicious treat that satisfies any chocolate lover’s cravings!

Ingredients

Scale

For the Oreo Crust:

  • 2 3/4 cups (369g) Oreo cookie crumbs: About 31 Oreos, crushed into fine crumbs. You can easily crush the cookies by placing them in a zip-top bag and using a rolling pin, or you can pulse them in a food processor.
  • 5 tbsp (70g) butter, melted: You can use either salted or unsalted butter, depending on your preference. If you’re using salted butter, just be mindful of the extra salt in the crust.

For the Chocolate Cheesecake Filling:

  • 24 oz (678g) cream cheese, softened to room temperature: Make sure your cream cheese is at room temperature before mixing. This ensures a smooth, lump-free filling.
  • 1/2 cup (104g) granulated sugar: This adds the right amount of sweetness to the cheesecake without overpowering the chocolate flavor.
  • 3 tbsp (21g) natural unsweetened cocoa powder: This provides a rich chocolate flavor. You can use any brand of cocoa powder you like, but natural cocoa powder is typically preferred for its pure, bold taste.
  • 8 oz semi-sweet chocolate, melted: Use high-quality semi-sweet chocolate for the best flavor. You can melt it in a microwave-safe bowl in 30-second intervals, stirring in between, or you can melt it over a double boiler.
  • 1 1/4 cups (300ml) heavy whipping cream, cold: This is what will give your cheesecake its creamy texture. Make sure the cream is cold to help it whip up to stiff peaks.
  • 3/4 cup (86g) powdered sugar: This sweetens the whipped cream and helps it hold its shape when folded into the cream cheese mixture.
  • 1 tsp vanilla extract: Adds a lovely, aromatic flavor that complements the chocolate perfectly.

For the Whipped Cream Topping:

  • 1 cup (240ml) heavy whipping cream, cold: Same as the cream used for the filling, cold whipping cream is essential for a fluffy and stable topping.
  • 1/2 cup (58g) powdered sugar: Sweetens the whipped cream and helps it firm up.
  • 1 tsp vanilla extract: Adds depth of flavor to the whipped cream and enhances the overall taste.

Instructions

1. Prepare the Oreo Crust:

  • Begin by lining a 9-inch springform pan with parchment paper at the bottom. This will make it easier to remove the cheesecake once it’s set.
  • Grease the sides of the pan lightly with butter or cooking spray to prevent the cheesecake from sticking.
  • In a small bowl, combine the Oreo cookie crumbs with the melted butter. Stir until the crumbs are evenly coated with butter.
  • Press the crumb mixture into the bottom of the prepared pan. Use the back of a spoon or a flat-bottomed glass to press the mixture firmly. Don’t press too hard, as this could make the crust too dense.
  • Once the crust is evenly pressed, place the pan in the fridge while you prepare the filling. This will help the crust set.

2. Make the Chocolate Cheesecake Filling:

  • In a large mixing bowl, beat the softened cream cheese, granulated sugar, and cocoa powder together until smooth and creamy. Use an electric mixer on medium speed for about 2 minutes.
  • Add the melted semi-sweet chocolate to the cream cheese mixture and beat until well incorporated and smooth.
  • In a separate bowl, whip the cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. This can take about 3-4 minutes.
  • Gently fold the whipped cream into the cream cheese mixture in two parts. Be careful not to deflate the whipped cream; fold it in gently to maintain the airy texture.
  • Once the filling is fully combined and smooth, pour it into the prepared Oreo crust. Spread the mixture evenly using a spatula or the back of a spoon.
  • Refrigerate the cheesecake for at least 5-6 hours or, for best results, overnight. This gives the cheesecake plenty of time to firm up and set properly.

3. Make the Whipped Cream Topping:

  • For the whipped cream topping, whip the cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. This should take around 3-4 minutes, depending on the speed of your mixer.
  • Once the cheesecake has chilled and firmed up, remove it from the springform pan and place it on a serving platter or plate.
  • Pipe or spread the whipped cream over the top of the cheesecake, creating a decorative border around the edges.

4. Add Your Toppings:

  • Now it’s time for the fun part! Top your cheesecake with any combination of chocolate shavings, fresh fruit, mini chocolate chips, or sprinkles.
  • Be as creative as you like! Whether you choose a simple topping or go all out with a decadent array of garnishes, this is your chance to make the dessert uniquely yours.

Notes

  • Room temperature cream cheese: Make sure your cream cheese is softened to room temperature before mixing. This ensures a smooth filling without lumps.
  • Whipping cream: Cold heavy cream whips better than warm cream, so refrigerate your whipping cream for at least an hour before using it.
  • Chill time: Be patient! The cheesecake needs time to set in the fridge. Don’t rush the chilling process; it’s what gives the dessert its perfect texture.
  • Topping ideas: While chocolate and whipped cream are always a win, consider adding a fruity element like fresh berries for a burst of freshness.

Find it online: https://marcelarecipes.com/easy-no-bake-chocolate-cheesecake-a-beginner-friendly-dessert/