Best No Bake Chocolate Cheesecake (Printer-Friendly Version)

Creamy chocolate cheesecake with Oreo crust and smooth ganache topping. Ideal for quick, no-oven indulgence.

# Ingredients Needed:

→ Crust

01 - 2 cups Oreo cookie crumbs (about 23 Oreos)
02 - 5 tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 8 ounces semi-sweet chocolate chips or chopped chocolate bar
04 - 1/2 cup heavy cream
05 - 24 ounces cream cheese, softened (3 blocks)
06 - 1/2 cup granulated sugar
07 - 1/3 cup unsweetened cocoa powder, sifted
08 - 1 teaspoon vanilla extract
09 - 1 cup heavy cream, chilled
10 - 1/3 cup powdered sugar

→ Ganache Topping

11 - 6 ounces bittersweet chocolate, chopped
12 - 1/2 cup heavy cream

# Step-by-Step Directions:

01 - Line the bottom and sides of a 9-inch springform pan with parchment paper. Combine Oreo cookie crumbs and melted butter in a medium bowl until fully incorporated. Press the mixture firmly into the bottom of the pan. Refrigerate while preparing the filling.
02 - Heat 1/2 cup heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the hot cream over semi-sweet chocolate in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth. Set aside to cool for 10 minutes.
03 - Beat softened cream cheese in a large bowl until smooth. Add granulated sugar, sifted cocoa powder, and vanilla extract. Beat until fully combined and fluffy.
04 - In a separate bowl, whip chilled heavy cream with powdered sugar until stiff peaks form.
05 - Gradually add the cooled ganache to the cream cheese mixture, beating until incorporated. Gently fold the whipped cream into the chocolate mixture until smooth and airy.
06 - Spread the filling evenly over the chilled Oreo crust and smooth the surface with an offset spatula. Refrigerate for at least 6 hours or overnight to set.
07 - An hour before serving, heat 1/2 cup heavy cream until it simmers. Pour over chopped bittersweet chocolate in a medium bowl; let rest for 2-3 minutes. Stir until smooth and refrigerate, stirring every 5-10 minutes until thickened to a frosting consistency.
08 - Spread the thickened ganache over the cheesecake evenly. Optionally, top with chocolate curls. Remove cheesecake from the springform pan, slice, and serve chilled.

# Helpful Hints:

01 - Chill the cheesecake for at least 6 hours to ensure proper setting and firmness.
02 - Use softened cream cheese at room temperature for a smooth filling without lumps.
03 - Sift cocoa powder to prevent clumps and ensure a uniform chocolate flavor.
04 - Whip the heavy cream to stiff peaks to achieve a light and airy filling texture.
05 - Store leftovers tightly covered in the refrigerator for up to 5 days or freeze for up to 2 months.

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