Chocolate Cheesecake (No Bake)

Rich and creamy, this Chocolate No Bake Cheesecake is the perfect dessert on weekdays or holidays! Simple and delicious.

There are some desserts that always taste very good in my house ... krispie rice and cheese cake!
When it comes to cheesecake, I'm not a stranger to creating this amazing treat! I have a little of everything on the blog here ... including delicious Chocolate Cheesecake.


However, sometimes I want to NOT use my oven. And even though this No-Bake Cheesecake is amazing, a chocolate version must be made!

Why this Chocolate cheese cake recipe is the best:

• No oven needed
• Soft chocolate flavor
• Easy preparation!
• Can be filled with all your favorite sweets

You will love the taste of chocolate in today's cheese cake. The combination of melted chocolate with cocoa powder gives chocolate rich and smooth taste and texture!

INGREDIENTS
For the edges

• 30 Oreo Cookies (about 2 3/4 cups)
• 5 tablespoons of unsalted butter, thaw

To fill

• 1 cup of semi-sweet chocolate chips
• 24-ounce cream cheese (3 packages), soft
• 1/2 cup sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 8 ounces of Cool Whip, thawed

For toppings

• 1 cup of heavy whipped cream
• 3 tablespoons of refined sugar
• 2 Tbsp semi-sweet chocolate chips

INSTRUCTIONS
STEP 1. Make a crust.

1. In the food processor, add Oreo biscuits until crumbs.
2. Add melted butter to the crumbs and press on a 9-inch springform pan. Be sure to squeeze some of the crumbs to the sides of the pan.
3. Freeze the crust until the filling is ready.

STEP 2. Filling Cheesecake.

1. Melt the chunks of semi-sweet chocolate in a microwave safe bowl for 1 minute. Mix until even (if necessary, heat 15-30 additional seconds). Put aside.
2. In a mixing bowl, shake the soft cream cheese with sugar, vanilla extract, and cocoa powder until it is completely mixed (rub the sides of the bowl as needed).
3. Add melted chocolate and stir until smooth. Fold in a Cool Whip.
4. Pour the contents of the cheesecake into the cake crust that has been prepared.
5. Chill the cheesecake for 4 hours, or overnight.

STEP 3. Topping.

1. For a whipped cream topping, whisk the cold heavy whipped cream with refined sugar at high speed until it forms rigid (about 3 minutes).
2. Pipe over the cheesecake or spread it evenly and sprinkle with chocolate chips.

STEP 4. Serve.

1. Before removing the springform pan, slide the butter knife around the edge of the pan first.
2. Slide the pan and slice and serve. ENJOY.

Share this post