Description
A creamy, indulgent no-bake chocolate cookie cheesecake with a crunchy cookie crust, velvety chocolate cream cheese filling, and a luscious ganache topping — the perfect dessert for chocolate lovers.
Ingredients
- 300g chocolate sandwich cookies (like Oreos)
- 100g unsalted butter, melted
- 400g cream cheese, softened
- 1 cup (240ml) heavy cream
- 200g dark or milk chocolate, melted and cooled
- 1/2 cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- 100g dark chocolate (for ganache)
- 1/2 cup (120ml) heavy cream (for ganache)
- Chocolate curls, cookie crumbs, or whipped cream for garnish
Instructions
- Crush the chocolate cookies in a food processor until fine crumbs form. Mix with melted butter until evenly combined.
- Press the mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust. Refrigerate for 20 minutes to set.
- In a large bowl, beat cream cheese and powdered sugar until smooth and creamy.
- Add melted chocolate and vanilla extract, and continue beating until well combined.
- In a separate bowl, whip heavy cream until stiff peaks form, then gently fold into the chocolate cream cheese mixture.
- Pour the cheesecake mixture over the chilled crust and smooth the top with a spatula. Refrigerate for at least 6 hours, or overnight for best results.
- To make the ganache: heat heavy cream until steaming, then pour over chopped dark chocolate. Let sit for 2 minutes, then stir until glossy and smooth.
- Once the cheesecake is firm, pour ganache on top and spread evenly. Chill for 1 hour to set.
- Decorate with chocolate curls, cookie crumbs, or whipped cream before serving.
Notes
- Use high-quality chocolate for the richest flavor.
- For a stronger coffee-chocolate flavor, add 1 teaspoon of espresso powder to the filling.
- This cheesecake can be stored in the fridge for up to 5 days or frozen for up to 1 month.
- Prep Time: 25 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-bake
- Cuisine: American