This no-bake cheesecake is rich, decant and indulgent, it is quick and easy to make and does not require an oven. Start by making a chocolate biscuit base and you can use any type of biscuits or cookies but I recommend Oreos. They are delicious, rich and sweet and they work so well for this. Place your Oreos in a food processor and process until they have fine crumbs.
If you don’t have the food processor, place the cookies in a plastic beg and bash them with a rolling pin until they are fine crumbs. Transfer the crumbs into a large bowl then add in melted butter and mix well until you have a sandy texture. Pour the cookie base into an 8-inch baking tin and press with the back of a spoon until they are well compacted with the pan then place in the fridge. For the chocolate cheesecake filling, you need really good quality dark chocolate.
Don’t use baking chocolate or chocolate chips they are often made with oil instead of cocoa butter. Try to use between 45% to 60% cocoa solids for the best flavours. Use a serrated knife to break your chocolate into smaller pieces and place in a heatproof bowl. Place the bowl over a pot of boiling water then turn heatproof and leave it to melt slowly. Pour cold cream in a bowl and start to whip with a whisk.
Whip the cream till the softly whipped stage as it will get whipped more when alll the ingredients are mixed together. Set the cream to the side. Take your completely melted smooth chocolate and set it aside to cool. In a clean bowl, add room temparature cream cheese and measure out the icing sugar or powdered sugar. Bat the cream cheese and sugar together until completely smooth.
This is much quicker and easier if your cream cheese is at room temparature. Combine everything together by pouring the siftly whipped cream and melted chocolate and mix until everyth8ng is evenly combined. You should be left with a smooth, fluffy and velvety chocolate pudding consistency. Pour the cheesecake filling into the cake tin and smooth out the top with a spatula. Tap it on the bench to remove any air bubbles and place back in the fridge.
Top with a chocolate ganache and place it back in the fridge until solid. Cut a slice, share around and enjoy.
- 25 Oreo Cookies
- ½ Stick | ¼ Cup | 55g Butter
- 9oz | 250g Dark Chocolate
- 1⅔ Cup | 400ml Heavy Cream
- 9oz | 250g Cream Cheese
- ½ Cup Powdered Sugar | Icing Sugar
- 1 Cup | 250ml Cream
- 9oz | 250g Dark Chocolate
- Place the Oreo cookies into a food processor and run the machine until there are only crumbs.
- Melt the butter in the microwave for about 30 seconds or in a saucepan.
- Pour the cookie crumbs and melted butter into a medium-sized mixing bowl and mix together with a wooden spoon until well combined.
- Pour the mixture into an 8inch or 20cm lined cake tin and press down with the back of a spoon until firmly packed and even.
- Place the cheesecake base into the fridge to set.
- Cut the chocolate into small pieces with a serrated knife and place into a heatproof bowl.
- Melt the chocolate over a saucepan of simmering water, stirring occasionally until completely smooth and leave to cool.
- Pour the heavy cream into a medium-sized mixing bowl and beat with a whisk until softly whipped, set to the side.
- In a large mixing bowl combine the cream cheese and sugar and beat with a whisk until well combined.
- Pour the softly whipped cream and cooled melted chocolate into the bowl with the cream cheese and sugar.
- Mix the ingredients together with a whisk for a few minutes until well incorporated.
- Pour the cheesecake filling into the cake tin and use an offset spatula to smooth out the top.
- Bang the cake tin on the counter a few times to remove any air bubbles and place into the fridge to firm.
- To make the topping for the chocolate cheesecake cut the second lot of chocolate into small pieces and place in a heatproof bowl.
- Pour the cream into a small saucepan and heat over medium heat until it just starts to boil.
- Remove the cream from the heat and pour over the chocolate and leave to stand for about 5 minutes.
- Mix the chocolate and cream together until completely smooth and pour over the cheesecake.
- Refrigerate or freeze the cheesecake for at least 4-6 hours or overnight before slicing and serving.