Creamy no-bake cheesecake blended with dark chocolate and cocoa is so delicious that you won't believe how easy it is to make! The hardest part is waiting on it to chill.
Course Dessert
Cuisine American
Prep Time 30 minutesminutes
Cook Time 8 minutesminutes
Total Time 38 minutesminutes
Servings 1pie
Equipment
1 springform pan 9 or 10-inch
Ingredients
Oreo Crust
25oreo cookiesfilling removed
5Tbsalted buttermelted
No-Bake Chocolate Cheesecake Filling
4ozdark chocolate bar
12ozcream cheeseroom temperature
114 oz cansweetened condensed milk
1cupsour cream
1Tbfresh lemon juice
2tspvanilla extract
¼tspsalt
1tspinstant espresso powder
¼cupcocoa powdersifted
2cupsheavy whipping creamdivided
½cuppowdered sugar
Instructions
To make the crust, crush the oreo cookies to a fine crumb and combine with the melted butter. Use the bottom of a measuring cup to press the crust into the springform pan. Be sure to press the crust up the sides of the pan until it's about 2 inches tall.
Bake the crust at 350° for 8 minutes. Set aside to cool.
Break the chocolate bar into large pieces and place in a microwave-safe bowl-microwave in 30-second increments, stirring between each. Remove the chocolate from the microwave once melted and set aside to cool.*
Put the softened cream cheese in a stand mixer bowl with a whisk attachment. Beat on medium speed for one minute. Stop the mixer and scrape the bowl thoroughly.
Whip the cream cheese for another minute on medium speed. Stop the mixer and scrape the bowl again.
Turn the mixer back on to low speed and slowly add the sweetened condensed milk. Stop the mixer and scrape the bowl. Turn the mixer on to medium speed and mix until combined. Turn the mixer off and scrape the bowl.
Add the sour cream, lemon juice, vanilla and salt. Turn the mixer on to medium speed for 30 seconds. Stop and scrape down the bowl.
Add the sifted cocoa powder and cooled melted chocolate. Mix on low until completely combined. One last time, stop the mixer and scrape down the bowl. Let the mixer run for 15 seconds on low.
In a mixing bowl, whip the heavy cream until it becomes frothy. Add the powdered sugar and whip until firm peaks develop. Resevre half of the whipped cream for garnish and place it in the fridge.
Pour the other half of the whipped cream into the chocolate cheesecake. Gently fold the whipped cream into the cheesecake until just combined.
Pour the cheesecake mixture into the cooled cookie crust and top with the reserved whipped cream and optional chocolate shavings. Refrigerate for a minimum of 8 hours, preferably 12 hours.
Notes
* If you don't have a microwave, use a double boiler to melt the chocolate. You can make your own double boiler by placing a heat-proof glass bowl over a saucepan of simmering water.