Best no bake chocolate cheesecake (Printer-Friendly)

Velvety chocolate filling on a crunchy Oreo base topped with smooth ganache for a decadent treat.

# What You’ll Need:

→ 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, divided
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 - 1/3 cup powdered sugar

→ Ganache Topping

10 - 6 ounces bittersweet chocolate, chopped
11 - 1/2 cup heavy cream

# Steps to Follow:

01 - Line a 9-inch springform pan with parchment paper along the bottom and sides. In a medium bowl, mix the Oreo cookie crumbs with melted butter until fully combined. 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, avoiding boiling. Pour hot cream over semi-sweet chocolate in a heatproof bowl. Let sit 2-3 minutes, then stir until smooth. Set aside to cool for 10 minutes.
03 - In a large bowl, beat softened cream cheese until smooth and creamy. Add granulated sugar, sifted cocoa powder, and vanilla extract; beat until fluffy and fully combined.
04 - In a separate bowl, whip chilled heavy cream with powdered sugar until stiff peaks form.
05 - Gradually incorporate the cooled ganache into the cream cheese mixture. Gently fold in whipped cream until smooth and airy.
06 - Spread the cheesecake filling evenly over the chilled Oreo crust, smoothing 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 begins to simmer. Pour over chopped bittersweet chocolate and let rest 2-3 minutes. Stir until smooth and place in fridge, stirring every 5-10 minutes until thickened to frosting consistency.
08 - Spread the thickened ganache evenly over the chilled cheesecake. Optionally, top with chocolate curls. Remove the cheesecake from the springform pan, slice, and serve chilled.

# Helpful Hints:

01 - Ensure cream cheese is softened but not warm for optimal texture. Whip cream to stiff peaks for proper structure. Chill cheesecake overnight for firm setting.
02 - Store leftover cheesecake covered in the refrigerator for up to 5 days or frozen up to 2 months wrapped tightly to prevent freezer burn.

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