Description
This decadent No-Bake Chocolate Cheesecake is a creamy, rich dessert featuring a chocolate wafer cookie crust and smooth chocolate cream cheese filling. Perfect for those who want a luscious cheesecake without the oven, it sets beautifully in the refrigerator for a velvety texture.
Ingredients
Scale
Crust
- 1 1/2 cups chocolate wafer cookies, crushed
- 1/4 cup unsalted butter, melted
Filling
- 3 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 8 ounces semi-sweet chocolate, melted
Instructions
- Prepare the pan: Start by preparing a 9-inch springform pan. Grease the bottom and sides lightly with butter or line it with parchment paper to ensure easy removal later.
- Crush cookies: Crush the chocolate wafer cookies into fine crumbs using a food processor, or place them in a resealable plastic bag and crush them with a rolling pin until they resemble sand-like texture.
- Mix crust ingredients: Transfer the crushed cookies into a medium-sized mixing bowl. Pour the melted unsalted butter over the crumbs and stir thoroughly until all the crumbs are coated with the butter.
- Form crust: Press the cookie and butter mixture firmly into the bottom of the prepared springform pan to create a smooth, even crust. Use the back of a spoon or a flat object to compact the crumbs to prevent them from falling apart later.
- Chill crust: Place the crust in the refrigerator to chill for at least 30 minutes, or until it hardens slightly.
- Start cheesecake filling: While the crust is chilling, begin preparing the cheesecake filling. In a large mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract.
- Beat filling base: Beat the mixture with an electric mixer on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed to ensure even mixing.
- Combine creams: In a separate small bowl, mix together the sour cream and heavy cream until smooth and well combined.
- Melt chocolate: Melt the semi-sweet chocolate in a microwave-safe bowl by heating it in 30-second intervals, stirring in between, until it’s fully melted and smooth. Allow it to cool slightly before using.
- Add chocolate to filling: Add the cooled melted chocolate to the cream cheese mixture and blend thoroughly until fully incorporated.
- Incorporate creams: Pour the sour cream and heavy cream mixture into the cream cheese and chocolate blend. Continue to beat on medium speed until the entire filling is smooth, rich, and creamy.
- Assemble cheesecake: Once the crust has chilled and the filling is ready, spread the cheesecake filling evenly over the prepared crust in the springform pan.
- Smooth top: Smooth the top of the cheesecake with a spatula to create an even layer.
- Refrigerate to set: Cover the cheesecake with plastic wrap or foil and refrigerate it for at least 4 hours, or preferably overnight, to allow it to set completely.
- Remove from pan: After the cheesecake has chilled and set, remove it from the springform pan. Place it on a serving platter.
- Serve: Slice the cheesecake into generous portions and serve chilled. Enjoy your delicious, creamy, no-bake chocolate cheesecake!
Notes
- Ensure the cream cheese is softened to room temperature for smooth blending.
- Using a springform pan makes it easier to remove the cheesecake without damaging it.
- Let the melted chocolate cool slightly before mixing to prevent curdling the cream cheese.
- Chilling time can be extended to overnight for best texture and flavor development.
- You can garnish with whipped cream or chocolate shavings before serving if desired.
