No Bake Chocolate Cheesecake (Printer-Friendly)

A luscious chocolate dessert featuring a crunchy Oreo base and silky smooth filling, topped with rich ganache.

# 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
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 cup heavy cream, chilled
10 - 1/3 cup powdered sugar

→ Ganache Topping

11 - 6 ounces bittersweet chocolate, chopped
12 - 1/2 cup heavy cream

# Steps to Make This:

01 - Line the bottom and sides of a 9-inch springform pan with parchment paper. In a medium bowl, combine Oreo cookie crumbs and melted butter. Press firmly and evenly into the base of the prepared 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. Pour hot cream over the chopped semi-sweet chocolate in a heatproof bowl. Let rest for 2-3 minutes, then stir until smooth. Allow to cool for 10 minutes.
03 - Beat softened cream cheese with granulated sugar, sifted cocoa powder, and vanilla extract until smooth and fluffy.
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 the whipped cream until homogeneous and airy.
06 - Spread the filling evenly over the chilled Oreo crust, smoothing the surface with an offset spatula. Chill the cheesecake in the refrigerator for at least 6 hours or preferably overnight.
07 - One hour before serving, heat 1/2 cup heavy cream until simmering. Pour over chopped bittersweet chocolate in a medium bowl. Let sit 2-3 minutes, then stir until smooth. Refrigerate, stirring every 5-10 minutes, until thickened to a frosting-like consistency.
08 - Spread the thickened ganache evenly over the chilled cheesecake. Optionally garnish with chocolate curls. Remove from springform pan, slice, and serve chilled.

# Additional Notes:

01 - Chill the cheesecake a minimum of 6 hours or overnight to ensure proper setting and avoid a soft texture.
02 - Use softened cream cheese for a smooth filling and whip cream to stiff peaks for optimal texture.
03 - Sift cocoa powder to prevent clumps and ensure an even chocolate flavor throughout.

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