Description
This easy No Bake Cheesecake is perfectly creamy, sweet, and as close to a traditionally baked cheesecake as you can get. Made with real ingredients for an amazing flavor, it features a crunchy Oreo crust, creamy chocolate chip filling, and a silky chocolate ganache topping.
Ingredients
1 Oreo crust (click link for recipe below)
1 cup semi-sweet chocolate chips, coarsely chopped (for ganache layer)
⅓ cup heavy whipping cream (for ganache layer)
½ cup heavy whipping cream (for cheesecake filling)
20 ounces cream cheese, softened
½ cup powdered sugar
½ cup sour cream
1 teaspoon vanilla extract
1 cup mini chocolate chips
⅓ cup semi-sweet chocolate chips (for ganache topping)
2 tablespoons heavy whipping cream (for ganache topping)
Instructions
- Lightly spray a 9-inch springform pan with cooking spray.
- Press Oreo crust crumbs firmly into the bottom and evenly up the sides of the pan using a measuring cup for pressure.
- Refrigerate for 30 minutes.
- Place 1 cup chocolate chips in a heatproof bowl.
- Heat ⅓ cup heavy cream in microwave in 30-second increments until just simmering.
- Pour cream over chocolate chips and let sit for 2-3 minutes.
- Whisk gently until smooth and glossy.
- Pour ganache over cooled crust and spread evenly. Refrigerate for 30 minutes.
- Beat ½ cup heavy whipping cream until stiff peaks form; set aside.
- Beat cream cheese on medium-high speed until light and fluffy.
- Add powdered sugar and beat until smooth.
- Mix in sour cream and vanilla extract.
- Fold in whipped cream and mini chocolate chips gently.
- Pour filling over ganache layer. Cover and refrigerate at least 4 hours or until firm.
- Make ganache topping: repeat ganache preparation with remaining chocolate chips and cream.
- Drizzle ganache over chilled cheesecake.
- Keep refrigerated until serving.
Notes
Use a graham cracker crust as an alternative.
Substitute mini chocolate chips with nuts or toffee bits.
Make vegan using dairy-free cream cheese and whipping cream.
Add espresso to ganache for mocha flavor.
