A rich and creamy no-bake chocolate cheesecake that combines a chocolate cookie crust with a luscious chocolate filling, topped with ganache and whipped cream.
Ingredients
Crust
285gOreos or chocolate creme cookies
70gunsalted butter, melted
Chocolate Filling
250gdark chocolate(see notes)
360gheavy cream, divided(3/4 cup + 3/4 cup)
680gcream cheese(room temperature)
200ggranulated sugar
0.5tspsalt
1tspinstant coffee (optional)
Topping & Ganache
120gheavy cream(½ cup)
100gchocolate(dark, semi-sweet or milk)
240gheavy cream(chilled)
50ggranulated sugar(¼ cup)
25gcocoa powder, sifted
Instructions
Line a 9" springform pan with parchment paper or lightly butter the bottom and sides.
Process cookies with melted butter until fine crumbs, press into pan to form crust, then chill.
Heat chocolate and ¾ cup heavy cream, melt over double boiler, then cool for 5 minutes.
Whisk cream cheese, sugar, and salt until smooth, then fold in cooled ganache.
Whip remaining heavy cream until stiff peaks, fold into filling, then pour into crust and chill for at least 6 hours.
Top with ganache and chocolate whipped cream, then serve.
Notes
Ensure the cheesecake is well chilled before serving for best texture.