The best no-bake chocolate cheesecake that you'll ever make. Creamy filling with decadent chocolate flavor and crunchy Oreo cookie base. Rich, delicious, and amazing. Easy and success-guaranteed recipe, perfect to impress anybody and for any celebration!
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Why This Recipe Works
Our readers simply love all of our cheesecake recipes. So it's safe to say we know a thing or two about cheesecakes. Follow this recipe and tips, you'll be guaranteed the best no-bake chocolate cheesecake bursting with a decadent chocolate flavor, with creamy and soft filling. Biasly, obviously, these are why we feel it's the best no-bake chocolate cheesecake, ever.
- Easy no-fail recipe - This recipe is a straightforward and easy no-bake cheesecake recipe, even for a beginner in the cheesecake world, like our easy mini cheesecake recipe. We're using only 7 easy-to-find ingredients, not counting a pinch of salt to bring out the delicious chocolate flavor. Stick to the recipe, you can't go wrong with it even if you try, like in our panettone bread recipe. Your loved ones will be impressed!
- No gelatine - This is a no-bake chocolate cheesecake without gelatine, yes. The chocolate not only gives flavor to this cheesecake but the perfect amount helps to firm up the filling. No gelatine is needed like in our amazing no-bake vanilla cheesecake.
- Many have made it without problems - Our recipe has had over 7.6 million views on our YouTube channel as of this post date. Everybody loves it and so many have made it without problems.
- Freezer-friendly - Since we make lots of cheesecakes, we've been freezing them a lot too! I've had this frozen for months, and it still tastes amazing. The texture is still creamy and soft. Follow my tips below.
Ingredients For This Recipe
Oreo cookies - No need to discard the filling! The filling adds flavor and sweetness to the cheesecake base. Use other cookies that are similar in consistency, texture, and flavor. We have a no-bake Oreo cheesecake recipe that you should try!
Cream cheese - We use full-fat Philadelphia cream cheese. In the US you can find it in blocks, and if you're in Europe like us, you'll find it in tubs. Don't use light cream cheese as it won't have enough fat content to help firm up the cheesecake.
Chocolate - We use semisweet chocolate with 55% cacao. It gives the perfect balance of chocolate flavor and sweetness to this no-bake chocolate cheesecake and our no-bake peanut butter chocolate cheesecake. The higher the percentage of the cacao, the more bitter and less sweet the cheesecake will be.
Whipping cream - With a minimum 35% fat content. Depending on your location, it's also known as heavy cream. Regardless, just pay attention to the fat content label. Don't use light whipping cream as it won't help to set our no-bake chocolate cheesecake.
⭐ See the recipe card for full information on ingredients and quantities.
Step-By-Step Instructions
1. Make the base. Crush the Oreo cookies in a small food processor, or put them in a zip lock, and bash them into a fine texture using a rolling pin. Mix it with melted butter in a bowl. Pour the mixture into a 7-inch (18cm) springform pan. Press tightly and evenly with the back of a spoon. Place it in the freezer for 30 minutes.
2. Make the filling. Melt the chocolate in a bowl and let it cool slightly before using. Using a handheld whisk or a stand mixer with a paddle attachment, whisk the cream cheese for 3-4 minutes until light and fluffy. Add sifted powdered sugar, vanilla extract, salt and mix well. While mixing, slowly pour in the slightly cooled melted chocolate and mix until well combined. If adding all at once, make sure to immediately mix everything to avoid the chocolate from curdling.
3. Fold in whipped cream. In another bowl, whisk the chilled whipping cream to soft peaks. Add it to the chocolate-cheesecake mixture and gently fold everything together with a spatula until you get a homogenous mixture.
4. Chill. Pour the filling into the springform pan. Spread it evenly using an offset spatula, my favorite tool when making cheesecakes! Chill in the fridge for a minimum of 8 hours, preferably overnight. Make the ganache by heating whipping cream in a pot until you see bubbles around the edges, and pour it into a bowl containing chocolate chunks. Wait for 3 minutes and whisk until you get a luscious ganache. Pour on the cheesecake and chill in the fridge for 1 hour for the ganache to set. Enjoy this best no-bake chocolate cheesecake!
If you enjoy no-bake cheesecakes then our amazing no-bake lemon cheesecake topped with our homemade lemon curd is just something that you need to try next!
How To Remove Cheesecake From The Springform Pan
When you have the best no-bake chocolate cheesecake looking so elegant and beautiful like this (we're biased, we know!), it's only fair to want to serve it on something more beautiful than the metal bottom base of a springform pan, right? Here's how we've been removing our cheesecakes like our delicious no-bake cookie butter cheesecake, our no-bake caramel apple cheesecake, and our no-bake stracciatella cheesecake to the serving plates. It's easy!
- Find a serving plate that's a minimum of 1 inch (2.5cm) bigger than the springform pan. Have it ready together with two flat and thin spatulas.
- Take out the cheesecake from the fridge, it's best to do this when the cheesecake is already fully set. Gently run a thin small knife around the edges, making sure you reach the bottom. Wipe the knife now and then with kitchen paper for a neater look.
- Release the springform part and carefully lift it up. Whew! Yeah, we know the feeling!
- Using the same knife, insert it between the cheesecake base and the metal pan base. Again gently run it all around to help detach the cheesecake base, wiping the knife now and then.
- Carefully slide one flat and thin spatula underneath the cheesecake base and the other one in the opposite direction.
- Swiftly yet confidently lift up the cheesecake using both spatulas and place it on the serving plate. Gently slide out one spatula at a time. That's it! At this time you can run an offset spatula around the cheesecake for a neater look. We don't since we like the rustic homemade touch that it gives in this amazing no-bake chocolate cheesecake.
⭐ Make sure the cheesecake is fully set. Use spatulas that are wide, long, and sturdy enough to help support the whole cheesecake.
Recipe Expert Tips
- Flip the base of your springform pan when assembling it. This will provide a flat surface for the base. It'll make it easier to run a thin knife under the cheesecake base to detach it and transfer it to a serving plate.
- Make sure to use the ingredients at the temperature specified. This is to ensure each ingredient mixes well with the other. For example, cream cheese mixes better at room temperature with melted chocolate. Cold cream cheese will definitely curdle the melted chocolate as soon as you pour it in.
- Don't use low-fat ingredients. This is a no-bake chocolate cheesecake without gelatine so we need the fat content to help the cheesecake to set. Besides, it tastes sinfully better, isn't it?
- Chill the cheesecake in the coldest part of the fridge. This cheesecake will be set with no problem, I promise. But all fridges are not the same, obviously. We have it at different temperatures, empty, or full to the max. All these influences on how many hours it'll take for the cheesecake to set.
In our case, our lowest rack is the coldest. We also put the fridge temperature to the coldest whenever we're chilling no-bake cheesecakes. 8 hours or overnight in the fridge always works amazing for us. - Keep the cheesecake in the fridge. This is to prevent our delicious no-bake chocolate cheesecake from losing its shape from being too long at room temperature, or in hotter places. What I like to do is take it out from the fridge 30 minutes before serving to ensure the maximum creaminess. I keep the balance right back in the fridge.
⭐ Make cheesecakes like a pro, in your kitchen! Simply follow all of the tips and tricks that we've put together in our Cheesecake eBook. We've crafted very detailed info for both baked and no-bake cheesecakes!
How To Serve, Store, And Freeze
Serve - Bring this delicious, best no-bake chocolate cheesecake to room temperature 30 minutes before serving. This will give you the wonderful experience of its creamy and rich texture. Keep the balance back in the fridge to avoid it losing its shape.
If you want to have it longer at room temperature, freeze the whole cheesecake for 1 hour.
Store - We keep it in the fridge at all times. It lasts up to 5 days in the fridge, in an air-tight container.
Freeze the whole cheesecake -Fast-freeze this whole no-bake chocolate cheesecake for 2-4 hours in the fridge on a plate lined with parchment paper. Once solid frozen, lift it with the parchment paper, place it in a big air-tight container, and back in the freezer for up to 3 months. Remove the parchment paper, and thaw it on a plate in the fridge 1 day before serving it.
Freeze in portions - Slice the cheesecake into portions. Fast-freeze them for 1 hour on a tray lined with parchment paper. Once frozen solid, wrap each portion with cling film and place them in an air-tight container. They last up to 3 months in the freezer. Either thaw it in the fridge or leave it at room temperature.
Recipe FAQs
There are a few reasons for that. 1) You've swapped the ingredients for lighter ones. Higher fat-content ingredients are what's going to help firm up the no-bake cheesecake. Remember, fat solidifies when it's cold. 2) It needs more time to chill. Make sure to put it in the coldest part of the fridge, give it more time and it will firm up. 3) You've left it out at room temperature for too long. As much as we'd like to display our beautiful no-bake chocolate cheesecake, it needs to be kept in the fridge at all times. Take it to room temperature 30 minutes before serving.
Yes. All cheesecakes do, regardless if they're baked or not. In this case, it's more crucial that it's refrigerated to first set it, and also helps maintain its shape since we're not using any gelatine.
We always put our no-bake cheesecakes in the fridge for a few hours to firm up, thinking of serving it the next day. On special occasions when we want to have it outside for a longer time, we freeze the whole cheesecake for 1 hour. We only freeze the cheesecakes balance in portions, or when we want to make it in advance to serve at least 1 week after. Please refer to our detailed steps to freeze it above.
If you like it, by all means use it. It has a double fat content, richer, and adds a touch of sweetness compared to cream cheese. We are happy to use cream cheese for this recipe as we feel that there's no big difference in flavor and texture, with doubling the fat content.
More Cheesecake Recipes
If you tried this No-Bake Chocolate Cheesecake or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the comments below!
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📖 Recipe
The Best No-Bake Chocolate Cheesecake
Ingredients
Base
- 1 ¾ cup crushed Oreo cookies , around 17 regular cookies
- 3 tablespoon unsalted butter , melted
Filling
- 14 oz cream cheese
- 1 cup powdered sugar , sifted
- 1 teaspoon vanilla extract
- pinch of salt
- 8 oz semisweet cooking chocolate min 55% cocoa , chopped into small pieces
- ½ cup whipping cream min 35% fat , chilled
Topping
- 3 oz semisweet cooking chocolate min 55% cocoa , chopped into small pieces
- 7 tablespoon whipping cream min 35% fat , chilled
Instructions
Base
- Crush the Oreo cookies in a small food processor, or put them in a zip lock, and bash them into a fine texture using a rolling pin. Mix it with melted butter in a bowl.
- Pour the mixture into a 7-inch (18cm) springform pan. Press tightly and evenly with the back of a spoon. Place it in the freezer for 30 minutes.
Filling
- Melt the chocolate in a bowl and let it cool slightly before using.
- Using a handheld whisk or a stand mixer with a paddle attachment, whisk the cream cheese for 3-4 minutes until light and fluffy. Add sifted powdered sugar, vanilla extract, salt and mix well.
- While mixing, slowly pour in the slightly cooled melted chocolate and mix until well combined. If adding all at once, make sure to immediately mix everything to avoid the chocolate from curdling.
- In another bowl, whisk the chilled whipping cream to soft peaks. Add it to the chocolate-cheesecake mixture and gently fold everything together with a spatula until you get a homogenous mixture.
Chill
- Pour the filling into the springform pan. Spread it evenly using an offset spatula, my favorite tool when making cheesecakes! Chill in the fridge for a minimum of 8 hours, preferably overnight.
Topping
- Make the ganache by heating whipping cream in a pot until you see bubbles around the edges, and pour it into a bowl containing chocolate chunks. Wait for 3 minutes and whisk until you get a luscious ganache, using a hand whisk. Pour on the cheesecake, and swirl it around to help cover the top surface. Chill in the fridge for 1 hour for the ganache to set. Enjoy this best no-bake chocolate cheesecake with your loved ones!
- Pour onto the cheesecake and swirl around to help cover the surface. Chill in the fridge for 1 hour or until the chocolate sets. Remove cheesecake from the pan, decorate with some raspberries, slice and enjoy!
Notes
- Use full-fat cream cheese, a min of 35% fat whipping cream, and a min of 55% cacao for the cooking chocolate. The lower fat content for these ingredients will not guarantee the cheesecake to firm up.
- Make sure the ingredients are used at the temperature specified to ensure each ingredient mixes well with the other.
- Place the cheesecake in the coldest part of the fridge for 8 hours, preferably overnight for it to firm up beautifully. If it still doesn't then chill it for a few hours longer as all fridges are different (in temperatures and if it's empty or fully packed). It will firm up, I promise.
Nutrition Facts
Originally published on Oct 27, 2018. Updated with improved text and pictures on Sep 29, 2023.
Denise says
Honestly the best recipe I have found. I pot them up in individual little square cups I have and they taste so good people think they are shop bought! Thank you for this recipe!
Bea & Marco says
Awesome! Happy to hear that you liked it, thanks Denise!
Shobha Sawant says
Looks yummy ,I tried your cheesecake recipe liked it very much, thanks for sharing.
Brigid says
This is the best chocolate cheesecake- hands down. I bring it everywhere I am invited and I always get requests for the recipe. It is so decadent and delicious. It is easy to make and is so impressive. I made it for a fund raiser and it took the highest price of all baked goods.
You can't go wrong with this if you love chocolate and cheesecake, and even if you don't, everyone else will love it.
SY Ho says
Hi.... Would like to make this cheese cake for my daughter's birthday that is coming up, but I do not have a 7" pan, I have an 8" pan instead..... How much should I increase the ingredients to fit in the 8" pan? Thx a lot
Bea & Marco says
Hi! Multiply all ingredients by 1.2 for an 8-inch pan. Hope it helps!
Gen Dupont says
The best cheesecake I have ever made and I have made lots, with it being non baked, even better! Live in Canada, will tell all my friends about your site, also made the mini cheesecakes and they were delicious but just love the chocolate cheesecake with Oreo base. Thank you, Gen
Storm says
Heya, I was wondering if I could add some gelatin into the recipe just to be 100% it will set well and potentially sooner. Could that mess up the recipe? Thanks 🙂
Bea & Marco says
Heya Storm! Yes, you could. The texture won't be as creamy though (depending on how much gelatine you put in it). Hope it helps!
Connor says
Can you use this recipe to make cheesecake bars
Bea & Marco says
Yes, of course 😊.
Susan says
Would I double the recipe for a 10 inch springform Pan?
Bea says
Hi Susan! For 10 inch pan, it'll be enough if you make 1.5 batch of the recipe. Hope it helps!
Petra says
Fabulous cheesecake- total hit . Great dessert for chocolate lovers ❣️
Will definitely make again .
Could I make it in advance and freeze it?
Bea says
Hi Petra! Yes, you can freeze it (I do it all the time), although it won't be as fresh (the typical frozen-defrosted thing). Hope it helps and thanks for your comment!
Karen says
Recommend too everyone who loves chocolate!
Malissa says
Hi there, can I add this batter to cupcake liners...... and also how many cuppies will I get?
Ritu Singhania says
An excellent recipe! Since I couldn’t get heavy whipping cream, I added a tsp of gelatine dissolved in warm water. Every time this recipe is made, we love it! Thank you for the recipe.
Lola says
Hi
I have a 8” springform pan. Could you tell me what ratio I should use for the above recipe if I want to use 8”?
Or can I use a 7” non springform pan?
Bea says
Hi Lola! Multiply all ingredients by 1.2 for an 8" pan. Hope it helps!
Maggie says
This was my first ever attempt at cheesecake and it came out beautifully. Looked great and tasted better.
Michelle says
I have made this several times. It is so easy, and so DELICIOUS!!!
Bea says
Yeay!! Happy to know that, thanks Michelle! I have more delish cheesecake recipes here if you're interested.
Leni says
Thank you for this recipe. It was a hit! My grandkids declared it their favorite cheesecake unanimously. As a matter of fact, I'm making another one for one of the grandkids, that's been under the weather and requested "the greatest cheesecake". He'll be enjoying it this afternoon. Again, thank you for such a great and easy recipe!
Blessings.
Bea says
Aww that is super amazing! They're lucky to have a grandmother that pampers them! Wishing your grandkid a fast recovery and thank you so much for your feedback, Leni! ❤️
Sandy says
Hi which ingredients 1x 2 x or 3x would be best if I'm using a 9" pan?
Bea says
Hi Sandy! For 9 inch pan I'd recommend you to multiply all ingredients by 1.4. Hope it helps.
Suzie says
My go to recipe! 🙂 I do a sugar free version and use a brownie base instead of the oreos!
Bea says
Brownie base sounds delicious!😋 What do you use to sweeten your sugar free version? Thanks!
Ena says
Hi Bea,
I can only get 30% fat for the whipping cream. Would this work or do I need to add something else?
Bea says
Hi Ena! Although I haven't used it before but I think you can pull it off with 30% fat. Hope it helps 🙂
Marina says
Hey there can i make cupcakes using the same recipe as this one i mean the chocolate cheesecake recipe because i don't want to add egg in it, so is it okay to use the chocolate cheesecake recipe to make chocolate cheesecake cupcakes?
Evi says
Hello, I would like to make this recipe cause it looks amazing but my pan is 27cm. Is it still possible to make it? May I double the portion?
Bea says
Hi Evi! I'd suggest you to multiply all ingredients by 1.6 for your pan size. Hope it helps and have fun making it!
Linda says
I have a 10' spring form pan. Is that the right size to use?
Bea says
Hi Linda, the size of the pan is 7 inches, it is written in the instructions of the recipe card.
glenda says
Cuanta cantidad de galletas son ( cantidad No en onz) 15 , 20, 25 ? Puedo hacer esta receta en mini ? Y si se puede en mini no se pega el papel, gracias se ve delicioso
Bea says
Son unas 21 galletas. En cuanto a lo de mini, quedate atenta que en breve sale algo que seguro te interesa 😉
Roxy Aguilar says
DELICIOSO, de un sabor sin igual, una cremosidad y un sabor fuera de este mundo. El único detalle es que la cubierta de chocolate se derretía muy rápido, probaré con menos nata
Bea says
Hola querida! Me alegro que te haya gustado el cheesecake. A nosotros nos encanta. Si, claro. Adjustar la nata a tu gusto, mas si estas en un clima calurosa. Muchisimas gracias, un abrazo grande 😍!
Yohana says
Muy buena receta la verdad que muy buena 😋
Bea says
Pues muchas gracias Yohana! 😍
Liang Zhang says
why under "The Chocolate Ganache" you listed whipping cream twice? same cream but different quantity?
Bea says
Hi! I've re-worded the recipe so that it's easier to understand. Total amount needed is 110 ml. Hope it helps.
Shubha V says
Hello!
I tried this recipe today, it came out fabulous. And the units in grams was so helpful 🙂
Thank you so much, hugs from India 🙂
Bea says
Glad that you find it useful Shubha! Thank you 😍
Raina says
Hi, can u pl guide me as to the measurements for a 5 n 4 inch pan?
Marie says
If you've been searching for a fantastic chocolate cheesecake & have come across this recipe as a possible one to go with, I'm telling you that your search is over!! I made it for my husband & I ended up eating as much of it as he did! Thanks to the melted semisweet chocolate (I used Guittard melting wafers), the texture is soft & smooth, yet totally stable & slices "clean" even without the use of gelatin. This will be my chocolate cheesecake from here on out. Love.
Bea says
Yeay! I'm happy to hear that Marie! Thank you so much for your feedback 😘.
Vanessa Rodriguez says
Hello! Can i use milk Chocolate instead of the semi sweet one? Love all your recipes! Thank you so much for being an inspiration to Novice bakers like me!
Bea says
Hi Vanessa! Although I haven't tried it but yes, I'm sure you can use it. The end result might be a bit sweeter though. Thank you and hey, let's keep baking! 🙂
neha kishore says
This was such a great recipe, so easy to follow.
Loved the outcome that I made.
Thanks for sharing.
Jenny says
Hello from Greece Trying your recipe tomorrow and I using a 24cm pan ,do you reccomend to use 1 1/2 or double the recipe?Thank you in advance
Bea says
Hi Jenny! For 24 cm pan, you can multiply all ingredients by 1.4. Hope it helps and enjoy!
Julie Holliday says
Silly question but how would I or do I need to modify ingredients for 9" pan?
Thanks
Bea says
Nothing silly bout it Julie! For 9" pan, make a 1.4 batch of the recipe. Hope it helps!
Julie Holliday says
I'd like to thank you for responding to my question, it was greatly appreciated, second thank you for posting video of making this cheesecake, it was a big help for novice bakers like me.
I just made it and modified for 9" pan, it's in fridge chillin but I think it's gonna be fantastic,I'll put ganache on tomorrow, thanks
Nick says
That is amazing, i try the recipes and it work perfectly, if i want to change the cake size to 8 inch how to measure the ingredients?
Szilvi Huffman says
It was excellent. I had a bigger springform, so I used a little more of everything, but essentially didn't change the ratio, except the sugar, I halved that. American cakes are always too sweet for us.
When I make this cake AGAIN for a small party this coming weekend (yes, it was that good!) I will probably totally omit the sugar. 55% chocolate is plenty sweet!
Thank you, Dear, this will be my to-go chocolate cheesecake.
Bea says
Awesome! I'm happy to hear that! Yes, adjust the sweetness to you liking, no problem at all. Thank you and have fun at the parteeeeyyy!
Szilvia Huffman says
Oh, and next time I will whisk the cream right after I melt the chocolate and set aside as well, to have it ready.
Once I have mixed the melted chocolate into the cheese mixture, it gets pretty solid and solider with time, as it cools, so it wasn't easy to fold in the whipped cream.
Robert Wassing says
So Good!!!
For my base I halved all ingredients from your Fudgy Brownie recipe and baked it in my a 9" spring pan. I used my 9" because that's what I got. Made the cheesecake using all the same quantities in the 9" and it turns out perfectly, just not as tall.
🙂 Love all your recipes, thank you for all your work.
Bea says
Brilliant idea Robert! I'm happy to know it turned out great, thank you!
Sima says
Hi
Do you have the measurements in dl instead?
I don't have anything to weigh the ingredients with...
June says
Hello ! Lovely recipe.
Can i make the ganache with white chocolate?
I want to make a decoration with chocolate donuts etc ! Thank you very much!
Shafinaz says
Hi, I saw there is one time use of whipping cream in chocolate cheesecake and two time use for ganache (the topping) what type of whipping cream you use? Its a diary or non-diary? Thanks! 😊
Ab says
Hi do you have any tips to stop chocolate seizing? I've tried various chocolates and temperature and stage of adding and it never works out for me!
Hadir says
Hey can I use extra thick double cream (whipping cream) or i have to be light whipping cream? Also can I use dark cooking chocolate? Also I only have ikea Springform pan, 27 cm, can I use it? Thanks and Merry Christmas 😊
Bea says
Hi Hadir! Use any that has min 35% fat. If you love dark chocolate's stronger taste, then yes use it. 27 cm pan is a bit too big for this recipe though. Maybe you could try making 1.5 batch of it? Merry Christmas to you too and thank you!
Anne says
Hi Bea. Is it possible to freeze the cheesecake?
Bea says
Hi Anne! It won't taste as fresh (if you're picky about it) but I did freeze it (as my family doesn't mind in these kind of things 😀 )
Cher says
Hi
What quantity would I use for a 26inch springfoam pan please. Many thanks.
annalisa avogadri says
Hi, can i use heavy whipping cream to be safe instead of whipping cream?
Bea says
Hi Annalisa! As long as the fat content is min 35%, it's totally fine 🙂
jasmine says
Can i use gelatin to set this cheesecake as i stay in a hot and humid country? if so how much to use ?
Sorina says
I have made the receipe and it was delicious. I have a question, what quantities do I have to use for a 26-28 cm springform pan? I have a lot of friends and I need a big cheescake 🙂 thanks!
Hakima says
Very easy and delicious cheesecake. I made it twice and gone in 1 hour. 😍👍
Bea says
Awesome! And your cheesecake looks amazing!! Thank you so much Hakima! XOXO
Tom says
Hi Bea,
This cake looks awesome! I started to make it last night and want to finish it tonight (Monday). But I plan on serving it on Friday... Will it last that long in the fridge? A friend told me cheese cakes only last one day or so.
Thank you!
Bea says
Hi Tom! The thing with cheesecakes is that if you keep them too long, the base/crust will start absorbing the humidity from the filling and it won't taste as fresh/good. I'd make it a day before serving. Hope it helps. XO
Grisel says
So yummy! You are awesome!
Justina says
If I need to put gelatine , how much gelatine powder to add ? Want to make one for a friend's granddaughter birthday on Tueday in school . Thank you.
Bea says
Hi Justina, this recipe doesn't need any gelatin at all. You don't need to put it. Hope it helps.
Cristiana Man says
Can you please tell me how much does this cake weight? Is it at least 800 gr or 1 kilo? Thanks
jan lim says
I try this last week,very easy, I do some changes,for the base I use peanut chunks. 🙂
Sian says
Hi can you anewer a question please? There are 2 measurements for the Cream in the ganache recipe. Can you tell me which is the correct one please. You have
1/3 cup whipping cream min 35% fat (80 ml)
2 tbsp whipping cream min 35% fat (30 ml)
Thank you
Bea says
Hi Sian! Combine both, meaning you will use 1/3 cup plus 2 tbsp (total of 110 ml). I separated the measurement so that it's easier to see in cups/tbsp. Hope it helps.
Alen says
Very good Cheesecake. I like it a lot and my friends also. They told it's perfect.
Do you have maybe recipe for Coconut Cheesecake but without gelatine? It would be nice.
I will try more of your recipe to do.
Bea says
I'm happy to know that you and your friends like it, thank you so much Alen! For now no but we already have the coconut cheesecake in our list to make 😉
Sabina says
Very dangerous recipe, Bea! Thank you 😋
Bea says
Haha, yes it is! Thank you so much Sabrina!
Sue Spartley says
AMAZING cheesecake I just increased the amount of whipped cream to 250ml and used a 9 inch tin and it was perfect, the combination of crunchy base, silky smooth cheesecake topped with rich ganache is the best, Just served this for Easter as all about the chocolate, my whole family loved it
Bea says
Hi Sue! In our house Easter was almost like Christmas, chocolate loaded day 😀 . I'm happy to know that your whole family loved it, thank you so much!
Georgia says
Family loved it!
Bea says
Awesome, thank you!
Clara says
This looks gorgeous! I want to make for my best friends party but have tons of other things to make too. Can it be made ahead and frozen? If so any tips please?
Would I be able to freeze with the ganache topping or do that when defrosted?
Many thanks - can’t wait to try it!
Bea says
Hi Clara! The texture won't be as fresh when you freeze it. I do it because my family doesn't mind, so it's up to you. Place it in a ziplock bag and I would do the ganache after defrosted. Hope it helps and have fun! Thank you!
Sherry says
Can you please tell me what "icing sugar" is? Is there a substitute I could use so I don't have to purchase it for one recipe? Your cheesecake looks delicious.
Bea says
Hi Sherry! It's also called powdered sugar or confectioners' sugar. If you don't want to buy it, you can make it yourself by blending the granulated sugar into fine powder. The reason of using the fine powdered sugar is because it mixes better, no granule texture in the cheesecake. Hope it helps. Thank you!
Aiste says
Hi. I ve made this recipe last week. It was delicious. Everybody liked it. But for me is a lil bit too sweet. I think next time i will try with half icing sugar. Thanks so much.
Also other cheesecakes of yours are standing "in a line" to be done 🙂
Bea says
Hi Aiste, I'm happy to know that you liked it. Yes, adjust the sugar to your liking, no problem at all. Do let me know when you've made the other cheesecakes 😉 Thank you so much!
Merilyn Olthum says
Hello Bea, I just want to tell you that I made this cake and it was very delicious. I love the creamy texture and the chocolate taste. I didn't have raspberry so I used strawberry 😀 and it was beautiful. God bless and thank you!
Bea says
Hi Merilyn! Strawberry works perfect also, no problem at all 😉 I'm happy to know that you liked it. Thank you so much!
Oscar says
Brilliant recipe, thanks a lot!
alan says
and that my friends, is how chocolate cheesecake should be. thank you for the recipe.
Bea says
Hey thank you Alan! 🙂 🙂 🙂
Viv says
Can I use a lose bottom tin instead as I haven’t a spring one and how cool does the ganache have to be before it is poured over the top please. Thank you ana Merry Christmas 😊
Bea says
Hi Viv. I would say it would be a bit challenging to take out the cheesecake but yes, it's doable. Just make sure you run a knife all around the cheesecake before pushing the bottom out. Leave the ganache for a few minutes just until it's not hot and the texture is still pourable. Enjoy and Merry Christmas to you! 😀
Kim CH says
Bea I made this and it is delicious. I love the texture. I love the chocolate taste also. I am glad I made it. Thanks for sharing!
Bea says
Happy to hear that you liked it Kim, thank you! 🙂
Roxana says
Hi Be a since are not adding gelatine how much time can it stay out without melting.
Bea says
Hi Roxana. It depends on how hot your place is. I would recommend you to take it out a few minutes before serving and then place the balance back in the fridge to maintain chilled (that's what I always do).
Melissa says
This looks amazing...I would like to make it with a chocolate layer and a white layer without the chocolate, so four layers including the crust and the ganache. How would you suggest to do that?
Bea says
Hi Melissa, that would be a completely new recipe. Why don't you check my peanut butter chocolate cheesecake, it's more or less the type that you are looking for. Thanks!
Melissa says
I will do that, for sure!
Sarah Sali says
Does it really require an 7 inch springform pan? Would a bigger one do?
Bea says
Hi Sarah, this recipe is made for a 7 inch springform pan. If you use a bigger pan just know that it wont be as tall.
Sarah Sali-Serio says
Very true...
One last question, about how many Oreos would 6.7oz make?
Bea says
Hey Sarah, that's about 6 Oreo cookies.
Sumaya says
Hi, are you sure it's 6 cookies? A package of oreos in Germany is about 154 grams and that's more than 6 cookies. Just checking😉
Bea says
Opps! You are right Sumaya, it's 17 cookies. Thanks for pointing it out 😉
Karly says
I need this in my life!! Thanks for sharing!
Bea says
Haha! More when it's the holiday season now. Thanks Karly!
Zahra Essa says
Hi bea
I tried the recipe and loved it !
Can you please tell me how I can change the recipe to make it into mini cheesecakes
Bea says
Hi Zahra, I'm happy that you loved it! I'm making them and will post the recipe soon. Thanks!