Decadent creamy no-bake chocolate cheesecake with Oreo cookies for the base and a thin luscious chocolate ganache on top. Perfect for this holiday season. It doesn’t have any gelatin, super easy to prepare with a few basic ingredients.
Using a food processor, blend the oreo cookies into fine crumbs. Pour into a bowl together with melted butter. Mix well and pour into a 7 inch (18 cm) springform pan. Press tightly and evenly to the base. Place in the freezer for 30 minutes.
The Chocolate Cheesecake
Melt chocolate and set aside to slightly cool before using.
In a bowl, put in cream cheese and whisk for a few minutes until light and fluffy. Then add in icing sugar and vanilla extract. Mix until well combined.
While mixing, pour in the melted chocolate into the cream cheese mixture. Continue to mix until everything is well combined. Set aside.
In another bowl, whisk whipping cream until soft peaks. Then pour it into the chocolate cream cheese mixture and gently fold using a spatula until everything it well combined. Pour into the base and spread evenly. Chill in the fridge overnight or until fully set.
The Chocolate Ganache
Heat whipping cream until it's about to boil and then pour it into a bowl containing the chopped chocolate. Let it sit for 3 minutes then gently whisk until everything it combined.
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!
How Transfer To Serving Plate
It's easy since this cake is small. First insert a knife under the cheesecake and carefully run it all around to detach the cheesecake from the base.
Using the same knife, gently lift the cheesecake a bit and insert 1 flat spatula. Do the same in the opposite direction.
Carefully yet confidently lift the cheesecake with both spatulas and place on a serving plate. Gently remove spatulas out.
Or place a baking sheet on the base of the springform pan before assembling. You will have a slightly bigger baking sheet coming out from the springform pan after assembling it. Before serving, gently slide the cheesecake onto a serving plate.
How To Serve
Keep the cheesecake in the fridge all the time until just a few minutes before serving. Cut the slices as needed and put back the cheesecake in the fridge to maintain chill.
Please use full fat cream cheese. Meaning, do not use light cream cheese else it won't set as good.
Please use minimum 35% fat content for the whipping cream. The fat is needed to help set the cheesecake.
This recipe doesn't uses gelatin so it usually takes longer to set.