Description
This Chocolate Chip No Bake Cheesecake is a rich, creamy, and indulgent dessert made with smooth cream cheese, crunchy Oreo crust, and decadent chocolate ganache—perfect for warm days when you want a no-bake treat packed with flavor.
Ingredients
- Crust:
- 1 Oreo crust (see linked recipe)
- Ganache:
- 1 cup semi-sweet chocolate chips, coarsely chopped
- ⅓ cup heavy whipping cream
- Cheesecake Filling:
- ½ cup heavy whipping cream
- 20 ounces cream cheese, softened
- ½ cup powdered sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
- Ganache Topping:
- ⅓ cup semi-sweet chocolate chips
- 2 tablespoons heavy whipping cream
Instructions
- Prepare Crust: Spray a 9-inch springform pan with cooking spray. Press Oreo crust crumbs firmly into bottom and sides of pan. Chill for 30 minutes.
- Make Ganache Layer: Heat cream until simmering and pour over chopped chocolate chips. Let sit for 2–3 minutes, then stir until smooth. Spread over crust and chill 30 more minutes.
- Make Filling: Whip heavy cream to stiff peaks; set aside. Beat cream cheese until fluffy, then beat in powdered sugar, sour cream, and vanilla. Fold in whipped cream and mini chocolate chips.
- Assemble Cheesecake: Pour filling over ganache layer. Cover and refrigerate for at least 4 hours or until firm.
- Top with Ganache: Heat cream and pour over chocolate chips, then stir until smooth. Let cool slightly and drizzle over cheeseca
Notes
- For variation, try a graham cracker or chocolate cookie crust.
- Add espresso powder to ganache for mocha flavor.
- Top with whipped cream, chocolate shavings, or berries.
- Store covered in fridge for up to 5 days or freeze slices up to 1 month.
