This no bake chocolate cheesecake is rich, decadent and indulgent.
It’s quick and easy to make and doesn’t require an oven.
Start by making a chocolate biscuit base for the cheesecake.
You can use any type of cookie or biscuit that you would prefer, but I recommend going
for Oreos.
They’re delicious, rich, and sweet and just work so well for this.
I’m using about 25 Oreos for this recipe which works out to be about 300g if you are
measuring this by weight.
Place your oreos in a food processor and process until you have fine crumbs.
If you don’t have a food processor don’t worry just place the cookies into a plastic
bag and bash them with a heavy frypan or rolling pin until they are fine crumbs.
If you would like the full recipe for this chocolate cheesecake it will be on my website
as well as the full measurements in the description box below.
Make sure to subscribe to my channel so you don’t miss out on any new content and take
a look at my other no bake cheesecake recipes.
Transfer the cookie crumbs into a mixing bowl and measure out your butter.
If you’re using Oreos you’ll need half a stick or about 55g, if you are using a different
type of cookie with no cream filling you’ll need to double the amount of butter.
Melt the butter in the microwave or in a saucepan and pour over the Oreo crumbs.
Mix well until you are left with a wet sandy texture.
Pour the cookie base into a lined 8 inch or 20cm cake tin and press down with the back
of a spoon until well compacted and even.
Place into the fridge to set while we work on the chocolate cheesecake filling.
Clean up any crumbs from the base and get started on the cheesecake filling.
For a good chocolate cheesecake you need really good quality dark chocolate, don’t use baking
chocolate or chocolate chips as often these are made with oil instead of cocoa butter,
meaning they are just no where near the quality of a good block.
I’m using Whittakers dark chocolate which is 50% cocoa solids so it has a good flavour
and sweetness without being too bitter for this cheesecake.
Try to use between 45-60% cocoa solids for the best flavour.
Use a serrated knife or break your chocolate up into small pieces and place into a heatproof
bowl.
Place the bowl over a pot of boiling water and turn the heat off and leave to melt slowly.
While the chocolate is melting whip the cream.
You’ll need 400ml which works out to be one and two thirds of a cup.
Pour the cold cream into a large bowl and start to whip with a whisk.
You can do this with a hand mixer if you would prefer but it doesn’t actually take that
long to do it by hand.
If you ever have trouble whipping cream or you always over whip it I have a video full
of tips and tricks for getting perfect whipped cream, even how to fix it when you’ve over
whipped.
I’ll have it linked below if you want to take a look.
Whip the cream to the softly whipped stage as it will get whipped more when all the ingredients
are mixed together.
Set the cream to the side.
You’re chocolate should be about melted by this point, make sure it is completely
smooth, remove it from the saucepan and set it to the side to cool.
In a clean bowl add the room temperature cream cheese and measure out the icing sugar or
powdered sugar, both the same ingredient they just have different names depending on where
you live in the world.
You’ll need half a cup, but if you are using a milk chocolate or a sweeter chocolate I
would recommend cutting down to a third or quarter cup so the cheesecake isn’t to sweet.
Beat the cream cheese and sugar together with a whisk until completely smooth, this is much
quicker and easier if your cream cheese is at room temperature.
Let me know what your favourite flavour of cheesecake is and if you have any requests
for a recipe.
I love fresh and summery tasting cheesecakes, like berries or passionfruit although this
chocolate cheesecake is probably my second favourite.
It’s absolutely delicious and you need to try this recipe.
Now, just combine everything together.
Pour the softly whipped cream and melted chocolate into the bowl and mix together with the whisk
until everything is evenly combined, this may take a little bit of whisking but don’t
worry as the cream won’t get over whipped.
You should be left with a smooth, fluffy and velvety chocolate pudding consistency.
Pour the cheesecake filling into the cake tin and smooth out the top with an offset
spatula.
Tap it on the bench a few times to remove any air bubbles and place back into the fridge.
Now, the only thing that can make this cheesecake better is more chocolate and that is in the
form of chocolate ganache.
Chop the chocolate into small pieces and place into a small bowl.
Pour the cream into a saucepan and place over medium heat.
Remove from the heat when the cream is just coming to a boil and pour over the chocolate
. Leave for about 5 minutes before stirring until completely smooth.
Pour the ganache over the cheesecake, tap on the bench to remove any air bubbles and
place into the fridge or freezer for at least 4-6 hours or overnight.
Now just a cut a slice, share around and enjoy.
Thank you for watching I hope you enjoyed this recipe and I will see you in my next
video.