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Easy No Bake Triple Chocolate Cheesecake

A rich slice of chocolate cheesecake with a dark crust, chocolate ganache, and white chocolate drizzle.
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Make this rich, creamy, and decadent no bake chocolate cheesecake with a crisp Oreo crust. This recipe delivers dessert perfection without turning on your oven.

Ingredients

Scale
  • 1 3/4 cups crushed Oreo cookies (about 28 cookies)
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 8 ounces semi-sweet chocolate, melted and cooled slightly
  • 1 cup heavy whipping cream
  • 1/2 cup milk chocolate chips (for topping)
  • 1/4 cup white chocolate chips (for drizzle)

Instructions

  1. Prepare the crust: Mix the crushed Oreo cookies and melted butter in a bowl until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the freezer for 15 minutes while you prepare the filling.
  2. Make the filling base: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar, cocoa powder, vanilla extract, and salt. Beat until fully incorporated and smooth.
  3. Add melted chocolate: Pour the slightly cooled, melted semi-sweet chocolate into the cream cheese mixture. Beat on low speed until just combined. Do not overmix.
  4. Whip the cream: In a separate, clean bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the chocolate cream cheese mixture until no streaks remain. This step creates the silky texture.
  5. Assemble and chill: Pour the filling over the chilled Oreo crust and smooth the top with a spatula. Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.
  6. Prepare toppings: Melt the milk chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until smooth. Do the same for the white chocolate chips.
  7. Finish the cheesecake: Once the cheesecake is fully set, carefully remove the sides of the springform pan. Drizzle the melted milk chocolate over the top, then drizzle the white chocolate in a contrasting pattern. Let the chocolate set slightly before slicing.

Notes

  • For the creamiest filling, make sure your cream cheese is completely at room temperature before starting.
  • If you prefer a darker chocolate flavor, substitute the semi-sweet chocolate with dark chocolate in the main filling.
  • You can use graham cracker crumbs instead of Oreos for a classic crust, using 1 1/2 cups of crumbs and 6 tablespoons of melted butter.

Nutrition

Find it online: https://miameal.com/chocolate-cheesecake-recipe-easy-no-bake/