A rich and creamy no-bake chocolate cheesecake that combines a chocolate cookie crust with a luscious chocolate filling, topped with ganache and whipped cream.
Ingredients
Crust
285gOreos or chocolate creme cookies(crushed for crust)
70gunsalted butter(melted)
Filling
250gdark chocolate
360gheavy cream(divided into 3/4 cup portions)
680gcream cheese(room temperature)
200ggranulated sugar
0.5tspsalt
1tspinstant coffee(optional)
120gheavy cream(for ganache)
100gchocolate(dark, semi-sweet, or milk)
240gheavy cream(chilled for whipping)
50ggranulated sugar(for whipped cream)
25gcocoa powder(sifted)
Instructions
Prepare a 9" springform pan by greasing the bottom and sides or lining with parchment.
Mix crushed cookies with melted butter, press into the pan to form the crust, and chill.
Heat chocolate with 3/4 cup heavy cream (and optional coffee) over a double boiler until melted and shiny. Cool for 5 minutes.
Beat cream cheese, sugar, and salt until smooth. Fold in cooled ganache. Whip remaining heavy cream until stiff peaks, then fold into the mixture.
Pour filling over crust, smooth the top, and refrigerate overnight or at least 6 hours.
Optional: Make ganache with cream and chocolate, cool slightly, then pour over chilled cheesecake. Top with whipped cream and refrigerate for 10 minutes before serving.
Notes
Ensure the cheesecake is fully chilled before adding ganache for best results.