No-Bake Chocolate Cheesecake

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This No-Bake Chocolate Cheesecake is rich, creamy, and SO easy to make. A buttery Oreo crust is topped with a smooth chocolate filling and finished off with a rich chocolate ganache.

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To make, add Oreos to a food processor and pulse into fine crumbs.

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With the processor running, slowly stream in the melted butter until the mixture resembles wet sand.

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Press firmly into the bottom and slightly up the sides of the 9-inch springform pan. Then freeze for ~20-30 minutes while you prepare the filling.

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Melt chocolate in a microwave-safe bowl in 20-30 second increments, stirring between each, until smooth.

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In a large bowl, beat cream cheese until smooth and creamy.

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Then add the granulated sugar and mix again.

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Add cocoa powder and espresso powder and mix until combined. Be sure to sift cocoa powder if it’s clumpy.

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Slowly drizzle in the slightly cooled melted chocolate, mixing until smooth.

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Mix in vanilla and salt.

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In a separate bowl, beat cold heavy cream and powdered sugar until medium stiff peaks form. The peaks should stand up with just a slight curl at the tip.

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Gently fold the whipped cream into the chocolate mixture until fully combined and light. Be gentle in this step, no aggressive mixing.

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Spread filling evenly into the chilled crust. Refrigerate for at least 4-6 hours, or preferably overnight, until fully set.

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Heat heavy cream until just steaming (not boiling, it’s important not to overheat). Then pour over chopped chocolate and let sit for 1-2 minutes, then stir until smooth.

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Stir in butter until glossy. Let cool slightly,

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Pour over the chilled cheesecake and spread evenly. Refrigerate for 1-2 hours until set.

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Dip a sharp knife in hot water, dry with a towel, and then slice. Cleaning knife between slices to get clean cuts. Serve as is or with berries. ENJOY!!

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For full recipe, instructions, helpful tips and more swipe up or visit the blog!

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