No-Bake Chocolate Chip Cheesecake (Print Version)
# Ingredients:
→ For the Oreo Crust
01 -
2 cups Oreo cookie crumbs (about 24 cookies)
02 -
6 tablespoons butter, melted
→ For the Cheesecake Layer
03 -
4 packages (8 oz each) cream cheese, softened
04 -
2 cups powdered sugar
05 -
1 teaspoon vanilla extract
06 -
3/4 cup heavy whipping cream
07 -
1 cup mini chocolate chips
→ For the Chocolate Whipped Cream
08 -
1 cup heavy whipping cream
09 -
1 cup powdered sugar
10 -
1 teaspoon vanilla extract
11 -
1/3 cup unsweetened cocoa powder
→ For Topping
12 -
Chocolate sauce for drizzling
# Instructions:
01 -
Spray a 9-inch springform pan with non-stick spray and set it aside.
02 -
Put Oreo cookies in a food processor and pulse until you have 2 cups of fine crumbs. Add the melted butter and pulse until everything is well combined.
03 -
Pour the crumbs into the bottom of your springform pan. Use the back of a spoon to gently press them down to form an even crust. Bring the crumbs about 1 inch up the sides of the pan. Pop it in the fridge while you make the filling.
04 -
In a stand mixer with the paddle attachment (or using a hand mixer), beat the cream cheese for 2 to 3 minutes until it's completely smooth with no lumps. Add the powdered sugar one cup at a time, mixing well after each addition.
05 -
Mix in the vanilla extract until just combined.
06 -
In a separate bowl, pour in the heavy whipping cream and whisk on high speed until stiff peaks form and the cream starts to clump around the whisk.
07 -
Gently fold the whipped cream into the cream cheese mixture until it's smooth and well combined. Fold in the mini chocolate chips last.
08 -
Pour the filling into your prepared crust and smooth the top. Cover and refrigerate for at least 6 hours, but overnight is best for the perfect texture.
09 -
When you're ready to serve, run a butter knife under hot water and carefully run it around the edges of the cheesecake to release it from the pan sides. Remove the springform ring.
10 -
In a stand mixer with the whisk attachment, add the heavy cream and start mixing on low speed. Add the powdered sugar, vanilla, and cocoa powder. Mix on low until combined, then slowly increase the speed to high until stiff peaks form.
11 -
Transfer the chocolate whipped cream to a piping bag fitted with a large star tip. Drizzle the top of the cheesecake with chocolate sauce, then pipe a ring of whipped cream around the edge. Slice and enjoy!
# Notes:
01 -
This is a no-bake cheesecake, so there's no oven needed!
02 -
The cheesecake needs at least 6 hours to set, but overnight is ideal for the best texture.
03 -
Make sure your cream cheese is completely softened to room temperature for a smooth filling.
04 -
Store covered in the fridge for up to 5 days.