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Rich No-bake Chocolate Cheesecake

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Eggless and No gelatin in it, this Rich No-bake chocolate cheesecake it’s a wonderful make-ahead dessert.
Rich and easy to make, creamy and chocolaty filling with high-quality Dark chocolate (85%), cocoa powder, and mascarpone with a thick and good Oreo cookies crust, mascarpone cheese-whipped cream frosting and Oreo cookies and crumbs on top.
This is definitely a cheesecake recipe for chocolate lovers that don’t like super sweet chocolate desserts.

INSTRUCTIONS

  1. First, cut and melt the dark chocolate (150 g). This will give the melted chocolate a bit of time to cool down before adding it to the rest of the ingredients.
Chopping 85% dark chocolate for this Rich No-bake CHOCOLATE Cheesecake
Use premium quality chocolate

2. Prepare an 8-inch springform pan by lightly greasing the edges and the bottom with butter then line the bottom and the sides of the pan with parchment paper.

3. Place the Oreo cookies in a zip lock bag and hit them with a rolling pin until they’re crushed or you can use your blender or food processor.

Mixing in the melted butter with the Oreo cookie crumbs.

4. If you use a food processor or blender add the melted butter and mix until well combined.

If you used the zip lock bag move the crumble in a medium bowl, combine the crushed cookies and melted butter until the mixture looks sandy and wet.

Press the crust mixture into the bottom of the springform pan and refrigerate while making the filling.

Pressing gently on the Oreo cookie mix to make the crust in the cake tin.

5. In a large bowl with an electric whisk, mix the mascarpone cheese with the condensed milk until smooth and creamy, 1-2 minutes.

6. Melt 25 g of butter and mix with the cocoa powder and a pinch of salt then add to the mascarpone cream and combine.

7. Add the melted chocolate (if it has cooled down otherwise wait a little bit more) to the mascarpone cream.

8. Beat cold heavy cream with vanilla extract and powdered sugar on medium-high speed until soft/medium peaks.

Folding in the heavy cream with the chocolate mascarpone mix. This is the base of the Rich No-bake CHOCOLATE Cheesecake.
Slowly fold the whipped cream into the chocolate/mascarpone cream in 3 – 4 batches until it’s completely smooth.

9. Pour the filling in the 8-inch springform pan and spread evenly and place the cheesecake in the fridge for about 2-3 hours.

Decoration:

10. When the Rich No-bake chocolate cheesecake is ready, start to beat the mascarpone and the heavy cream in a medium bowl at low speed then add the sugar gradually and the vanilla extract. Keep mixing until the frosting is smooth and stiff peaks form, about 5 minutes. transfer to a piping bag.

11. Cut in half some Oreo cookies (for this no-bake cheesecake we used 12 half) and crush the rest for decoration. Take off the parchment paper from the sides of the cheesecake then pipe the mascarpone frosting, place the Oreo cookies on top of the frosting (as shown in the video) and finally sprinkle the Oreo cookies crumbs in the middle of the cake and on the frosting.

We do not recommend to freeze the cake. You can prepare it the day before and decorate with the mascarpone frosting and the Oreo cookies just before serving.

No-bake CHOCOLATE Cheesecake

No-bake CHOCOLATE Cheesecake

Yield: 12 pic
Prep Time: 30 minutes
Chill Time: 4 hours
Total Time: 4 hours 30 minutes

Eggless and No gelatin in it, this No-bake chocolate cheesecake it's a wonderful make-ahead dessert.
Rich and easy to make, creamy and chocolaty filling with high-quality Dark chocolate (85%), cocoa powder, and mascarpone with a thick and good Oreo cookies crust, mascarpone cheese-whipped cream frosting and Oreo cookies and crumbs on top.
This is definitely a cheesecake recipe for chocolate lovers that don't like super sweet chocolate desserts.

Ingredients

Crust:

  • 250g / 8.81 oz Oreo cookies
  • 60g / 2.11 oz unsalted butter melted

Cheesecake Filling:

  • 300g / 10.6 oz of mascarpone cheese (Room temperature)
  • 300g / 10.6 oz of sweetened condensed milk
  • 150g / 5.3 oz of dark chocolate (85%)
  • 3 tbsp of unsweetened chocolate powder
  • 450ml / 15.21 fl oz of heavy cream 
  • 2 tbsp powdered sugar (icing sugar)
  • 25g / 1.8 Tbsp of unsalted butter
  • 1 tbsp of vanilla extract
  • A pinch of Salt

Decoration:

  • 60g / 2.12 oz  of icing sugar (powdered sugar)
  • 150ml / 5.1 fl oz of heavy cream 
  • 150g / 5,29 oz of mascarpone cheese
  • 1 tsp of vanilla extract
  • 10 Oreo cookies (for garnish)

Instructions

  1. First, cut and melt the dark chocolate (150 g). This will give the melted chocolate a bit of time to cool down before adding it to the rest of the ingredients.
  2. Prepare an 8-inch springform pan by lightly greasing the edges and the bottom with butter then line the bottom and the sides of the pan with parchment paper.
  3. Place the Oreo cookies in a zip lock bag and hit them with a rolling pin until they're crushed or you can use your blender or food processor.
  4. If you use a food processor or blender add the melted butter and mix until well combined.

    If you used the zip lock bag move the crumble in a medium bowl, combine the crushed cookies and melted butter until the mixture looks sandy and wet.
    Press the crust mixture into the bottom of the springform pan and refrigerate while making the filling.
  5. In a large bowl with an electric whisk, mix the mascarpone cheese with the condensed milk until smooth and creamy, 1-2 minutes.
  6. Melt 25 g of butter and mix with the cocoa powder and a pinch of salt then add to the mascarpone cream and combine.
  7. Add the melted chocolate (if it has cooled down otherwise wait a little bit more) to the mascarpone cream.
  8. Beat cold heavy cream with vanilla extract and powdered sugar on medium-high speed until soft/medium peaks.
    Slowly fold the whipped cream into the chocolate/mascarpone cream in 3 - 4 batches until it’s completely smooth.
  9. Pour the filling in the 8-inch springform pan and spread evenly and place the cheesecake in the fridge for about 2-3 hours.
  10. When the cheesecake is ready, start to beat the mascarpone and the heavy cream in a medium bowl at low speed then add the sugar gradually and the vanilla extract. Keep mixing until the frosting is smooth and stiff peaks form, about 5 minutes. transfer to a piping bag.
  11. Cut in half some Oreo cookies (for this no-bake cheesecake we used 12 half) and crush the rest for decoration. Take off the parchment paper from the sides of the cheesecake then pipe the mascarpone frosting, place the Oreo cookies on top of the frosting (as shown in the video) and finally sprinkle the Oreo cookies crumbs in the middle of the cake and on the frosting.

Notes

If you like chocolate you will love this cake!

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 6137Total Fat: 624gSaturated Fat: 370gTrans Fat: 11gUnsaturated Fat: 185gCholesterol: 1822mgSodium: 5729mgCarbohydrates: 95gFiber: 2gSugar: 75gProtein: 66g

Nutrition information isn’t always accurate.

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