Description:

Dive into layers of indulgence with this no-bake chocolate cheesecake! Featuring a crunchy Oreo crust, a lusciously creamy chocolate mousse filling, and a silky ganache topping, it’s the ultimate dessert for chocolate lovers. No oven required—just pure, blissful decadence.

Ingredients:

For the Crust:

30 Oreo cookies (filling included), crushed
8 tbsp butter, melted

For the Filling:

8 oz semi-sweet baking chocolate, chopped
1 1/2 cups heavy whipping cream, divided
24 oz cream cheese, softened
1 3/4 cups powdered sugar
1/4 cup cocoa powder
2 tsp vanilla extract
1/3 cup full-fat sour cream

For the Ganache:

1/2 cup semi-sweet chocolate chips
3 tbsp heavy whipping cream


Directions:

1️⃣ Make the Crust:

Grease a 9-inch springform pan and line the bottom with parchment paper.

Crush the Oreos in a food processor (or a resealable bag with a rolling pin).

Mix the crushed cookies with melted butter until well combined.

Press the mixture firmly into the bottom of the pan. Chill in the refrigerator while you prepare the filling.

2️⃣ Create the Filling:

Melt the chocolate: Combine chopped chocolate with 1/4 cup heavy cream and melt in 20-second intervals in the microwave, stirring between intervals. Cool to room temperature.

Whip the cream: In a large bowl, whip the remaining 1 1/4 cups of heavy cream until stiff peaks form. Set aside.

Cream the base: Beat the softened cream cheese until smooth. Mix in the cooled chocolate, powdered sugar, cocoa powder, vanilla, and sour cream until fully incorporated.

Fold and assemble: Gently fold the whipped cream into the chocolate mixture in batches until smooth. Pour the filling onto the crust, spreading evenly. Refrigerate overnight to set.

3️⃣ Top with Ganache:

Combine the chocolate chips and heavy cream in a microwave-safe bowl. Melt in short bursts, stirring until smooth.

Let the ganache cool slightly before pouring it over the chilled cheesecake. Spread evenly.

Refrigerate for at least 30 minutes to let the ganache set.

4️⃣ Serve and Enjoy!

Carefully release the springform pan and slice your masterpiece. Serve chilled and savor every creamy, chocolatey bite.

Storage Tip: Keep leftovers covered in the fridge for up to 5 days (if they last that long!).