Eggless Chocolate Cheesecake No Bake
This no-bake eggless chocolate cheesecake will melt in your mouth! It's rich, creamy and decadent! No cream, eggs, or gelatin required!
Servings 10 -12, approximately
Equipment
- A 10-inch (25 cm) springform pan
Ingredients
For the Oreo cookie crust
- 9.7 oz (275g) Oreo cookies (about 25 whole cookies), plus 2 -3 extra for garnish
- 2.9 oz (80g) unsalted butter, melted
For the filling
- 12 oz (375g) semi-sweet chocolate (at least 54% cocoa solids), melted and cooled
- 17.8 oz (500g) full-fat cream cheese
- 7 oz (200 g) sweetened condensed milk
For the chocolate ganache topping (optional)
- 4.4 oz / 125 g semisweet or bittersweet chocolate, finely chopped
- 4 tablespoons unsalted butter
- 4 tablespoons milk or heavy cream
Instructions
- Lightly grease the bottom and sides of a 10-inch (25cm) springform pan. Then line the bottom and the sides with parchment paper. Set aside.
- Melt the chocolate and set it aside to cool down to room temperature. You can melt it over a double boiler or in short, 10 second increments in the microwave, stirring after each increment. Set aside to cool.
Make the crust
- Pulse the cookies in a food processor until they’re fine crumbs. If you don’t have a food processor, you can put the cookies in a bag and crush them with a rolling pin.
- Add the melted butter and pulse a few times to incorporate the butter. It should be like wet sand and stick together when you hold some between your fingers. If you don’t have a food processor, mix the butter with a rubber spatula.
- Add the crust mixture to the bottom of a springform pan. Use the bottom of a straight glass to even it out. (Or use the bottom of a measuring cup or the back of a spoon.)
- Put it in the refrigerator to chill while making the filling.
Make the filling
- In a large bowl, mix the cream cheese and sweetened condensed milk together until smooth and creamy.
- Add the melted chocolate to the cream cheese mixture and beat for about 1-2 minutes.
- Pour the chocolate cheesecake filling over the prepared crust and spread it evenly on top. I like using an offset spatula for this.
- Cover with plastic wrap and refrigerate for at least 4 hours or until firm (overnight is even better).
- Unlatch the springform pan and remove the parchment paper from the sides. Use a knife or a metal spatula and gently run it under the bottom of the cheesecake to loosen it. Then carefully slide it onto a plate.
- Crush the reserved Oreo cookies and sprinkle over the cheesecake.
Make the chocolate ganache topping (optional)
- In a heat-proof bowl, preferably glass, add the chocolate, cream or milk, and butter and place it over a pot of just simmering water. Stir until the chocolate melts completely. Drizzle over the cheesecake.
- Enjoy!
- Store any leftovers in the refrigerator for up to about 5 days.
Notes
Picture Tutorial & Tips: I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
- I recommend using the best high-quality chocolate you can buy!
- If you want a thicker and taller cheesecake, you can easily double the ingredients for the same pan or use a six-inch springform pan with the ingredients listed for this recipe.
- Make sure you use sweetened condensed milk and not evaporated milk, which is completely different.
- Use full-fat cream cheese for best results. The extra fat will not only help the cheesecake firm up better, but it also creates a nice, rich flavor.
