no-bake-cheesecake-chocolate-chip-ganache-oreo-crust-title
Print Recipe
5 from 1 vote

Chocolate Chip No Bake Cheesecake

This easy No Bake Cheesecake is exactly what you are looking for! Perfectly creamy, sweet, and as close to a traditionally baked cheesecake as you can get. Made with real ingredients for a really amazing flavor! 
Prep Time30 mins
Chill Time5 hrs
Course: Dessert
Cuisine: American
Keyword: cheesecake, chocolate chip cheesecake, no bake, no bake cheesecake
Servings: 16
Calories: 510kcal
Author: Trish - Mom On Timeout

Ingredients

Crust

Ganache

  • 1 cup semi-sweet chocolate chips coarsely chopped
  • cup heavy whipping cream

Cheesecake

  • ½ cup heavy whipping cream
  • 20 ounces cream cheese softened
  • ½ cup powdered sugar
  • ½ cup sour cream
  • 1 tsp vanilla extract
  • 1 cup mini chocolate chips

Ganache Topping

  • cup semi-sweet chocolate chips
  • 2 tbsp heavy whipping cream

Instructions

Crust

  • Lightly spray a 9-inch springform pan with cooking spray.
  • Transfer the Oreo cookie crust crumbs to the springform pan and press firmly into the bottom and evenly up the sides of the pan. Use a measuring cup to really press the crumbs firmly.
  • Refrigerate for 30 minutes.

Ganache Layer

  • Place chocolate chips in a heat proof bowl.
  • Heat the heavy whipping cream in the microwave, in a microwave safe container on high, in 30 second increments until cream is just beginning to simmer.
  • Pour the cream over the chopped chocolate chips and stir gently to make sure that all of the chocolate is covered with the hot cream. Let sit for two to three minutes.
  • Gently whisk the cream and chocolate together until the chocolate has completely melted and the mixture is smooth and homogeneous.
  • Pour over cooled crust and spread evenly with an offset spatula.
  • Refrigerate for 30 minutes.

Cheesecake Layer

  • Beat heavy whipping cream until stiff peaks form. Set aside.
  • Beat cream cheese for 2 to 3 minutes on medium-high speed until light and fluffy.
  • Beat in powdered sugar until no lumps remain.
  • Beat in sour cream and vanilla extract.
  • Fold in whipped cream and chocolate chips.
  • Pour the cheesecake filling into the springform pan. Cover with plastic wrap and refrigerate for at least 4 hours or until cheesecake is firm.

Ganache Topping

  • Place chocolate chips in a heat proof bowl.
  • Heat the heavy whipping cream in the microwave, in a microwave safe container on high, in 30 second increments until cream is just beginning to simmer.
  • Pour the cream over the chopped chocolate chips and stir gently to make sure that all of the chocolate is covered with the hot cream. Let sit for two to three minutes.
  • Gently whisk the cream and chocolate together until the chocolate has completely melted and the mixture is smooth and homogeneous.
  • Drizzle ganache over the top of the chilled cheesecake.
  • Keep refrigerated until ready to serve.

Video

Notes

Prefer a graham cracker crust? Here you go!

Ingredients

  
  

Instructions

  • Combine the graham cracker crumbs, sugar, and melted butter in a medium-size bowl and stir with a fork until the butter is fully incorporated.
  • Press the crumbs onto the bottom of the prepared pan to create the crust.
  • Refrigerate crust for at least 30 minutes

Nutrition

Calories: 510kcal | Carbohydrates: 39g | Protein: 5g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 80mg | Sodium: 249mg | Potassium: 207mg | Fiber: 2g | Sugar: 28g | Vitamin A: 940IU | Vitamin C: 0.2mg | Calcium: 81mg | Iron: 3.4mg