Description
Creamy no bake chocolate cheesecake made with dark chocolate and a rich chocolate sandwich cookies crust. It sets firm in the fridge with a mousse-like texture, no oven needed.
Ingredients
CHOCOLATE SANDWICH COOKIES CRUST:
– 2½ cups (350g) chocolate sandwich cookies, whole
– ¼ cup + 1 tbsp unsalted butter, melted
FILLING:
– 2 bricks (453g) full-fat cream cheese, softened
– ½ cup (100g) fine granulated sugar
– ½ tsp fine sea salt
– 1 tsp vanilla extract
– ½ cup (120g) full-fat sour cream
– 200g semi-sweet or dark chocolate, chopped
– 1 cup (240g) cold heavy cream
Instructions
1. Preheat oven to 350°F (175°C) and line the bottom of a springform pan with parchment paper.
2. Grind chocolate sandwich cookies in a food processor until fine. Mix in melted butter until crumbs resemble damp sand.
3. Press crust into the bottom and up the sides of the pan. Bake for 10 minutes, then let cool completely.
4. In a large bowl, beat softened cream cheese until smooth. Add sugar, salt, vanilla, and sour cream; mix until glossy.
5. Melt chocolate in the microwave in short bursts, stirring between each. Let cool slightly.
6. Pour melted chocolate into cream cheese mixture and beat until combined.
7. Add cold heavy cream and whip the mixture together until thick with soft peaks.
8. Pour filling into the cooled crust, smooth the top, and chill at least 4 hours or overnight.
9. Run a warm knife around the edge before removing the springform ring. Slice and serve chilled.
Notes
Use chocolate with at least 55% cocoa solids for best results.
Don’t skip the chilling time—overnight gives the firmest, creamiest texture.
Top with whipped cream or chocolate curls before serving, if desired.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 24g
- Sodium: 210mg
- Fat: 35g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg