No-Bake Dark Chocolate Oreo Cheesecake Recipe
There's something about a classic chocolate cake that can't be beat. The rich chocolate taste is simply delectable. That being said, sometimes heating up the oven to make a layered cake is just simply not in the cards. Maybe it's too hot outside, or you don't have access to an oven. Or maybe you just want something quick and easy. That's where this dark chocolate no-bake cheesecake comes in. This recipe needs no time in the oven to create a delicious dessert that's full of dark chocolate flavor.
Made with classic Oreos, this dessert is equal parts elegant and nostalgic. The simple cream cheese filling may be the easiest and fastest way to make cheesecake, and you don't even have to fill up a water bath. Recipe developer Taylor Murray brings us this fabulous dessert which is the perfect treat for a hot summer night.
Gather the ingredients for dark chocolate no-bake cheesecake
Before you begin the recipe, start by gathering the ingredients. For an Oreo cheesecake, you'll need a package of Oreos. Opt for a fresh package, as opposed to some that may be stale in the back of the pantry. This will help make sure your crust is nice and firm. The filling consists of cream cheese, sugar, and heavy cream. The fudgy dark chocolate topping is a mixture of butter, sugar, evaporated milk, and 72% dark chocolate. "At this percentage, some of the bitter, dark red fruit flavors of cocoa really start to come through," says Murray. "That's the classic flavor we associate with dark chocolate. I opted for an especially dark ratio so that it would stand up against the creamy filling and strong, familiar flavor of Oreos."
The final touch is a shower of cocoa powder. This gives the topping an element of elegance (like a dark chocolate truffle) and helps reinforce the dark chocolate flavor. It is entirely optional, but if you do choose to use it try to spring for a good quality cocoa powder. "The difference in flavor between different brands and price points is astounding and you definitely get a lot of bang for your buck by opting for something a little nicer," Murray told us.
Make the crust
Melt the butter and divide it in half. Set 4 tablespoons aside. In a food processor, pulse Oreos until the texture resembles fine crumbs. Alternatively, you can put the Oreos in a large Ziploc bag and crush them with a rolling pin or heavy pot. Remove 1/3 cup of the crumbs and set aside.
Mix the remaining crumbs with 4 tablespoons of melted butter. Lightly grease a springform pan. Press the mixture into the bottom of the pan. Freeze until firm and set, about 30 minutes.
Make the filling
In the bowl of a stand mixer fitted with the paddle attachment, beat cream and sugar until light and fluffy, about 2 minutes. Add cream and switch to the whisk attachment. Whip until light and fluffy, with stiff peaks (about 2 minutes more). Fold in the reserved cookie crumbs, then transfer the mixture to the pan. Smooth the top evenly and return to the refrigerator. Chill until firm.
Make the fudge topping
In a small saucepan, combine the remaining stick of butter, chocolate, remaining 1/2 cup sugar, and evaporated milk. Gradually heat the mixture, stirring constantly, until it reaches a low boil. Keep cooking for 4 minutes, stirring often to prevent scorching. If you notice it starting to stick on the bottom, remove it from the heat. Let cool to room temperature before pouring it onto the chilled cheesecake base. Spread to the edges, tapping it lightly on the counter to help it spread, if need be. Return to the refrigerator until ready to serve.
Finish and serve
Just before you are ready to serve the cake, dust the top with the cocoa powder. Gently unmold it from the springform pan and cut it into 8 slices. Serve chilled. If you want to prepare the cake ahead of time for an event, save the cocoa powder for the last minute. It will absorb into the chocolate and alter its appearance. The cake will keep refrigerated for up to 5 days.
- 8 tablespoons butter, divided
- 8 ounces cream cheese, softened
- ⅓ cup plus ½ cup sugar, divided
- 1 cup heavy whipping cream
- 4 ½ ounces 72% dark chocolate
- 1 small (5 ounce) can evaporated milk
- 2 tablespoons cocoa powder
- Melt the butter. Measure out 4 tablespoons and set aside. Crush Oreos to fine crumbs. Remove ⅓ cup and set aside.
- Mix remaining cookies with butter, and press into the bottom of a greased springform pan.
- Freeze until set, about 30 minutes.
- In the bowl of a stand mixer, beat cream cheese and ⅓ cup sugar until light and fluffy. Add cream and beat 2 minutes more. Fold in reserved cookie crumbs.
- Transfer cream mixture to pan with cookie crumbs and smooth top. Refrigerate until firm.
- Meanwhile, in a small saucepan, combine chocolate, evaporated milk, remaining ¼ cup butter, and remaining ½ cup sugar. Bring to a low boil and cook for 4 minutes, stirring constantly. Cool to room temperature.
- Pour over the surface of the cheesecake then return to refrigerator until set.
- Remove from refrigerator and dust the top with cocoa powder.
- Slice and serve chilled.
| Calories per Serving | 543 |
| Total Fat | 42.5 g |
| Saturated Fat | 25.9 g |
| Trans Fat | 0.7 g |
| Cholesterol | 106.6 mg |
| Total Carbohydrates | 36.0 g |
| Dietary Fiber | 2.2 g |
| Total Sugars | 31.2 g |
| Sodium | 151.2 mg |
| Protein | 7.4 g |
