Nigella No Bake ​Chocolate Cheesecake Recipe

This delicious No-Bake Chocolate Cheesecake is a quick and easy dessert that’s perfect for chocolate lovers. With its creamy filling and chocolatey crust, it’s an indulgent treat you can make using common ingredients like Oreos and cream cheese. Plus, it sits in the fridge, making it a simple go-to for any occasion!

Ingredients Needed:

• 300g / 10.6 oz chocolate sandwich cookies (Oreos), crushed with cream filling
• 85g / 6 tbsp unsalted butter, cold
• 450g / 16 oz full-fat cream cheese, room temperature
• 100g / ½ cup fine granulated sugar
• ¼ tsp fine sea salt (or ⅛ tsp table salt)
• 1 tsp pure vanilla extract or vanilla bean paste
• 120g / ½ cup full-fat sour cream, room temperature preferred
• 200g / 7 oz semi-sweet or dark chocolate (55-78% cocoa), chopped (avoid chocolate chips)
• 240ml / 1 cup heavy cream, cold

How To Make No Bake ​chocolate Cheesecake?

1. Prepare the pan: Line the bottom of a 9-inch springform pan with parchment paper.
2. Make the crust: Grind the Oreos into fine crumbs; mix with melted butter and press firmly into the bottom and sides of the pan.
3. Beat cream cheese: In a bowl, beat room temperature cream cheese with a spatula or spoon until smooth.
4. Add sugar, salt, and vanilla: Mix in granulated sugar, salt, and vanilla extract until smooth and creamy.
5. Add sour cream: Stir in sour cream until fully blended.
6. Melt the chocolate: Melt the chocolate in a heatproof bowl over simmering water (or in short microwave bursts) and let cool slightly.
7. Combine chocolate with cream cheese mixture: Stir the melted chocolate into the cream cheese mixture until smooth.
8. Add heavy cream and whip: Pour cold heavy cream into the filling mixture and beat until smooth and slightly fluffy.
9. Chill: Pour the filling into the crust and smooth the top. Refrigerate for at least 4 hours or overnight to set.

Recipe Tips:

• Don’t Overmix the Filling: Mix the heavy cream just until it’s combined. Overmixing can make it too airy and change the texture.
• Cool the Chocolate: Let the melted chocolate cool a bit before adding it to the cream cheese. This keeps the cream cheese from getting too warm.
• Check the Crust: Press the cookie crust firmly in the pan. A good crust helps the cheesecake stay together when you slice it.
• Chill for Best Results: Refrigerate the cheesecake for at least 4 hours, or overnight if you can. This helps it set and makes it taste better.

How To Store Leftovers?

• Refrigerate: Let the leftover chocolate cheesecake cool to room temperature first. Then, cover it tightly with plastic wrap or place it in an airtight container and refrigerate for up to 4-5 days.
• Freeze: To freeze, wrap the cheesecake tightly in plastic wrap and aluminum foil or place it in an airtight freezer-safe container. Freeze for up to 2 months. To serve, thaw in the refrigerator overnight.

Nutrition Facts:

Serving Size: 1 slice (1/12 of the cheesecake)

• Calories: 692 kcal
• Total Fat: 53g
• Saturated Fat: 30g
• Cholesterol: 251mg
• Sodium: 286mg
• Total Carbohydrate: 46g
• Dietary Fiber: 2g
• Sugars: 36g
• Protein: 10g

Try More Nigella  Lawson Recipes:

• Nigella Lawson No Bake Lemon Cheesecake
• Nigella Lawson No Bake Lemon Curd Cheesecake
• Nigella Chocolate Orange Cheesecake