From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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Warning0 allergens identified
No Bake Triple Chocolate Cheesecake
For the Crust:
For the Filling:
For the Ganache:
To make the Cheesecake
1
Line the bottom and sides of a 9-inch springform pan with wax paper. Combine the Oreo baking crumbs and melted butter and press into the bottom of the pan to form a crust. Refrigerate while making the filling.
2
Place the softened cream cheese, powdered sugar, and vanilla extract in a large mixing bowl and beat with an electric handheld mixer, starting on low and increasing to high speed, until smooth.
3
Combine the chopped dark chocolate and sifted cocoa powder in a heat-safe bowl. In a separate microwave-safe container (or in a saucepan on the stove), heat the heavy whipping cream until scalding. Pour the scalding cream over the chopped chocolate and cocoa and let sit for 2 minutes before whisking briskly until fully incorporated and smooth.
4
Add the still-warm chocolate mixture to the cream cheese mixture and mix, starting at low speed and increasing to high as the mixture comes together. Beat at high speed for 1 minute or until fluffy and whipped.
5
Spread the filling over the prepared crust, smoothing out the top with a spatula. Cover and refrigerate while making the ganache topping.
To make the Ganache Topping
1
Place the semisweet chocolate in a heat-safe bowl. Heat the whipping cream to scalding and pour over the chocolate. Add the honey and vanilla extract. Let sit for 2 minutes before whisking briskly until smooth.
2
Let the ganache cool until only slightly warm before pouring it on top of the cheesecake (in the springform pan). Spread around into an even layer and refrigerate the finished cheesecake * for at least 3 hours before removing it from the springform pan to slice and serve.
3
Serve the chilled cheesecake with whipped cream and fresh berries or berry sauce, if desired. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Chill Cream Cheese Properly 🧊Remove cream cheese from the refrigerator 30 minutes before mixing to ensure it's soft enough to blend smoothly without lumps, creating a silky filling texture.
- Temper Your Chocolate 🍫Heat chocolate to 115-120°F (not boiling) when melting for the ganache topping to prevent seizing and achieve a glossy, professional finish that sets perfectly.
- Compress Oreo Crust Evenly 🍪Use the bottom of a measuring cup to press the buttered Oreo crumbs firmly and evenly into your springform pan, creating a stable, crack-free foundation.
- Whip Heavy Cream to Soft Peaks 💨Stop whipping heavy cream just before stiff peaks form (around 80% whipped) to maintain airiness and fold it gently into chocolate layers for a lighter, mousse-like texture.
- Freeze in Stages for Structure 🕐Allow 2-3 hours minimum between each layer (crust, filling, ganache) to prevent layers from blending together and ensure clean, distinct chocolate flavor profiles.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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