Chocolate lovers, prepare your forks and your hearts. This no-bake triple chocolate cheesecake is not just dessert, but a multi-layered cake that screams creamy and decadent. This dessert also comes together with less than 30 minutes of hands-on time.
Starting with a buttery Oreo crust, each layer builds on the next, with fluffy whipped cream, silky cream cheese, and rich dark chocolate. Finally, the ganache crown on top seals the deal. It's the kind of dessert that everyone will love at dinner parties and romantic date nights.
What is No-Bake Chocolate Cheesecake?
No-bake chocolate cheesecake is exactly what it sounds like, a cheesecake that doesn't need to be baked in an oven but still delivers that satisfying texture. Instead of relying on eggs or heat to set, it uses whipped cream and chilling time to achieve its firm consistency.
No-bake cheesecakes gained popularity in the mid-20th century as quick alternatives to traditional baked versions. With ingredients becoming more widely available, like cream cheese and ready-made cookies, it became easier for home cooks to whip up impressive desserts without a degree in pastry arts or a fear of water baths.
Pro Tips for the Best No-Bake Cheesecake
- Cold cream cheese can lead to lumps. Let your cream cheese, condensed milk, and whipped cream sit at room temperature for a few minutes before mixing to get that ultra-smooth texture.
- Each layer needs time to firm up before adding the next. Rushing the process can lead to uneven layers or a collapsing structure. Let the cake set fully, ideally overnight, for clean, stable slices.
- After adding each filling layer, gently tap the pan on the counter and use an offset spatula to smooth the surface. It makes for that stunning, professional layered look.
- Let the ganache cool slightly before pouring. Pouring it hot may melt the top layer. A gentle swirl will give you that glossy finish without compromising the structure.
Frequently Asked Questions
What’s the difference between baked and no-bake cheesecake?
Baked cheesecake uses eggs and requires oven time, giving it a denser texture. No-bake cheesecake is fluffier and sets in the fridge with whipped cream or gelatin. Both are delicious, but no-bake is faster and perfect for summer.
Can I use milk chocolate instead of dark?
Absolutely, but keep in mind it’ll make the cake sweeter and less intense. If you're a dark chocolate devotee, stick with the original. If you like things on the sweeter side, use milk, or even white chocolate.
Why is my cheesecake not setting?
Likely culprits include under-whipped cream, warm cream cheese, or not enough chilling time. Be patient, and make sure your whipped cream has stiff peaks and your fridge is cold enough.
How to Store No-Bake Cheesecake
Store the cheesecake in the fridge, covered, for up to 4–5 days. It’s best kept in an airtight container or loosely covered with plastic wrap to prevent it from absorbing fridge odors. It also freezes like a champ and can stay frozen for up to 1 month. Thaw overnight in the fridge before serving and the texture will still be creamy and divine.
Ingredients
How to Make No-Bake Triple Chocolate Cheesecake
Crush 100g of Oreo cookies without the cream. Stir in 40g of melted butter until it becomes a wet sand texture. Press into the bottom of a springform pan to form your base and chill in the fridge for 30 minutes.
Crush 100g of Oreo cookies without the cream. Stir in 40g of melted butter until it becomes a wet sand texture. Press into the bottom of a springform pan to form your base and chill in the fridge for 30 minutes.
Melt 125g of dark chocolate until smooth. In a bowl, beat 250g of cream cheese for about 2 minutes until fluffy.
Melt 125g of dark chocolate until smooth. In a bowl, beat 250g of cream cheese for about 2 minutes until fluffy.
Add in 33g powdered sugar, 1 tbsp sweetened condensed milk, and 1 tsp vanilla essence and mix.
Add in 33g powdered sugar, 1 tbsp sweetened condensed milk, and 1 tsp vanilla essence and mix.
Fold in the melted chocolate with a spatula and in another bowl, whip 125g of whipped cream.
Fold in the melted chocolate with a spatula and in another bowl, whip 125g of whipped cream.
Gently fold the whipped cream into the chocolate-cream cheese mixture. Pour this filling over the chilled cookie base and refrigerate again for 30 minutes.
Gently fold the whipped cream into the chocolate-cream cheese mixture. Pour this filling over the chilled cookie base and refrigerate again for 30 minutes.
In a clean bowl, mix 250g cream cheese with 33g powdered sugar and mix in 125g whipped cream and whisk until light.
In a clean bowl, mix 250g cream cheese with 33g powdered sugar and mix in 125g whipped cream and whisk until light.
Spread this gently over the chocolate layer. Smooth the top with a spatula and give it another 30 minutes in the fridge.
Spread this gently over the chocolate layer. Smooth the top with a spatula and give it another 30 minutes in the fridge.
In a saucepan over low heat, melt 125g dark chocolate with 125g whipped cream, stirring until silky smooth. Pour this over the final layer of the cheesecake and refrigerate the whole cake for at least 12 hours.
In a saucepan over low heat, melt 125g dark chocolate with 125g whipped cream, stirring until silky smooth. Pour this over the final layer of the cheesecake and refrigerate the whole cake for at least 12 hours.
Carefully remove the cheesecake from the pan, slice ,and serve.
Carefully remove the cheesecake from the pan, slice ,and serve.
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