Easy no bake chocolate cheesecake

Ingredients

CRUST
• 369g oreo cookie crumbs (about 31 oreos)
• 5 tbsp (70g) salted butter, melted
CHOCOLATE CHEESECAKE FILLING
• 1/2 cup (104g) sugar
• 24 oz (678g) cream cheese, room temperature
• 8 oz semi-sweet chocolate, melted
• 3 tbsp natural unsweetened cocoa powder
• 1 1/4 cups (300ml) heavy whipping cream, cold
• 1 tsp vanilla extract
• 3/4 cup (86g) powdered sugar
• Oreo cookie chunks ( about 7)
WHIPPED CREAM TOPPING
• 1 cup (240ml) heavy whipping cream, cold
• 1 tsp vanilla extract
• 1/2 cup (58g) powdered sugar

Directions

1. 1. In a small bowl, combine the Oreo cookie crumbs and melted butter and mix well.
2. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
3. In a large mixer bowl, beat the cream cheese, sugar and cocoa until it’s well combined and smooth. Add the melted chocolate and mix until well combined and smooth.
4. In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
5. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
6. Add oreo chuncks and mix well.
7. Add the filling to the crust and spread into an even layer.
8. Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
9. Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with oreos ( or any desired toppings.
10. Refrigerate cheesecake until ready to serve ( 5-6 hours or over night)