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The Ultimate Creamy No-Bake Triple Chocolate Cheesecake with Oreo Crust and Ganache Topping

A perfect slice of three-layer chocolate cheesecake with a dark crust, rich filling, and glossy ganache topping.
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Make a rich, decadent, and creamy chocolate cheesecake without turning on your oven. This recipe uses a simple Oreo crust and layers of dark, milk, and white chocolate flavor, finished with a glossy ganache.

Ingredients

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  • 2 cups crushed chocolate sandwich cookies (like Oreos)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • 8 ounces semi-sweet chocolate, melted and cooled slightly
  • 4 ounces milk chocolate, melted and cooled slightly
  • 1/4 cup cocoa powder, sifted
  • 1 cup powdered sugar (for ganache)
  • 1/2 cup heavy cream (for ganache)
  • 4 ounces dark chocolate, chopped (for ganache)

Instructions

  1. Prepare the Crust: Combine the crushed chocolate cookies and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the freezer for 15 minutes while you prepare the filling.
  2. Make the Filling Base: In a large bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and 1/2 cup heavy cream until the mixture is completely smooth and creamy. Scrape down the sides of the bowl.
  3. Incorporate Dark Chocolate: Beat in the melted semi-sweet chocolate until just combined. Do not overmix.
  4. Divide the Filling: Separate the filling mixture into two equal portions in separate bowls.
  5. Prepare the Milk Chocolate Layer: To the first portion, beat in the melted milk chocolate and the sifted cocoa powder until smooth. This is your dark/milk chocolate layer.
  6. Prepare the White Chocolate Layer: To the second portion, add 1/4 cup of the powdered sugar from the ganache ingredients and mix until smooth. This is your white chocolate layer.
  7. Assemble the Cheesecake: Spoon alternating dollops of the dark/milk chocolate filling and the white chocolate filling over the chilled Oreo crust. Use a knife or skewer to gently swirl the layers once or twice for a marble effect. Do not over-swirl.
  8. Chill: Cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until completely firm. This is a no bake chocolate cheesecake, so chilling time is crucial.
  9. Make the Ganache Topping: Place the chopped dark chocolate in a heatproof bowl. Heat 1/2 cup heavy cream in a small saucepan until it just simmers. Pour the hot cream over the chocolate. Let it sit for 5 minutes, then whisk until smooth. Whisk in the remaining 1 cup powdered sugar until the ganache is glossy.
  10. Top and Serve: Pour the slightly cooled ganache over the set cheesecake. Spread evenly. Return the cheesecake to the refrigerator for 30 minutes to allow the ganache to set slightly before slicing.

Notes

  • For the creamiest texture, ensure your cream cheese is fully softened to room temperature before starting.
  • If you prefer a baked chocolate cheesecake, you can bake this recipe at 325°F (160°C) for 50-60 minutes in a water bath, but this recipe is designed to be a no bake chocolate cheesecake simple version.
  • This homemade chocolate cheesecake is best made ahead of time, as it requires significant chilling time.

Nutrition

Find it online: https://kitchenslang.com/chocolate-cheesecake-creamy-no-bake-recipe/