Description

Ever craved a creamy, decadent cheesecake that’s loaded with chocolate chips and requires no oven? What if you could whip it up with a crunchy Oreo crust and a glossy ganache topping in just a few steps? Say hello to Chocolate Chip No Bake Cheesecake! This indulgent dessert layers a rich Oreo crust, a smooth chocolate ganache, a velvety cream cheese filling studded with mini chocolate chips, and a final ganache drizzle. Perfect for parties, special occasions, or satisfying your sweet tooth, it’s as impressive as it is easy.

Ingredients

For the Crust

Oreo Crust (1, prepared): A crunchy, chocolatey base made from Oreo crumbs and butter, providing a sturdy foundation with bold flavor.
- Note: Follow a standard Oreo crust recipe (typically 24–30 Oreo cookies, crushed, mixed with 5–6 tbsp melted butter).

For the Ganache Layer

Semi-Sweet Chocolate Chips (1 cup, coarsely chopped): Create a smooth, rich chocolate layer that sets firm.
Heavy Whipping Cream (⅓ cup): Melts the chocolate into a glossy, spreadable ganache.

For the Cheesecake Layer

Heavy Whipping Cream (½ cup): Whipped to stiff peaks, it adds lightness and fluffiness to the cheesecake filling.
Cream Cheese (20 oz, softened): Forms the creamy, tangy base of the cheesecake.
Powdered Sugar (½ cup): Sweetens the filling smoothly without graininess.
Sour Cream (½ cup): Adds a subtle tang and enhances creaminess.
Vanilla Extract (1 tsp): Brings a warm, aromatic note to the filling.
Mini Chocolate Chips (1 cup): Provide bursts of chocolatey crunch throughout the cheesecake.

For the Ganache Topping

Semi-Sweet Chocolate Chips (⅓ cup): Create a drizzleable chocolate topping for a polished finish.
Heavy Whipping Cream (2 tbsp): Thins the chocolate into a smooth, pourable ganache.

Substitutions and Variations

Oreo Crust: Use a graham cracker crust, chocolate graham crust, or gluten-free Oreo crust for dietary needs.
Chocolate Chips: Swap semi-sweet with milk chocolate for a sweeter ganache or dark chocolate for a richer flavor. Use regular chocolate chips if mini chips are unavailable.
Heavy Whipping Cream: Replace with coconut cream for a dairy-free ganache and whipped filling, though texture may vary slightly.
Cream Cheese: Use low-fat cream cheese for a lighter option or vegan cream cheese for a dairy-free version.
Sour Cream: Substitute with Greek yogurt or vegan sour cream for a similar tang.
Mini Chocolate Chips: Replace with white chocolate chips, butterscotch chips, or chopped nuts for a different texture.
Add-Ins: Mix in ½ tsp espresso powder or 1 tbsp cocoa powder to the cheesecake filling for a mocha twist, or add a swirl of caramel sauce.

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Instructions

Prepare the Oreo Crust:
- Lightly spray a 9-inch springform pan with cooking spray.
- Prepare an Oreo crust (using 24–30 crushed Oreos mixed with 5–6 tbsp melted butter) and transfer the crumbs to the springform pan.
- Press the crumbs firmly into the bottom and evenly up the sides of the pan, using a measuring cup or flat-bottomed glass for a compact, even layer.
- Refrigerate the crust for 30 minutes to set.
- Tip: Ensure the crumbs are tightly packed to prevent crumbling when slicing.
Make the Ganache Layer:
- Place 1 cup coarsely chopped semi-sweet chocolate chips in a heatproof bowl.
- Heat ⅓ cup heavy whipping cream in a microwave-safe container on high in 30-second increments until it just begins to simmer (about 60–90 seconds).
- Pour the hot cream over the chocolate chips, ensuring all chocolate is covered. Let sit for 2–3 minutes.
- Gently whisk until the chocolate is fully melted and the mixture is smooth and glossy.
- Pour the ganache over the chilled Oreo crust and spread evenly with an offset spatula.
- Refrigerate for 30 minutes to set the ganache.
- Tip: Chop the chocolate chips for faster melting, and avoid overheating the cream to prevent scorching.
Prepare the Cheesecake Layer:
- In a medium bowl, beat ½ cup heavy whipping cream with a hand mixer on medium-high speed until stiff peaks form, about 2–3 minutes. Set aside.
- In a large bowl, beat 20 oz softened cream cheese on medium-high speed for 2–3 minutes until light, fluffy, and lump-free.
- Add ½ cup powdered sugar and beat until no lumps remain, about 1 minute.
- Beat in ½ cup sour cream and 1 tsp vanilla extract until smooth and fully combined.
- Gently fold in the whipped cream using a spatula until evenly incorporated, maintaining the light texture.
- Fold in 1 cup mini chocolate chips, ensuring they’re evenly distributed.
- Tip: Soften cream cheese at room temperature for 30–60 minutes to avoid lumps, and fold gently to keep the whipped cream airy.
Assemble the Cheesecake:
- Pour the cheesecake filling into the springform pan over the set ganache layer.
- Smooth the top with a spatula for an even surface.
- Cover with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is firm and set (overnight is ideal).
- Tip: Ensure the filling reaches the edges of the crust for a uniform look when sliced.
Make the Ganache Topping:
- Place ⅓ cup semi-sweet chocolate chips in a heatproof bowl.
- Heat 2 tbsp heavy whipping cream in a microwave-safe container on high in 30-second increments until it just begins to simmer (about 30–60 seconds).
- Pour the hot cream over the chocolate chips, ensuring coverage. Let sit for 2–3 minutes.
- Gently whisk until the chocolate is fully melted and the mixture is smooth and pourable.
- Drizzle the ganache over the chilled cheesecake in a zigzag or swirl pattern for a decorative effect.
- Tip: Use a spoon or piping bag for precise drizzling, and work quickly as the ganache may set on the cold cheesecake.
Chill and Serve:
- Keep the cheesecake refrigerated until ready to serve, ideally chilling for an additional 15–30 minutes after adding the ganache topping to set the drizzle.
- Run a knife around the edge of the springform pan to loosen the cheesecake, then remove the sides of the pan.
- Slice into 10–12 wedges using a sharp knife, wiping it clean between cuts for neat portions.
- Serve chilled, optionally with extra mini chocolate chips, whipped cream, or fresh berries.
- Tip: Dip the knife in hot water for cleaner cuts through the ganache layers.