Cheesecake Recipe: How to Make No-Bake Oreo Cheesecake – The Secret to the Perfect Base

Chocolate cream cheese filling

To melt chocolate. Melt the chocolate in a sea bath. Place the chocolate in a bowl set over a saucepan of boiling water. (Make sure the base of the bowl does not touch the water). Stir until the chocolate is completely melted.

Whip the cream. In a medium sized bowl, add the cold cream and using an electric hand mixer fitted with the whisk attachment, whip on medium-high speed until stiff peaks form. Put aside.

Beat cream cheese. (See note below on cream cheese) In a separate bowl, add the cream cheese and using hand-held electric mixers fitted with the paddle attachment/beater attachment, beat on medium speed until smooth. smooth and creamy consistency. Scrape the bottom and sides of the bowl with a rubber spatula.

Add chocolate and dry ingredients to cream cheese. Sift the powdered icing sugar, cocoa powder and salt into the cream cheese mixture. Pour in the melted chocolate and beat over medium heat until fully incorporated and smooth. It’s a fairly thick mixture but will loosen up with the whipped cream.

Add whipped cream. Add whipped cream to chocolate cream cheese mixture and fold until completely blended.

Fill the cookie base and refrigerate. Remove the cookie crust from the fridge or freezer and pour the chocolate cream cheese filling into it. Smooth the filling all over the base and use an offset spatula to smooth the top.

Cover tightly with plastic wrap and refrigerate the cheesecake for at least 6 hours, but I recommend leaving it overnight. This gives it the best chance to firm up.

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