Marilyn's Uncooked Chocolate Cheesecake
Indulge in the decadence of *Marilyn's Uncooked Chocolate Cheesecake*, a no-bake masterpiece that combines rich, velvety chocolate with a luscious cream cheese filling atop a buttery crushed chocolate cookie crust. Effortless to make and requiring no oven time, this recipe transforms simple, pantry-friendly ingredients like dark chocolate, cream cheese, and heavy cream into a stunning dessert perfect for any occasion. With just 30 minutes of prep and a chill time that ensures the perfect set, this cheesecake strikes the ideal balance of creamy and chocolaty indulgence. Finished with a flourish of chocolate shavings or a dusting of cocoa powder, it’s as visually tempting as it is delicious. Whether you're entertaining guests or treating yourself, this no-bake chocolate cheesecake is guaranteed to impress!
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Ingredients
- 200 grams Crushed chocolate cookies (e.g., Oreos)
- 100 grams Unsalted butter (melted)
- 400 grams Cream cheese (softened)
- 100 grams Powdered sugar
- 200 milliliters Heavy cream
- 200 grams Dark chocolate (melted and cooled slightly)
- 1 teaspoon Vanilla extract
- 0 as needed Chocolate shavings or cocoa powder (for garnish)
Directions
Step 1
Prepare the crust by mixing the crushed chocolate cookies with the melted butter in a bowl until the mixture resembles wet sand.
Step 2
Press the cookie mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form an even layer. Place the crust in the refrigerator to set while preparing the filling.
Step 3
In a large mixing bowl, beat the softened cream cheese and powdered sugar together with an electric mixer until smooth and creamy.
Step 4
In a separate bowl, whip the heavy cream to soft peaks using an electric mixer or hand whisk.
Step 5
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Step 6
Stir in the melted dark chocolate and vanilla extract, ensuring the chocolate is evenly distributed throughout the filling.
Step 7
Pour the chocolate cheesecake filling over the chilled crust and smooth the top with a spatula.
Step 8
Refrigerate the cheesecake for at least 4 hours or until it is firm and set. For best results, refrigerate overnight.
Step 9
Before serving, garnish the top with chocolate shavings or a dusting of cocoa powder if desired.
Step 10
Carefully remove the cheesecake from the springform pan, slice, and serve chilled.
Nutrition Facts
| Serving size | (1209.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5317.3 |
| Total Fat 394.2g | 0% |
| Saturated Fat 228.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 861.2mg | 0% |
| Sodium 2059.3mg | 0% |
| Total Carbohydrate 398.3g | 0% |
| Dietary Fiber 21.6g | 0% |
| Total Sugars 256.0g | |
| Protein 43.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 611.2mg | 0% |
| Iron 34.1mg | 0% |
| Potassium 1927.3mg | 0% |
Source of Calories