Easy triple chocolate cheesecake with Oreo crust and creamy ganache. No baking needed! Cocoa powder lends an intense old-fashioned, chocolate flavor!
Course cake, Dessert
Cuisine American, Italian
Keyword cheesecake, chocolate, cocoa powder, hershey's, New York, no-bake, no-cook
Prep Time 20 minutesminutes
Chilling time 4 hourshours
Total Time 4 hourshours20 minutesminutes
Servings 1cheesecake
Calories 0kcal
Author Divas Can Cook
Ingredients
Crust
2cupschocolate sandwich cookie crumbsabout 25 cookies
4-5tablespoonsbuttermelted
Filling
1 ½cupsheavy whipping creamcold
1/2cuppowdered sugar, dividedsifted
38 oz cream cheese, room temperature
1cupmilk chocolatemelted
1cupdark chocolatemelted
1/2cupwhite chocolatemelted
2tablespoonsunsweetened cocoa powdersifted
Ganche
6ozdark chocolate(use chips or pieces)
3/4cupheavy cream
Garnish raspberriesstrawberries, mint, etc.
Instructions
Make The Crust
Line an 8-inch spring form pan with a circle of parchment paper. Set aside.
In a large bowl combine cookie crumbs and butter, until mixture has a wet sand texture.
Press mixture firmly into prepared spring form pan.
Freeze until ready to use.
Prepare The Filling
To make the homemade whipped cream, add heavy whipping cream and 1/4 cup powdered sugar in a bowl.
Beat until stiffed peaks. Set aside.
In a large bowl cream the cream cheese until smooth.
Mix in the melted milk chocolate, dark chocolate, and white chocolate.
Mix in the sifted unsweetened cocoa powder and remaining powdered sugar (1/4 cup).
Once everything is well combined, fold in the whipped heavy whipping cream, using a large rubber spatula.
Spoon the mixture onto the prepared pie crust and smooth out.
Cover and refrigerate for at least 4 hours. Overnight is best for a firmer set.
Gently run an offset spatula along the edges of the pan to loosen the cheesecake. If cheesecake tears, no worries, this can be easily fixed. (see note)
Open the spring form pan and remove the cake, smoothing the edges out with the spatula if needed.
To make the ganache, place dark chocolate in a bowl.
Heat heavy whipping cream in a saucepan until boiling.
Pour hot heavy whipping cream over dark chips, stirring until chocolate has melted.
Let mixture sit until it is thick yet pourable.
Pour ganache over cheesecake.
Garnish cheesecake with berries and place back in the fridge for a few minutes for ganache to harden.
Serve!
Refrigerate leftovers.
Video
Notes
*To smooth the edges, warm an offset spatula under warm water and dry. Gently smooth out any torn edges. This cheesecake has a very creamy texture so mistakes can be fixed very easily.