Chocolate Chip No Bake Cheesecake
Apr. 20th, 2021 06:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstoma>big>Chocolate Chip No Bake Cheesecake>/big>
https://www.momontimeout.com/chocolate-chip-no-bake-cheesecake/?fbclid=IwAR3k1wG7HMCS9VoY7FPO7PwTBueVsXxMUBguJYnxRl1LW2kDIqLXw7Wxwkc
This easy No Bake Cheesecake is exactly what you are looking for! Perfectly creamy, sweet, and as close to a traditionally baked cheesecake as you can get. Made with real ingredients for a really amazing flavor!
Prep Time 30 minutes Chill Time 5 hours Servings 16 Calories 510 kcal
Ingredients
Crust
1 OREO crust (link for recipe)https://www.momontimeout.com/oreo-pie-crust/
Use an entire package of Oreo cookies. This recipe makes enough for a 9-inch springform pan or pie plate plus enough extra for a generous side crust.
This recipe works for both bake and no bake recipes
Easy Oreo Pie Crust
Ingredients
14 oz OREOs
8 tbsp butter salted or unsalted, melted
Instructions
1. Place cookies in a food processor and pulse until only fine crumbs remain.
2. Drizzle in the melted butter and pulse several times until completely incorporated. You can also stir in the melted butter with a fork.
3. Transfer the crumbs to the prepared springform pan or pie plate and press firmly into the bottom and evenly up the sides of the pan. Use the bottom of a measuring cup or your hands to really press the crumbs into the bottom and sides of your pan.
For No Bake Recipes
Refrigerate for 30 minutes until the crust is firm. Fill as directed.
For Baked Recipes
Follow recipe instructions. The crust does not need to be pre-baked unless the recipe you are making requires it.
Tips for Making an Oreo Crust
Use a food processor – save your wrists!
-If you don’t have a food processor, no worries! Just pop the cookies in a ziploc bag and go to work on them with a rolling pin. Get those crumbs nice and small though before stirring in the butter.
The smaller the crumbs, the tighter the crust and less chance it will crumble all over the place.
Use the whole cookie with the filling! It helps bind the crust together.
Use the bottom of a measuring cup to really press the crumbs into your pie plate or springform pan (if making an Oreo crust cheesecake). You really want to press the crumbs in well so your crust doesn’t fall apart on you later.
Lightly spray your pan with non stick cooking spray. This helps the crust to release easier.
You don’t have to use standard Oreos! Use any flavor you like to customize your recipe!
Ganache
1 cup semi-sweet chocolate chips coarsely chopped
⅓ cup heavy whipping cream
Cheesecake
½ cup heavy whipping cream
20 ounces cream cheese softened
½ cup powdered sugar
½ cup sour cream
1 tsp vanilla extract
1 cup mini chocolate chips
Ganache Topping
⅓ cup semi-sweet chocolate chips
2 tbsp heavy whipping cream
Instructions
Crust
1. Lightly spray a 9-inch springform pan with cooking spray.
2. Transfer the Oreo cookie crust crumbs to the springform pan and press firmly into the bottom and evenly up the sides of the pan. Use a measuring cup to really press the crumbs firmly.
3. Refrigerate for 30 minutes.
Ganache Layer
1. Place chocolate chips in a heat proof bowl.
2. Heat the heavy whipping cream in the microwave, in a microwave safe container on high, in 30 second increments until cream is just beginning to simmer.
3. Pour the cream over the chopped chocolate chips and stir gently to make sure that all of the chocolate is covered with the hot cream. Let sit for two to three minutes.
4. Gently whisk the cream and chocolate together until the chocolate has completely melted and the mixture is smooth and homogeneous.
5. Pour over cooled crust and spread evenly with an offset spatula.
6. Refrigerate for 30 minutes.
Cheesecake Layer
1. Beat heavy whipping cream until stiff peaks form. Set aside.
2. Beat cream cheese for 2 to 3 minutes on medium-high speed until light and fluffy.
3. Beat in powdered sugar until no lumps remain.
4. Beat in sour cream and vanilla extract.
5. Fold in whipped cream and chocolate chips.
6. Pour the cheesecake filling into the springform pan. Cover with plastic wrap and refrigerate for at least 4 hours or until cheesecake is firm.
Ganache Topping
1. Place chocolate chips in a heat proof bowl.
2. Heat the heavy whipping cream in the microwave, in a microwave safe container on high, in 30 second increments until cream is just beginning to simmer.
3. Pour the cream over the chopped chocolate chips and stir gently to make sure that all of the chocolate is covered with the hot cream. Let sit for two to three minutes.
4. Gently whisk the cream and chocolate together until the chocolate has completely melted and the mixture is smooth and homogeneous.
5. Drizzle ganache over the top of the chilled cheesecake.
6. Keep refrigerated until ready to serve.
Notes
Prefer a graham cracker crust? Here you go!
Ingredients
6 tablespoons butter, melted
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
Instructions
1. Combine the graham cracker crumbs, sugar, and melted butter in a medium-size bowl and stir with a fork until the butter is fully incorporated.
2. Press the crumbs onto the bottom of a 9 inch pie pan to create the crust.
3. Refrigerate crust for at least 30 minutes.
Nutrition
Calories: 510kcal | Carbohydrates: 39g | Protein: 5g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 80mg | Sodium: 249mg | Potassium: 207mg | Fiber: 2g | Sugar: 28g | Vitamin A: 940IU | Vitamin C: 0.2mg | Calcium: 81mg | Iron: 3.4mg
https://www.momontimeout.com/chocolate-chip-no-bake-cheesecake/?fbclid=IwAR3k1wG7HMCS9VoY7FPO7PwTBueVsXxMUBguJYnxRl1LW2kDIqLXw7Wxwkc
This easy No Bake Cheesecake is exactly what you are looking for! Perfectly creamy, sweet, and as close to a traditionally baked cheesecake as you can get. Made with real ingredients for a really amazing flavor!
Prep Time 30 minutes Chill Time 5 hours Servings 16 Calories 510 kcal
Ingredients
Crust
1 OREO crust (link for recipe)https://www.momontimeout.com/oreo-pie-crust/
Use an entire package of Oreo cookies. This recipe makes enough for a 9-inch springform pan or pie plate plus enough extra for a generous side crust.
This recipe works for both bake and no bake recipes
Easy Oreo Pie Crust
Ingredients
14 oz OREOs
8 tbsp butter salted or unsalted, melted
Instructions
1. Place cookies in a food processor and pulse until only fine crumbs remain.
2. Drizzle in the melted butter and pulse several times until completely incorporated. You can also stir in the melted butter with a fork.
3. Transfer the crumbs to the prepared springform pan or pie plate and press firmly into the bottom and evenly up the sides of the pan. Use the bottom of a measuring cup or your hands to really press the crumbs into the bottom and sides of your pan.
For No Bake Recipes
Refrigerate for 30 minutes until the crust is firm. Fill as directed.
For Baked Recipes
Follow recipe instructions. The crust does not need to be pre-baked unless the recipe you are making requires it.
Tips for Making an Oreo Crust
Use a food processor – save your wrists!
-If you don’t have a food processor, no worries! Just pop the cookies in a ziploc bag and go to work on them with a rolling pin. Get those crumbs nice and small though before stirring in the butter.
The smaller the crumbs, the tighter the crust and less chance it will crumble all over the place.
Use the whole cookie with the filling! It helps bind the crust together.
Use the bottom of a measuring cup to really press the crumbs into your pie plate or springform pan (if making an Oreo crust cheesecake). You really want to press the crumbs in well so your crust doesn’t fall apart on you later.
Lightly spray your pan with non stick cooking spray. This helps the crust to release easier.
You don’t have to use standard Oreos! Use any flavor you like to customize your recipe!
Ganache
1 cup semi-sweet chocolate chips coarsely chopped
⅓ cup heavy whipping cream
Cheesecake
½ cup heavy whipping cream
20 ounces cream cheese softened
½ cup powdered sugar
½ cup sour cream
1 tsp vanilla extract
1 cup mini chocolate chips
Ganache Topping
⅓ cup semi-sweet chocolate chips
2 tbsp heavy whipping cream
Instructions
Crust
1. Lightly spray a 9-inch springform pan with cooking spray.
2. Transfer the Oreo cookie crust crumbs to the springform pan and press firmly into the bottom and evenly up the sides of the pan. Use a measuring cup to really press the crumbs firmly.
3. Refrigerate for 30 minutes.
Ganache Layer
1. Place chocolate chips in a heat proof bowl.
2. Heat the heavy whipping cream in the microwave, in a microwave safe container on high, in 30 second increments until cream is just beginning to simmer.
3. Pour the cream over the chopped chocolate chips and stir gently to make sure that all of the chocolate is covered with the hot cream. Let sit for two to three minutes.
4. Gently whisk the cream and chocolate together until the chocolate has completely melted and the mixture is smooth and homogeneous.
5. Pour over cooled crust and spread evenly with an offset spatula.
6. Refrigerate for 30 minutes.
Cheesecake Layer
1. Beat heavy whipping cream until stiff peaks form. Set aside.
2. Beat cream cheese for 2 to 3 minutes on medium-high speed until light and fluffy.
3. Beat in powdered sugar until no lumps remain.
4. Beat in sour cream and vanilla extract.
5. Fold in whipped cream and chocolate chips.
6. Pour the cheesecake filling into the springform pan. Cover with plastic wrap and refrigerate for at least 4 hours or until cheesecake is firm.
Ganache Topping
1. Place chocolate chips in a heat proof bowl.
2. Heat the heavy whipping cream in the microwave, in a microwave safe container on high, in 30 second increments until cream is just beginning to simmer.
3. Pour the cream over the chopped chocolate chips and stir gently to make sure that all of the chocolate is covered with the hot cream. Let sit for two to three minutes.
4. Gently whisk the cream and chocolate together until the chocolate has completely melted and the mixture is smooth and homogeneous.
5. Drizzle ganache over the top of the chilled cheesecake.
6. Keep refrigerated until ready to serve.
Notes
Prefer a graham cracker crust? Here you go!
Ingredients
6 tablespoons butter, melted
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
Instructions
1. Combine the graham cracker crumbs, sugar, and melted butter in a medium-size bowl and stir with a fork until the butter is fully incorporated.
2. Press the crumbs onto the bottom of a 9 inch pie pan to create the crust.
3. Refrigerate crust for at least 30 minutes.
Nutrition
Calories: 510kcal | Carbohydrates: 39g | Protein: 5g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 80mg | Sodium: 249mg | Potassium: 207mg | Fiber: 2g | Sugar: 28g | Vitamin A: 940IU | Vitamin C: 0.2mg | Calcium: 81mg | Iron: 3.4mg
