The teen of the house decided no cakes again and wanted his favorite dessert for the birthday. We had planned out a nice celebration for him and his friends and in a matter of days the Covid situation in the city just started to rise. We thought the best thing to do would be to postpone the celebrations with the friends and reserve it to just being at home, order in his favorite meal and do what we could within the limitations. My teen didn’t complain and it didn’t deter us from enjoying a birthday, a time to reflect on the years added and given and indeed be grateful for. This cheesecake is a no bake dessert and requires no setting agent. Follow the recipe to the tee and it perfectly sets.
- 2 3/4 cups (369 grams) oreo cookie crumbs (about 31 oreos)
- 5 tbsp (70g) salted butter, melted
Chocolate Cheesecake Filling
- 24 ounces (678 grams) cream cheese, room temperature
- 1/2 cup (104 grams) sugar
- 3 tbsp natural unsweetened cocoa powder
- 8 ounces semi-sweet chocolate, melted
- 1 1/4 cups (300ml) heavy whipping cream, cold
- 3/4 cup (86 grams) powdered sugar
- 1 tsp vanilla extract
Whipped Cream Topping
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (58 grams) powdered sugar (you may want to give it a taste test before adding the 1/2 cup and adjust accordingly)
- 1 tsp vanilla extract
Steps to make the base:
Into a food processor, crush the Oreo cookie crumbs and melted butter and mix well. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
Steps to make the filling:
In a large mixer bowl, beat the cream cheese, sugar and cocoa until it’s well combined and smooth. Add the melted chocolate and mix until well combined and smooth. In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined. Add the filling to the crust and spread into an even layer. Refrigerate cheesecake until firm, 5-6 hours or overnight. To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter. Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form. Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with your desired toppings, such as strawberries, mini chocolate chips, sprinkles, etc. Refrigerate cheesecake until ready to serve. Cheesecake is best for 3-4 days.