Creamy No Bake Hot Chocolate Cheesecake with Oreo Crust
A quick and easy recipe for Creamy No Bake Hot Chocolate Cheesecake with Oreo Crust
Ingredients
- 28-30 Oreos
- 5 tbsp butter
- 1 cup heavy cream very cold
- 16 oz full fat cream cheese 2x8 oz packages at room temperature
- 1/2 cup + 3 tbsp powdered sugar (confectioners sugar)
- 1/2 cup hot chocolate mix
- 1/3 cup unsweetened cocoa powder
- 1/4 cup sour cream
Optional Toppings
- whipped cream
- mini chocolate chips
Instructions
- Trace the bottom of the springform pan on a sheet of parchment paper and cut out the circle.
- Spray the sides and bottom of the springform pan with nonstick cooking spray. Place the parchment paper in the bottom and spray that as well. Set aside.
- Smash the Oreos into small crumbs. You can do this with a food processor. If you don't have a food processor, place the Oreos into a ziplock bag (gallon size is perfect). Seal the bag letting out the air and whack the cookies firmly with a rolling pin. Flip the bag over to be sure you crush all of the cookies.
- Place the cookie crumbs in a large bowl. Make sure there aren't any large pieces. You can place them back in the bag and crush them again, if necessary.
- Cut the butter into tablespoon sized pieces (doesn't have to be exact) and place in a small heatproof bowl or mug and melt in the microwave.
- Stir the melted butter into the crushed Oreos.
- Place the Oreo mixture into the bottom of the prepared pan and press down firmly. I like to use the bottom of a dry measuring cup to do this, but you can use the back of a spoon or your hands. Set aside.
- Add the cream cheese and powdered sugar to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until creamy and thoroughly combined. You can use an electric hand mixer if that is what you have available.
- Mix in the hot chocolate mix and cocoa powder. Blend until combined.
- Add in the sour cream and mix until combined. Set aside.
- If you have a second bowl for the mixer, you will use it now. Otherwise, transfer the contents of the mixing bowl to a large bowl and set aside.
- Fit the whisk attachment onto the stand mixer.
- Pour one cup of heavy cream into the bowl of the mixer and beat on medium high speed until stiff peaks form.
- Gently fold the whipped cream into the chocolate cream mixture.
- Pour the cheesecake mixture onto the prepared Oreo cookie crust.
- Use an offset spatula or even the back of a spoon to make an even layer of filling.
- Cover the pan in plastic wrap and let it chill in the fridge for at least 8 hours.
- When you are ready to serve your cake, run a knife or an offset spatula around the inside of the springform pan to loosen the cake. Pop open the ring and gently lift it away from the cake.
- Serve the cake as is or add a bit of whipped cream and a sprinkle of mini chocolate chips.