No-Bake Cheesecake with Chocolate Ganache
A rich and creamy cheesecake that requires no baking, topped with a luscious chocolate ganache.
Ingredients
For the crust
- 1.5 cups 1 1⁄2 cups (150g) crushed graham crackers or Oreos Can use any type of cookies for crust.
- 0.25 cups 1⁄4 cup (50g) melted butter Adds richness to the crust.
For the filling
- 16 oz 16 oz (450g) cream cheese, softened Ensure it's fully softened for easy mixing.
- 0.5 cups 1⁄2 cup (100g) sugar Adjust sweetness to taste.
- 1 tsp 1 tsp vanilla extract Provides flavor.
- 1 cup 1 cup (240ml) heavy cream, whipped
For the ganache
- 0.5 cups 1⁄2 cup (120ml) heavy cream Used to make the ganache.
- 4 oz 4 oz (115g) semi-sweet chocolate, chopped Can substitute with different types of chocolate.
Instructions
Preparation of the crust
- Mix the crushed cookies with the melted butter in a bowl.
- Press this mixture firmly into the bottom of a springform pan.
- Chill in the fridge for 15–20 minutes to set.
Making the filling
- In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
- Gently fold in the whipped cream until fully combined.
- Pour this filling over the chilled crust and smooth the top.
- Chill for 4–6 hours, or until firm.
Making the ganache
- Heat the heavy cream in a small saucepan until just simmering.
- Remove from heat and pour over the chopped chocolate.
- Let it sit for 1–2 minutes, then stir until smooth and glossy.
- Allow to cool slightly.
Assembling the cheesecake
- Pour the ganache over the chilled cheesecake.
- Spread it evenly and return to the fridge for another 30 minutes to set.
Serving
- Carefully remove the cheesecake from the springform pan.
- Use a sharp knife to slice it into pieces.
- Serve plain or with fresh berries or whipped cream.
Notes
Store leftovers covered in the fridge for 4-5 days. For firmer cheesecake, chill for longer. Experiment with toppings like caramel or fruit.