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No Bake Cheesecake

Creamy, tangy no-bake cheesecake with a chocolate ganache bottom and an oreo crust. Endless topping possibilities. This cheesecake sets beautifully and without gelatin.
Prep Time 20 minutes
Cook Time 10 minutes
Servings 16

Equipment

  • 9" cake pan or springform

Ingredients

Cookie Crust

  • 300g or 2 well-packed cups chocolate sandwich crumbs cream removed
  • 113g or ½ cup unsalted butter melted

Dark Chocolate Ganache

  • 150g semi-sweet or dark chocolate chopped very finely
  • 150g heavy cream

No Bake Cheesecake

  • 452or 2 bricks cream cheese softened to room temperature
  • 60g or ¼ cup sour cream or labneh
  • 100g or ½ cup powdered sugar
  • 50g or ¼ cup fine granulated sugar
  • 2 teaspoons freshly squeezed lemon juice optional
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 240g or 1 cup heavy cream cold

Instructions

  • Crust
  • Preheat the oven to 350 F and set a sheet of parchment paper on the bottom part of a 9” springform pan and clasp the top part over the parchment (it will just be on the bottom).
  • Mix the crumbs and melted butter together (you can do this straight in the pan if you like) and once they are well-blended press them on the bottom and up the sides of the pan. Use a measuring cup to press them down into a flat layer.
  • Bake the crust for 10 minutes. When it comes out it might look a bit soft or poofy in spots, use the measuring cup to press it down again. Once it’s cool, set it in the freezer.
  • Dark Chocolate Ganache
  • Set the chopped chocolate in a heatproof bowl. Warm the heavy cream in a small pot over medium heat. When it just begins to bubble on the sides and is hot to touch in the center, remove it from the heat and pour it over the chocolate. Let it set for a minute then stir it until you have a smooth ganache. Pour ganache onto the bottom of the crust and smooth it over into an even layer. Chill in the fridge for an hour to set.
  • No-Bake Cheesecake Filling
  • Set the cream cheese in the bowl of a stand mixer and use the back of a spatula or wooden spoon to press it down. Affix the paddle attachment and add the sugar, vanilla, lemon juice and a pinch of salt. Beat until creamed and you can’t see any lumps. Add the sour cream and beat to combine. Pour in the powdered sugar and then heavy cream and switch to the whisk attachment; beat until the mixture is thickened to medium/stiff peaks. Pour the filling over the chocolate ganache and smooth it into an even layer. Set in the fridge to chill for 8 hours or overnight. 
  • Serve and Store
  • To serve the cheesecake, first take an offset spatula and run it around the edges of the crust to loosen the pie from the pan. Open the clasp and carefully lift the cheesecake. It should be sturdy enough to lift the pie off the parchment and set it on a plate. Store it as is, uncovered, in the fridge, for up to 3 days. Serve cold.

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