Chocolate Chip No Bake Cheesecake
Creamy bakery-style chocolate chip no bake cheesecake in an Oreo crust with a light, fluffy filling.
Ingredients
Ingredients
- 24 Oreo cookies finely crushed
- 5 tbsp unsalted butter melted
- 1 cup heavy whipping cream cold
- 20 oz cream cheese softened
- 3/4 cup powdered sugar
- 1 cup sour cream at room temperature
- 1 tsp vanilla bean paste
- 1 cup semi sweet chocolate chips coarsely chopped
- 1 cup mini chocolate chips
- 2 tbsp heavy whipping cream cold (for topping)
Instructions
- Lightly grease a 9 inch springform pan. In a medium bowl, combine the crushed Oreo cookies and melted butter and stir until the crumbs are evenly moistened.
- Press the Oreo mixture firmly into the bottom and slightly up the sides of the pan to form an even crust.
- Bake the crust at 350°F for 10 to 12 minutes, then remove from the oven and let it cool completely to room temperature.
- In a chilled mixing bowl, whip 1 cup of cold heavy whipping cream on medium high speed until stiff peaks form, about 3 to 4 minutes, then refrigerate the whipped cream.
- In a large bowl, beat the softened cream cheese and powdered sugar together on medium speed until smooth, creamy, and free of lumps.
- Add the sour cream and vanilla bean paste to the cream cheese mixture and beat until the filling is smooth and slightly fluffy.
- Using a spatula, gently fold the chilled whipped cream into the cream cheese mixture until no white streaks remain and the mixture is uniform.
- Fold in the chopped semi sweet chocolate chips and the mini chocolate chips until they are evenly distributed throughout the filling.
- Pour the cheesecake filling into the cooled Oreo crust and smooth the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours, or until fully set, or chill overnight for the best slices.
- When ready to serve, whip the remaining 2 tablespoons of cold heavy whipping cream to soft peaks and dollop or pipe it on top of the cheesecake if desired.
- Slice with a thin, sharp knife, wiping the blade between cuts, and serve chilled.
Notes
- Make sure the cream cheese is fully softened so the filling blends smooth without lumps.
- Do not skip the chill time; the cheesecake needs several hours in the refrigerator to set properly.
- Do not skip the chill time; the cheesecake needs several hours in the refrigerator to set properly.