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A couple weeks ago, I gave my younger sister, Bookworm Beth 📚🐛, a list of chocolate desserts. I asked her to pick which one she wanted to enjoy on her birthday–and chocolate cheesecake was her top choice! It’s fitting that this post be published today: Beth’s birthday.
Actually, Beth was the hand model for a few shots in the photo shoot, too. Thank you, Beth, for helping me with the photos yesterday! 😊 We’re all looking forward to enjoying this cheesecake at lunch today.
Although this makes an excellent birthday dessert, feel free to make it for any special occasion. It’s no bake, plus it keeps really well in the fridge. If necessary, you could also freeze any leftovers. Warning: it makes a lot of cheesecake, so share it with your family and friends. They’ll be glad you did!Print
No bake dark chocolate cheesecake is an easy recipe for homemade cheesecake with Oreo crust and raspberry coulis. It’s easy to make from scratch, and looks so fancy!
For the Oreo Crust
- 24 Oreo cookies, including cream filling
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 8 ounces dark chocolate, melted and cooled
- 3 8-ounce packages full-fat cream cheese, softened
- 1 1/4 cups icing sugar, sifted
- 1/3 cup sour cream
- 2 1/2 teaspoon vanilla extract
For the Raspberry Coulis
- 1/4 cup granulated sugar
- 1/4 cup filtered water
- Few drops of lemon juice
- 1 cup fresh raspberries or fully thawed frozen raspberries
- 3/4 cup heavy whipping cream
- 16 fresh raspberries
- 16 squares of raspberry-filled dark chocolate
Preparing the Oreo Pie Crust (15 minutes + chilling while you make the cheesecake)
- Refer to the instructions in my post on how to make an Oreo pie crust. Pack the Oreo crust into the base and an inch up the sides of a 9-inch round springform pan. Let it chill in the fridge while you make the filling.
Making the Cheesecake Filling (30 minutes + 4 hours chilling)
- Place the chocolate in a shallow stainless steel bowl set over a saucepan of simmering water. Stir constantly until the chocolate is fully melted, then remove from the heat and set aside to cool. Stir occasionally as it cools.
- Beat the cream cheese in the bowl of a stand mixer fitted with the paddle attachment until smooth and fluffy. Scrape down the sides of the bowl, sift in the icing sugar, and beat until fully combined.
- Switch the attachment to a whisk attachment and mix in the sour cream and vanilla extract, scraping down the sides of the bowl as needed.
- Pour in the melted and cooled chocolate and whisk the mixture on medium high speed until well combined and very light and fluffy.
- Spoon the filling into the chilled Oreo crust and put in the fridge for about 4 hours, until fully set.
Making the Raspberry Coulis (20 minutes)
- While the cheesecake is chilling, prepare the raspberry coulis. Start by making a sugar syrup. Put the sugar and water in a small saucepan and stir together over medium heat until the sugar is fully dissolved. Turn up the heat and let the syrup boil for a minute or two until it’s slightly thickened. Pour it into a small bowl and place in the fridge or freezer to chill until it has cooled and thickened.
- While the sugar syrup is chilling, press the raspberries through a sieve to remove the seeds and lumps.
- Taste for tartness and stir in a few drops of lemon juice and a few spoonfuls of sugar syrup to taste. Store the coulis in the fridge until needed.
Decorating & Serving the Cheesecake (20 minutes)
- Just before serving, pour the heavy cream into a mixing bowl and beat with a handheld electric mixer until the mixture is stiff enough not to fall out of the bowl if it’s turned upside down and can hold its shape. Spoon the cream into a piping bag fitted with a star tip. (Get more tips here.)
- Spoon the coulis into a corner of a plastic sandwich bag and twist the top to create a piping bag.
- Once the cheesecake has fully set, gently remove the sides of the springform pan and place the cheesecake on a cake stand with a large cake spatula.
- Dip a sharp knife into very hot water, then dry it carefully. Use the hot knife to cut the cheesecake, dipping and drying it before each cut.
- Snip off the corner of the raspberry coulis piping bag and pipe a design onto each plate. Place a slice of cheesecake on top and decorate with the whipped cream, fresh raspberries, and chocolate squares.
- Serve the cheesecake chilled.
- Don’t skimp on the full-fat cream cheese. Using low-fat cream cheese will give you a really soft cheesecake and an inferior flavor.