No-Bake Triple Chocolate Cheesecake
This creamy no-bake triple chocolate cheesecake combines a chocolate cookie crust with a rich filling made from milk, dark, and white chocolate, finished with a dark chocolate ganache and fresh berries.
Equipment
- 8-inch springform pan
- parchment paper
- large mixing bowls
- electric mixer
- large rubber spatula
- offset spatula
- saucepan
Ingredients
- 2 cups chocolate sandwich cookie crumbs (about 25 cookies)
- 4-5 tablespoons butter, melted
- 1 ½ cups heavy whipping cream, cold
- 1/2 cup powdered sugar, divided, sifted
- 3 8 oz cream cheese, room temperature
- 1 cup milk chocolate, melted
- 1 cup dark chocolate, melted
- 1/2 cup white chocolate, melted
- 2 tablespoons unsweetened cocoa powder, sifted
- 6 oz dark chocolate (use chips or pieces)
- 3/4 cup heavy cream
- raspberries, strawberries, mint, etc., for garnish
Instructions
- Line an 8-inch spring form pan with a circle of parchment paper. Set aside.
- In a large bowl combine cookie crumbs and butter, until mixture has a wet sand texture.
- Press mixture firmly into prepared spring form pan.
- Freeze until ready to use.
- To make the homemade whipped cream, add heavy whipping cream and 1/4 cup powdered sugar in a bowl.
- Beat until stiffed peaks. Set aside.
- In a large bowl cream the cream cheese until smooth.
- Mix in the melted milk chocolate, dark chocolate, and white chocolate.
- Mix in the sifted unsweetened cocoa powder and remaining powdered sugar (1/4 cup).
- Once everything is well combined, fold in the whipped heavy whipping cream, using a large rubber spatula.
- Spoon the mixture onto the prepared pie crust and smooth out.
- Cover and refrigerate for at least 4 hours. Overnight is best for a firmer set.
- Gently run an offset spatula along the edges of the pan to loosen the cheesecake. If cheesecake tears, no worries, this can be easily fixed. (see note)
- Open the spring form pan and remove the cake, smoothing the edges out with the spatula if needed.
- To make the ganache, place dark chocolate in a bowl.
- Heat heavy whipping cream in a saucepan until boiling.
- Pour hot heavy whipping cream over dark chips, stirring until chocolate has melted.
- Let mixture sit until it is thick yet pourable.
- Pour ganache over cheesecake.
- Garnish cheesecake with berries and place back in the fridge for a few minutes for ganache to harden.
- Serve!
- Refrigerate leftovers.
Notes
For a firmer cheesecake, refrigerate overnight. To smooth torn edges, warm an offset spatula under warm water, dry it, and gently smooth the cheesecake. The creamy texture makes it easy to repair imperfections.