The Ultimate No-Bake Chocolate Cheesecake MADE 100% FROM SCRATCH!

By Bigger Bolder Baking

Ingredients

Instructions

1. Blitz the Oreos in a food processor to a fine powder, add the melted butter and pulse until combined.
2. Press the crumb mixture firmly into the base of a 9-inch (23 cm) springform pan.
3. Wipe the processor bowl, then blend the cream cheese and sugar for about 30 seconds, until smooth and lump-free.
4. Add the melted chocolate and cocoa powder and process until blended, scraping down the sides so it mixes evenly.
5. Pour in the whipping cream and vanilla and process until fully combined.
6. Pour the batter over the crust and smooth the top.
7. Refrigerate for at least 5 hours, until firm and set (or up to 2 days).
8. To serve, run a thin knife around the edge before releasing the sides. Store leftovers covered in the fridge for up to 3 days.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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CreamCream cheeseChocolateWhipped creamOreo