Description

This no-bake chocolate cookie cheesecake combines a rich cookie crust with a creamy, velvety chocolate filling. Sweetened and stabilized with agar-agar or pectin, this dessert is perfect for an indulgent yet simple treat that requires no baking beyond the optional crust preparation. The smooth cream cheese and whipped cream blend creates a luscious, airy texture complemented by the deep chocolate flavor.

Ingredients

Scale

Crust

2 cups chocolate sandwich cookies, crushed
½ cup unsalted butter, melted

Filling

2 cups cream cheese, softened
1 cup granulated sugar
1 cup heavy cream
⅓ cup unsweetened cocoa powder
1 tsp vanilla extract
1 tsp agar-agar or pectin mixed with water (prepared as per package instructions)

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Instructions

Prepare the Crust: Preheat the oven to 350°F (175°C). In a bowl, combine the crushed chocolate sandwich cookies with the melted unsalted butter. Mix until all the crumbs are well coated. Press this mixture firmly into the bottom of a springform pan to create an even crust layer.
Make the Chocolate Cream Cheese Mixture: In a separate large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, mixing thoroughly. Next, blend in the unsweetened cocoa powder and vanilla extract until fully combined and the mixture is uniform in color and texture.
Whip the Cream: In another bowl, whip the heavy cream until soft peaks form, providing lightness and volume to the filling. Carefully fold the whipped cream into the chocolate cream cheese mixture until no streaks remain, ensuring the mixture stays airy and smooth.
Add the Stabilizer: Prepare the agar-agar or pectin according to the package instructions. Gently fold this prepared stabilizer into the cheesecake filling to help set and firm up the texture without needing baking.
Assemble and Chill: Pour the filling evenly over the cookie crust in the springform pan. Smooth the top with a spatula to create an even surface. Refrigerate the assembled cheesecake for at least four hours, preferably overnight, to allow it to set firmly before serving.

Notes

If you prefer a softer crust, you can skip baking the crust and simply press it firmly into the pan, then chill.
Agar-agar or pectin is used here to set the cheesecake since it is a no-bake recipe; be sure to follow the package instructions precisely for best results.
For an extra chocolatey crust, consider adding a tablespoon of cocoa powder to the crushed cookie mixture before pressing.
Store the cheesecake covered in the refrigerator and consume within 3-4 days for optimal freshness.
For a lighter version, substitute half-and-half for heavy cream, but this may affect creaminess and texture.