No Bake Chocolate Cookie Cheesecake Recipes

NO-BAKE CHOCOLATE CHEESECAKE

Steps:

• Crush the cookies until fine crumbs either using a food processor, blender, or by placing the cookies in a ziploc bag and crushing with a rolling pin.
• Mix in the melted butter.
• Press into the bottom and up the sides of a 9-inch springform pan.
• Place in the freezer as you make the filling.
• Chop the dark chocolate into pieces and add to a microwave safe bowl along with 1/3 cup of the whipping cream.
• Microwave on medium power (not high) for 45-second intervals, stirring between each until glassy and smooth. Set aside.
• In a large bowl, beat the remaining 1 cup whipping cream until stiff peaks form.
• In a separate large bowl beat together the cream cheese and powdered sugar until smooth.
• Beat in the melted chocolate mixture, followed by the sour cream.
• Gently fold in the whipped cream until the mixture is smooth - I usually do this in 2 batches.
• Spoon the cheesecake filling into the Oreo crust, and smooth the top.
• Cover the pan, and refrigerate for at least 6 hours before serving.

VANILLA NO-BAKE CHEESECAKE WITH A CHOCOLATE COOKIE CRUST

Steps:

• Grease a 9" springform pan with cooking spray or softened butter. Line the bottom and sides with parchment paper.
• To make the crust, process the cookies, sugar, and salt in the bowl of a food processor until the cookies are finely ground. Pour in the butter and vanilla and process until the mixture holds together when squeezed. Alternatively, you may place the dry ingredients in a sealed resealable plastic bag, cover it with a tea towel, and crush the crackers with a rolling pin. Transfer the crumbs to a medium bowl and stir in the melted butter and vanilla. Scrape the crust mixture into the prepared pan and firmly press it into the bottom and 1" up the sides, using your fingers. Place the crust in the freezer while you make the filling.
• To make the filling, briefly beat the cream cheese on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment, just until smooth, scraping the bowl with a flexible spatula as needed. Beat in the sweetened condensed milk and salt just until combined, and then the lemon juice and vanilla. Turn off the mixer as soon as all the ingredients are incorporated. Do not overmix or the cream cheese will lose structure. Scrape the filling into the prepared crust, smoothing the top with an offset spatula or butter knife. Cover the cheesecake with plastic wrap and refrigerate it for at least 5 hours, but preferably overnight.
• When ready to serve, remove the sides of the pan and, if you would like to remove the base (though you don't have to), slide a long, serrated knife between the crust and the parchment paper and transfer the cake to a serving plate. Slice the cake with a large chef's knife that's been dipped in hot water and dried in between slices. Serve with a dusting of cocoa powder (if using). Keep the cake, wrapped, in the refrigerator for up to 3 days.

NO-BAKE CHOCOLATE COOKIE CHEESECAKE RECIPE

Steps:

• Spoon cheesecake filling into large bowl. Remove 1/3 cup of the chopped cookies; set aside. Add remaining chopped cookies to filling; stir just until blended.
• Spoon into crust. Smooth top lightly with back of spoon to form even layer. Sprinkle with the reserved chopped cookies.
• Serve immediately. Or cover and refrigerate until ready to serve.