No Bake Chocolate Cheesecake with Chocolate Truffles

This post contains affiliate links. 


Is there anythings better than a rich, chocolaty dessert? There is if the dessert is homemade and easy! This No Bake Cheesecake with Chocolate Truffles is that dessert! It is the perfect dessert for a party or just a weekend treat and as I mentioned it is so easy it only takes about 20 minuets from start to finish to prepare. You will have to wait a minimum of 4 hours for it to set but I promise it will be worth it!

I found the recipe on one of my favorite blogs Also the Crumbs Please and have made it 3 times since then. Make sure to stop by and check out Sabines' beautiful blog and other scrumptious recipes. 

No Bake Chocolate Cheesecake with Chocolate Truffles

Recipe from Also the Crumbs Please 

Orea Cookie Crust

36 Oreo cookie with filling, crushed into crumbs

1 Tablespoon unsweetened cocoa powder

8 Tablespoons butter, melted

Cheesecake Filling

3 Cups Cream cheese(24 Oz.), softened

1 + 1/2 cups white sugar

2  Tablespoons  unsweetened cocoa powder

2 Tablespoons vanilla extract

2 cups semi-sweet chocolate chips melted and cooled

1 cup heavy cream

Garnish with Homemade Truffles

Line a 9" Spring From Pan with parchment paper and set aside. 

Crust: In a large bowl mix together the crushed Oreo crumbs, cocoa powder, and melted butter until evenly combined and moistened. Pour mixture into the  9" Spring From Pan and press in the bottom and around the sides(half way up). Then place in the freezer until filling is ready. 

Filling: In a large bowl beat the softened cream cheese with a hand-held mixer until light and creamy. About 1 minute. Then add the sugar and the  unsweetened cocoa powder and mix until smooth. Stir in the melted chocolate and the vanilla extract. Then add the heavy cream and beat with mixer until soft peaks form, about another 1-2 minutes. Pour the mixture into the crust and spread evenly to smooth out the top. Place in the refrigerator for 4 hour or until firm. I like to refrigerate mine overnight. 

Truffles

8 ounces 60% chocolate Chips

1/2 cup of heavy whipping cream

Coco powder

chocolate jimmies

cookie crumbs

chopped nuts

Chop the chocolate and place in a heat proof bowl. Heat the heavy cream until hot but not boiling, can be done on the stovetop or microwave. Pour the heavy cream over the chocolate, let sit for 5 minutes. Whisk until combined and smooth. Refrigerate until firm. Once mixture is firm use a small cookie scoop to form balls, transfer to hand and roll into a ball. Roll the ball in unsweetened coco or cookie crumbs, place on a plate. Refrigerate for 30 minutes. 

To serve, remove cheesecake from springform pan, place on a platter or cake stand and decorate with truffles in any design that you like. Cut, serve and enjoy.