No Bake Chocolate Cheesecake with Homemade Truffles

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You’re going to love this easy No Bake Chocolate Cheesecake with Chocolate Truffles, a rich, dark chocolate cheesecake with an Oreo crust topped with homemade chocolate truffles. This gorgeous cheesecake is the perfect dessert for a party or just a weekend treat, and it’s so easy!

Is there anythings better than a rich, chocolatey dessert? There is if the dessert is homemade and easy! This No Bake Cheesecake with Chocolate Truffles is that dessert!

As I mentioned, it is so easy it only takes about 20 minutes 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 have made it 3 times since I found this recipe. Make sure to stop by and check out Sabines’ beautiful blog and other scrumptious recipes. 

Ingredients

These are three components here: Oreo cookie crust, no bake chocolate cheesecake filling, and homemade truffles.

For the Oreo cookie crust:

• Oreo cookies with filling
• Unsweetened cocoa powder
• Butter

For the cheesecake filling:

• Cream cheese
• White sugar
• Unsweetened cocoa powder
• Vanilla extract
• Semi-sweet chocolate chips
• Heavy cream

For the homemade truffles:

•  60% chocolate Chips
• Heavy whipping cream
• Cocoa powder
• Chocolate jimmies
• Cookie crumbs
• Chopped nuts

How to Make No Bake Chocolate Cheesecake with Chocolate Truffles

This recipe is originally from Also the Crumbs Please. 

For the crust:

For the filling: 

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

For the truffles:

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

To serve:

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

Storage

This cheesecake must be refrigerated for best flavor and will last in a covered container for up to 5 days. It can also be frozen if wrapped tightly in plastic and stored in a freezer bag or airtight container for up to one month.

More Cheesecake Recipes

• Chocolate Fudge No-Bake Cheesecake
• Triple Chocolate Cheesecake
• Chocolate Chocolate Cheesecake
• Double Chocolate Cheesecake with Raspberries
• The Best Chocolate Cheesecake

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No Bake Chocolate Cheesecake with Chocolate Truffles

You're going to love this easy No Bake Chocolate Cheesecake with Chocolate Truffles, a rich, dark chocolate cheesecake with an Oreo crust topped with homemade chocolate truffles.

Print Recipe

Ingredients

For the Oreo cookie crust:

• 36 Oreo cookie with filling crushed into crumbs
• 1 Tablespoon unsweetened cocoa powder
• 8 Tablespoons butter melted

For the 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

For the homemade truffles:

• 8 ounces 60% chocolate Chips
• 1/2 cup of heavy whipping cream
• cocoa powder
• chocolate jimmies
• cookie crumbs
• chopped nuts

Instructions

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

For the 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).
• Place in the freezer until filling is ready.

For the filling:

• In a large bowl beat the softened cream cheese with a hand-held mixer until light and creamy, about 1 minute.
• Add the sugar and the  unsweetened cocoa powder and mix until smooth.
• Stir in the melted chocolate and the vanilla extract.
• 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 hours or until firm. I like to refrigerate mine overnight.

For the truffles:

• 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 cocoa 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.