Chocolate Chip Cheesecake Recipe
This no bake chocolate chip cheesecake with Oreo crust is packed with my signature homemade chocolate chips, made especially for cold desserts. Because regular chocolate chips just weren't going to do this justice. Its creamy, chocolatey and deliciously easy to eat!
Equipment
- Spring form cake tin, 7" x 2.5" (18cm x 6.5cm) or similar
- Electric hand held beaters or stand mixer *its usefull but not essential to have two mixing bowls for your stand mixer for this recipe.
- food processor or immersion blender with chopping bowl attachment
- Parchment paper or food safe acetate
Ingredients
For the Oreo cheescake base
- 2 & ½ packs (133 gms per packet or about 335 gms total)/ 37ish chocolate Oreos, separated and filling removed or 2 & ½ cups (250gms) chocolate flavored cookies
- 1 stick (½ cup/ 115gms) unsalted butter
For the homemade chocolate chips
- Approx. 1 & ½ bars (standard 4oz baking bars, or approx. 5.3 oz or 150 gms total) semi-sweet chocolate (45%)
- 4 teaspoons (15gms) refined coconut oil
For the cheesecake filling
- 2 x 8 ounce tubs (450gms total) full fat cream cheese
- 2 teaspoons fresh lemon juice
- ½ cup (110 gms) granulated white sugar
- ½ teaspoon vanilla extract
- 1 cup (250 mls) thickened cream
Instructions
To make the chesecake base
- Grease and line the base and sides of a springform tin with parchment paper.
- Separate the Oreo cookies. Remove and discard the filling.
- Break up the cookies into smaller pieces. Blitz briefly in a food processor into crumbs.
- Melt the butter by cubing, adding it to a microwave-proof bowl and microwave for a minute or two.
- Pour the melted butter into the cookie crumbs. Mix until it resembles fine bread crumbs.
- Tip the mix into the lined tin. Press down at the bottom to form the base. Do not press too firmly or your base may become too hard.
- Chill in the fridge for at least one hour and up to overnight.
To make the homemade chocolate chips
- Line a baking tray with parchment paper or foil.
- Chop the semi-sweet chocolate roughtly.
- Melt the chocolate in a microwave-proof bowl in the microwave for 30 second burts, until melted.
- Add the refined coconut oil. Mix well.
- Pour the chocolate mix onto the prepared tray and spread out.
- Chill in the fridge for approx. two hours or until set.
- Chop the chocolate into chocolate chip-sized pieces.
- Set aside approx. ½ cup of chips for decoration. Chill in fridge until needed.
To make the cheesecake filling
- NB Make sure your cream cheese is at room temperature.
- Juice the lemon.
- Beat the cream cheese briefly to soften it.
- Add the sugar and vanilla to the room-temperature cream cheese. Beat on low until combined and the sugar has all dissolved.
- Gently fold the whipped cream and approx. two thirds of the chocolate chips into the cream cheese mix until well combined.
- Add the cheesecake filling onto the prepared base and smooth down. Chill in the fridge for at least four hours, preferably overnight
- Remove the cheesecake from the springform tin and smooth down the edges with a spatula.
- Put the cheesecake on a serving plate.
- Sprinkle the remaining chocolate chips in a circle on top of the cheesecake and you're done!
Notes
Chocolate:
Semi-sweet chocolate (45% cocoa) gives a lovely balance of sweetness. You could try milk or darker chocolate but I have not tested it with these variants.
Cake tin size:
I used a 7" x 2.5" (18cm x 6.5cm) as I like my cheesecake nice and tall with a deep cookie base. You can use a wider springform tin if that's what you have. Your cheesecake will be flatter but it will still be delicious!
Storage:
In the fridge: in a covered container for up to five days, but will be fresher if eaten within three days.
In the freezer: Individual slices or the whole cake wrapped and frozen for up to two months, but best eaten within a month for better taste and texture.
Nutrition
Calories: 152kcalCarbohydrates: 13gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 28mgSodium: 47mgPotassium: 41mgFiber: 0.02gSugar: 13gVitamin A: 353IUVitamin C: 1mgCalcium: 36mgIron: 0.1mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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