Creamy, rich, and loaded with mini chocolate chips, this no-bake cheesecake has a chocolate ganache base and topping, making it an irresistible dessert with no oven required.

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🧾 Ingredients

Crust (Oreo or Graham Cracker Option)

• 1 prepared Oreo crust
  or substitute:

  • 1½ cups graham cracker crumbs

  • ¼ cup granulated sugar

  • 6 tbsp melted butter

Ganache Base Layer

• 1 cup semi-sweet chocolate chips, chopped

• ⅓ cup heavy whipping cream

Cheesecake Filling

• ½ cup heavy whipping cream

• 20 oz cream cheese, softened

• ½ cup powdered sugar

• ½ cup sour cream

• 1 tsp vanilla extract

• 1 cup mini chocolate chips

Ganache Topping

• ⅓ cup semi-sweet chocolate chips

• 2 tbsp heavy whipping cream

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👩‍🍳 Instructions

1. Prepare Crust

• Lightly spray a 9-inch springform pan with nonstick spray.

• Press the Oreo crust (or graham mixture) firmly into the bottom and up the sides.

• Chill in the refrigerator for 30 minutes.

2. Ganache Base Layer

• Place chocolate chips in a heatproof bowl.

• Heat cream in the microwave in 30-second intervals until simmering.

• Pour over chocolate chips and let sit for 2–3 minutes. Stir until smooth.

• Spread ganache over the crust. Chill again for 30 minutes.

3. Make Cheesecake Filling

• Beat heavy cream until stiff peaks form. Set aside.

• In another bowl, beat cream cheese for 2–3 minutes until fluffy.

• Add powdered sugar, then mix in sour cream and vanilla.

• Fold in whipped cream and mini chocolate chips.

4. Assemble Cheesecake

• Pour cheesecake mixture over the chilled ganache layer.

• Smooth the top, cover with plastic wrap, and refrigerate for at least 4–5 hours, or until firm.

5. Ganache Topping

• Repeat the ganache process with ⅓ cup chocolate chips and 2 tbsp cream.

• Drizzle over the chilled cheesecake.

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🧊 Chill Time: 5 hours

Prep Time: 30 min | Servings: 16 | Calories per slice: ~510 kcal