Chocolate Chip Cheesecake with Chocolate Whipped Cream and Cocoa Drizzle Recipe
This decadent Chocolate Chip Cheesecake features a crunchy Oreo cookie crust, a creamy and smooth cream cheese filling studded with mini chocolate chips, and a rich chocolate whipped cream topping. Perfectly chilled for a rich, creamy dessert that’s sure to satisfy any chocolate lover’s cravings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes (including chilling time)
- Yield: 16-18 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Crust:
- 2 cups Oreo cookie crumbs
- 6 Tablespoons butter, melted
Cheesecake Layer:
- 4 (8 oz) packages cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3/4 cup heavy whipping cream
- 1 cup mini chocolate chips
Toppings – Chocolate Whipped Cream:
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- Chocolate sauce (for drizzling)
Instructions
- Prepare the Crust: Spray a 9-inch springform pan with non-stick spray and set aside. In a food processor, pulse Oreo cookies until finely ground to measure 2 cups of crumbs. Add melted butter and pulse until combined. Press the mixture firmly into the bottom and about 1 inch up the sides of the pan using the back of a spoon. Refrigerate while preparing the filling.
- Make the Cheesecake Filling: In a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the softened cream cheese for 2-3 minutes until smooth and free of lumps. Gradually add powdered sugar, mixing well after each addition. Stir in vanilla extract until just combined.
- Whip the Cream: In a separate bowl, whip 3/4 cup heavy cream on high speed until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until smooth and uniform.
- Add Chocolate Chips: Gently fold in the mini chocolate chips until evenly distributed throughout the filling.
- Chill the Cheesecake: Pour the filling over the prepared crust and smooth the top. Refrigerate for at least 6 hours, preferably overnight, to set completely.
- Prepare the Chocolate Whipped Cream: Using a whisk attachment on a stand mixer or a hand mixer, combine the heavy cream, powdered sugar, vanilla extract, and unsweetened cocoa powder. Start whipping on low speed to combine ingredients, then increase to high speed and whip until stiff peaks form.
- Serve: Run a butter knife under hot water, then carefully run it around the edge of the cheesecake to loosen it from the pan before releasing the springform. Drizzle the cheesecake with chocolate sauce. Transfer the chocolate whipped cream to a piping bag fitted with a large star tip and pipe a decorative ring around the sides of the cake. Slice and enjoy.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling.
- Using mini chocolate chips distributes chocolate flavor more evenly without overwhelming the texture.
- For best results, chill cheesecake overnight for full setting and flavor.
- Chocolate sauce can be store-bought or homemade depending on preference.
- If you don’t have a food processor, place Oreo cookies in a zip-top bag and crush using a rolling pin.
Keywords: Chocolate chip cheesecake, Oreo crust cheesecake, no-bake cheesecake, chocolate whipped cream topping, creamy dessert
