Chocolate Cheesecake Recipe with Chocolate Collar

This no bake chocolate cheesecake features a very light and smooth mousse no bake filling. A no bake cheesecake fancy enough to be a Christmas dessert. Fortunately, it’s much easier to make then it looks. 

You make the no bake cake ahead then freeze it, and then add the chocolate collar the day you serve it. The only thing you bake is the oreo crust and this is the fancy schmancy looking cake collar is just melted Belgian chocolate.This cheesecake is for the CHOCOLATE lover in your life!  It’s decadent with chocolate in every layer.  A homemade cheesecake for special occasions when you really want to spoil someone.

No Bake Chocolate Cheesecake Recipe

Chocolate Cheesecake Ingredients

Bottom Oreo Crust Layer

Preheat oven to 325C.  Butter the inside of a 10 inch springform pan.

Place the oreo crumbs into a small bowl. Melt the butter and drizzle over the Oreo crumbs. Mix together until the crumbs are well coated.

Place the Oreo crumbs into the bottom of a 10-inch buttered springform pan.  (If your going to add the chocolate colour, make sure the crumbs don’t go up the sides of the springform pan.) putting the chocolate tile collar on you don’t want the crumbs to go up the side of the pan.

Press the oreo crumbs into place and bake 20 minutes. Take out and let cool.

Turn your oven off, the baking part is all done.

Chocolate Cheesecake Filling

The chocolate cheesecake mousse filling starts with cream cheese, and then the other ingredients are added. Lets start by prepping all the additions.

In a large bowl whip 2 cups of whipping cream. Once it has soft peaks, set aside in the fridge.

Separate 4 eggs. set the yolks aside in the fridge. Whip the egg whites.  Add a half cup of granulated sugar a little bit at a time. Beat until the egg whites become fluffy and sharp peaks form.

Melt 1 1/2 cups of chocolate chips. To melt the chocolate in a microwave place the chocolate chips in a small bowl. Microwave the chips on high for 45 seconds. Remove from the microwave and stir. Place back into the microwave and melt on 30 second increments, stirring after each 30 seconds.  Once melted set aside and let cool while you make the rest of the filling.

Add two 8 oz packages of cream cheese into the bowl of the mixer.  Beat the cream cheese adding 1/2 cup of sugar a little at a time.  Beat it really well for about five minutes. Occasionally stop the mixer and scrape down the sides of the bowl with a spatula.  Whipping the sugar into the cream cheese ensures the mixture is smooth and not grainy because of unmelted sugar granules.

Add the egg yolks and whip really well, then the vanilla.

Once cooled a bit, stir your chocolate chips making sure they are smooth and add to the cream cheese mixture.  Whip until really well incorporated.

Fold in the egg whites with a spatula until the eggs white is incorporated.  Don’t stir it in, just keep folding.  This will make the mixture light and airy.

Add the beaten whipped cream and fold it in.

Spoon the mixture into the springform pan.  Smooth the top and cover with plastic wrap.  Freeze for at least a day. If your planning on freezing it for longer make sure to wrap it very well.

Recipes with Raw Eggs

For generations people ate raw eggs, especially in recipes like this mousse. If you are concerned about eating raw eggs in baking, start by making sure your eggs are fresh. Keep the food cold, and here is some more information about Safe to Eat Raw Eggs, or this article from Delishably.

Decorating your Chocolate Cheesecake

Take your cheesecake out of the freezer, and dust the top of your cheesecake with cocoa.  You can serve it like this if you like, but the chocolate collar is what makes this chocolate cheesecake recipe extra special.

Chocolate Cake Collar

Cake Collar Ingredients

You will need two cups of melted Belgian chocolate to make the chocolate cake collar.  I recommend having extra in case you break any, the choice is up to you.  I made two extra strips of chocolate tiles just in case I needed them

Making a Chocolate Cake Collar

Measure the height of your cheesecake, mine is 3″ high.  For flare, I added an inch to the height.

Cut four (6) pieces of parchment paper 14″ by 4″.

Melt your Belgian chocolate and pour 1/2 cup the melted chocolate onto each strip of parchment.

Using an icing knife spread your chocolate out onto the parchment paper as smoothly as you can.

Let cool until its solid.

Judging the edges of your chocolate, trim one side and the top edge so they are neat and square.  Save the cut off bits.

Measure 4 inches and cut off the other long edge of the chocolate.  Now that you have a rectangle, slice the chocolate into 2 inch wide chunks.

Assembling is really easy.  The tiles are a bit pliable which is really handy.

Pick up on of the chocolate tiles, the surface that was on the bottom is the smoothest, so you will want it on the outside of the cake.

Flip your chocolate tile over and spread a little melted chocolate to the bottom of the tile.

Place the tile onto the chocolate cheesecake.  It holds very well because the cheesecake is still frozen.

Layer on the tile on top of the other one working your way around the cake.   You can gently mold the top of the tiles together to reduce gaps, and if needed add a little chocolate to glue it together.

Place your cake in the fridge for several hours before serving.

Variations

If you like orange, add 2 tbsp of Gran Marnier to the cheese mixture and dip mandarin oranges in chocolate for the top of the cake.

For coffee, you can add Tia Maria and chocolate covered coffee beans on top.

When I serve this cake I am going to top it with fresh raspberries, or you can use strawberries.

I don’t recommend adding nuts or Skor bits to this cake.  I want the silky smooth texture of the mousse to stand out.  Otherwise though have fun trying different varieties.

Pin this creamy full of chocolate recipe to make for your next special occasion.

No Bake Chocolate Cheesecake

This cheesecake is for the CHOCOLATE lover in your life!  It's decadent with chocolate in every layer.  If you want to make it spectacular add the easy to make chocolate collar.

Print Recipe

Prep Time:30 minutes mins

Cook Time:20 minutes mins

Total Time:51 minutes mins

Ingredients

• 2 cups oreo crumbs
• ⅓ cup melted butter

Filling

• 1 ½ cups whipping cream
• 4 large eggs make sure their fresh
• 1 cup granulated sugar
• 1 ½ cups chocolate chips
• 1 tsp vanilla

Decoration

• 4 cups Belgian melting chocolate
• Sprinkle cocoa
• 2 8 oz packages of cream cheese softened

Instructions

Crust

• Preheat oven to 325C.  Butter the inside of a 10 inch springform pan.

  In a small bowl add 2 cups of Oreo crumbs and 1/3 cup melted butter.
• Mix together until the crumbs are well coated.
• Place into a 10-inch buttered springform pan.  If your putting the chocolate tile collar on you don’t want the crumbs to go up the side of the pan.   Press the crumbs into place and bake 20 minutes. Take out and let cool.
• Turn your oven off, the baking part is all done.

Chocolate Cheesecake Mousse Filling

• The filling is a cheesecake base with chocolate, beaten egg whites, and whipped cream additions that you fold into the base.
• Whip 2 cups of whipping cream, set aside.
  
• Separate 4 eggs. Whip the egg whites with 1/2 cup sugar.  Add the sugar a little bit at a time, once your egg whites are well beaten and fluffy set aside.
  
• Melt 1 1/2 cups of chocolate chips.  You can melt the chocolate in a double boiler or a microwave.  I use the microwave and melt the chocolate using the defrost temperature.  Once the majority of the chocolate is soft, using a spoon I stir the chocolate allowing the heat to transfer melting the remaining chocolate.  Once melted set aside and let cool little bit while you make the rest of the filling.
• Add two 8 oz packages of cream cheese into the bowl of the mixer.  Beat the cream cheese adding 1/2 cup of sugar a little at a time.  Beat it really well, occasionally stop the mixer and scrape down the sides of the bowl with a spatula.  Whipping the sugar into the cream cheese ensures the mixture is smooth and not grainy because of unmelted sugar granules.
• Add the egg yolks and whip really well, add the vanilla.
• Once cooled a bit, stir your chocolate chips making sure they are smooth and add to the cream cheese mixture.  Whip until really well incorporated.
• Fold in the egg whites with a spatula until the eggs white is incorporated.  Don’t stir it in, just keep folding.  This will make the mixture light and airy.
• Lastly, add the beaten whipped cream and fold it in.
• Spoon the mixture into the springform pan.  Smooth the top and cover with plastic wrap.  Freeze for at least a day. If your planning on freezing it for longer make sure to wrap it very well.

Decoration and Chocolate Collar

• Take your cheesecake out of the freezer, and dust the top of your cheesecake with cocoa.  You can serve it like this if you like, but the chocolate collar is what makes this chocolate cheesecake recipe extra special.
  
• You will need two cups of melted Belgian chocolate to make the chocolate cake collar.  I recommend having extra in case you break any, the choice is up to you.  I made two extra strips of chocolate tiles just in case I needed them
• Measure the height of your cheesecake, mine is 3″ high.  For flare, I added an inch to the height. Cut four (6) pieces of parchment paper 14″ by 4″.
• Melt your Belgian chocolate and pour 1/2 cup the melted chocolate onto each strip of parchment. Using an icing knife spread your chocolate out onto the parchment paper as smoothly as you can. Let cool until its solid.
  
• Judging the edges of your chocolate, trim one side and the top edge so they are neat and square.  Save the cut off bits. Measure 4 inches and cut off the other long edge of the chocolate.  Now that you have a rectangle, slice the chocolate into 2 inch wide chunks. Assembling is really easy.  The tiles are a bit pliable which is really handy. Pick up on of the chocolate tiles, the surface that was on the bottom is the smoothest, so you will want it on the outside of the cake. Flip your chocolate tile over and spread a little melted chocolate to the bottom of the tile.
  
• Place the tile onto the chocolate cheesecake.  It holds very well because the cheesecake is still frozen.
  
• Layer on the tile on top of the other one working your way around the cake.   You can gently mold the top of the tiles together to reduce gaps, and if needed add a little chocolate to glue it together. Place your cake in the fridge for several hours before serving.

Course: Dessert

Cuisine: American, Canadian

Servings: 8

Cost: $25

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