FAQ's for No bake Milk Chocolate Cheesecake with Oreo Crust 

Can I add decoration?

You can decorate the cheesecake however you like! Some suggestions: Drizzle chocolate around the edges of the cheesecake by putting melted chocolate into a piping bag or small ziplock bag. Snip the corner then pipe around the edges. You can also just drizzle melted chocolate over the top of the cheesecake.  Add chopped chocolate, Ferrero Rochers, wafers, maltesers, chocolate fingers all over the top. Sprinkle with chopped nuts.

How long do I need to chill the cheesecake?

This No Bake Cheesecake needs to be chilled in the fridge for at least 4 hours, or ideally overnight. If you’re in a rush, you can place it into the freezer for 2 hours, and then allow 20 – 30 minutes to come to room temperature before serving. 

What size tin do I need to make this Cheesecake in?

This recipe is for a 23 cm tin, 9 inch tin. You can use wider or smaller tins or even a different shape, but it needs to be deep enough to hold all the filling.

Do I need to line the tin?

Yes you do need to line the tin. I have forgotten in the past and it has worked for me without lining but I would suggest you do line the tin just in case!

Variations

No Bake Chocolate Cheesecake Cups

You can make mini cheesecake cups using this recipe by dividing the mixture into 12 cupcake cases and using a cupcake tin. You would need to follow the recipe for setting times for both the base and filling. Here is a recipe I made for Nutella Cheesecake Cups.

No Bake Chocolate Cheesecake Dessert

You can also make this in small jars (I would suggest 6 - 8 jars. Simple add the crumble mixture in the bottom, let it set and the add the cheesecake filling and let it set for 4 hours.

No bake Chocolate Cheesecake bars

You can make this cheesecake in a square tin (20cm) and set as normal. Then cut into bars.

Cream Cheese

You can use Mascarpone Cheese in place of Cream Cheese but it must be full fat.

Biscuits

You can use Bourbons or Digestives. Both work perfectly fine as a replacement.

How to Slice

To get a smooth slice you can dip the tip of a large sharp knife in hot water, dry then carefully slice.

Top Tips for making No bake Chocolate Cheesecake

Use full fat cream cheese

This cannot be substituted for a lighter alternative!

Use Room Temperature Cream Cheese 

The cream cheese should be at room temperature before using so that it blends fully otherwise you may find some streaks of cream cheese in the filling.

Keep the Cheesecake in the Fridge 

The cheesecake must be chilled for at least 4 hours before slicing and serving. Check it before slicing. You should be able to tell if the centre and edges are set. Once the cheesecake is made, keep it in the fridge until it is ready to serve. Advice I didn’t follow on this particular day as can be seen from the pics! I soon popped it back in the fridge when I saw that it was softening!

Sieve the Icing Sugar and Cocoa Powder

Sieve the icing sugar and cocoa powder for best results. These often have hidden bits that have clumped together so it's best to get them out from the beginning.

Over Whipping or Under Whipping the Cream Cheese

When whipping the filling, keep an eye on it. It should be foaming soft peaks that hold their shape. If the mixture is runny, the cheesecake will take longer to set and if you over mix it the cheesecake can be dense.

Type of Tin

This recipe is best made in a loose bottomed tin or springform tin. Otherwise it is difficult to get it out.

Cool the Chocolate before adding to the filling

The chocolate should be slightly cooled once melted and before mixing with the remaining filling ingredients.

How to make the filling

The filling can be made by hand or in a food processor or blender.

HOW TO SERVE

To serve this cheesecakes simply add a slice to a plate and enjoy with a fork or spoon. You can add melted chocolate or bashed chocolates or biscuits to the top.

HOW TO STORE

Fridge

This Cheesecake stores well in the fridge for up to 3 days in a large covered container.

Freezer

This cheesecake is suitable for home freezing. Once it is set in the fridge, either slice and wrap individual slices or wrap whole and freeze in 1 layer of cling film/plastic wrap and 1 layer of foil. It will last for up to two months but is best eaten within a month for better taste and texture. Thaw in the fridge, then slice and serve.