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One thing I love is cheesecake. This homemade no-bake chocolate cheesecake recipe is a chocolate lover’s dream. It has 4 layers of yummy goodness.

The bottom layer is an Oreo cookie crust, then the no-bake chocolate cheesecake filling, next, a chocolate ganache. And finally, it is topped with whipped cream and chocolate chips and the whole cheesecake is surrounded with Kit Kats.

Also, this cheesecake doesn’t have any eggs in it, so it is the perfect treat for people who don’t eat eggs. 

If you are a chocolate lover and cheesecake fan, you have got to give this recipe a try. It is simple to make, if I can do it, you can do it. Let’s get started!

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**Ingredients:**

***Crust***
- 32 Oreo Cookies
- 6 Tbsp of butter (salted or unsalted) (84g)
- 42 Kit Kats

***Filling***
- 1 1/4 cups of heavy whipping cream (300ml)
- 16 oz softened cream cheese (450g)
- 3/4 cup of powdered sugar (150g)
- 1 1/4 cup of chocolate chips (milk, dark, semi-sweet) (212g)

***Ganache***
- 1/2 cup heavy whipping cream (120ml)
- 2/3 cup chocolate chips (milk, dark, semi-sweet) (112g)

***Sweetened Whipped Cream***
- 1 cup heavy whipping cream (240ml)
- 1/2 tsp vanilla extract (2ml)
- 1/3 cup powdered sugar (66g)

**Make the Oreo Crust**
Add the Oreos to a food processor. Pulse and mix until you have crumbs. Melt the butter and add it to the food processor. Mix a few seconds until incorporated.

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Spray the bottom of a 9-inch springform pan with cooking spray. Pour the Oreo crumbs into the pan and spread them out loosely.

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Place the Kit Kats with the logo facing the wall of the pan. Stick them in the Oreo base and lay them right up against the wall of the pan. (Trim about an inch off if you want them the same height as the pan.) Chill while you make the filling.

**Make the Filling**

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Add the heavy cream to a large bowl. With a hand mixer or stand mixer, mix until you have stiff peaks.

Add the softened cream cheese to a large bowl and mix for 30 seconds or so. Add the powdered sugar and mix it in. Scrape the sides of the bowl as necessary with a spatula.

Melt the chocolate chips in a microwave or use the double boiler method on the stovetop. Pour the chocolate into the bowl with the cream cheese mixture. Mix until just incorporated.

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Fold in the whipped cream about a third of it at a time until all incorporated. Place the pan in the fridge for at least 4 hours.

**Make the Ganache**
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Add the chocolate chips to a bowl. Heat up the cream really hot (about 30 to 40 seconds) in the microwave, or in a pot on the stovetop.

Pour the hot cream over the chocolate chips and let it sit undisturbed for 5 to 10 minutes. Then stir until completely incorporated.

Pour the chocolate ganache over the top of the cheesecake. Then spread it out evenly. Chill again in the fridge for about 2 hours to allow the ganache to set.

**Sweetened Whipped Cream Topping**
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In a large bowl add the cream. Mix on high. While you are mixing add in the vanilla extract and the powdered sugar a little at a time until incorporated. 
Then mix for a few more minutes until you get stiff peaks.

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Add the whipped cream on top of the ganache, then sprinkle on mini chocolate chips, nuts, other sprinkles.

Serve and enjoy!