No Bake Chocolate Kahlua Cheesecake

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This no bake chocolate Kahlua cheesecake has an Oreo cookie crumb base, a chocolate Kahlua cheesecake filling, a layer of chocolate Kahlua ganache, and Kahlua whipped cream topping!

Prepare a 9-inch springform pan by lining with parchment paper and greasing the sides.

Combine Oreo cookie crumbs and melted butter. Press the crust in the bottom and up the sides of the springform pan. Refrigerate while you make the filling.

Beat cream cheese, sugar, and cocoa together in a large bowl until combined.

Add Kahlua and mix until combined, and then add in melted chocolate. Mix until combined and smooth, and set aside.

In another large bowl, add heavy whipping cream, powdered sugar, and vanilla. Whip on high speed until stiff peaks form.

Fold the whipping cream to the cheesecake mixture and add the filling to the crust. Refrigerate for at least 6 hours or overnight.

Place chocolate chips in a medium bowl. Heat Kahlua and heavy cream until hot. Pour over chocolate chips and stir until smooth.

Add heavy whipping cream, Kahlua, and powdered sugar to a large bowl. Whip on high until stiff peaks form.

Remove cheesecake from springform pan, and place it on a cake decorating plate.

Pour ganache over top of the cheesecake and spread evenly.

Pipe the whipped cream onto the top of the cheesecake. I used Ateco tip 846.

Refrigerate until ready to serve. Cheesecake is best for up to 5 days.

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