Meet the Triple Chocolate Cheesecake. Silky ganache, creamy chocolate filling with a crunchy chocolate sandwich cookie bottom; decadence in every bite. Did I mention it’s gluten free, egg free, nut free and no bake?! If you love chocolate cheesecake, this is the cake for you!
Line a 9 inch spring form pan with parchment paper. Use vegetable oil to grease the parchment paper that has been set in the pan. Set aside.
For the crust: Place your gluten free sandwich cookies into a zip top bag and seal it shut. Use a rolling pin or the flat side of a meat mallet to smash them up until the crumbs have a sand like consistency. Set aside.
In a medium microwave safe bowl, melt your butter or vegan baking stick in 20 second increments, until completely melted. Add the cocoa powder and mix to combine.
Pour the cookie crumbs into the butter cocoa powder mixture and mix to coat.
Pour the crust mixture into the springform pan and press into the bottom of the pan and up the sides. Using the flat side of a dry measuring cup helps to push the crumbs into the correct places. Place the entire pan into the freezer while you make the filling.
For the filling: In a large mixing bowl of an electric mixer or using a hand mixer, use a whisk attachment to beat the cream cheese until it is soft and creamy. This could take a few minutes if your cream cheese is super cold. Add the sugar and cocoa powders and beat until smooth.
Turn the mixer speed to low and gently mix in the vanilla and melted chocolate. Add in the heavy whipping cream and beat on medium speed until stiff peaks form, about 1-2 min. Be careful not to over whip.
Take the crust out of the freezer and using a spatula, spread the filling into the crust. Use a smaller spatula or an icing spatula to smooth the top. Chill in the fridge for at least 4 hours or overnight.
For the ganache topping: Once the cheesecake is firm, remove the cheesecake from the spring form pan and place onto a cake stand or large plate. Set aside.
Place your chocolate chips into a heat safe bowl. Set aside.
In a small saucepan, stirring constantly, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat and immediately pour over the chocolate chips but do not stir. Let sit for 1 minute and then stir until smooth.
Starting in the center of the top of the cheesecake, spoon the ganache onto the center and using the back of the spoon, spread it around in a circular motion to coat the top of the cake. I like to do it a few tablespoons at a time so I can control where the ganache goes. Push the ganache to the edge of the cake and let it gently drip down the sides.
Cut the gluten free chocolate sandwich cookies in half and gently arrange them in the center of the cake. Pop the cheesecake back in the fridge for at least 30 min to let the ganache harden and then, enjoy!!