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No-Bake Oreo Cheesecake Recipe

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4.5 from 531 reviews

A decadent and creamy no-bake Oreo cheesecake featuring a crunchy Oreo cookie crust, a smooth cream cheese filling studded with Oreo pieces, and topped with rich chocolate ganache and whipped cream swirls decorated with mini Oreo cookies. This easy-to-make dessert requires no baking and is perfect for Oreo lovers looking for a luscious treat.

Ingredients

Scale

Cookie Crust

  • 24 Oreo cookies
  • 60 g butter, melted

Cheesecake Filling

  • 600 g full-fat cream cheese, cold
  • 150 g powdered sugar
  • 1 1/2 tsp vanilla paste
  • 360 g heavy cream (380 ml), cold
  • 14 Oreo cookies, roughly broken into small pieces

Ganache

  • 100 g semi sweet dark chocolate
  • 100 g heavy cream
  • 10 g butter

Whipped Cream Decoration

  • 200 g heavy cream (180 ml), cold
  • 12 mini or 6 regular Oreo cookies, cut in half for decoration

Instructions

  1. Prepare the cookie crust: Lightly grease a 23 cm (9-inch) springform pan and line the bottom and sides with parchment paper. Using a food processor, blend the whole Oreo cookies into a fine sand-like texture. Melt the butter and add it to the cookie crumbs, then blend again until fully combined.
  2. Form the crust: Transfer the cookie mixture to the prepared pan and press it down firmly with the bottom of a glass, ensuring it is packed tightly against the bottom and sides of the pan. Chill in the fridge while making the filling.
  3. Make the cheesecake filling: In a large bowl or stand mixer with a whisk attachment, beat the cold cream cheese, powdered sugar, and vanilla paste for 1 minute on low speed to combine. Scrape down the sides of the bowl and mix at low speed for another 30 seconds until smooth.
  4. Whip the heavy cream: Add the cold heavy cream to the cream cheese mixture and whisk until stiff peaks form.
  5. Fold in crushed Oreos: Place 14 Oreo cookies in a plastic bag and crush them into varied sized pieces using a rolling pin. Gently fold the crushed Oreos into the cheesecake filling with a rubber spatula.
  6. Assemble the cheesecake: Pour the filling into the chilled cookie crust and smooth out evenly with an offset spatula or spoon. Cover the pan tightly with plastic wrap and refrigerate for 6 to 8 hours to set.
  7. Prepare the ganache: Melt the semi sweet dark chocolate and butter together in the microwave or over a double boiler. Once melted, add the cold heavy cream and gently stir with a rubber spatula until the mixture is smooth and glossy.
  8. Apply the ganache: Remove the cheesecake from the fridge and transfer it to a serving dish. If the ganache is warm, let it cool slightly to just below body temperature before pouring it over the cheesecake to prevent melting. Spread evenly over the top. Return the cheesecake to the fridge for 20 minutes to set the ganache.
  9. Prepare whipped cream decoration: Whip the remaining heavy cream until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a large star tip.
  10. Decorate the cheesecake: Remove the cheesecake from the fridge and pipe a border of whipped cream swirls around the edge. Decorate with mini Oreos or regular Oreos cut in half. Keep refrigerated until serving.

Notes

  • Make sure all dairy ingredients are cold to achieve the best texture when whipping.
  • The ganache should not be too hot when poured over the cheesecake to prevent melting the filling.
  • Pressing the cookie crust firmly ensures a sturdy base that won’t crumble when slicing.
  • Chilling the cheesecake overnight is ideal for best flavor and texture.
  • Can be stored covered in the fridge for up to 3 days.

Keywords: No-Bake Oreo Cheesecake, Oreo dessert, no bake cheesecake, Oreo crust, Oreo ganache, easy cheesecake recipe

Find it online: https://savorandsimmer.com/no-bake-oreo-cheesecake-recipe/