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No-Bake Oreo Cheesecake Recipe

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★★★★★

4.6 from 148 reviews

This delightful No-Bake Oreo Cheesecake combines a crunchy Oreo cookie crust with a creamy, rich cream cheese filling speckled with Oreo pieces. Topped with a luscious dark chocolate ganache and decorated with whipped cream swirls and Oreo cookies, it’s an easy and indulgent dessert perfect for any occasion.

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 it with parchment paper on the bottom and sides. In a food processor, blend the whole Oreo cookies until they form a fine, sand-like texture. Melt the butter and add it to the cookie crumbs in the processor, blending until combined. Press this mixture into the bottom and up the sides of the prepared pan using the bottom of a glass to create a compact and even crust. Place the pan in the fridge while preparing the filling.
  2. Make the Cheesecake Filling: Using a hand mixer or stand mixer with the whisk attachment, beat the cold cream cheese, powdered sugar, and vanilla paste on low speed for 1 minute. Scrape down the sides of the bowl, then mix again on low speed for about 30 seconds until smooth and combined. Add the cold heavy cream and whisk until stiff peaks form. Crush the 14 Oreo cookies into varying size pieces by placing them in a plastic bag and crushing with a rolling pin. Gently fold these Oreo pieces into the cheesecake filling with a rubber spatula.
  3. Assemble and Chill: Pour the cheesecake filling into the springform pan over the chilled crust and smooth the surface with an offset spatula or spoon. Cover the pan tightly with plastic wrap and refrigerate for 6 to 8 hours, allowing the cheesecake to set firmly.
  4. Prepare the Ganache: Melt the semi sweet dark chocolate and butter together in the microwave or over a double boiler until smooth. Remove from heat and stir in the cold heavy cream gently with a rubber spatula until well combined and smooth. Let the ganache cool until it is slightly cooler than body temperature to avoid melting the cheesecake.
  5. Decorate the Cheesecake: Remove the cheesecake from the fridge and transfer it to a serving dish if desired. Pour the cooled ganache evenly over the top of the cheesecake. Return the cheesecake to the fridge for 20 minutes to allow the ganache to set.
  6. Whip and Pipe Cream: Whip the 200 g heavy cream until it holds stiff peaks. Transfer it to a piping bag fitted with a large star tip. Pipe a decorative swirl border around the edge of the cheesecake. Finish by placing mini Oreo cookies or halved regular Oreos evenly around the border as decoration. Store the cheesecake in the fridge until ready to serve.

Notes

  • Use cold cream cheese and heavy cream to achieve the best texture for the cheesecake filling.
  • If you don’t have vanilla paste, you can use 1 teaspoon of vanilla extract as a substitute.
  • Make sure the ganache is not too warm when poured over the cheesecake to prevent melting.
  • For easier removal of the cheesecake, let it sit at room temperature for 10 minutes before slicing.
  • This cheesecake is best enjoyed within 2-3 days when refrigerated.

Keywords: no-bake cheesecake, Oreo cheesecake, Oreo dessert, no-bake dessert, Oreo crust, chocolate ganache cheesecake

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