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No-Bake Oreo Cheesecake

Delicious No-Bake Oreo Cheesecake that's a Chocolate Lover's Dream

Indulge in this No-Bake Oreo Cheesecake, a perfect blend of creaminess and Oreo flavor, topped with dark chocolate ganache.
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Prep Time 20 minutes
Chilling Time 8 hours
Total Time 8 hours 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 pieces Oreo Cookies or substitute with chocolate cookies for a gluten-free option
  • 60 g Butter can substitute with coconut oil for a dairy-free alternative
For the Filling
  • 600 g Full-Fat Cream Cheese or use low-fat cream cheese for a lighter version
  • 150 g Powdered Sugar can swap with granulated sugar, but may change texture
  • 1.5 teaspoons Vanilla Paste or use vanilla extract as a substitute
  • 360 g Heavy Cream or substitute with whipping cream
  • 14 pieces Crushed Oreos to fold into the filling
For the Ganache
  • 100 g Semi-Sweet Dark Chocolate or substitute with milk chocolate for a sweeter touch
  • 10 g Butter can exclude for a lighter version
  • 100 g Cold Heavy Cream always use cold cream for the best results
For Decoration
  • 200 g Whipped Cream (Optional) can use whipped coconut cream for a dairy-free option
  • Mini Oreos or Regular Oreos for decorative topping

Equipment

  • 9-inch springform pan
  • food processor
  • Mixing bowls
  • electric mixer
  • Spatula
  • Heatproof bowl

Method
 

Prepare the Crust
  1. Grease and line a 9-inch springform pan with parchment paper. In a food processor, pulse 24 Oreo cookies into fine crumbs. Melt 60g of butter and mix it with the cookie crumbs. Press into the bottom of the pan and refrigerate for 30 minutes.
Make the Filling
  1. In a mixing bowl, beat together 600g cream cheese, 150g powdered sugar, and 1.5 teaspoons vanilla paste until smooth. Gradually add 360g of cream and mix until stiff peaks form. Fold in 14 crushed Oreos.
Assemble the Cheesecake
  1. Pour the filling over the chilled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 6-8 hours.
Prepare the Ganache
  1. Melt 100g dark chocolate and 10g butter in a heatproof bowl. Stir in 100g cold heavy cream until smooth. Allow to cool slightly before pouring over the cheesecake.
Decorate
  1. Whip 200g heavy cream until stiff peaks form and pipe around the edges. Add mini Oreos on top and chill again for 20 minutes before serving.

Nutrition

Serving: 1sliceCalories: 410kcalCarbohydrates: 30gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 270mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 10IUCalcium: 60mgIron: 1mg

Notes

Chill ingredients before preparing to ensure a smooth filling. Refrigerate overnight for best flavor and texture.

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