This No-Bake Oreo Cheesecake is the ultimate crowd-pleaser! With a creamy Oreo-studded filling, a buttery cookie crust, and a glossy chocolate finish, it’s as effortless as it is irresistible. No oven, no stress, just pure dessert magic.

Ingredients You’ll Need
- Cookie Base: Crushed cookies and melted butter come together to create a sturdy yet crumbly crust.
- Oreo Cheesecake Filling: With a combination of rich cream cheese, smooth double cream, and melted chocolate, this layer is where the magic happens.
- Chocolate Glaze: A silky chocolate topping adds the finishing touch, making this cheesecake irresistible.

Tips & Tricks
- Choose Your Cookies: For the base, any chocolate cookie will work, but Oreos are the classic choice. Make sure to grind them finely for a compact crust.
- Room Temperature Ingredients: Ensure the cream cheese and double cream are at room temperature before mixing to prevent lumps.
- Handle Gelatin Carefully: Use the right water-to-gelatin ratio (1:5) to ensure your cheesecake sets perfectly. Let the gelatin swell fully before melting it.
- Chocolate Glaze Perfection: When pouring the glaze, work quickly but gently to spread it evenly without pulling up the cheesecake layer.

How to Assemble the Oreo Cheesecake
1. Prepare the Base: Grind the Oreos into fine crumbs and mix with melted butter until combined. Press evenly into a 22cm baking mold, using a spoon or glass to smooth it. Chill for 20–30 minutes while preparing the cheesecake filling.

2. Make the Cheesecake Filling: Whisk the cream cheese, heavy cream, and sugar until smooth. Slowly mix in the melted chocolate, followed by the dissolved gelatin, stirring continuously. Gently fold in Oreo chunks.

3. Assemble and Chill: Pour the filling over the chilled crust, smooth the top, and refrigerate for 4–6 hours until fully set.

4. Make the Chocolate Glaze: Heat the cream until it begins to boil, then pour over chopped chocolate. Let sit for 2 minutes, stir until smooth, and cool until pourable.

5. Glaze and Set: Pour the glaze over the chilled cheesecake, smoothing it with a spatula for an even finish. Refrigerate for 30 minutes until the glaze is fully set.

6. Decorate the Cheesecake: Once the glaze is set, pipe whipped cream swirls and sprinkle with crushed Oreos. For extra flair, drizzle with white chocolate. Serve chilled and enjoy!

Storage Advice
Store your Oreo Cheesecake in an airtight container in the refrigerator for up to 3 days, or seal it tightly with plastic wrap to maintain freshness. For longer storage, you can freeze individual slices wrapped in plastic and foil for up to a month. Thaw in the fridge overnight before serving.

Variations
- Peanut Butter Twist: Add a layer of peanut butter between the crust and cheesecake filling.
- Mint Oreo Cheesecake: Use mint-flavored Oreos and add a drop of mint extract to the filling for a refreshing twist.
- Berry Topping: Swap the chocolate glaze for a fresh berry compote or sauce.
- Salted Caramel Drizzle: After the chocolate glaze has set, drizzle salted caramel on top for an extra layer of flavor.

What Other Cookies Can I Use for This Recipe?
If you don’t have chocolate cookies on hand, here are some great alternatives to customize your cheesecake crust:
- Graham Crackers: A classic option with a slightly sweet, nutty flavor. Use chocolate graham crackers for a similar effect to the original recipe.
- Digestive Biscuits: Less sweet than graham crackers but still excellent. Add 1–2 tablespoons of sugar for a sweeter base.
- Shortbread Cookies: Rich and buttery, they add a melt-in-your-mouth texture that pairs beautifully with the blueberries.
- Vanilla Wafers: A lighter, sweeter option that creates a soft, slightly crumbly crust for those who prefer a non-chocolate base.
- Biscoff Cookies: Caramelized and spiced, they offer a distinctive flavor that complements the creamy and fruity layers.

If you love Oreos and creamy desserts, don’t stop at this no-bake Oreo Cheesecake! Explore more irresistible Oreo-inspired treats like Oreo Cookie Pops for a fun treat, Mini Peppermint Oreo Cheesecakes for a festive twist, or a creamy Homemade Oreo Milkshake. For variety, enjoy the Dulce De Leche Mini Cheesecakes.
Tips for Success
- Gelatin Perfected: Using the correct water-to-gelatin ratio is crucial for proper setting. Measure carefully!
- Room Temperature Ingredients: Ensure your cream cheese is at room temperature to avoid lumps in the filling.
- Chocolate Control: Let the melted chocolate cool slightly before adding to the filling to prevent curdling.


No-Bake Oreo Cheesecake
Ingredients
For the Cookie Base (22cm mold):
- 30 Oreos (finely crushed, ~2 3/4 cups)
- ¼ cup (4 tablespoons) melted butter
For the Oreo Cheesecake Filling:
- 1 cup chopped dark chocolate or chocolate chips
- 15 Oreo cookies (broken into small pieces)
- ½ cup granulated sugar
- 1 ¼ cups heavy cream
- 16 oz Two 8 oz blocks cream cheese, at room temperature)
- 1 ½ tsp gelatin + 2,5 tablespoons cold water
For the Chocolate Glaze:
- 1 cup dark chocolate (chopped or chips)
- ¾ cup heavy cream
Optionalgarnish
- Crushed Oreos, whipped cream swirls, or a drizzle of white chocolate
Instructions
Prepare the Cookie Base
- Start by grinding the Oreo cookies into fine crumbs until they resemble sand.
- Melt the butter and mix it thoroughly with the cookie crumbs until it forms a cohesive mixture.
- Press the cookie mixture firmly into the base of a 22cm baking mold. Use the back of a spoon or a flat-bottomed glass to ensure it’s even.
- Refrigerate the base for at least 20–30 minutes while you prepare the cheesecake filling.
Make the Oreo Cheesecake Filling
- Melt the dark chocolate using a water bath or microwave in short intervals, stirring until smooth. Set aside to cool slightly.
- In a small bowl, combine the gelatin with cold water (5 tablespoons) and let it bloom for about 5 minutes. Once swollen, melt the gelatin in a water bath or microwave until fully dissolved.
- Break the Oreo cookies into small chunks and set them aside.
- In a large mixing bowl, whisk together the cream cheese, heavy cream, and sugar until the mixture becomes smooth and slightly thickened.
- Slowly pour the melted chocolate into the cream cheese mixture, stirring continuously until combined.
- Add the melted gelatin to the cheesecake mixture in a steady stream, whisking quickly to ensure even incorporation.
- Fold in the Oreo cookie pieces gently until evenly distributed.
- Pour the cheesecake filling over the chilled cookie base, smoothing the top with a spatula. Refrigerate for at least 4–6 hours, or until the filling is firm and fully set.
Prepare the Chocolate Glaze
- Heat the heavy cream in a small saucepan over medium heat until it just begins to boil.
- Pour the hot cream over the chopped dark chocolate in a bowl. Let it sit for 2 minutes, then stir vigorously until smooth and shiny.
- Allow the glaze to cool slightly until it thickens to a pourable consistency.
- Pour the glaze over the chilled cheesecake, smoothing it out with a spatula for a polished finish.
- Refrigerate the cheesecake for another 30 minutes, or until the glaze is set.
Decorate the Cheesecake
- Once the glaze has set, pipe whipped cream swirls around the edges for a decorative touch. Sprinkle crushed Oreos on top or add a drizzle of white chocolate for extra flair. Serve chilled and enjoy.
Leave a Reply