No-Bake Oreo Cheesecake
Creamy, chocolatey, and packed with Oreo crunch, this Oreo Cheesecake is pure dessert bliss. Every bite is rich, smooth, and irresistibly delicious.
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.
Nutrition
Calories: 508kcalCarbohydrates: 60gProtein: 8gFat: 50gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 94mgSodium: 340mgPotassium: 342mgFiber: 3gSugar: 41gVitamin A: 1216IUVitamin C: 0.2mgCalcium: 96mgIron: 7mg
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