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Creamy No-Bake Oreo Cheesecake Recipe with Easy Chocolate Ganache Topping

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A rich and velvety no-bake Oreo cheesecake with a crunchy Oreo crust and a glossy chocolate ganache topping. Perfect for quick indulgence without using the oven.

Ingredients

Scale
  • 24 Oreo cookies, finely crushed (about 2 ½ cups)
  • 5 tablespoons unsalted butter, melted (about 70 grams or 2.5 ounces)
  • 16 ounces (450 grams) cream cheese, softened
  • 1 cup (240 ml) heavy whipping cream, chilled
  • ¾ cup (90 grams) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 10 Oreo cookies, roughly chopped
  • 6 ounces (170 grams) semi-sweet chocolate, chopped
  • ½ cup (120 ml) heavy cream
  • 1 teaspoon unsalted butter (optional)

Instructions

  1. Prepare the crust: Place the Oreo cookies for the crust into a food processor and pulse until fine crumbs form (about 2 ½ cups). If using a rolling pin, crush in a sealed bag until fine. Combine the crumbs with melted butter in a medium bowl, mixing until the texture resembles wet sand.
  2. Press crust into pan: Transfer the mixture into the bottom of a 9-inch springform pan. Using the back of a spoon or your fingers, press evenly and firmly to create a compact crust layer. Chill in the fridge while preparing the filling (about 15 minutes).
  3. Make the cheesecake filling: In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add powdered sugar and vanilla, mixing until fully combined and silky.
  4. Whip the cream: In a separate chilled bowl, whip the heavy cream with an electric mixer on high speed until soft peaks form (about 3-4 minutes). Be careful not to overwhip; it should hold shape but remain smooth.
  5. Combine filling and cream: Gently fold the whipped cream into the cream cheese mixture using a spatula. Take your time folding to keep the mixture light and airy.
  6. Add chopped Oreos: Fold in the roughly chopped Oreo pieces carefully so they’re evenly distributed without crushing them too much.
  7. Assemble cheesecake: Pour the filling over the chilled crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours or preferably overnight to set properly.
  8. Prepare the ganache: Heat the heavy cream in a small saucepan over medium heat until just simmering (small bubbles around the edges). Remove from heat and pour over chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth. Stir in butter for shine.
  9. Top cheesecake with ganache: Pour the ganache evenly over the chilled cheesecake. Spread gently with an offset spatula if needed. Return to fridge for 30 minutes to allow ganache to set.
  10. Serve: Carefully run a warm knife around the edges before releasing the springform pan. Slice with a sharp knife dipped in hot water for clean cuts. Enjoy!

Notes

Use room temperature cream cheese to avoid lumps. Whip cream to soft peaks only. Press crust firmly to prevent crumbling. Pour ganache warm but not hot to avoid melting the filling. Chill cheesecake at least 4 hours or overnight for best results. Slice with a hot knife dipped in warm water for clean cuts.

Nutrition

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

Find it online: https://blixfood.com/creamy-no-bake-oreo-cheesecake-recipe-with-easy-chocolate-ganache-topping/