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Delicious no-bake Oreo cheesecake topped with crushed Oreos and whipped cream.

No Bake Oreo Cheesecake

A creamy, indulgent no bake cheesecake with a crunchy Oreo crust and decadent chocolate ganache, perfect for any occasion.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 12 ounces Oreos These chocolate sandwich cookies will form the crust.
  • ½ cup unsalted butter, melted This creamy addition will bind the Oreo crumbs together.
For the cheesecake filling
  • 24 ounces cream cheese The star of the cheesecake, lending its rich texture.
  • ¾ cup powdered sugar Balances the tanginess of the cream cheese.
  • 1 teaspoon pure vanilla extract Elevates the flavors and adds warmth.
  • 1 ¼ cups cold heavy cream Whipped into soft peaks for a luscious finish.
  • 12 Oreos roughly crushed To be folded into the cheesecake mixture.
For the ganache topping
  • 1 cup dark chocolate chips For the decadent ganache topping.
  • 1 cup cold heavy cream Heated to create a silky ganache.
Optional decoration
  • Extra Oreos To decorate the cheesecake.

Method
 

Preparation of the Oreo crust
  1. Add 12 ounces of Oreos to a food processor and blitz until they turn into fine crumbs.
  2. Transfer the crumbs to a mixing bowl and pour the melted butter over them. Mix well until fully combined.
  3. Press the mixture into the base of an 8-9” springform cake pan and smooth it out with the back of a spoon.
  4. Place the pan in the fridge to chill for at least 30 minutes.
Making the cheesecake filling
  1. In a stand mixer, combine cream cheese, powdered sugar, and vanilla extract. Beat on medium speed until smooth.
  2. Pour in the cold heavy cream and whisk on medium speed until thickened.
  3. Gently fold in the roughly crushed Oreos.
  4. Spoon the mixture on top of the chilled Oreo base, spreading it smoothly.
  5. Chill in the fridge for at least 4 hours, preferably overnight.
Preparing the ganache topping
  1. In a mixing bowl, add dark chocolate chips.
  2. In a saucepan, heat cold heavy cream until it just begins to boil.
  3. Pour the hot cream over the chocolate chips and let it sit for about 2 minutes.
  4. Whisk until the chocolate is smooth and shiny, then allow to cool for about 5 minutes.
Assembling the cheesecake
  1. Run a sharp knife around the edge of the pan to carefully remove the cheesecake.
  2. Transfer the cheesecake to a serving plate using a cake lifter.
  3. Pour the ganache on top, spreading it smoothly to the edges.
  4. Decorate with extra Oreos or crumbs if desired.

Notes

For an extra creamy filling, ensure cream cheese is at room temperature. Experiment with different chocolate chip varieties for general variations.