No-Bake OREO Cheesecake
This No-Bake OREO Cheesecake is a dreamy dessert that combines creamy indulgence with a satisfying crunch. In just 30 minutes, you’ll create a luscious treat with velvety cheesecake filling and a rich, chocolatey OREO crust.
Ingredients
CRUST
- 2 ½ cup crushed oreo cookies 2 sleeves (22 cookies) (71/2oz/213g)
- 1/3 cup unsalted butter, melted 21/2oz/71g
CHEESECAKE
- 3 cups cream cheese, room temperature 24oz/675g
- 2 ¼ cups cream (whipping/all purpose) 18floz/507
- ⅔ cup sugar 5oz/142g
- 2 teaspoon vanilla extract
- 1 ½ cups Oreo Cookies, crushed 41/2oz/128g
GANACHE
- 2/3 cup Chocolate 4oz/115g
- 1/2 cup Cream 4oz115
Instructions
- To make the cheesecake base: Combine Oreo crumbs with the melted butter and mix
- Press into pan your springform cheesecake tin (9 inches). Set in the fridge and start on the filling.
- To Make the Cheesecake filling: Add cream cheese, sugar, vanilla extract, to a bowl and beat with a whisk attachment on High speed until smooth and there are no lumps, approximately 3-5 minutes.
- Run a spatula under the mix to make sure there are no cream cheese lumps.
- Pour in the cream and continue whipping until the mix thickens and becomes bigger in size.
- Gently fold in Oreo cookies (or whatever cookie/candy bars you like)
- Pour ½ the cheesecake filling into your prepared tin. Add your ‘secret’ oreo layer, then spoon on the rest of the filling. Refrigerate while you make the ganache.
- For the Ganache: Heat the cream in a pot until it reaches a simmer. Pour directly over the chocolate and let it melt. Whisk.
- Pour the cool ganache over the cheesecake while in the tin.
- To Set the Cheesecake: Refrigerate for at least 8 hours to set or overnight for best results. It has no gelatin so it needs longer than a regular cheesecake. You can make this 2 days in advance
- To remove from the tin run a palette knife or thin spatula around the edges to free it from the tin. Serve with whipping cream and garnish with mini Oreos. Enjoy!
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