No-Bake Chocolate Oreo Cheesecake Recipe
This No-Bake Chocolate Cheesecake features a crunchy Oreo crust, a rich and creamy chocolate cheesecake filling, and a glossy ganache topping. Perfect for those who want a decadent dessert without turning on the oven, this cheesecake is chilled to set and combines classic Oreo flavor with smooth chocolate goodness.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Oreo Crust
- 24 Oreo cookies
- 5 tbsp melted butter
Chocolate Cheesecake Filling
- 16 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup semi-sweet or dark chocolate, melted and cooled
- 1 cup heavy whipping cream
Ganache Topping
- ¾ cup semi-sweet chocolate, chopped
- ½ cup heavy cream
Instructions
- Prepare Oreo Crust: Crush the 24 Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Combine the crumbs with 5 tablespoons of melted butter until evenly mixed. Press this mixture firmly into the bottom of a springform pan to form a crust. Place it into the refrigerator to chill and set.
- Melt Chocolate: Gently melt 1 cup of semi-sweet or dark chocolate until smooth, using a double boiler or microwave in short increments, then let it cool to room temperature.
- Make Cheesecake Filling: In a large bowl, beat 16 ounces of softened cream cheese, ¾ cup powdered sugar, and 1 teaspoon vanilla extract until the mixture is smooth and creamy. Gradually mix in the cooled melted chocolate until fully incorporated.
- Whip Cream: In a separate bowl, whip 1 cup of heavy whipping cream until stiff peaks form. Carefully fold the whipped cream into the chocolate cream cheese mixture, maintaining the light and airy texture.
- Assemble and Chill: Spread the chocolate cheesecake filling evenly over the chilled Oreo crust. Return the pan to the refrigerator and chill for at least 6 hours or preferably overnight to allow the cheesecake to set properly.
- Prepare Ganache: Heat ½ cup heavy cream in a small saucepan until just simmering. Pour the hot cream over ¾ cup chopped semi-sweet chocolate and let it sit for a few minutes. Stir gently until the ganache is smooth and glossy.
- Top Cheesecake and Final Chill: Pour the ganache evenly over the set cheesecake, smoothing the top with a spatula. Place the cheesecake back into the refrigerator and chill until the ganache has fully set.
- Serve: Once fully chilled and set, remove the cheesecake from the springform pan, slice into portions, and serve chilled for a decadent no-bake dessert experience.
Notes
- For best results, ensure the cream cheese is fully softened before mixing to prevent lumps.
- The whipped cream should be folded gently to maintain the cheesecake’s light texture.
- Allow the ganache to cool slightly before pouring to avoid melting the filling.
- The cheesecake can be stored covered in the refrigerator for up to 3 days.
- This recipe can be made a day ahead, making it great for entertaining.
