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Creamy No-Bake Oreo Cheesecake Recipe with Easy Chocolate Ganache

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A velvety, creamy no-bake Oreo cheesecake with a crunchy cookie crust and a luscious chocolate ganache topping. This recipe is easy, indulgent, and perfect for any occasion.

Ingredients

Scale
  • 24 Oreo cookies (about 1.5 cups crushed)
  • 5 tablespoons unsalted butter, melted
  • 16 ounces (450g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) heavy whipping cream
  • 10 Oreo cookies, coarsely chopped
  • 4 ounces (115g) semi-sweet chocolate chips or chopped chocolate
  • ½ cup (120ml) heavy cream

Instructions

  1. Place Oreo cookies (24 whole) in a food processor and pulse until finely crushed. If you don’t have a processor, put them in a sturdy plastic bag and crush with a rolling pin until fine crumbs form. Combine the crumbs with 5 tablespoons melted butter in a medium bowl. Stir until the mixture resembles wet sand.
  2. Transfer the crumb mixture to a 9-inch springform pan. Use the bottom of a glass or measuring cup to press the crumbs firmly and evenly into the base. Chill in the refrigerator while you prepare the filling (about 15 minutes).
  3. In a large bowl, beat 16 ounces of softened cream cheese with 1 cup powdered sugar and 1 teaspoon vanilla extract until smooth and creamy, about 2-3 minutes at medium speed. Scrape down the sides to avoid lumps.
  4. In a separate bowl, whip 1 cup cold heavy cream until stiff peaks form, about 3-4 minutes with an electric mixer on high speed. Be careful not to overwhip.
  5. Add about a third of the whipped cream to the cream cheese mixture and fold gently with a rubber spatula to lighten it. Then fold in the remaining whipped cream until fully combined and airy.
  6. Fold in 10 coarsely chopped Oreo cookies.
  7. Spoon the filling over the chilled crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until set and firm.
  8. Place 4 ounces chopped semi-sweet chocolate into a heatproof bowl. Warm ½ cup heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 1-2 minutes, then stir gently until smooth and glossy.
  9. Remove the cheesecake from the fridge and release it from the springform pan. Pour the chocolate ganache evenly over the top, letting it drip slightly over the edges. Chill again for 15-20 minutes to allow the ganache to set before serving.

Notes

Ensure cream cheese is softened to avoid lumps. Whip cream until stiff peaks form but do not overwhip. Chill crust before adding filling to help it set. Pour ganache at room temperature but still fluid to avoid melting cheesecake edges. Use a warm knife for clean slices.

Nutrition

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

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