If you love Oreo’s and cheesecake, then look no further than this delicious no-bake Oreo Cheesecake! A luscious treat that marries the delicious flavors of a Oreo cookie crust and velvety no-bake Oreo cheesecake filling. It is topped with a smooth dark chocolate ganache, whipped cream and mini Oreo’s. This dessert is a must-try for all Oreo lovers.
12minior 6 regular Oreo cookies cut in half for decoration
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
COOKIE CRUST
Start by lightly greasing a 23 cm / 9-inch springform pan and line it with parchment paper in the bottom and around the sides.
In a food processor, blend the whole Oreo cookies until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.
24 Oreo cookies, 60 g butter
Add the cookie crumbs and press the cookie crust down with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out. Place it in the fridge while preparing the cheesecake filling.
CHEESECAKE FILLING
With a hand mixer using a large bowl or in a stand mix using the whisk attachment, cream the cream cheese, powdered sugar and vanilla paste for 1 minute on low speed. Scrape down the sides of the bowl and at low speed let it mix until everything is combined, about 30 seconds.
600 g full-fat cream cheese, 150 g powdered sugar, 1 ½ teaspoon vanilla paste
Scrape down the bowl again and add the heavy cream and whisk it until it can hold a stiff peak.
360 g heavy cream
Add the Oreo’s to a plastic bag and with a rolling pen crush the Oreos into different size pieces. Add the crushed Oreos to the filling and with a rubber spatula gently fold them in.
14 Oreo cookies
Add the cheesecake filling into the spring pan and with an off-set spatula or spoon even it out. Cover the spring pan with plastic wrap and place it in the fridge for 6-8 hours.
DECORATION
Start by making the ganache. Melt the chocolate and butter in the microwave or over a double boiler. Once melted add the cold heavy cream and with a rubber spatula gently stir it together until smooth.
100 g semi sweet dark chocolate, 10 g butter, 100 g heavy cream
Move the cheesecake to a serving dish and pour the ganache over the cheesecake. (Note: If the ganache is very warm, let it cool down to a bit cooler than body temperature, before pouring the ganache over the cheesecake, so it doesn’t melt the cheesecake).
Place the cheesecake in the fridge for 20 minutes for the ganache to set.
Meanwhile, whip together heavy cream until it holds a stiff peak and transfer it to a piping bag with a large star piping tip. Take the cheesecake out of the fridge and pip a border around the edge of the cheesecake in a swirl motion and decorate with mini Oreos or regular Oreos cut in half. Store in the fridge until ready to serve.
200 g heavy cream, 12 mini or 6 regular Oreo cookies cut in half for decoration