No-Bake Oreo Cheesecake
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.
Equipment
Ingredients
OREO COOKIE CRUST
- 24 Oreo cookies
- 60 g butter
OREO CHEESECAKE FILLING
- 600 g full-fat cream cheese cold
- 150 g powdered sugar
- 1 ½ teaspoon vanilla paste
- 360 g heavy cream (380 ml), cold
- 14 Oreo cookies roughly broken into small pieces
GANACHE
- 100 g semi sweet dark chocolate
- 100 g heavy cream
- 10 g butter
WHIPPED CREAM (optional)
- 200 g heavy cream (180 ml), cold
- 12 mini or 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
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