Description

A foolproof, no-bake Oreo cheesecake with a crunchy cookie crust, creamy cream cheese filling, and rich chocolate ganache. This dessert is easy to make, looks impressive, and feeds a crowd.

Ingredients

Scale

24 Oreo cookies (about 300g)
6 tablespoons unsalted butter, melted
1 tablespoon granulated sugar (optional)
24 ounces full-fat cream cheese, softened
8 ounces full-fat cream cheese, softened
2 cups heavy whipping cream, cold
1 cup powdered sugar, sifted
2 teaspoons vanilla extract
1 cup dark chocolate chips
½ cup heavy cream (for ganache)
Pinch of salt
½ cup crushed Oreos (optional, for garnish)
Chocolate shavings (optional, for garnish)
Whipped cream (optional, for serving)

Instructions

Crush 24 Oreo cookies into fine crumbs using a food processor or rolling pin. Mix with melted butter and optional sugar until it resembles wet sand.
Press the crust mixture firmly into the bottom and up the sides of a 9-inch springform pan. Chill in the refrigerator for 15 minutes.
In a large bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
In another large bowl, beat the softened cream cheese (both blocks) until smooth. Add powdered sugar slowly and mix until combined, being careful not to overmix.
Gently fold the whipped cream into the cream cheese mixture until uniform and no white streaks remain.
Pour the filling over the chilled crust, smooth the top, and refrigerate for at least 4 hours or overnight.
While the cheesecake chills, heat the heavy cream for the ganache until simmering. Pour over chocolate chips in a bowl and let sit for 5 minutes.
Whisk the ganache until smooth and glossy. If needed, microwave for 10 seconds to melt remaining lumps.
Pour the ganache over the set cheesecake, allowing it to drip down the sides. Garnish with crushed Oreos or chocolate shavings.
Let the cheesecake sit at room temperature for 15-20 minutes before slicing with a hot, dry knife. Serve with whipped cream or berries if desired.

Notes

Ensure cream cheese is at room temperature to avoid lumps. Do not overmix the filling to maintain a light texture. The cheesecake tastes better if made ahead and chilled overnight. Do not freeze as the texture may become grainy.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 32
Sodium: 280
Fat: 28
Saturated Fat: 16
Carbohydrates: 42
Fiber: 2
Protein: 6

Keywords: no-bake cheesecake, Oreo dessert, chocolate ganache, easy dessert, crowd-pleaser, make-ahead dessert