No-Bake Oreo Cheesecake
This No-Bake Oreo Cheesecake with an Oreo crust, layers of ganache, and a luscious chocolate chip cheesecake filling is as decadent as a baked cheesecake! If you’ve never tasted a No-Bake Cheesecake before, this one will knock your socks off!
With a chocolate crust, mini chocolate chips, and chocolate ganache, this No-Bake Chocolate Cheesecake won’t last long as it’s impossible to resist!
Why You Must Make
- There’s no shortage of chocolate in this cheesecake recipe. First, check out the tall Oreo crust, chocolate element number one.
- Then there is a luscious layer of chocolate ganache between the crust and the cheesecake filling. Plus, another layer on top of the cheesecake.
- The actual cheesecake is flavored with vanilla but speckled with mini chocolate chips. Chocolate element number 5 is the mini Oreos circling the perimeter. Yup, you have plenty of chocolate in this No-Bake Cheesecake Recipe!
With one package of Oreos going into the crust, it’s no surprise I kept sampling sliver after sliver. Not one to ever be tempted by an Oreo cookie, an Oreo crust is another story. By garnishing with some mini Oreos and whipping cream, the Oreo theme is complete.
- Kitchen Staples – Butter (salted is fine)
- Regular Oreos – Ground in a food processor to make crumbs for the crust.
- Mini Oreos – to garnish if desired
- Chocolate Chips – Both regular and mini chocolate chips
- Cream Cheese – Have it at room temperature for easy incorporation and the smoothest filling. Bring both the cream cheese and sour cream out of the refrigerator for about 2 hours before you plan to make the batter. Use the bricks of cream cheese, not the soft cream cheese in tubs.
- Heavy Cream – Must be whipped to firm or stiff peaks to give the cheesecake structure. Use heavy cream with 36-40% butterfat for the best results.
- Powdered Sugar – Sift to remove lumps
- Sour Cream – Have at room temperature for the easiest incorporation.
- Vanilla Extract – Make sure you always use real vanilla extract and never artificially flavored. It will be more expensive but tastes much better. Read the label carefully.
How to Make
Obviously, no-bake cheesecakes are not baked. Since they do not contain eggs or flour, there is no need for baking.
- First, make a crust of melted butter and either graham cracker crumbs or cookie crumbs. Often, sugar is added to the mix.
- This is pressed into the pan called for in the recipe. A (affiliate links) springform pan is the perfect cheesecake pan as the sides are easily released which preserves the integrity of the dessert.
- Chill the crust to solidify the melted butter, and give the cheesecake some stability.
- This cheesecake has two layers of ganache. Make each batch right before using. The first layer of ganache will go right over the crust after it chills for 30 minutes, then the second layer goes over the cheesecake layer after it’s chilled in the freezer.
- Next, create the cheesecake filling. The cream cheese must be at room temperature so that it will mix up smooth and creamy.
- Typically, heavy cream is whipped to firm peaks and folded into the cream cheese mixture. Folding is a process of gently lifting and folding (or flipping) over the mixture so that the batter stays light. It’s a circular motion done with a rubber spatula.
- Food colorings, flavors, or add-ins can be mixed into the cheesecake mixture. This no-bake cheesecake recipe calls for vanilla extract and mini chocolate chips.
- The cheesecake batter is added to the crust, then the top is smoothed with an offset spatula.
- The final layer of ganache is added to the top, then the cheesecake is garnished and chilled before serving.
- Have your cream cheese and sour cream at room temperature for the easiest incorporation and smoothest cheesecake.
- Whip your cream to firm peaks (also known as stiff peaks) to give structure to the cheesecake filling. Firm peaks are when you pull the beater out of the bowl and the peaks of whipped cream stand up straight and the tips don’t curl.
- If you don’t whip to firm peaks, the cheesecake filling may be loose and won’t cut into nice slices.
- To garnish the cheesecake, use a 1M piping tip to make swirls of lightly sweetened whipping cream around the perimeter of the cheesecake. Then add a mini-Oreo to each swirl.
Frequently Asked Questions
A no-bake cheesecake is safe in the refrigerator for 3-5 days as long as it hasn’t been left out at room temperature for more than 2 hours. Though the garnishes, like mini Oreos, may soften before day 5.
Yes, both regular and no-bake cheesecakes freeze well. Once chilled, wrap in plastic wrap, then foil and freeze for up to 3 months. Keeping the cheesecake in the springform pan will protect the cheesecake in the freezer. If sliced into serving-sized pieces before freezing, individual wedges can be removed and defrosted for dessert.
If the whipped cream isn’t beaten to firm peaks, the filling won’t reach the proper consistency when it’s folded into the cream cheese mixture. Also, if you don’t use regular cream cheese in the silver boxes, it also won’t set properly. Don’t use spreadable cream cheese.
You May Also Like:
- Strawberry Cheesecake Bars
- Tiramisu Cheesecake
- Mini Vanilla Bean Cheesecakes
- Ganache Topped Cheesecake
- Strawberry Topped Cheesecake
- Twix Cheesecake
- And for a small crowd, try this fabulous Mini 4 Inch Instant Pot Cheesecake
- More of my Best Dessert Recipes
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- 14 ounces Oreos, processed in a food processor
- 8 tablespoons salted butter melted
Ganache to top the crust
- 1 cup chocolate chips
- ⅓ cup heavy cream
- ½ cup heavy cream
- 20 ounces of cream cheese, at room temperature
- ½ cup powdered sugar
- ½ cup sour cream
- 1 teaspoon vanilla
- ½ cup mini chocolate chips
Ganache to top the cheesecake
- ¼ cup + 2 tablespoons heavy cream
- 1 cup chocolate chips
- Sweetened whipped cream
- Mini Oreos
- Spray a 9-inch springform pan with nonstick spray. Set aside.
- To make the crust, mix the melted butter and cookie crumbs. Press crumbs into the bottom and up the sides of the springform pan. Chill for 30 minutes.
- Make the first batch of ganache. Heat cream in a microwave-safe bowl to almost a boil. Add the chocolate chips and cover the bowl with a paper towel for one minute. Stir until smooth, pour over the bottom of the crust, then chill again for 30 minutes.
- To make the cheesecake filling, beat the cream to stiff peaks and set it aside. In another bowl, beat the cream cheese until smooth. Add sugar and mix, then add the sour cream and vanilla. Fold in the whipped cream and the mini chocolate chips.
- Pour the cheesecake mixture over the ganache in the crust. Cover and freeze for 2 hours.
- To make the ganache topping, heat the cream in a microwave-safe bowl to almost a boil. Add the chocolate chips and cover with a paper towel for one minute. Stir until smooth and spread over the cold cheesecake.
- Freeze for 10 minutes, then remove the springform sides and transfer to the cake plate if desired. Garnish with piped whipped cream swirls around the perimeter and insert a mini Oreo into each swirl.
Total time does not include freezing times between steps.
This recipe is adapted from Hugs and Cookies XOXO
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 669Total Fat: 50gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 96mgSodium: 354mgCarbohydrates: 56gFiber: 3gSugar: 41gProtein: 7g