Easy No Bake Oreo Cheesecake is beautifully simple to make and is full of creamy rich and delicious flavors everyone will love. A slice of this smooth dessert is sweet with comforting textures making this beginner friendly recipe a must try. Serve as a dessert or with a cup of coffee, and enjoy the atmosphere created by this sweet rich and decadent dessert treat. The cream is smooth with Oreo crumbs embedded for a cookie flavored excellence. This dish keeps well when refrigerated and keeps the table looking fancy with an elegant visual appeal. Everyones will drool anticipation as this dish makes it way to the center of the table.
Watch the video and follow the easy instructions below to add this decadent easy to create dessert to your home menu selections. Like and share this video if you have a cheese cake lover that is looking for a sweet and easy to make treat. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Try this recipe for a creamy sweet rich elegant cheesecake that is perfectly topped with chocolate that makes this recipe look nice and fancy. Thanks for stopping by and see you again real soon!
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Cut out a circle of parchment paper bigger than your base springform pan. Then, coat the sides of the pan with a cooking spray and line the bottom with parchment paper. Watch video for reference.
Place the Oreos in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter to the food processor and pulse until the crumbs are moist. Place the crumbs mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an level layer). Place the springform pan in the freezer for at least 30 minutes.
In a ziplock bag: add Oreos and crush into chunks. Set aside until ready to use.
In bowl: beat/mix cream cheese until smooth. Add powdered sugar & vanilla extract. Beat until smooth. Add heavy whipping cream to the cream cheese mixture and whip until smooth.
Add crushed Oreos to the filling. Gently fold them together with a spatula and mix until well combined.
Remove the crust from the freezer. Transfer the cheesecake filling to the pan atop of the crumb layer. Gently spread the filling to form an even layer. Cover and refrigerate for at 8 hours.
Ganache
In a sauce pan: heat heavy whipping cream to medium until it begins to simmer then remove from heat. In a bowl: add dark chocolate chips. Pour in hot heavy cream. Whisk until smooth and no more chocolate lumps. Chill in the refrigerator 30- 45 min until slightly firm.
Remove cheesecake from the refrigerator. Spread ganache over the cheesecake. Return cheesecake to the refrigerator, allowing the ganache to set.
Serve & Enjoy!
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No Baked Oreo Cheesecake
Equipment
- 8" springform pan
Ingredients
Crust
- 24 oreos
- ½ cup melted unsalted butter
Cheesecake
- 15 oreos
- 16 oz cream cheese softened
- 1 ¼ cups heavy whipping cream
- ½ cup powdered sugar
- ½ tsp vanilla extract
Ganache
- ¾ cup heavy whipping cream
- ¾ cup dark chocolate chips
Whipping Cream
- 1 cup heavy whipping cream
- 2 tbsp granulated sugar
Garnish
- 6 oreos cut in half
Instructions
Crust
- Cut out a circle of parchment paper bigger than your base springform pan. Then, coat the sides of the pan with a cooking spray and line the bottom with parchment paper. Watch video for reference.
- Place the 24 Oreos in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter to the food processor and pulse until the crumbs are moist.
- Place the crumbs mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an level layer). Place the springform pan in the freezer for at least 30 minutes.
Cheesecake
- In a ziplock bag: add 15 Oreos and crush into chunks. Set aside until ready to use.
- In bowl: beat/mix cream cheese until smooth. Add powdered sugar & vanilla extract. Beat until smooth. Add heavy whipping cream to the cream cheese mixture and whip until smooth. Add crushed Oreos to the filling. Gently fold them together with a spatula and mix until well combined.
- Remove the crust from the freezer. Transfer the cheesecake filling to the pan atop of the crumb layer. Gently spread the filling to form an even layer. Cover and refrigerate for at least 4 hours but preferably 8 hours.
Ganache
- In a sauce pan: heat heavy whipping cream to medium until it begins to simmer then remove from heat. In a bowl: add dark chocolate chips. Pour in hot heavy cream. Whisk until smooth and no more chocolate lumps. Chill in the refrigerator 30- 45 min until slightly firm.
- Remove cheesecake from the refrigerator. Spread ganache over the cheesecake. Return cheesecake to the refrigerator, allowing the ganache to set.
Heavy Whipping Cream
- In a bowl: add cold whipping cream and sugar. Beat on medium until soft peaks form. Place the cream in a tipped pastry bag.
Garnish
- Oreos (cut in half and embedded flat side down).
Serve & Enjoy!
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