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No-Bake Chocolate Oreo Cheesecake Recipe

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4.6 from 131 reviews

This No-Bake Chocolate Cheesecake features a rich and creamy chocolate filling atop a crunchy Oreo cookie crust, finished with a smooth and glossy ganache topping. Perfect for chocolate lovers craving an easy yet indulgent dessert without using the oven.

Ingredients

Oreo Crust:

  • 24 Oreo cookies
  • 5 tbsp melted butter

Chocolate Cheesecake Filling:

  • 16 oz cream cheese, softened
  • ¾ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup semi-sweet or dark chocolate, melted and cooled
  • 1 cup heavy whipping cream

Ganache Topping:

  • ¾ cup semi-sweet chocolate, chopped
  • ½ cup heavy cream

Instructions

  1. Prepare the Oreo crust: Crush Oreos into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing with a rolling pin. Mix the crumbs with melted butter until evenly combined. Press this mixture firmly into the bottom of a springform pan. Chill in the refrigerator while preparing the filling.
  2. Melt the chocolate: Gently melt 1 cup of semi-sweet or dark chocolate using a double boiler or microwave in short bursts, stirring until smooth. Set aside to cool slightly.
  3. Make the cheesecake filling: Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy using a mixer. Gradually mix in the cooled melted chocolate until fully incorporated.
  4. Whip the cream: Using a separate bowl, whip the heavy cream to stiff peaks using a hand or stand mixer. Carefully fold the whipped cream into the chocolate cream cheese mixture to maintain the airy texture.
  5. Assemble and chill: Spread the chocolate cheesecake filling evenly over the prepared Oreo crust in the springform pan. Cover and chill in the refrigerator for at least 6 hours or ideally overnight to set properly.
  6. Prepare the ganache topping: Heat the heavy cream gently until hot but not boiling. Pour over the chopped semi-sweet chocolate and let sit for a minute to soften, then stir until the ganache is smooth and glossy.
  7. Top the cheesecake: Pour the ganache evenly over the chilled cheesecake. Return the cake to the refrigerator and chill until the ganache is set, about 1-2 hours.
  8. Serve: Once fully set, carefully remove the cheesecake from the springform pan, slice, and serve chilled for a decadent no-bake chocolate dessert.

Notes

  • Use full-fat cream cheese and heavy cream for the creamiest texture.
  • Chilling time is essential for the cheesecake to set properly; do not rush this step.
  • For a nut-free version, confirm Oreos do not contain any nut ingredients.
  • To make slicing easier, dip your knife in hot water and wipe it clean between cuts.
  • Leftover cheesecake can be stored covered in the refrigerator for up to 3 days.

Find it online: https://mealoria.com/no-bake-chocolate-oreo-cheesecake-recipe/