Description
This Oreo no-bake cheesecake delivers silky-smooth, ultra-creamy texture with rich cookies and cream flavor, all topped with decadent chocolate ganache. No oven, no water bath, no stress just simple mixing and chilling creates this show-stopping dessert. The secret lies in room temperature cream cheese, properly whipped cream, and adequate chilling time for perfect sliceable texture.
Ingredients
FOR THE OREO CRUST:
24 Oreo cookies (about 2 cups crushed, cream filling included)
5 tablespoons unsalted butter, melted
Pinch of salt
FOR THE CHEESECAKE FILLING:
24 oz (3 packages, 8 oz each) full-fat cream cheese, room temperature
1 cup powdered sugar
1 teaspoon pure vanilla extract
1½ cups cold heavy whipping cream
15 Oreo cookies, roughly chopped
FOR THE CHOCOLATE GANACHE:
1 cup semi-sweet or dark chocolate, finely chopped
½ cup heavy cream
1 tablespoon unsalted butter
Pinch of salt
FOR GARNISH (OPTIONAL):
Crushed Oreos
Whole Oreo cookies
Chocolate shavings
Whipped cream rosettes
Instructions
1. Line bottom of 9-inch springform pan with parchment paper circle and lightly grease sides. Bring cream cheese to room temperature 1-2 hours before starting.
2. MAKE CRUST: Pulse 24 Oreos in food processor until fine crumbs form, or crush in sealed bag with rolling pin to make 2 cups crumbs.
3. Transfer Oreo crumbs to bowl. Add melted butter and pinch of salt. Mix with fork until mixture resembles wet sand and holds together when pressed.
4. Press crumb mixture firmly into bottom and 1 inch up sides of prepared pan using bottom of measuring cup. Refrigerate while making filling, minimum 15 minutes.
5. MAKE FILLING: In large bowl, beat room temperature cream cheese with electric mixer on medium speed 2-3 minutes until completely smooth and fluffy with no lumps.
6. Add powdered sugar and vanilla extract. Beat 1-2 minutes until fully incorporated. Scrape down sides as needed.
7. In separate chilled bowl with chilled beaters, whip cold heavy cream on high speed 2-3 minutes until stiff peaks form. Cream should hold its shape firmly.
8. Gently fold whipped cream into cream cheese mixture in three additions using rubber spatula. Fold carefully to maintain airiness—don’t overmix.
9. Fold in 15 roughly chopped Oreos gently, distributing evenly throughout filling.
10. Pour filling over chilled crust, spreading evenly with offset spatula. Smooth top.
11. Cover with plastic wrap (don’t let it touch surface) and refrigerate minimum 4 hours, preferably overnight, until firmly set.
12. MAKE GANACHE: Place chopped chocolate, butter, and pinch of salt in heat-safe bowl.
13. Heat heavy cream in small saucepan over medium heat just until it begins to simmer (don’t boil). Small bubbles form around edges.
14. Pour hot cream over chocolate. Let sit undisturbed 2-3 minutes to melt chocolate.
15. Whisk gently from center outward until completely smooth and glossy. Let cool 10-15 minutes until slightly thickened but still pourable.
16. Pour cooled ganache over set cheesecake, spreading to edges. Refrigerate 30 minutes to set ganache.
17. Garnish with crushed Oreos, whole cookies, chocolate shavings, or whipped cream before serving.
18. Run thin knife around edges, release springform, and slice with hot, dry knife.
Notes
Cream cheese MUST be at room temperature for 1-2 hours—cold cream cheese creates lumpy filling.
Whip cream to stiff peaks for proper structure. Soft peaks won’t support the filling.
Don’t skip chilling time—minimum 4 hours, overnight is ideal for best texture.
Use full-fat cream cheese only—reduced-fat won’t set properly.
For clean slices, use hot knife wiped clean between each cut.
Cheesecake tastes even better after 24 hours as flavors meld.
Store covered in refrigerator up to 5 days.
Freeze without ganache for up to 2 months. Thaw overnight, add fresh ganache.
Bring to room temperature 15 minutes before serving for easier slicing.
- Prep Time: 25 minutes
- Cook Time: 0 minutes (no baking required)
- Category: Dessert/No-Bake
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 485
- Sugar: 38g
- Sodium: 285mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: no-bake cheesecake, Oreo cheesecake, easy dessert, make-ahead dessert, chocolate ganache, cookies and cream