No-Bake Oreo Cheesecake Recipe
Treat yourself and your loved ones to this irresistible dessert that is sure to impress! The rich and creamy Oreo cheesecake filling melts in your mouth, complemented by a silky chocolate glaze. To elevate this dessert even further, it is generously adorned with Oreos on top, creating a stunning presentation that is as visually appealing as it is delicious.
Servings 8 portions
Calories 346kcal
Ingredients
Oreo Cheesecake Base Ingredients:
- 170 g Oreo cookies
- 70 g butter unsalted
Filling Ingredients:
- 600 g cream cheese
- 170 g powdered sugar
- 1 tsp. vanilla
- 300 ml heavy cream
- 20 g gelatin powder unflavored
- 100 ml water (for gelatin)
- 100 g Oreo cookies
Ganache Ingredients:
- 75 g dark chocolate
- 100 ml heavy cream
Instructions
- Separate Oreo cookies and the filling. Save it for later. Crush all the cookies for the crust using a food processor or a rolling pin and a zip-lock bag. Make sure to get fine crumbs. Melt butter in the microwave or using a water bath. Combined it with crushed cookies and mix thoroughly.
- Take a springform cake tin (diameter of mine was around 20 cm). Line the bottom with parchment paper. Pour the crumb mixture and nicely press Oreo cookie crust to the bottom. Leave it for 20 minutes in the freezer to set.
- Let’s make the feeling. Combine cream cheese with powdered sugar; add filling from Oreo cookies from before and vanilla extract. Use a mixer to combine ingredients into a smooth mixture.
- Combine gelatin powder with water according to the instructions on the packaging. I added gelatin to 100 ml of hot water and stirred it until it fully dissolved.
- Pour gelatin into 100 ml of heavy cream and stir the liquid until smooth.
- Combine two mixtures: cream cheese with gelatin and cream one.
- In a separate bowl, whip heavy cream until stiff peaks form. Add it to the mix. Give the mixture a nice final stir.
- Take cheesecake's crust out of the freezer. Add half of the cream cheese filling. Take Oreo cookies that were for the filling and cut them in half. Place them inside the cream cheese filling.
- Take the left filling and spread it over the cookies to cover them evenly. Refrigerate the cheesecake for 6-8 hours so that cheesecake completely sets.
- Before serving the cake melt dark chocolate using a water bath, combine with hot heavy cream. Keep stirring the mixture chocolate fully dissolves and becomes one mixture with cream.
- Take the cake out of the fridge. Take off the ring.
- Pour chocolate ganache over the top of Oreo cheesecake. As the cake is cold, you will have a little time to even out ganache over its surface. Be quick; use a spatula for more convenience! Decorate with Oreo cookies. Enjoy your dessert!
Notes
*calories per 100 g