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Creamy No-Bake Oreo Cheesecake Recipe Easy Chocolate Ganache Dessert

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A quick and easy no-bake Oreo cheesecake topped with a luscious chocolate ganache, featuring a firm Oreo crust and a creamy, fluffy filling studded with Oreo chunks.

Ingredients

Scale
  • 24 Oreo cookies, finely crushed
  • 4 tablespoons unsalted butter, melted
  • 16 ounces (450g) full-fat cream cheese, softened
  • 1 cup (240ml) heavy whipping cream, cold
  • 3/4 cup (90g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 12 Oreo cookies, roughly chopped
  • 6 ounces (170g) semi-sweet chocolate chips or chopped chocolate
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon unsalted butter (optional)

Instructions

  1. Prepare the Oreo crust: Crush 24 Oreo cookies finely using a food processor or by placing them in a sealed plastic bag and smashing with a rolling pin. Transfer crumbs to a mixing bowl and stir in 4 tablespoons melted unsalted butter until the mixture feels like damp sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Chill in the fridge for about 10 minutes.
  2. Make the cheesecake filling: Beat 16 ounces of softened cream cheese until smooth and creamy, about 2-3 minutes. Slowly add 3/4 cup powdered sugar and 1 teaspoon vanilla extract, mixing until combined. In a separate bowl, whip 1 cup cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula.
  3. Add crushed Oreos: Roughly chop 12 Oreo cookies and gently fold them into the cheesecake filling.
  4. Assemble the cheesecake: Pour the creamy filling over the chilled crust, spreading it evenly. Refrigerate for at least 4 hours or preferably overnight to set.
  5. Prepare the chocolate ganache: About 30 minutes before serving, heat 1/2 cup heavy cream in a small saucepan over medium heat until it just starts to simmer. Pour the hot cream over 6 ounces semi-sweet chocolate chips in a heatproof bowl. Let sit for 1-2 minutes, then stir gently until smooth and glossy. Stir in 1 tablespoon unsalted butter for extra shine if desired.
  6. Top the cheesecake: Remove the cheesecake from the fridge and pour the ganache evenly over the top. Return to the fridge for 20-30 minutes to set the ganache but keep it soft.
  7. Serve and enjoy: Run a knife around the pan edges to loosen the cheesecake, release the springform, and slice with a sharp knife dipped in hot water for clean cuts.

Notes

Use room temperature cream cheese for smooth blending and cold heavy cream for better whipping. Chill cheesecake at least 4 hours or overnight for best results. If ganache thickens before spreading, gently warm it to loosen. For gluten-free, substitute Oreos with gluten-free chocolate sandwich cookies. Mint Oreo or peanut butter swirl variations are recommended for flavor twists.

Nutrition

Keywords: no-bake cheesecake, Oreo cheesecake, chocolate ganache, easy dessert, no-bake dessert, Oreo crust, creamy cheesecake

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