Description
Creamy no bake Oreo ganache cheesecake brings indulgent chocolate magic to dessert lovers. Rich layers of crushed Oreos and silky cream cheese create a delightful treat you’ll savor with pure bliss.
Ingredients
Scale
Main Ingredients:
Oreo Cookies:
- 3 sleeves Oreo pack (24–28 Oreos), crushed
- ¾ cup crushed Oreos
- 5 Oreos, chopped
- Additional Oreos for decoration
Cream Cheese:
- 3 (8 ounces) cream cheese blocks, softened
Chocolate:
- 2 (4 ounces) chocolate bars, chopped
Binding and Sweetening Ingredients:
- 6 tablespoons butter, melted
- ½ cup powdered sugar
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
Cream and Topping Ingredients:
- 1 ¼ cups heavy cream
- ½ cup heavy cream, heated
- Chocolate whipped cream
- ¾ cup chocolate crunchies
- 2–3 tablespoons hard shell topping (optional)
Instructions
- Pulverize Oreo cookies into fine crumbs, blending with melted butter until thoroughly combined and resembling wet sand-like texture.
- Press the cookie mixture firmly into the bottom of a heart-shaped or 8″ springform pan, creating an even, compact base. Chill in refrigerator to set.
- Whip cream cheese until silky and completely smooth, eliminating any lumps.
- Incorporate granulated and powdered sugars into cream cheese, mixing until fully integrated.
- Enhance mixture with vanilla extract, stirring gently to distribute flavor evenly.
- Whip heavy cream using electric mixer until stiff, glossy peaks develop.
- Delicately fold whipped cream into cream cheese mixture, maintaining airy texture.
- Gently fold crushed and chopped Oreo pieces throughout the creamy mixture.
- Transfer filling onto prepared crust, smoothing surface with a spatula for uniform appearance.
- Refrigerate cheesecake for minimum six hours or preferably overnight to solidify completely.
- Prepare ganache by warming heavy cream until steaming, then pouring over finely chopped chocolate.
- Stir chocolate and cream until smooth, glossy ganache forms.
- Drizzle ganache evenly across set cheesecake’s surface.
- Optional: Sprinkle chocolate crunchies over ganache for added texture.
- Chill briefly to allow ganache to set.
- Decorate with piped chocolate whipped cream and garnish with a whole Oreo cookie.
Notes
- Chill Time Matters: This no-bake cheesecake requires at least 6 hours of refrigeration, so plan ahead for the best texture and flavor.
- Cream Cheese Technique: Ensure cream cheese is at room temperature for smooth, lump-free mixing that creates a silky cheesecake filling.
- Whipping Cream Wisdom: Beat heavy cream until stiff peaks form to guarantee a light, airy texture in the cheesecake mixture.
- Ganache Perfection: Slowly stir hot cream into chocolate to create a glossy, smooth ganache topping that sets beautifully.
- Storage Secret: Keep the cheesecake refrigerated and consume within 3-4 days for maximum freshness and taste.
- Optional Wow Factor: Chocolate crunchies and decorative Oreo add a delightful crunch and professional bakery-style presentation.
- Prep Time: 30 minutes
- Category: Desserts
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 470
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg