Description
A dense, ultra-creamy no-bake Oreo cheesecake featuring a sturdy chocolate cookie crust, a rich cream cheese filling stabilized with whipped cream, and a luxurious whipped chocolate ganache topping. This make-ahead dessert requires no oven and is perfect for impressing crowds.
Ingredients
- 30 regular chocolate sandwich cookies (Oreos), about 350g
- 6 tablespoons unsalted butter, melted
- 32 ounces full-fat cream cheese, room temperature (4 blocks of 8 oz)
- 1 cup granulated sugar
- 2 cups heavy whipping cream, cold
- 2 teaspoons pure vanilla extract
- 1/2 cup confectioners’ sugar
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 cup cold whipped cream
- Pinch of sea salt
- Crushed Oreos for garnish (optional)
Instructions
- Crush the Oreos into fine crumbs. Mix with melted butter until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan and pack down tight.
- In a large bowl, beat the room-temperature cream cheese and granulated sugar on medium-high speed until smooth and creamy (3-4 minutes). Scrape down sides.
- In a separate cold bowl, whip the 2 cups of heavy cream and confectioners’ sugar on high speed until stiff peaks form.
- Add vanilla extract to the cream cheese mixture. Gently fold in half of the whipped cream to lighten the mixture, then fold in the remaining whipped cream until just combined. Do not overmix.
- Pour the filling into the prepared crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- While the cheesecake chills, heat the 1/2 cup heavy cream in a saucepan until it simmers. Pour over chocolate chips in a heatproof bowl, let sit for 2 minutes, then stir until smooth.
- Let the ganache cool to room temperature and thicken slightly. Whip it until it thickens, then fold in 1 cup of cold whipped cream to create a light, airy mousse-like topping.
- Spread the whipped ganache over the chilled cheesecake. Sprinkle with crushed Oreos for garnish if desired.
- Slice with a sharp knife dipped in hot water for clean cuts. Serve chilled.
Notes
Ensure cream cheese is at room temperature to avoid lumps. Do not overmix the whipped cream into the cheesecake base to maintain airiness. The cheesecake must chill for at least 4 hours to set properly. For a gluten-free version, use gluten-free chocolate sandwich cookies. For a dairy-free version, use dairy-free cream cheese and coconut cream.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/12th of cake
- Calories: 450
- Sugar: 32
- Sodium: 280
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 42
- Fiber: 2
- Protein: 6
Keywords: no-bake cheesecake, Oreo cheesecake, whipped ganache, party dessert, make-ahead dessert, easy dessert, chocolate dessert, cream cheese dessert