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No-Bake Oreo Cheesecake Recipe

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★★★★★

4.7 from 142 reviews

This decadent No-Bake Oreo Cheesecake combines a buttery Oreo crust with a rich, creamy cream cheese filling studded with Oreo pieces. Topped with a luscious dark chocolate ganache and whipped cream swirls adorned with mini Oreo cookies, this indulgent dessert requires no baking and is perfect for any special occasion or a treat-filled weekend.

Ingredients

Scale

Crust

  • 24 Oreo cookies
  • 60 g butter, melted

Cheesecake Filling

  • 600 g full-fat cream cheese, cold
  • 150 g powdered sugar
  • 1 1/2 tsp vanilla paste
  • 360 g (380 ml) heavy cream, cold
  • 14 Oreo cookies, roughly broken into small pieces

Ganache

  • 100 g semi-sweet dark chocolate
  • 100 g heavy cream
  • 10 g butter

Whipped Cream & Decoration

  • 200 g (180 ml) heavy cream, cold
  • 12 mini or 6 regular Oreo cookies, cut in half for decoration

Instructions

  1. Prepare Cookie Crust: Lightly grease a 23 cm (9-inch) springform pan and line the bottom and sides with parchment paper. In a food processor, blend 24 Oreo cookies until fine crumbs form. Melt 60 g butter and add it to the cookie crumbs in the processor, blending until fully combined. Press the mixture firmly into the bottom and up the sides of the pan using the bottom of a glass. Chill in the fridge while preparing the filling.
  2. Make Cheesecake Filling: Using a hand mixer or stand mixer fitted with a whisk, beat 600 g cold cream cheese, 150 g powdered sugar, and 1 1/2 tsp vanilla paste on low speed for 1 minute. Scrape sides and mix again at low speed for 30 seconds until combined. Add 360 g cold heavy cream and whisk until stiff peaks form.
  3. Fold in Oreo Pieces: Place 14 Oreos in a plastic bag and crush them with a rolling pin into varied small pieces. Gently fold these pieces into the cream cheese mixture using a rubber spatula.
  4. Assemble Cheesecake: Pour the filling into the prepared springform pan and smooth the top evenly with an offset spatula or spoon. Cover with plastic wrap and refrigerate for 6-8 hours, or until set.
  5. Prepare Ganache: Melt 100 g semi-sweet dark chocolate and 10 g butter together using a microwave or double boiler. Once melted, add 100 g cold heavy cream and gently stir with a rubber spatula until smooth and glossy. Allow ganache to cool to slightly below body temperature.
  6. Decorate Cheesecake: Remove cheesecake from fridge and transfer to a serving plate. Pour the cooled ganache evenly over the top. Return to refrigerator for 20 minutes to set.
  7. Whip Cream & Final Touch: Whip 200 g cold heavy cream until stiff peaks form, then transfer to a piping bag fitted with a large star tip. Pipe a decorative border around the edge of the cheesecake in swirls. Decorate with 12 mini Oreos or 6 regular Oreos cut in half. Keep refrigerated until serving.

Notes

  • Use cold cream and cream cheese to achieve the best texture for the filling.
  • Make sure ganache is not too warm when pouring over the cheesecake to prevent melting the cream cheese layer.
  • Store the cheesecake covered in the refrigerator and consume within 3-4 days for best freshness.
  • You can substitute Oreos for gluten-free cookies if needed.
  • For easier removal, chill the cheesecake overnight to fully set before decorating.

Keywords: No-Bake Oreo Cheesecake, Oreo dessert, no bake cheesecake, Oreo crust cheesecake, chocolate ganache cheesecake, creamy Oreo dessert

Find it online: https://zarameals.com/no-bake-oreo-cheesecake-recipe/