Description
This indulgent no-bake Oreo cheesecake is a creamy dream! With a rich chocolatey filling, crunchy Oreo crust, and fluffy whipped cream topping, it’s a dessert that satisfies every sweet tooth.
Ingredients
- For the Crust:
- 1 package Oreos (14.3 oz / 405 g)
- ½ cup (113 g) unsalted butter, melted
- For the Cheesecake Filling:
- 4 oz (113 g) dark chocolate bar
- 1 ¼ cups (295 ml) heavy whipping cream
- ½ cup (65 g) powdered sugar
- 16 oz (452 g) full-fat cream cheese, room temperature
- ½ cup (95 g) granulated sugar
- 2 tbsp (10 g) cocoa powder
- 2 tsp (10 ml) pure vanilla extract
- 20 Oreos, crushed
- For the Topping:
- 1 cup (236 ml) heavy whipping cream
- ½ cup (65 g) powdered sugar
- Additional Oreos, for garnish
- Hot fudge sauce, optional
Instructions
- Prepare a 9-inch springform pan by lightly greasing and lining the bottom with parchment paper.
- Crush Oreos into fine crumbs, mix with melted butter, and press into the bottom and sides of the pan. Chill.
- Melt dark chocolate in the microwave, stirring until smooth.
- Whip 1 ¼ cups heavy cream to stiff peaks, add powdered sugar, and set aside.
- Beat cream cheese, granulated sugar, cocoa powder, and vanilla until smooth.
- Mix in melted chocolate until fully incorporated.
- Gently fold in whipped cream, then stir in crushed Oreos.
- Spread filling evenly into crust and chill for 3–4 hours.
- Whip remaining heavy cream with powdered sugar and pipe on top.
- Garnish with Oreos and optional hot fudge. Slice and serve.
Notes
- Use full-fat cream cheese for best texture.
- Chill thoroughly for clean slices.
- This cheesecake can be made a day ahead.
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American