How long does this no bake chocolate oreo cheesecake needs to set?

It needs at least 8 h but so much better to let it set overnight!

Can i use different cookies instead of oreos for this recipe?

Yes! Use any chocolate cookies you like and they will work perfectly for this recipe.

What to do if my ganache splits?

You can add more chocolate or add a little bit of warm heavy cream. Mix, and it will easily fix your ganache.

Can I freeze this cheesecake?

Yesu003cstrongu003e!u003c/strongu003e You can cut it into portions, place them on a tray (leaving some space between each piece), and freeze them. Once frozen, transfer the portions to freezer-safe containers. Thaw in the fridge before eating. Alternatively, you can freeze the cheesecake whole. Simply place it in a freezer-safe container or bag before freezing.

u003cstrongu003eCan I use low-fat cream cheese or heavy cream?u003c/strongu003e

No, low-fat cream cheese or heavy cream with less than 35% fat content won’t whip properly and may affect the texture of the cheesecake.

How to make No bake chocolate Oreo cheesecake

Description

Learn how to make a no-bake chocolate cheesecake with an easy, step-by-step, detailed recipe. It’s creamy, irresistible and delicious. Perfect for any occasion, it’s sure to become everyone’s favorite! NO gelatin needed!

Ingredients

Scale

Crust

200 grams oreos (whole)
45 grams melted butter

cheesecake filling (milk chocolate)

250 grams cream cheese
100 grams heavy whipping cream (35% fat)
28 grams granulated sugar
150 grams Milk chocolate

cheesecake filling (white chocolate)

250 grams cream cheese
100 grams heavy whipping cream (35% fat)
28 grams granulated sugar
150 grams white chocolate

Center

50 grams mini oreos
6 oreos

Ganache

150 grams milk chocolate
100 grams heavy whipping cream

Decoration

4 oreo
mini oreos
10 grams white chocolate (Shaved)
1 crushed oreo

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Instructions

Crust

crush oreos Crush whole Oreo cookies using a food processor or a ziplock bag with a rolling pin. Mix the crushed Oreos with melted butter until well combined.
crust Add the mixture to the pan and press it firmly using a glass or your hands. Freeze the crust while you prepare the rest of the recipe.

Cheesecake filling

whip cream Whip the heavy cream with sugar using a whisk or electric mixer until soft peaks form.
melt chocolates Melt the white chocolate and milk chocolate in a microwave-safe bowl, stirring every 15 seconds to avoid burning.
mix chocolate with cream cheese Divide the cream cheese evenly into two mixing bowls. Pour the melted milk chocolate into one bowl and the white chocolate into the other. Mix each until smooth.
add the cream Add half of the whipped cream to the milk chocolate mixture and the other half to the white chocolate mixture. Gently fold until fully combined.

Assemble the cheesecake

assemble and refrigerate Pour the milk chocolate mixture onto the crust and smooth it out. Add whole Oreos in a circle on top. Then, pour the white chocolate mixture over the Oreos and press small Oreo cookies around the whole cheesecake. Smooth the top and refrigerate for at least 8 hours (or overnight).

decorate

decorate Boil heavy cream and pour it over milk chocolate in a bowl. Stir until fully melted and smooth. Pour the ganache over the chilled cheesecake. Decorate with Oreos, crushed Oreos, and white chocolate. Serve and enjoy!

Notes

Here are the best tips I can give you to make this delicious no-bake chocolate Oreo cheesecake:

Do not fully whip the heavy cream—only whip it until soft peaks form. When folding it with the rest of the ingredients, it will continue to whip, and you don’t want a curdled cheesecake filling.

Make sure the heavy cream has at least 35% fat content. I can’t stress this enough—if you use cooking cream, it won’t work. You could spend hours whisking, and nothing will happen.

Ensure the cream cheese is at room temperature before using it.

When making the ganache, if you need to warm it up again, do not use direct heat. Instead, use the bain-marie method (a double boiler). If the ganache splits, it’s an easy fix: add more chocolate or a little warm heavy cream. This usually happens when the chocolate gets too hot and separates.