How to make No bake chocolate Oreo cheesecake
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!
- Total Time8 hours 30 minutes
- Yield10
Ingredients
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
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.
- Prep Time: 30 minutes
- Category: Dessert
- Cuisine: American