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Creamy No-Bake Oreo Cheesecake Recipe with Easy Chocolate Ganache Topping

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A rich and velvety no-bake Oreo cheesecake topped with a glossy chocolate ganache, perfect for quick and indulgent desserts without turning on the oven.

Ingredients

Scale
  • 24 Oreo cookies (about 1 ½ cups crushed, including cream filling)
  • 6 tablespoons unsalted butter, melted (use dairy-free butter if needed)
  • 16 oz (450 g) cream cheese, softened
  • 1 cup (240 ml) heavy whipping cream, cold
  • ¾ cup (90 g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 6 oz (170 g) semi-sweet chocolate, chopped
  • ½ cup (120 ml) heavy cream
  • 1 tablespoon unsalted butter (optional, for shine)

Instructions

  1. Prepare the crust: Crush 24 Oreos into fine crumbs using a food processor or place them in a sealed plastic bag and crush with a rolling pin until you have about 1 ½ cups of crumbs. Transfer crumbs to a bowl and stir in 6 tablespoons melted butter until evenly combined. Press mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to compact the crust smoothly. Chill in the fridge while preparing the filling (about 10 minutes).
  2. Make the cheesecake filling: Beat 16 oz softened cream cheese in a large bowl with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes). Slowly add ¾ cup sifted powdered sugar and 1 teaspoon vanilla extract, continuing to beat until well incorporated.
  3. Whip the cream: In a separate chilled bowl, whip 1 cup cold heavy cream on high speed until stiff peaks form (about 4-5 minutes). Watch closely to avoid overwhipping.
  4. Combine filling and whipped cream: Gently fold the whipped cream into the cream cheese mixture with a rubber spatula, using a light hand to keep the airiness. Pour the filling over the chilled Oreo crust and smooth the top with an offset spatula. Return the pan to the fridge to set for at least 4 hours or overnight for best results.
  5. Prepare the ganache topping: Chop 6 oz semi-sweet chocolate and place in a heatproof bowl. Heat ½ cup heavy cream in a small saucepan over medium heat just until it begins to simmer (do not boil). Pour hot cream over the chocolate and let sit for 2 minutes. Stir gently until smooth and glossy. Stir in 1 tablespoon butter for extra shine if desired. Let ganache cool slightly until it thickens but is still pourable.
  6. Assemble the cheesecake: Pour the ganache over the set cheesecake, spreading evenly with a spatula. Chill for another 30 minutes to allow ganache to firm up before serving.
  7. Serve: Release the springform pan sides carefully. Slice with a sharp knife dipped in hot water for clean cuts. Enjoy chilled.

Notes

Make sure cream cheese is softened to room temperature to avoid lumps. Chill the crust before adding filling to prevent crumbling. Whip cream to stiff peaks but avoid overwhipping to prevent graininess. Pour ganache when cool but still pourable to avoid melting the cheesecake surface. Dip knife in hot water between slices for clean cuts. Ganache can be warmed gently if too thick or chilled briefly if too thin.

Nutrition

Keywords: no-bake cheesecake, Oreo cheesecake, chocolate ganache, easy dessert, no oven dessert, creamy cheesecake, quick dessert

Find it online: https://cooksyla.com/creamy-no-bake-oreo-cheesecake-recipe-with-easy-chocolate-ganache-topping/