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

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A quick and easy no-bake Oreo cheesecake with a crunchy cookie crust, smooth creamy filling, and a rich chocolate ganache topping. Perfect for any occasion and ready in under 30 minutes.

Ingredients

Scale
  • 24 Oreo cookies, finely crushed (about 2 cups)
  • 6 tbsp unsalted butter, melted
  • 16 oz (450 g) cream cheese, softened
  • 1 cup (240 ml) heavy whipping cream, cold
  • 3/4 cup (90 g) powdered sugar
  • 1 tsp pure vanilla extract
  • Optional: 1/2 cup (60 g) crushed Oreos folded in
  • 6 oz (170 g) semi-sweet chocolate chips or chopped chocolate
  • 1/2 cup (120 ml) heavy cream
  • 1 tbsp unsalted butter

Instructions

  1. Crush the Oreo cookies finely using a food processor or place them in a zip-lock bag and crush with a rolling pin until you get fine crumbs with some small chunks for texture. Mix the crumbs with melted butter until the mixture resembles wet sand.
  2. Transfer the crust mixture into the springform pan. Press firmly and evenly into the bottom (and slightly up the sides if you like). Use the bottom of a glass or measuring cup for even pressure. Chill in the fridge for at least 15 minutes to set while you prepare the filling.
  3. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2–3 minutes). Add powdered sugar and vanilla extract, and mix again until fully combined.
  4. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Be careful not to overwhip, or it will become grainy and buttery.
  5. Gently fold the whipped cream into the cream cheese mixture using a spatula. Fold carefully to maintain the airy texture. If you want extra Oreo bits, fold in crushed Oreos now.
  6. Spread the filling evenly over the chilled crust, smoothing the top with a spatula. Cover loosely with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to firm up.
  7. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Pour over the chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth. Add butter and stir until glossy.
  8. Pour the ganache over the chilled cheesecake, spreading gently to cover the surface. Return to the fridge for 30 minutes to set the ganache before serving.

Notes

Ensure cream cheese is softened to avoid lumps. Fold whipped cream gently to keep the filling airy. Use warm (not boiling) cream for ganache to prevent seizing. Chill crust before adding filling and refrigerate assembled cheesecake for at least 4 hours or overnight for best texture. Warm ganache slightly if too thick to spread.

Nutrition

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

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