Creamy No-Bake Oreo Cheesecake Recipe with Easy Chocolate Ganache
A quick and easy no-bake Oreo cheesecake featuring a crunchy Oreo crust, creamy filling, and a glossy chocolate ganache topping. Perfect for any occasion and ready in under 30 minutes plus chilling time.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 24 Oreo cookies (regular or double-stuffed)
- 6 tablespoons unsalted butter, melted
- 16 oz (450 g) cream cheese, softened (full-fat)
- 1 cup (240 ml) heavy whipping cream, cold
- ½ cup (60 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 10 crushed Oreo cookies (for filling)
- 4 oz (115 g) semi-sweet chocolate chips or chopped chocolate
- ⅓ cup (80 ml) heavy cream
- 1 teaspoon unsalted butter (optional, for shine)
Instructions
- Crush 24 Oreos in a food processor until fine crumbs form or crush in a resealable bag with a rolling pin.
- Transfer crumbs to a bowl and mix with 6 tablespoons melted butter until mixture holds together when pressed.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Chill in the fridge.
- Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract and mix until combined.
- Whip cold heavy cream in a separate chilled bowl until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture, then fold in 10 crushed Oreos, leaving some chunks for texture.
- Pour filling over chilled crust and smooth the top. Cover and refrigerate for at least 4 hours or overnight.
- Heat ⅓ cup heavy cream in a small saucepan until just simmering. Pour over chopped chocolate and let sit 2-3 minutes.
- Stir ganache gently until smooth and glossy. Stir in 1 teaspoon butter for shine.
- Pour ganache over set cheesecake, spreading to edges. Refrigerate for 30 minutes to firm ganache.
- Remove cheesecake from springform pan carefully. Slice with a warm knife dipped in hot water and dried between cuts. Serve chilled.
Notes
Use room temperature cream cheese for smooth filling. Whip cream to stiff peaks but avoid overwhipping. Press crust firmly to avoid crumbling. Pour ganache warm but not hot to prevent melting cheesecake. Chill cheesecake overnight for best texture. For gluten-free, substitute Oreos with gluten-free cookies. For dairy-free, use dairy-free cream cheese, coconut cream, and dairy-free chocolate.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 320
- Sugar: 20
- Fat: 22
- Carbohydrates: 28
- Protein: 4
Keywords: no-bake cheesecake, Oreo cheesecake, chocolate ganache, easy dessert, no oven dessert, creamy cheesecake, Oreo crust