No Bake Oreo Cheesecake
This decadent no bake cheesecake has a buttery chocolate Oreo crust, a smooth and fluffy cheesecake filling loaded with cookie pieces, and a rich chocolate ganache on top.
Servings 12
Ingredients
For the Oreo Cookie Crust
- 400 grams Oreo cookies - crushed (about 3 ¼ cups of cookie crumbs)
- 100 grams unsalted butter melted (7 tbsp / 3.5 oz)
For the Cheesecake Filling
- 770 grams full-fat firm cream cheese, softened (27 oz / 3 1/3 cups)
- Zest of 1 orange
- 200 grams heavy cream - whipped to soft-medium peaks (7 oz / ¾ cup before whipping)
- 60 grams regular sugar 2.1 oz / ¼ cup
- 60 grams condensed milk 2.1 oz / 2 tbsp
- 1 tsp vanilla extract
- 100 grams oreo cookies broken into small bite size pieces (3.5oz)
For the Optional Gelatin (Use only if using non-block soft cream cheese)
- 10 grams powdered unflavored gelatin 1 tbsp
- 50 ml cold water 3 tbsp
For the Chocolate Ganache Sauce
- 85 grams of chocolate chips can use semi-sweet, dark, or milk chocolate based on your preference) – can also use chopped chocolate - 3 oz
- 100 grams heavy cream 3.5 oz = 1/3 cup + 1 tbsp
Additional Toppings
- 200 grams whipped cream 7 oz
- 150 grams mini-Oreos 5.3 oz
Instructions
For the Oreo Cookie Crust
- Crush the Oreo cookies (whole, no need to remove the filling) in a food processor or blender.
- Combine the crushed cookie mix and melted butter in a bowl and mix well until the mixture resembles wet sand.
- Transfer the cookie crust mix to a 9-inch (23 cm) springform pan and press firmly into an even base.
- Place the crust in the freezer while you prepare the filling.
Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese for 2–3 minutes until smooth and slightly aerated.
- Add the orange zest, condensed milk, vanilla, and granulated sugar. Beat until fully combined and creamy.
- Use a spatula to fold the whipped heavy cream into the cream cheese mixture using slow, sweeping motions. Do not deflate the air.
- If adding the *gelatin (see below), do so now
- Mix in 100 grams of Oreos pieces into the mixture.
*How to Prepare the Gelatin (Only if Needed)
- Use this step only if your cream cheese softens easily or lacks structure.
- Soften or bloom 10 grams gelatin in 50 ml of cold water for 5 minutes.
- Microwave for 15 seconds until melted (not hot).
- Temper by mixing in 1 tablespoon of the cheesecake mixture.
- Add the tempered gelatin back into the main filling and fold to combine thoroughly.
To assemble the Cheesecake
- Pour the filling over the frozen Oreo crust.
- Smooth the top and cover the baking mold.
- Refrigerate for at least 24 hours — this is essential for firmness and clean slices.
For the Chocolate Ganache Sauce
- Heat the heavy cream until steaming (do not boil).
- Pour the hot cream over the chopped chocolate or chocolate chips..
- Let stand for 1 minute, then whisk until smooth and glossy.
- Let the ganache cool (but not harden) before using.
To decorate the Oreo cheesecake:
- Spread or drizzle the cooled ganache over the chilled cheesecake.
- Pipe the whipped cream, then arrange the mini-Oreos on top.
- Refrigerate until ready to serve.
- Use a hot knife (dip in hot water, wipe dry) for perfect slices.
Notes
- A full 24-hour chill is the secret to a no-bake cheesecake that sets and slices perfectly.
- Cream cheese brands vary: some soften drastically when whipped. If your cream cheese loses structure, gelatin is highly recommended.
- If the cheese is firm and stays in place, it has structure.
- If it falls off easily, looks loose, or softens too quickly, it loses structure, so you must use gelatin.