No-bake oreo cheesecake
This No-Bake Oreo Cheesecake features a rich, creamy filling made with cream cheese and whipped cream, combined with crushed Oreos for a delightful crunch. It's easy to prepare without an oven, making it a perfect indulgent dessert for any occasion.
Cook time 0 min
Prep time 205 min
Ingredients:
1/3 cup butter1 tsp gelatin powder
1/3 cup cream cheese
2/3 cup sugar
2 tsp vanilla extract
1 cup heavy whipping cream
1/3 cup dark chocolate
Welcome to a delightful and easy-to-make dessert with rich flavors and a creamy texture: No-Bake Oreo Cheesecake! This recipe combines the classic taste of Oreos with a smooth cheesecake filling, making it a perfect treat for any occasion. With no need to worry about turning on the oven, it's a simple yet indulgent dessert that anyone can whip up.
Instructions:
- Take roughly 16 Oreo cookies and finely crush them. You can do this by placing them in a ziplock bag and using a rolling pin or by processing them in a food processor.
- Melt the butter either in the microwave or over a stove.
- In a bowl, mix the crushed Oreos with the melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
- Place the crust in the refrigerator to set while you prepare the filling.
- Dissolve the gelatin powder in 2 tablespoons of water. Let it sit for a few minutes until it blooms.
- Heat the gelatin mixture gently in the microwave or over a double boiler until it becomes liquid. Set it aside to cool slightly.
- In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.
- Add the sugar and vanilla extract to the cream cheese and continue to beat until the mixture is smooth and well combined.
- Gradually pour in the gelatin mixture while continuing to beat the cream cheese mixture.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
- Roughly chop the remaining 8 Oreo cookies.
- Gently fold the chopped Oreo pieces into the filling mixture.
- Pour the filling over the prepared crust in the springform pan and spread it out evenly.
- Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set.
- Chop the dark chocolate into small pieces and place in a heatproof bowl.
- Heat 1/4 cup of heavy whipping cream until it just starts to boil. Pour the hot cream over the chopped chocolate and let it sit for a minute to melt.
- Stir the mixture until smooth and glossy. Allow the ganache to cool slightly before using.
- Once the cheesecake has set, remove it from the refrigerator.
- Pour and spread the chocolate ganache over the top of the cheesecake.
- Garnish with additional Oreo cookies or whipped cream if desired.
- Carefully remove the springform pan and slice the cheesecake to serve.
Congratulations on making this delicious No-Bake Oreo Cheesecake! With its rich Oreo crust and creamy filling, it's bound to be a hit with your family and friends. Remember to experiment with different toppings or variations to make it your own. Enjoy every bite of this delectable dessert!
No-bake oreo cheesecake FAQ:
Refrigerate the cheesecake for at least 4 hours, but preferably overnight. This allows the filling to firm up and set correctly.
Use a 9-inch springform pan to assemble the cheesecake. This allows for easy removal and serving after it has set.
Yes, you can substitute dark chocolate with milk chocolate. However, it will alter the flavor profile, making it sweeter.
You can use agar-agar as a vegetarian substitute for gelatin. Follow the package instructions for correct quantities and preparation.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to cover the cheesecake with plastic wrap if stored in the springform pan.
Tips:
- Make sure the cream cheese is at room temperature before mixing to ensure a smooth and lump-free filling.
- Use a food processor to crush the Oreos into fine crumbs for the crust.
- Chill the cheesecake for at least 4 hours or overnight to allow it to set properly for a firm and sliceable consistency.
- To make the cheesecake even more indulgent, you can fold in some extra crushed Oreos into the filling.
- For a cleaner cut, use a knife dipped in hot water to slice the cheesecake and wipe the knife clean between each cut.
Nutrition per serving
10 ServingsCalories 200kcal
Protein 2.34g
Carbohydrates 18g
Fiber 0.83g
Sugar 16g
Fat 18g
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