No-bake oreo cheesecake
Indulge in the creamy delight of our No-Bake Oreo Cheesecake! This easy recipe features a rich blend of cream cheese, dark chocolate, and a hint of vanilla, all set atop a buttery Oreo crust. Perfect for any occasion, it's a dessert that requires no baking, yet delivers heavenly flavor and texture.
- 07 Jun 2024
- Cook time 0 min
- Prep time 205 min
- 10 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 60 grams |
| Energy | |
| Calories 200kcal | 8% |
| Protein | |
| Protein 2.34g | 2% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 0.83g | 2% |
| Sugar 16g | 16% |
| Fat | |
| Fat 18g | 22% |
| Saturated 9g | 31% |
| Cholesterol 45mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 6mg | 1% |
| Vitamin B1 0.01mg | 1% |
| Vitamin B2 0.06mg | 5% |
| Vitamin B3 0.03mg | 0% |
| Vitamin B6 0.01mg | 1% |
| Vitamin B9 2.88ug | 1% |
| Vitamin B12 0.11ug | 4% |
| Vitamin C 0.14mg | 0% |
| Vitamin E 0.23mg | 2% |
| Vitamin K 1.33ug | 1% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.02mg | 0% |
| Iron, Fe 0.96mg | 9% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 27mg | 2% |
| Potassium, K 44mg | 1% |
| Selenium, Se 1.27ug | 2% |
| Sodium, Na 36mg | 2% |
| Zinc, Zn 0.11mg | 1% |
| Water | |
| Water 20g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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