No Bake Oreo Cheesecake

5 from 11 reviews

This no bake Oreo cheesecake is a super creamy ultimate Oreo cheesecake. It has an Oreo crust, no bake Oreo cheesecake batter, and topped with chocolate ganache.

Prep Time30

Cook Time0

Chilling Time6

Total Time6 30

Servings: slices

Calories: 361kcal

Author: Stephanie Rutherford

Ingredients

Oreo Crust

2 1/2 cups Oreo crumbs fine crumb
5 TBSP Unsalted butter melted

Oreo Cheesecake

24 oz Cream cheese room temperature
3/4 cup White granulated sugar
1/4 cup Sour cream room temperature
1 tsp Pure vanilla extract
1 1/2 cups Oreo pieces
1 1/4 cup Heavy cream
1/2 cup Powdered sugar

Chocolate Ganache

3/4 cup Semi-sweet chocolate chips
1/2 cup Heavy cream
Oreos for decoration

US - Metric

Instructions

Oreo Crust

Spray a 9-inch springform pan with baking nonstick spray. Line the bottom of the pan with a 9-inch parchment paper circle and spray again. Set aside.
Using a food processor, blend the Oreos into a fine crumb. In a small bowl mix the Oreo crumbs and melted butter using a fork.
2 1/2 cups Oreo crumbs, 5 TBSP Unsalted butter
Pour the crumbs into the springform pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the crust.
Place the crust in the freezer while you make the batter.

Oreo Cheesecake

Place a metal bowl and whisk attachment in the freezer for 10 minutes.
Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl and add the vanilla and sour cream. Beat until smooth.
24 oz Cream cheese, 3/4 cup White granulated sugar, 1/4 cup Sour cream, 1 tsp Pure vanilla extract
Using the cold bowl and whisk attachment, beat the heavy cream and powdered sugar on high speed until stiff peaks form.
1 1/4 cup Heavy cream, 1/2 cup Powdered sugar
Add the whipped cream to the cream cheese mixture. Use a rubber spatula to fold the whipped cream in. Be very gentle! About halfway mixed in, add the Oreo pieces and fold until just mixed together.
1 1/2 cups Oreo pieces
Pour the batter into the crust. Use an offset spatula to spread evenly. Cover with foil and chill for at least 6 hours or overnight.

Chocolate Ganache

Pour the chocolate chips into a bowl. Heat the heavy cream into a small saucepan. Heat over medium-low heat until hot and steaming. Pour the hot cream over the chocolate chips. Let it sit for 2 minutes.
3/4 cup Semi-sweet chocolate chips, 1/2 cup Heavy cream
Use a rubber spatula to mix until smooth
Take the cheesecake out of the spring form pan. Use a cake lifter (or the largest spatula you have) to take off the parchment paper and transfer to your desired cake surface.
Pour the ganache over the cheesecake. Top with Oreos.
Oreos

Notes

Pull out dairy ingredients 2 hours before baking.

Nutrition