No-Bake Oreo Cheesecake

An Oreo cookie crust, a light cookies-and-cream filling, and a smooth chocolate topping make this a layered no-bake dessert. The filling sets in the refrigerator without gelatin.

Recipe Developer-Estefania

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Prep Time 30

Cook Time 1

Total Time 31

Ingredients

For the Oreo crust

▢ 8 regular Oreo cookies filling retained
▢ 40 g unsalted butter melted

For the cheesecake filling

▢ 400 g full-fat spreadable cream cheese softened
▢ 100 g powdered sugar
▢ 400 ml heavy whipping cream cold
▢ 10 regular Oreo cookies chopped, filling retained

For the chocolate topping and decoration

▢ 75 g chocolate bar chopped
▢ 75 ml whole milk
▢ 4 regular Oreo cookies halved, for decoration

Instructions

Set an adjustable cake ring to 8 inches / 20 cm and place it on a flat serving plate or board. Line the inside of the ring with parchment paper. Finely crush 8 regular Oreo cookies, including their filling, in a food processor.
Mix the crumbs with 40 g unsalted butter, melted. Press evenly and firmly into the base using the bottom of a glass. Refrigerate for 30 minutes while preparing the filling.
Beat 400 g full-fat spreadable cream cheese, softened, with 100 g powdered sugar until smooth.
In a separate bowl, whip 400 ml heavy whipping cream, cold, to soft peaks: the peaks should bend over when the beaters are lifted. Gently fold the whipped cream into the cream cheese mixture.
Fold in 10 regular Oreo cookies, chopped, until evenly distributed.
Spoon the filling over the chilled crust and smooth the surface. Cover without touching the filling and refrigerate for at least 4 hours, until set.
Place 75 g chocolate bar, chopped, in a heatproof bowl. Warm 75 ml whole milk in a small saucepan until warm but not boiling, then pour it over the chocolate. Leave for 5 minutes and stir until smooth.
Allow the topping to cool slightly until just warm, then pour it over the set cheesecake and spread evenly. Refrigerate for 1 hour.
Carefully remove the cake ring and parchment paper. Halve the 4 regular Oreo cookies and arrange them on top after the final chill. Cut into 8 slices and serve chilled.

Notes

Oreo filling: Keep the white filling in the cookies used for the crust and cheesecake mixture.

Cream cheese: This recipe was made with full-fat spreadable cream cheese. Soften it before mixing; keep the whipping cream cold until needed.

Chocolate topping: This topping uses a chocolate bar and whole milk. Let it cool until just warm before spreading it over the cheesecake.

Storage: Cover and refrigerate for up to 3 days. Keep chilled until serving.

Nutrition