How to Make a No-Bake Oreo Cheesecake in 5 Minutes: Looking for the ultimate dessert that combines the creaminess of cheesecake with the crunchy goodness of Oreos? This No-Bake Oreo Cheesecake is exactly what you need!
How to Make a No-Bake Oreo Cheesecake in 5 Minutes
With a crispy Oreo cookie crust, a smooth no-bake cheesecake filling, and a decadent chocolate ganache topping, it’s the perfect dessert to satisfy your sweet tooth. Plus, there’s no need to turn on the oven, making it a quick and easy treat!
Why You’ll Love This No-Bake Oreo Cheesecake
- Easy and Quick: No need to bake! Just mix, chill, and enjoy.
- Rich Oreo Flavor: With Oreos in both the crust and filling, it’s a dream come true for Oreo lovers.
- Decadent Ganache Topping: The smooth dark chocolate ganache and whipped cream take this dessert to the next level.
Ingredients You’ll Need
For the Oreo Cookie Crust:
- 24 Oreo cookies
- 60 g butter (melted)
For the Cheesecake Filling:
- 600 g full-fat cream cheese (room temperature)
- 150 g powdered sugar
- 1 ½ teaspoons vanilla paste
- 360 g heavy cream (cold)
- 14 Oreo cookies (crushed into small pieces)
For the Chocolate Ganache:
- 100 g semi-sweet dark chocolate
- 10 g butter
- 100 g heavy cream (cold)
For Decoration:
- 200 g heavy cream (whipped to stiff peaks)
- Mini Oreos or regular Oreos (halved)
Step-by-Step Instructions
Step 1: Prepare the Oreo Crust
Grease a 23 cm / 9-inch springform pan and line the bottom and sides with parchment paper. In a food processor, blend the whole Oreo cookies until they have a fine, sand-like texture.
Pour in the melted butter and blend again until combined. Transfer the mixture to the springform pan and press it firmly into the bottom and slightly up the sides using the bottom of a glass. Place the crust in the fridge to chill while you prepare the cheesecake filling.
Step 2: Make the No-Bake Cheesecake Filling
In a large bowl, using a hand mixer or stand mixer with the whisk attachment, cream the cream cheese, powdered sugar, and vanilla paste on low speed for 1 minute. Scrape down the sides and mix for another 30 seconds until smooth and combined.
Slowly add the heavy cream and whisk until the mixture holds stiff peaks. Crush the 14 Oreos into different-sized pieces using a rolling pin or by hand. Gently fold the crushed Oreos into the cheesecake mixture using a spatula.
Spoon the cheesecake filling into the prepared crust and smooth it out with an offset spatula. Cover with plastic wrap and chill in the fridge for 6-8 hours or overnight.
Step 3: Make the Chocolate Ganache
Melt the dark chocolate and butter in the microwave or over a double boiler. Stir in the cold heavy cream with a rubber spatula until smooth and glossy.
Let the ganache cool slightly (it should be just below body temperature) before pouring it over the chilled cheesecake. Spread it evenly with a spatula. Return the cheesecake to the fridge for 20 minutes to let the ganache set.
Step 4: Decorate the Cheesecake
Whip the 200 g heavy cream to stiff peaks and transfer it to a piping bag with a large star tip. Pipe swirls around the edges of the cheesecake and decorate with mini Oreos or halved regular Oreos. Chill the cheesecake until ready to serve.
Storage Tips
- Fridge: Store the no-bake Oreo cheesecake wrapped in plastic wrap or in an airtight container in the fridge for up to 3-4 days.
- Freezer: You can freeze the cheesecake without the ganache topping. Wrap it tightly in plastic wrap and store it in an airtight container for up to 2 months. Thaw in the fridge overnight and add the ganache before serving.
Helpful Tips for Success
- Use a Kitchen Scale: For precise measurements, use a kitchen scale, especially when making the crust and filling.
- Cold Heavy Cream: Make sure your heavy cream is cold before whipping to achieve stiff peaks quickly.
- Don’t Overmix: Once the filling is smooth and fluffy, stop mixing to avoid deflating the whipped cream.
- Chilling Time: Let the cheesecake chill for at least 6-8 hours or overnight to set properly.
This No-Bake Oreo Cheesecake is a perfect dessert for Oreo lovers and a great choice for any celebration or gathering. With its creamy filling, rich ganache, and Oreo-studded crust, it’s a dessert that’s sure to impress. Try it out and enjoy a slice of this indulgent treat!
Frequently Asked Questions
1. Can I use store-brand chocolate sandwich cookies instead of Oreos?
Yes, you can! Any chocolate sandwich cookie with a cream filling will work just as well. However, using Oreos will give you the most authentic flavor.
2. Can I make this cheesecake without a springform pan?
A springform pan is recommended for easy removal, but you can use a regular cake pan lined with parchment paper. Make sure to leave some overhang so you can lift the cheesecake out easily.
3. How long does the cheesecake need to chill?
For best results, let the cheesecake chill in the fridge for at least 6-8 hours or preferably overnight. This allows it to set properly and develop its full flavor.
4. Can I freeze the no-bake Oreo cheesecake?
Yes! You can freeze it without the ganache and whipped cream topping. Wrap it tightly in plastic wrap and place it in an airtight container. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
5. Why didn’t my cheesecake set properly?
This could be due to not chilling it long enough or overmixing the filling, which can deflate the whipped cream. Ensure you whip the cream until stiff peaks form and chill the cheesecake for the recommended time.