Dessertsbiggerbolderbaking4.7
No-Bake OREO Cheesecake
Learn how to make a No-Bake OREO Cheesecake to create a beautiful dessert for any occasion!
👥 10 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 30 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- whisk
- spatula
- pot
- knife
📝 Preparation Steps
1
To make the cheesecake base: Combine Oreo crumbs with the melted butter and mix
2
Press into pan your springform cheesecake tin (9 inches). Set in the fridge and start on the filling.
3
To Make the Cheesecake filling: Add cream cheese, sugar, vanilla extract, to a bowl and beat with a whisk attachment on High speed until smooth and there are no lumps, approximately ⏱️ 3-5 minutes.
( 24oz/675g) cream cheese, room temperature3 cupsvanilla extract2 teaspoon
4
Run a spatula under the mix to make sure there are no cream cheese lumps.
5
Pour in the cream and continue whipping until the mix thickens and becomes bigger in size.
6
Gently fold in Oreo cookies (or whatever cookie/candy bars you like)
7
Pour ½ the cheesecake filling into your prepared tin. Add your ‘secret’ oreo layer, then spoon on the rest of the filling. Refrigerate while you make the ganache.
8
For the Ganache:Heat the cream in a pot until it reaches a simmer. Pour directly over the chocolate and let it melt. Whisk. Pour the cool ganache over the cheesecake while in the tin.
9
To Set the Cheesecake: Refrigerate for at least ⏱️ 8 hours to set or overnight for best results. It has no gelatin so it needs longer than a regular cheesecake. You can make this 2 days in advance
10
To remove from the tin run a palette knife or thin spatula around the edges to free it from the tin. Serve with whipping cream and garnish with mini Oreos. Enjoy!
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