Description
A luxurious, no-bake dessert featuring a crunchy Oreo crust, a smooth and tangy cream cheese filling with whole cookie pieces, and a glossy dark chocolate ganache topping. Perfect for parties or special occasions.
Ingredients
- 32 oz (900g) full-fat cream cheese, softened to room temperature
- 2 cups (480ml) heavy whipping cream, cold
- 24 Oreo cookies (240g), divided (24 for crust, 12 reserved for filling)
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (120g) powdered sugar
- 2 tsp pure vanilla extract
- 1 cup (170g) dark or semi-sweet chocolate chips
- 1/2 cup (120ml) heavy cream (for ganache)
- 1/4 tsp salt
Instructions
- Crush 24 Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- Melt the 1/2 cup of unsalted butter and mix it with the cookie crumbs until the texture resembles wet sand.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to pack it down tight. Refrigerate while making the filling.
- In a large, cold bowl, whip the 2 cups of heavy cream on medium-high speed until stiff peaks form. Set aside.
- In a stand mixer or large bowl, beat the softened cream cheese on medium speed until smooth. Scrape down the sides.
- Add the powdered sugar and vanilla extract to the cream cheese. Beat on low until combined, then increase to medium for one minute until pale and fluffy.
- Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it. Add the remaining whipped cream and fold until just combined. Do not overmix.
- Break 12 reserved Oreo cookies into quarters or halves and fold them into the filling, distributing them evenly.
- Pour the filling over the chilled crust in the springform pan. Smooth the top and tap the pan gently to remove air bubbles.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until firm.
- To make the ganache, heat the 1/2 cup of heavy cream in a saucepan until it just starts to simmer.
- Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir gently from the center outward until smooth and glossy. Add salt.
- Remove the cheesecake from the fridge. Pour the warm ganache over the center and spread to the edges, allowing it to drip down the sides.
- Refrigerate for 30 minutes to set the ganache. Release the springform pan and slice with a warm, dry knife for clean cuts.
Notes
[‘Cream cheese must be softened to room temperature to avoid lumps.’, ‘Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping cream for better results.’, ‘Do not overmix the whipped cream when folding, or the cheesecake will be dense.’, ‘Use a warm knife dipped in hot water and wiped dry for clean slices.’, ‘This cheesecake does not freeze well; the texture may become grainy or watery upon thawing.’, ‘Store in the refrigerator for up to 5 days.’]
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/12th of the cake
- Calories: 450
- Sugar: 32
- Sodium: 320
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 42
- Fiber: 2
- Protein: 6
Keywords: no-bake cheesecake, Oreo dessert, chocolate ganache, easy dessert, party dessert, summer dessert, make-ahead dessert