A rich, creamy chocolate cheesecake with a crunchy Oreo crust, made without baking. This easy dessert is perfect for any occasion and will satisfy every chocolate lover’s cravings.
Why You’ll Love This Recipe
- No baking required – Perfect for warm days when you don’t want to heat up the kitchen.
- Rich and creamy texture – The combination of cream cheese and whipped cream creates a smooth and luscious filling.
- Oreo lovers’ dream – Packed with crushed Oreo cookies in both the crust and filling.
- Easy to make – Simple ingredients and straightforward steps make this a foolproof recipe.
- Perfect for gatherings – A guaranteed crowd-pleaser at any celebration.
Ingredients
For the crust:
- 24 Oreo cookies
- 5 tablespoons unsalted butter, melted
For the cheesecake filling:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 1 cup semisweet chocolate chips, melted and cooled
- 10 Oreo cookies, crushed
For the topping (optional):
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 4 Oreo cookies, crushed
Directions
- Line a 9-inch springform pan with parchment paper.
- In a food processor, blend the 24 Oreo cookies into fine crumbs. Mix with melted butter, then press firmly into the bottom of the pan. Refrigerate while preparing the filling.
- In a large bowl, beat the cream cheese, sugar, and vanilla until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Add the melted chocolate chips and fold until fully incorporated.
- Stir in the crushed Oreo cookies.
- Pour the filling over the crust and smooth the top. Refrigerate for at least 6 hours or overnight.
- Before serving, whip 1/2 cup heavy cream with powdered sugar until soft peaks form. Spread or pipe on top and sprinkle with crushed Oreo cookies.
- Slice and enjoy!
Servings and Timing
- Servings: 10 servings
- Prep Time: 20 minutes
- Chill Time: 6 hours
- Total Time: 6 hours 20 minutes
- Calories per serving: 380 kcal
Variations
- White Chocolate Version: Replace semisweet chocolate chips with white chocolate for a sweeter variation.
- Mint Chocolate: Add a few drops of peppermint extract for a refreshing twist.
- Peanut Butter Swirl: Swirl in 1/4 cup melted peanut butter before chilling.
- Extra Crunchy: Add more crushed Oreos on top for an extra crunchy texture.
- Dairy-Free Option: Use dairy-free cream cheese and coconut whipped cream.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze the cheesecake (without topping) for up to 2 months. Thaw in the fridge overnight before serving.
- Reheating: This dessert is best enjoyed cold; no reheating necessary.
FAQs
How long does this cheesecake need to chill?
At least 6 hours, but overnight is best for a firm texture.
Can I make this ahead of time?
Yes, it’s perfect for making a day in advance.
Do I have to use a springform pan?
A springform pan is recommended, but a deep pie dish can also work.
Can I use store-bought whipped topping?
Yes, but homemade whipped cream gives the best texture.
What if I don’t have a food processor?
You can crush Oreos in a ziplock bag using a rolling pin.
Can I use dark chocolate instead of semisweet?
Absolutely! It will result in a richer, slightly more bitter taste.
How do I make the crust firmer?
Chill it longer or bake it at 325°F for 8 minutes, then cool before adding filling.
Can I add fruit to this cheesecake?
Yes, raspberries or strawberries make a great addition.
What if my cheesecake is too soft?
Make sure you chill it long enough, and use full-fat cream cheese.
Can I double this recipe?
Yes, but use a larger pan or make two cheesecakes.
Conclusion
This Creamy No-Bake Chocolate Oreo Cheesecake is a chocolate lover’s dream, combining a crunchy Oreo crust with a rich, creamy filling. Perfect for celebrations, easy to make, and loaded with chocolatey goodness, this dessert is sure to impress. Whether you stick to the classic recipe or try a variation, this no-bake cheesecake is bound to be a favorite in your household. Enjoy!
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Creamy No-Bake Chocolate Oreo Cheesecake
- Total Time: 6 hours 20 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A rich, creamy, and decadent no-bake chocolate cheesecake with a crunchy Oreo crust—an easy, indulgent dessert perfect for any occasion!
Ingredients
For the crust:
- 24 Oreo cookies
- 5 tablespoons unsalted butter, melted
For the cheesecake filling:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 1 cup semisweet chocolate chips, melted and cooled
- 10 Oreo cookies, crushed
For the topping (optional):
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 4 Oreo cookies, crushed
Instructions
- Line a 9-inch springform pan with parchment paper.
- In a food processor, blend the 24 Oreo cookies into fine crumbs. Mix with melted butter, then press firmly into the bottom of the pan. Refrigerate while preparing the filling.
- In a large bowl, beat the cream cheese, sugar, and vanilla until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Add the melted chocolate chips and fold until fully incorporated.
- Stir in the crushed Oreo cookies.
- Pour the filling over the crust and smooth the top. Refrigerate for at least 6 hours or overnight.
- Before serving, whip 1/2 cup heavy cream with powdered sugar until soft peaks form. Spread or pipe on top and sprinkle with crushed Oreo cookies.
- Slice and enjoy!
Notes
- Use full-fat cream cheese for the best texture.
- Let the cheesecake chill overnight for the best results.
- You can substitute semisweet chocolate chips with milk or dark chocolate.
- Prep Time: 20 minutes
- Cook Time: No Bake (Chilling Time: 6 hours)
- Category: Dessert
- Method: No Bake
- Cuisine: American
