Description
A rich, creamy, and decadent no-bake chocolate cheesecake with a crunchy Oreo crust—an easy, indulgent dessert perfect for any occasion!
Ingredients
Scale
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
