Oreo Cheesecake Recipe

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This no-bake Oreo Cheesecake recipe has a creamy texture with crunchy Oreo layers and a smooth chocolate topping. A rich white chocolate filling and whipped chocolate cream border make it even better. The chocolate sauce drips over the edges, adding extra decadence.

Prep Time 20

Chill Time 6

Total Time 6 20

Servings

Calories 624kcal

Author Fay

EQUIPMENT

INGREDIENTS

Base:

140 g (5 oz) Oreo cookie crumbs
60 g (4 tablespoon) butter unsalted and melted

Oreo Cheesecake Filling

250 g (8 oz) cream cheese
60 g (½ cup) powdered sugar
2 teaspoon (2 teaspoon) vanilla
400 ml (1⅔ cups) heavy cream
200 g (7 oz) white chocolate melted
3 teaspoon (3 teaspoon) gelatine powder
3 tablespoon (3 tablespoon) hot water
60 g (½ cup) Oreo cookie crumbs
3 (3) Oreos broken into pieces

Chocolate Sauce:

120 ml (½ cup) heavy cream
85 g (½ cup) dark chocolate chopped

Whipped Chocolate Cream Border

250 ml (1 cup) heavy cream
⅓ cup (⅓ cup) chocolate sauce reserved

Garnish

extra oreo pieces 2-3 Oreo cookies
remaining chocolate sauce

INSTRUCTIONS

Preparing the Base

Line the base and sides of a 7-inch pan with parchment paper for easy removal.
Mix the Oreo cookie crumbs and melted butter together until fully combined.
Press the mixture into the base of your chosen pan, using the base of a glass to press down firmly.

Cheesecake Filling

In a bowl, mix the cream cheese and powdered sugar with a hand mixer until smooth and lump-free.
Add the vanilla and heavy cream, then mix again until the mixture thickens.
Pour in the melted (cooled) white chocolate and mix for another minute until fully incorporated.
In a small bowl, whisk the gelatine with hot water until fully dissolved and no crystals remain.
Pour the hot gelatine mixture into the cheesecake filling and mix well to prevent lumps.
Fold in the Oreo crumbs and mix briefly until evenly incorporated.
Pour half of the cheesecake filling into the pan and smooth the surface.
Scatter the broken Oreo pieces over the filling.
Add the remaining cheesecake filling and smooth the top.
Refrigerate for at least 6 hours or overnight until fully set.

Removing the Cheesecake from the Pan

If using a mousse ring, wrap a warm, damp cloth around the outside to help release the cheesecake.
Alternatively, use a kitchen torch to slightly warm the outside of the ring for easy removal.
Keep refrigerated while preparing the toppings.

Chocolate Sauce

In a microwave-safe bowl, combine heavy cream and dark chocolate.
Microwave in 30-second intervals, stirring between each, until smooth.
Reserve ⅓ cup of the chocolate sauce for the whipped cream topping.
Let the sauce cool for 5 minutes before pouring over the cheesecake.
Use a spatula to spread the sauce over the top, allowing it to drip down the edges.

Whipped Chocolate Cream Border

Whip the heavy cream with the reserved chocolate sauce until firm peaks form.
Spoon or pipe the whipped cream onto the cheesecake using a piping bag with a 1M tip.
If piping, refer to the video at the top of the recipe card for technique.

Final Garnish

Drizzle any remaining chocolate sauce over the top.
Sprinkle extra broken Oreos over the cheesecake if desired.
Refrigerate until ready to serve.
Store leftovers in an airtight container in the fridge for up to 2 days.

NOTES

Use a high-quality white chocolate for the filling to enhance flavor.
Let the melted white chocolate cool slightly before mixing it into the cheesecake to prevent curdling.
Dissolve the gelatine completely in hot water before adding it to avoid lumps.
Press the base firmly to prevent it from crumbling when slicing.
Chill the cheesecake for at least 6 hours, but overnight is best for a firm set.
Warm the mousse ring with a damp cloth or torch for easy removal.
Store leftovers in an airtight container in the fridge for up to 2

NUTRITION