This chilled, oven-free cheesecake features a crunchy Oreo crust, a smooth cream cheese filling studded with Oreo crumbs, and a rich chocolate ganache drizzle that's totally addictive. Perfect for chocolate lovers who want a fancy dessert without the hassle of baking. The texture is creamy, just sweet enough, and super easy to make—even for beginners.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams Oreo cookies (with cream filling)
- 80 grams unsalted butter, melted
- 500 grams cream cheese, room temperature
- 100 grams powdered sugar
- 250 ml cold heavy whipping cream
- 3 tbsp sweetened condensed milk
- 10 grams powdered gelatin
- 50 ml water
- 6 cookies additional Oreo cookies for the filling, roughly crushed
- 150 grams dark cooking chocolate, chopped
- 100 ml heavy whipping cream for the ganache
- 4 cookies Oreo cookies for topping
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👩🍳 Instructions
- 1 Make the crust: place 300 grams of whole Oreo cookies (no need to remove the cream filling) into a plastic bag or food processor, and crush until it forms fine crumbs.
- 2 Mix the Oreo crumbs with the melted butter, stirring until the texture resembles wet sand.
- 3 Pour the crust mixture into the bottom of a springform pan (8-inch diameter) lined with parchment paper. Press down firmly and evenly using the back of a spoon or the bottom of a glass. Refrigerate while you prepare the next steps.
- 4 Dissolve the powdered gelatin in the water, stir well, then heat briefly over low heat or in the microwave for 15-20 seconds until clear and fully dissolved. Set aside until lukewarm.
- 5 In a separate bowl, beat the cream cheese and powdered sugar with a mixer on medium speed until smooth and lump-free.
- 6 Add the sweetened condensed milk to the cream cheese mixture and beat again until well combined.
- 7 In another bowl, whip the cold heavy whipping cream with a mixer until it forms soft peaks (be careful not to overwhip).
- 8 Pour the warm gelatin mixture into the cream cheese mixture while stirring quickly and evenly to prevent clumping.
- 9 Gradually fold the whipped cream into the cream cheese mixture, gently folding with a spatula to preserve the air, until smooth and well combined.
- 10 Add the roughly crushed additional Oreo cookies into the cheesecake batter and stir briefly until evenly distributed.
- 11 Pour the cheesecake batter over the chilled crust and smooth the surface with a spatula. Gently tap the pan on the counter to level the surface and release any air bubbles.
- 12 Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight until fully set.
- 13 Make the ganache: heat the whipping cream until it's almost boiling (be careful not to let it boil over), pour over the chopped chocolate, let sit for 2 minutes, then stir until smooth and glossy.
- 14 Once the cheesecake has fully set, carefully release it from the pan by opening the springform latch.
- 15 Pour the slightly warm chocolate ganache over the top of the cheesecake, spreading to cover the entire surface.
- 16 Decorate with whole or halved Oreo cookies on top, then return to the refrigerator for 15-30 minutes until the ganache sets slightly before slicing and serving.
💡 Tips
• Make sure the cream cheese is completely at room temperature before beating so the texture turns out smooth and lump-free.
• Don't skip chilling the crust before adding the filling—this is important so the base doesn't fall apart when the cheesecake is sliced.
• Use a springform pan (a pan with a removable side) so the cheesecake can be released easily without ruining its shape.
• For the best results, let the cheesecake chill in the refrigerator overnight so the texture fully sets and slices neatly.
📊 Nutrition Facts / serving
385 kkal
Calories (kcal)
6 gg
Protein
28 gg
Fat
30 gg
Carbs
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