Description
Introducing the No Bake Oreo Ganache Cheesecake, a true masterpiece for dessert enthusiasts. This cheesecake features a luscious, creamy filling loaded with crushed Oreos and topped with a rich, velvety chocolate ganache. The buttery Oreo crust adds the perfect crunch, making each bite an indulgence.
Ingredients
Crust:
3 sleeve Oreo pack, 24-28 Oreos, crushed
6 tbsp butter, melted
Cheesecake:
3, 8 oz. cream cheese blocks, softened
1/2 cup powdered sugar
1/4 cup granulated sugar
1 1/4 cup heavy cream
2 tsp vanilla extract
3/4 cup crushed Oreos
5 Oreos, chopped
Ganache Topping:
2, 4 oz. chopped chocolate bars
1/2 cup heavy cream, heated
Toppings:
Chocolate whipped cream
3/4 cup Chocolate Crunchies
2–3 tbsp hard shell topping, optional
Additional Oreo for decoration
Instructions
Combine crushed Oreos and melted butter. Press Oreo crust down in a heart-shaped or 8” springform pan. Refrigerate.
Make cheesecake filling by beating cream cheese until smooth. Add in sugars and combine. Add in vanilla extract.
In a separate mixing bowl, beat heavy cream with a hand mixer until stiff peaks form. Fold into the cream cheese mixture. Fold in crushed and chopped Oreos. Pour mixture on top of the crust in the springform pan and smooth out until flat. Refrigerate cheesecake for 6 hours or overnight.
Make ganache topping by heating heavy cream and pouring over chopped chocolate, stirring until it thickens. Pour over set cheesecake.
Combine chocolate crunchies and hard shell topping in a bowl (optional). Pour chocolate crunchies over ganache topping. Set in fridge while you make or buy chocolate whipped cream. Pipe whipped cream on cheesecake, add an Oreo for decoration, and enjoy!
- Prep Time: 30 minutes
Nutrition
- Calories: 450 kcal