No Bake Chocolate Oreo Cheesecake

No Bake Chocolate Oreo Cheesecake is a luscious, refrigerator-required dessert that combines the beloved crunch of Oreo cookies with smooth, chocolatey cream cheese filling. In just a few simple steps—no oven needed—you can create a crowd‑pleasing treat that delivers rich flavor and creamy texture. Perfect for gatherings, last‑minute desserts, or simply indulging your sweet cravings, this recipe brings comfort and joy with minimal fuss.

Why You’ll Love This No Bake Chocolate Oreo Cheesecake

• Effortless elegance: No oven, no warm kitchen—just mix, chill, and enjoy.

• Textural delight: The Oreo crust provides satisfying crunch, while the chocolate cheesecake is silky and dreamy.

• Chocolate overload: Double the chocolate with cocoa in the filling and melted semisweet chocolate—pure indulgence.

• Enjoy a customizable crunch: Chopped Oreos mixed into the filling and more sprinkled on top for double the cookie delight.

• Make‑ahead friendly: Prep it ahead and refrigerate—perfect for busy hosts or sweet surprise cravings!

Ingredients

Crust

• 31 Oreo cookies, finely processed into coarse crumbs

• 5 tablespoons unsalted butter, melted

Cheesecake Filling

• 24 ounces cream cheese, softened to room temperature

• 1½ cups powdered sugar

• 3 tablespoons unsweetened cocoa powder

• 8 ounces semisweet chocolate, chopped and melted (or semisweet chips)

• 2 teaspoons pure vanilla extract

• 1¼ cups heavy whipping cream

• 2 cups chopped Oreos, plus extra for topping

Step‑by‑Step: How to Make No Bake Chocolate Oreo Cheesecake

1. Prepare the crust

   • Pulse 31 Oreos in a food processor until they become coarse crumbs.

   • Add the 5 tablespoons of melted butter and pulse again until the crumbs are coated and clumpy.

   • Firmly press the crust mixture into the base of a greased 9″ springform pan, then set it aside.

2. Make the cheesecake filling

   • Combine softened cream cheese, powdered sugar, and cocoa powder in a large bowl, and beat for 1–2 minutes until smooth and creamy.

   • Add the melted semisweet chocolate and vanilla extract, then beat until everything is fully incorporated.

3. Whip the cream

   • In a separate bowl, whip the heavy cream until stiff peaks hold their shape.

4. Assemble the filling

   • Carefully fold the whipped cream into the chocolate mixture until it’s fully blended and airy.

   • Gently stir in the chopped Oreos until evenly distributed.

5. Assemble and chill

   • Spread the cheesecake filling evenly over the prepared crust in the springform pan.

   • Sprinkle extra chopped Oreos on top.

   • Cover, then refrigerate for at least 4 hours—though overnight chilling is ideal for a firm, flavorful set.

6. Serve

   • Unmold the cheesecake, slice, and enjoy each rich, creamy, cookie-studded bite!

Helpful Tips

• For cleaner slices, chill the cheesecake overnight—this ensures it’s fully set.

• Use room-temperature cream cheese for a smooth, lump-free filling.

• Let the melted chocolate cool slightly before adding it to the cream cheese mixture to avoid seizing.

• Whip the cream just to “stiff peaks”—over-whipping can make the filling too dense.

• Line the springform pan bottom with parchment paper for easier release and serving.

Substitutions And Variations

• Crust alternatives: Swap Oreos for chocolate graham crackers or chocolate wafer cookies.

• Cheesecake base swap: Use light cream cheese or reduced-fat options—note that texture may be lighter.

• Flavor twists: Add a splash of peppermint extract for a minty vibe or espresso powder for a mocha version.

• Dietary tweaks: Use dairy-free cream cheese and coconut cream for a vegan-friendly version (adjust chill time accordingly).

• Extra toppings: Decorate with chocolate ganache, mini chocolate chips, or drizzled caramel for added flair.

Storage Instructions

• Refrigeration: Store covered in the refrigerator for up to 4–5 days for best taste and texture.

• Freezing: Freeze slices wrapped in plastic and foil for up to 1 month. Thaw in the fridge overnight before serving and add fresh toppings for the best experience.

Nutritional Information

Per serving (approximately 1 slice; values are estimates):

• Calories: 574 kcal

• Carbohydrates: 53 g

• Protein: 6 g

• Fat: 39 g (21 g saturated, 12 g monounsaturated, 3 g polyunsaturated, 0.2 g trans)

• Cholesterol: 74 mg

• Sodium: 309 mg

• Potassium: 272 mg

• Fiber: 3 g

• Sugar: 36 g

• Vitamins/Minerals: Vitamin A: 962 IU | Vitamin C: 0.1 mg | Calcium: 74 mg | Iron: 6 mg

Serving Suggestions

• Add a scoop of vanilla ice cream or a swirl of fresh whipped cream for a pleasing contrast in texture and flavor.

• Dust the top with cocoa powder or drizzle with warm chocolate syrup for a dramatic finish.

• Fresh berries on the side, like raspberries or strawberries, add a refreshing, tart balance to the richness.

• Serve with coffee or espresso to complement the deep chocolate notes.

Frequently Asked Questions About No Bake Chocolate Oreo Cheesecake

Can I use a frozen crust or pre-made crust instead of crushing Oreos myself?
Absolutely! Pre-made Oreo crusts (in foil pans or refrigerated crust sleeves) work perfectly. Just press them firmly into the pan—though crushing yourself allows better texture control.

Why didn’t my cheesecake set properly?
Likely causes include under-chilling or over-mixing whipped cream. Ensure at least 4 hours of refrigeration; overnight is best. Also, don’t overbeat the whipped cream—it should be “stiff peaks,” not dry and grainy. Room-temperature ingredients and properly melted chocolate also help ensure a firm, smooth cake.

Can I make this ahead for a party?
Definitely. For optimal texture and visual appeal, make it a day ahead, chill overnight, and add garnishes right before serving.

Can I reduce sugar or substitute sweeteners?
You can reduce powdered sugar slightly or use natural sweeteners like erythritol or stevia blends. Taste as you go—sweetness affects overall flavor balance, especially with unsweetened cocoa.

How do I get clean slices every time?
Dip the knife in hot water and wipe clean between cuts. Chilling overnight also gives a neater, firmer slice when serving.

Conclusion

Thank you for trying this No Bake Chocolate Oreo Cheesecake—a dessert that’s as easy to put together as it is delightful to devour! I absolutely love how the creamy, chocolate-filled interior harmonizes with the crisp Oreo crust every time. This one’s become a go-to dessert for moments when I want to impress without fuss—and still get compliments.

I hope you enjoy every smooth, chocolatey bite and feel proud serving it at your next gathering or cozy night in. Thank you for being part of this food-loving community and trusting me with your dessert creations. Wishing you delicious moments, happy baking (or in this case, chilling), and many sweet, joyful memories ahead!

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No Bake Chocolate Oreo Cheesecake

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• Author: lisa
• Total Time: 4 hours 25 minutes
• Yield: 12 slices 1x

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Description

This no bake chocolate Oreo cheesecake is a rich, creamy dessert layered with a crunchy Oreo crust and filled with chopped cookies and chocolate. It’s an easy, crowd-pleasing treat you can make ahead with zero baking required!

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Ingredients

Scale 1x2x3x

For the Crust:

31 Oreo cookies

5 tablespoons unsalted butter, melted

For the Cheesecake Filling:

24 ounces cream cheese, softened

1½ cups powdered sugar

3 tablespoons unsweetened cocoa powder

8 ounces semisweet chocolate, melted

2 teaspoons vanilla extract

1¼ cups heavy whipping cream

2 cups chopped Oreos, plus extra for topping

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Instructions

1. Prepare the crust

   • Pulse 31 Oreos in a food processor until they become coarse crumbs.

   • Add the 5 tablespoons of melted butter and pulse again until the crumbs are coated and clumpy.

   • Firmly press the crust mixture into the base of a greased 9″ springform pan, then set it aside.

2. Make the cheesecake filling

   • Combine softened cream cheese, powdered sugar, and cocoa powder in a large bowl, and beat for 1–2 minutes until smooth and creamy.

   • Add the melted semisweet chocolate and vanilla extract, then beat until everything is fully incorporated.

3. Whip the cream

   • In a separate bowl, whip the heavy cream until stiff peaks hold their shape.

4. Assemble the filling

   • Carefully fold the whipped cream into the chocolate mixture until it’s fully blended and airy.

   • Gently stir in the chopped Oreos until evenly distributed.

5. Assemble and chill

   • Spread the cheesecake filling evenly over the prepared crust in the springform pan.

   • Sprinkle extra chopped Oreos on top.

   • Cover, then refrigerate for at least 4 hours—though overnight chilling is ideal for a firm, flavorful set.

6. Serve

   • Unmold the cheesecake, slice, and enjoy each rich, creamy, cookie-studded bite!

Notes

Chill overnight for best texture.
Use parchment paper on the pan bottom for easy release.
Customize with flavored Oreos or toppings like ganache or whipped cream.

• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No Bake
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 574
• Sugar: 36g
• Carbohydrates: 53g
• Protein: 6g