Name: Oreo Chocolate Cheesecake
Prep time: 30 min
Cook time: 5 min
Total time: 6 h 35 min
Cuisine: American
Ingredients: 250g Oreo cookies, crushed; 120g melted butter; 500g cream cheese, room temperature; 1 cup heavy cream; 3/4 cup powdered sugar; 1 tsp vanilla extract; 10–12 Oreo cookies, crushed or chopped; 10g gelatin; 3 tbsp water; 200g dark chocolate; 1/2 cup heavy cream; Whole Oreo cookies; Optional whipped cream; Optional chocolate shavings

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This Oreo Chocolate Cheesecake is a rich, creamy no-bake dessert with a buttery Oreo crust, a cookies-and-cream filling, and a smooth dark chocolate ganache topping. I love how it feels indulgent but still simple to prepare.

Oreo Chocolate Cheesecake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

250g Oreo cookies, crushed

120g melted butter

500g cream cheese, room temperature

1 cup heavy cream

¾ cup powdered sugar

1 teaspoon vanilla extract

10–12 Oreo cookies, crushed or chopped

10g gelatin

3 tablespoon water

200g dark chocolate

½ cup heavy cream

Whole Oreo cookies

Optional whipped cream

Optional chocolate shavings

Directions

I crush the Oreo cookies finely, including the cream filling, then I mix them with melted butter until the texture looks like wet sand.

I press the mixture firmly into the bottom of a springform pan, then I chill it for at least 30 minutes.

I bloom the gelatin in water for 5 minutes, then I heat it gently until fully dissolved.

I beat the cream cheese and powdered sugar until smooth and fluffy, then I mix in the vanilla extract.

In a separate bowl, I whip the heavy cream to soft peaks, then I fold it into the cream cheese mixture. I slowly add the dissolved gelatin and mix well.

I fold in the crushed Oreo cookies, then I pour the filling over the chilled crust and smooth the top evenly.

I refrigerate the cheesecake for at least 6 hours, or overnight, until fully set.

I heat the remaining heavy cream until just hot, then I pour it over the chopped dark chocolate. I let it sit for 2 minutes, then I stir until smooth and glossy.

I let the ganache cool slightly, then I pour it over the cheesecake and let it drip down the sides.

I decorate with whole Oreo cookies, whipped cream, or chocolate shavings before slicing and serving.

Servings and Timing

This recipe makes 10 servings.

Prep time: 30 minutes

Cooking time: 5 minutes

Chilling time: 6 hours

Total time: 6 hours 35 minutes

Calories: about 520 kcal per serving

Variations

I sometimes use milk chocolate instead of dark chocolate for a sweeter ganache.

I can also add a layer of crushed Oreos between the crust and filling for extra crunch.

For a stronger chocolate flavor, I like adding a little cocoa powder to the cheesecake filling.

Storage/Reheating

I store the cheesecake covered in the refrigerator for up to 4 days.

I do not reheat this cheesecake because it is served chilled. For cleaner slices, I let it sit at room temperature for about 10 minutes before cutting.

I can also freeze slices for up to 1 month, then thaw them overnight in the refrigerator.

FAQs

Can I make this Oreo Chocolate Cheesecake ahead of time?

Yes, I like making it one day ahead because the cheesecake sets better overnight.

Can I make this cheesecake without gelatin?

Yes, but I know the texture may be softer. I would chill it overnight and keep it cold until serving.

Can I use regular chocolate instead of dark chocolate?

Yes, I can use milk chocolate or semi-sweet chocolate, depending on how sweet I want the ganache.

Do I remove the cream from the Oreos for the crust?

No, I keep the cream filling because it helps the crust taste richer and hold together better.

How do I get clean cheesecake slices?

I use a sharp knife dipped in warm water, then I wipe it clean between each slice.

Conclusion

This Oreo Chocolate Cheesecake is creamy, chocolatey, and full of cookie flavor. I love serving it when I want a no-bake dessert that looks beautiful, tastes rich, and always feels special.

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Oreo Chocolate Cheesecake

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Author: Cheryl
Total Time: 6 hours 35 minutes
Yield: 10 servings
Diet: Low Salt

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Description

A rich and creamy no-bake Oreo chocolate cheesecake with a buttery cookie crust, smooth cookies-and-cream filling, and a silky dark chocolate ganache topping.

Instructions

Crush the Oreo cookies finely, including the cream filling, and mix with melted butter until the texture resembles wet sand.
Press the mixture firmly into the bottom of a springform pan and chill for at least 30 minutes.
Bloom the gelatin in water for 5 minutes, then heat gently until fully dissolved.
Beat the cream cheese and powdered sugar until smooth and fluffy, then mix in the vanilla extract.
In a separate bowl, whip the heavy cream to soft peaks, then fold it into the cream cheese mixture. Slowly add the dissolved gelatin and mix well.
Fold in the crushed Oreo cookies, then pour the filling over the chilled crust and smooth the top.
Refrigerate for at least 6 hours or overnight until fully set.
Heat the remaining heavy cream until just hot, then pour it over the chopped dark chocolate. Let sit for 2 minutes, then stir until smooth.
Allow the ganache to cool slightly, then pour it over the cheesecake and spread evenly.
Decorate with whole Oreo cookies, whipped cream, or chocolate shavings before slicing and serving.