Easy no-bake Double Chocolate Oreo Cheesecake

Are you ready for the ultimate easy no-bake double chocolate Oreo cheesecake? The cheesecake is built up with a layer of white chocolate filling and a layer of dark chocolate filling, an Oreo crust, and Oreo topping. The cheesecake is creamy, rich, chocolatey, and decadent.

This no-bake cookie and cream cheesecake is made of an oreo cookies crust, white and dark chocolate oreo filling, and OREO cookies topping. Because OREO cookies are used in the crust, filling, and topping it gives this cheesecake the perfect cookie taste. This is the best combination in the world: it is sweet, chocolaty, and creamy. The perfect no-bake cheesecake for real chocolate lovers.

The topping defines the end result of this cheesecake. There are two options – a chocolate topping and an Oreo crumble topping. Adding ganache on top of the cheesecake it becomes a no-bake chocolate cheesecake. If you are adding Oreo crumbs on top of the cheesecake it becomes a no-bake Oreo cheesecake. Choose what you like more. I tried out both combinations and they are both amazing!

Because this cheesecake is a no-bake Oreo dessert, the cheesecake doesn’t have to go into the oven and only needs to stiffen in the refrigerator. This saves a lot of time and effort. Check out my no-bake mojito cheesecake for another great no-bake dessert.

🍰 What is a no-bake cheesecake?

A no-bake cheesecake is a cheesecake that doesn’t have to go in the oven. It only needs to stiffen in a refrigerator. 

A no-bake cheesecake is a lot easier to make than a baked cheesecake because there are no eggs and no oven involved. It can be complicated to bake a cheesecake because there are many things you have to consider. Things like over-mixing, over-baking, and cracks can happen in baked cheesecakes. So take the easy ride and make a no-bake cheesecake. 

In the ultimate cheesecake guide, I share all my tips for baking the perfect cheesecake. For more cheesecake recipes check out

• White Chocolate Strawberry Cheesecake
• No-bake Mojito cheesecake
• Passionfruit Cheesecake.

🧈 Ingredient Notes & substitutions

The following ingredients are needed to make this no-bake double chocolate Oreo cheesecake.

• Oreo cookies – I used Oreo cookies in this recipe because I love the taste of Oreo cookies in combination with chocolate. Oreos can be replaced by any other cookies and cream brand. You can buy Oreo crumbles in the store, so you don’t have to crumble them yourself.

• Unsalted butter – I love to regulate the amount of salt I use for baking, that is why I always use unsalted butter. It also will create the perfect buttery base.

• Cream cheese – use room temperature cream cheese for a smooth cheesecake filling. I personally love Philidelphia cream cheese. If you are in a rush, you can soften the cream cheesecake by putting it in the microwave for 5 seconds.

• Heavy cream or whipping cream (at least 36% fat) – use cold whipped cream so it can be beaten into stiff peaks, which makes the filling thicken and more like a mousse. The fat helps the cheesecake set more properly. Therefore don’t substitute with cream with less fat!

• Sour cream – use room temperature sour cream for a smooth cheesecake filling. Sour cream and heavy cream add moisture to the cheese and soften the texture. Furthermore, it adds a hit of sour tang to the cheesecake.

• Granulated sugar – beats a little more air into your cheesecake and breaks down the cream cheese. Adding a little bit of powdered sugar helps to thicken the filling without affecting the taste.

• Chocolate – for baking use milk chocolate that lists a cacao content of at least 20% or dark chocolate that list a cacao content of at least 70%. For the white chocolate, it doesn’t really matter what chocolate you choose. I love the Callabout chocolate callets the most for baking.

🍰 Step-by-step instructions

Oreo crust

Step 1 – Line the bottom of the springform with baking paper.

Step 2 – Crumble the OREO cookies in a food processor or blender. You can also crumble the cookies by wrapping them in a tea towel and buttoning them. Or putting them in a plastic bag and hitting them with a rolling pin.

Step 2 – Melt the unsalted butter in a saucepan over low heat. Add the crumbled oreo cookies to the butter and mix briefly.

Step 3 – Spread the oreo crust mixture over the lined baking pan and press down well with the bottom of a glass. Put it in the fridge for about 20-30 minutes, so that the butter starts to solidify again and that you have a firm bottom.

Double chocolate cheesecake filling

Step 4 – Add the white and dark chocolate into two different microwave bowls. Melt them separately in the microwave for about 3 minutes. Stir in the bowls after 1,5 minutes.

Step 5 – Combine the cream cheese, vanilla extract, sugar, and salt in a mixing bowl. Mix with a hand mixer or stand mixer until smooth at medium speed. Divide the cream cheese mixture into two separate mixing bowls.

Step 6 – Fold the white chocolate into half of the cream cheese mixture with a spatula. Mix the dark chocolate into the other half of the cream cheese mixture. If you want to you can add some extra oreo crumbs into each batter.

Step 7 – Whip the heavy cream in another bowl with a whisk on high speed until stiff peaks form, 3-5 minutes.

Step 8 – Divide the heavy cream into two equal parts. Add one half of the heavy cream into the dark chocolate mixture and the other half into the white chocolate mixture. Fold in with a spatula so the heavy cream doesn’t lose the air. Combine carefully as you don’t want to flatten the whipped cream.

Step 9 – Remove the Oreo bottom from the fridge. Now it is time to make the chocolate layers. First, pour the white chocolate filling on top of the Oreo crust. Equalize it with a spoon or rubber spatula. Then, pour the dark chocolate filling on top of the white chocolate filling and equalize it again.

Cover the double chocolate Oreo cheesecake with spring foil and place it in the refrigerator for a minimum of 6 hours to stiffen.

Cheesecake topping

The last step is to decorate the cheesecake to your own liking. For a double chocolate Oreo cheesecake, decorate the cheesecake with Oreo crumbs. For a no-bake chocolate cheesecake decorate the cheesecake with a ganache topping.

With decorating you can make your cheesecake a real showstopper. Add as many toppings and layers to make the cheesecake really beautiful. You can add red fruits, chocolate sauce, chocolate chips, whipped cream, and more. Be creative and make a masterpiece of your cheesecake. Choose what you like and have fun!

👩🏼‍🍳 Expert tips

• Time management: Are you running out of time? You can make the cheesecake or only the cheesecake crust up to two days in advance. The cheesecake needs to stiffen for a minimum of 6 hours in the refrigerator.
• Thicker cheesecake: adding powdered sugar, refrigerating the cheesecake, and adding fat stiff whipped cream all contribute to making a thicker cheesecake.
• Ingredient temperature: it is super important to have the cream cheese and sour cream at room temperature. The whipped cream must be cold, to beat it in stiff peaks.

🍴Equipment

• Mixing bowls – you need 4 mixing bowls.
• Springform pan 26 cm / 10 inch – I love to use a springform pan for baking pies because it is really easy to remove the pie from the form. You can also make this in another pie form. You can also choose a smaller springform pan for a taller cheesecake.
• Electric mixer – for mixing all the ingredients for the chocolate filling.

🔪 How to cut a no-bake cheesecake?

The easiest way to cut a cheesecake is to dip a large chef’s knife in warm water and then dry it with a towel. This allows the warm knife to slice through the cake. Then repeat these steps every time.

🧁 How long can you store a no-bake cheesecake?

Don’t keep the Oreo cheesecake longer than 6 hours out of the refrigerator.

Fridge

You can keep a covered no-bake cheesecake in the fridge for three days. Cover the cheesecake before putting it in the fridge. You can do this by putting the cheesecake in a pedal bin bag or by covering it with cling film.

Freezer

You can also freeze an undecorated cheesecake for three months. Before freezing the cheesecake needs to stiffen for at least 6 hours in a refrigerator. Remove the cheesecake from the freezer 24 hours before serving and then decorate.

❓ FAQ

⚖️ Baking in grams

The most accurate way to bake is by baking by weight. Measuring cups are very inaccurate and can lead to baking failures. Therefore all of my recipes are posted in grams. I always bake with a scale, so I have a recipe card that automatically converts metrics to US customary, but it can have errors. So I advise you to bake with a digital scale. You can find them on Amazon for a small price.

⭐️ Did you make this? Please leave a star rating below or a review in the comments section.

📖 Recipe

👉🏻 Recommended

• Baked Passionfruit Cheesecake
• Baked White Chocolate Strawberry Cheesecake
• Dutch Arretjescake
• No-bake Mojito cheesecake
• The best strawberry crumble pie
• Fudgy Nutella Brownies
• Moist red velvet cupcakes with cream cheese frosting

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