Easy no-bake double chocolate Oreo Cheesecake
This no-bake double chocolate Oreo cheesecake is made of an oreo cookies crust, white and dark chocolate filling, and OREO cookies topping. It is sweet, chocolaty, and creamy. The perfect cheesecake for real chocolate lovers.
Equipment
- Springform 27 cm / 10 inch
- Food processor optional
Ingredients
OREO crust (cookies and cream crust)
- 70 grams unsalted butter melted
- 400 grams OREO crumbs
Double Chocolate OREO Filling
- 600 grams cream cheese (Philadelphia) room temperature
- 134 grams granulated sugar
- 250 grams heavy whipping cream
- 20 grams powdered sugar
- 100 grams white chocolate
- 100 grams chocolate
- 1 tbsp vanilla extract
Cheesecake topping
- 8 Oreo cookies for decoration
- 50 grams Oreo crumbs
- 6 Strawberries optional
- Chocolate sauce optional
Makes: 28cm round, 7cm height
Instructions
OREO cheesecake crust
- Line the bottom of the springform with baking paper. 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.400 grams OREO crumbs
- Melt the unsalted butter in a saucepan over low heat. Add the crumbled oreo cookies to the butter and mix briefly.70 grams unsalted butter
- 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.
The double chocolate cheesecake filling
- 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.100 grams white chocolate, 100 grams chocolate
- 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.600 grams cream cheese (Philadelphia), 134 grams granulated sugar, 20 grams powdered sugar, 1 tbsp vanilla extract
- Fold the white chocolate into the 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.
- Whip the heavy cream in another bowl with a whisk on high speed until stiff peaks form, 3-5 minutes.250 grams heavy whipping cream
- 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 it with a spatula so the heavy cream doesn't loose the air. Combine carefully as you don't want to flatten the whipped cream
- 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 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. Add as many layers as you want. You can decorate it like me with Oreo crumbs and red fruits. Or you can decorate it with some chocolate sauce, and chocolate chips. The possibilities are endless. Choose what you like and have fun!
Notes
- Stiffen: the no-bake needs to stiffen for a minimum of 6 hours in the refrigerator before eating.
- Storage: You can keep a covered no-bake cheesecake in the fridge for three days and in the freezer for three months. Don’t keep the cheesecake longer than 6 hours out of 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.
Nutrition
Calories: 466kcalCarbohydrates: 53gProtein: 11gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 44mgSodium: 499mgPotassium: 288mgFiber: 1gSugar: 41gVitamin A: 482IUVitamin C: 1mgCalcium: 216mgIron: 4mg
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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