Description
A delicious no-bake Oreo cheesecake with a rich chocolate flavor.
Ingredients
Scale
- 24 oreos
- 4 Tablespoons (56 g) unsalted butter (melted)
- 4 ounces (113 g) bittersweet chocolate (chopped)
- 1 ½ cups (360 ml) heavy cream (divided)
- 16 ounces (454 g) cream cheese (softened to room temperature)
- 1 cup (200 g) granulated sugar
- ¼ cup (57 g) sour cream (at room temperature)
- ⅓ cup (28 g) unsweetened cocoa powder (I used Dutch process)
- 2 teaspoons vanilla extract
- ¼ teaspoon fine sea salt
- 1 cup (240 ml) heavy whipping cream (cold)
- 1 teaspoon vanilla extract
- ¼ cup (28 g) powdered sugar
- 3 Tablespoons (15 g) unsweetened cocoa powder
Instructions
- Place oreo cookies in a food processor and pulse until finely ground.
- In a large mixing bowl, combine the oreos and melted butter until well combined and evenly moistened. Press the mixture firmly into the bottom and halfway up the sides of a springform pan using the bottom of a measuring cup or glass.
- In a bowl with an electric mixer with whisk attachment, beat 1 cup of cold heavy cream on medium high speed until stiff peaks form, about 3 minutes. Chill until ready to use.
- In a small saucepan, heat ½ cup heavy cream over medium heat, until hot but not boiling. Remove from the heat and add the chopped chocolate. Let sit for 5 minutes then stir until smooth.
- In the bowl of the stand mixer fitted with a paddle attachment, beat the softened cream cheese and granulated sugar on medium-high speed until smooth and creamy, about 2 minutes, scraping down the sides and bottom of the bowl as needed.
- Add the sour cream, cocoa powder, vanilla, and salt and beat until just combined.
- Beat in the ganache (heavy cream and chocolate mixture) from earlier.
- Fold gently in the whipped cream until evenly combined. Be careful to not overmix and deflate the whipped cream.
- Pour the batter evenly into the crust. Chill in the fridge for at least 6 hours, or overnight.
- In a large mixing bowl, with an electric mixer whip the cold heavy cream, vanilla, powdered sugar and cocoa powder until stiff peaks form, about 3 to 4 minutes on high speed.
- Pipe or spread on top of the cheesecake before serving.
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing.
- Chilling the cheesecake overnight helps it set better.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24 g
- Sodium: 200 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg