This recipe for no-bake chocolate Oreo cheesecake makes a decadent, tempting chocolate cheesecake that’s loaded with Oreo goodness!
Are you ready for the most indulgent summer cheesecake of your life? This no-bake chocolate Oreo cheesecake is just pure bliss! It’s perfectly rich and creamy and the flavor is simply decadent!
Why this recipe works:
- The Oreos make a wonderful, thick, buttery crust.
- There’s no need for gelatin to the filling because the chocolate helps to stabilize it.
- Adding the Oreos to the filling also helps add some structure so it holds together perfectly.
I absolutely love no-bake desserts in the summertime because you don’t even have to turn on your oven during those hot summer days!
I made this recipe for my son who was home sick with shingles (yes, that’s right my six-year-old had shingles!). He seriously needed cheering up and what cheers a six-year-old up like chocolate and Oreos?
You will seriously savor each and every bite of this cheesecake! My family and I couldn’t get over how delicious it was! And the best part is, it was easy to make!
Here’s How I Made It
Start by making the base out of crushed Oreos (cream and all) and add the melted butter.
Then press it into a 9-inch springform pan.
After that, beat the cream cheese to soften it, and then add the superfine sugar, cocoa powder and skimmed milk powder, beating again to combine. Beat in the melted chocolate, and mix to a smooth batter then fold in more Oreos.
Fill the pan with the filling and topped it with, you guessed it – more Oreos!
After that, put it in the freezer to let set for four hours.
It was worth the wait because let me tell you – this cake is fantastic!
Serve and enjoy every last bite!
- For a crispier base, bake the base for 5- 7 minutes on 400F. Once baked, you should chill the crust in the fridge for at least 15 minutes before filling.
- Don’t over mix. This can result in a super-soft cheesecake. Make sure you use room-temperature cream cheese and on a lower speed to avoid breaking the emulsion created by the cream cheese.
- To easily remove the chilled cake from the spring-form pan after it’s been in the freezer, use a hairdryer on its hot setting and run it all along the pan until the frost is gone.
- Try adding a pinch of sea salt flakes to the filling. This really brings out the chocolate flavor and cuts down on sweetness.
- Choose a different flavor of Oreo for the crust like Mint or Chocolate Creme.
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No Bake Chocolate Oreo Cheesecake
This recipe for no-bake chocolate Oreo cheesecake makes a decadent, tempting chocolate cheesecake that's loaded with Oreo goodness!
For the base:
- 1½ cups Oreos crushed, about 15
- ¼ cup butter
For the filling:
- 6 ounces dark chocolate chopped small
- 3 8-ounce packages cream cheese
- ¾ cup superfine sugar
- 1 tablespoon tablespoons unsweetened cocoa powder dissolved in 1hot water
- 1 tablespoon skimmed milk powder optional
- ½ cup freshly whipped cream
- 10 Oreo cookies broken
For the topping:
- 10-15 Oreo cookies broken
To make the base, crush the Oreos to make rough crumbs (I put them in a zip lock bag & crushed them with a rolling pin) and then add the butter.
Mix until it makes damp, clumping crumbs and then add them into 9-inch spring-form pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.
Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
Beat the cream cheese to soften it, and then add the superfine sugar, cocoa powder and skimmed milk powder, beating again to combine until smooth. Beat in the melted chocolate, and mix to a smooth batter.
Fold in the whipped cream followed by the broken Oreos.
Take the springform pan out of the freezer and pour in the cheesecake filling.
Top the cake with the broken Oreos. Top the pan with plastic wrap and freeze for 4 hours (or refrigerate overnight) to set.
Update Notes: This post was originally published in March of 2015, but was republished with new photos, step-by-step instructions, and tips in June of 2018.