Layered Chocolate Cheesecake with Oreo Crust (No Bake)

Hey there! Today, I want to share with you one of my all-time favorite desserts – a decadent Layered Chocolate Cheesecake with an irresistible Oreo crust. This no-bake treat is perfect for those hot summer days when you’re craving something sweet but don’t want to turn on the oven. Trust me, once you try this recipe, you’ll be hooked!

Why You’ll Love This

I make this when I need a show-stopping dessert that requires minimal effort. It’s great for parties or special occasions, and my family goes crazy for it because it combines two of their favorite things: chocolate and cheesecake. Plus, the Oreo crust adds a delightful crunch that perfectly complements the smooth and creamy chocolate filling. It’s a dessert that never fails to impress!

Ingredients

For the Oreo Crust:

– 24 Oreo cookies

– 1/2 cup (113g) unsalted butter, melted

For the Chocolate Cheesecake Filling:

– 16 ounces (450g) cream cheese, softened

– 1 cup (240ml) heavy cream

– 1 cup (200g) granulated sugar

– 1 teaspoon vanilla extract

– 8 ounces (225g) semi-sweet chocolate, melted and cooled

– 1/4 cup (30g) unsweetened cocoa powder

– Optional: chocolate shavings or whipped cream for garnish

Directions

To make the Oreo crust:

1. Place the Oreo cookies in a food processor and pulse until finely crushed.

2. In a separate bowl, combine the crushed Oreos with the melted butter until the mixture resembles wet sand.

3. Press the Oreo mixture into the bottom of a 9-inch (23cm) springform pan, creating an even layer. Place it in the refrigerator to chill while you prepare the filling.

To make the Chocolate Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

2. Gradually add in the heavy cream, sugar, and vanilla extract, mixing well after each addition.

3. Add the melted chocolate and cocoa powder to the cream cheese mixture, and continue to beat until everything is well combined and smooth.

4. Pour the chocolate cheesecake filling over the chilled Oreo crust, spreading it out evenly.

5. Place the cheesecake in the refrigerator and let it set for at least 4-6 hours, or ideally overnight.

When ready to serve, you can garnish the cheesecake with chocolate shavings or a dollop of whipped cream, if desired. Slice and enjoy!

Notes

– If you prefer a more intense chocolate flavor, you can use dark chocolate instead of semi-sweet chocolate.

– Don’t worry if the cheesecake cracks a little on top. It’s perfectly normal and won’t affect the taste.

– This cheesecake can be stored in the refrigerator for up to 5 days. Though honestly, in my house, it never lasts more than a day!

Variations

– For a minty twist, you can add a teaspoon of peppermint extract to the chocolate cheesecake filling.

– If you’re a fan of nuts, you can sprinkle some chopped toasted almonds or pecans on top of the cheesecake before serving.

– For a fruity twist, you can swirl in some raspberry or strawberry sauce into the cheesecake filling before chilling.

Equipment

– Food processor (or a ziplock bag and rolling pin for crushing the Oreos)

– 9-inch (23cm) springform pan

Serving Suggestions

I personally love serving this delicious chocolate cheesecake with a scoop of vanilla ice cream on the side. The contrast between the cold ice cream and the rich, creamy cheesecake is simply heavenly. It’s also a great idea to drizzle some warm chocolate sauce over each slice for an extra indulgence!

Pro Tips

I once tried rushing the chilling process, and the cheesecake didn’t set properly. So, be patient and let it chill for at least 4-6 hours, or overnight if possible. Trust me, it’s worth the wait!

If you don’t have a springform pan, you can use a regular pie dish or a square baking dish. Just make sure to line it with parchment paper for easy removal.

FAQ

Q: Can I use a different type of cookie for the crust?

A: Absolutely! You can use graham crackers, chocolate wafer cookies, or even shortbread cookies as a substitute for the Oreos. Get creative and choose your favorite cookie!

Q: Can I freeze this cheesecake?

A: Yes, you can! Wrap the cheesecake tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be stored for up to 3 months. Just make sure to thaw it in the refrigerator overnight before serving.

Q: Can I use a different type of chocolate?

A: Of course! If you prefer milk chocolate or white chocolate, feel free to use them instead of semi-sweet chocolate. Adjust the sweetness level according to your taste.

So there you have it – a delightful Layered Chocolate Cheesecake with an Oreo crust that will satisfy your sweet tooth and impress your family and friends. Give it a try, and I guarantee it will become a favorite in your household too. Happy baking!