Rich, creamy, and loaded with chocolatey Oreo goodness, this cheesecake is perfect for any occasion — no oven required!

Ingredients

For the crust:

• 24 Oreo cookies (crushed into fine crumbs)

• 1/2 cup (115g) unsalted butter, melted

For the filling:

• 16 oz (450g) cream cheese, softened

• 1 cup (240ml) heavy whipping cream (cold)

• 1 cup (120g) powdered sugar

• 1 tsp vanilla extract

• 10 Oreo cookies (roughly chopped)

For the chocolate ganache topping:

• 4 oz (115g) semi-sweet chocolate

• 1/2 cup (120ml) heavy cream

For decoration:

• Whipped cream

• Whole Oreo cookies

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Instructions

1. Prepare the crust:

   • In a food processor, crush the Oreos into fine crumbs.

   • Mix with melted butter until well combined.

   • Press the mixture firmly into the bottom of a springform pan. Refrigerate while making the filling.

2. Make the cheesecake filling:

   • In a large bowl, beat the cream cheese until smooth.

   • Add powdered sugar and vanilla extract, and beat until fully incorporated.

   • In a separate bowl, whip the heavy cream until stiff peaks form.

   • Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

   • Stir in the chopped Oreos.

   • Spread evenly over the chilled crust and smooth the top.

3. Prepare the ganache:

   • Heat the heavy cream until just simmering (do not boil).

   • Pour over chopped chocolate and let sit for 1–2 minutes, then stir until smooth.

   • Let cool slightly before pouring over the cheesecake.

4. Chill:

   • Refrigerate the cheesecake for at least 6 hours or overnight for best results.

5. Decorate & serve:

   • Pipe whipped cream on top, add whole Oreos for garnish, and slice to serve.

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💡 Tip: For cleaner slices, dip your knife in hot water and wipe it dry before each cut.