You need this No Bake Oreo Cheesecake Recipe in your life. No kidding. Why? Well, it’s a totally luxurious, no bake white chocolate oreo cheesecake in an oreo crust, smothered in chocolate fudge sauce.
What a treat. I’ve been hanging out to share this No Bake Oreo Cheesecake recipe with you. This is not just any cheesecake recipe my friends, this is a super simple, no bake cheesecake (read: throw stuff together, then sit it in the fridge to set – that’s it?).
Sometimes change is good
I love it, love it, love it and it makes me all giddy. Maybe because of all the oreos and that fabulous oreo crust. This is actually my Dulce De Leche White Chocolate Cheesecake recipe with a few changes.
- No caramel on this one – sorry folks
- An easy oreo crust (3 packets people)
- It’s filled with crushed oreos.
- It’s smothered in an easy chocolate fudge sauce (that you will want to eat single. day.)
And no, I don’t have a deal with oreos – they sadly don’t even know I exist – but I do love oreos so this recipe was always going to happen.
How to make cheesecake and some tips and tricks
- When pressing the chocolate cookie mix into the tin, pay attention to the thickness of the corners. It can often get a little thick in the corners which can be hard to break through when you eat your cheesecake.
- Melt the chocolate as a first step, so that it has time to cool a little before you mix it into the cream cheese mixture.
- The cream cheese should be softened first making it easy to beat. Also make sure the sour cream is not cold straight from the fridge or it will just firm up the cream cheese as soon as you add it.
- Whip the cream until it just holds it’s shape. Be careful not to over-whip it.
- The top of the cheesecake should look set before pouring over the chocolate fudge sauce
- To get nice clean slices, clean the knife in between slices.
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For the oreo cheesecake
- 550 g (4 packs) oreo cookies
- 113 g (1 stick / ½ cup) unsalted butter, melted
- 350 g (12.3oz) cream cheese, softened
- 200 ml (6.7 fl oz) sour cream
- 260 g (9oz) white chocolate
- 200 ml (6.7) fl oz whipping cream
For the easy chocolate fudge sauce
- 3/4 cup (150g / 5.5oz) dark brown sugar, packed
- 1/4 cup (57g / 1/2 stick) unsalted butter
- 1/4 cup (60ml) whole milk
- 35 g (1/3 cup / 1.5oz) dutch processed cocoa
- 1 tablespoon plain (AP) flour - (notes)
For the cheesecake
- Grease and line a 9 inch round spring form cake tin with baking paper.
- Blend 3 packs of oreos in a blender until they turn to crumbs (or just place the oreos in a plastic bag and bash with a rolling pin). Add the melted butter and mix well.
- Press the oreo mixture into the base and up the sides of the prepared tin until it’s about 31/2 inches up the side and about 4mm thick. Pay attention to the corners where the crust can get quite thick. Keep pressing it together until quite firm then place in the fridge while you prepare the filling.
- Crush the last pack of oreos in to small chunks and set aside.
- Put the white chocolate into a bowl over a pan of simmering water. Stir regularly until almost completely melted. Then take the bowl off the saucepan and continue gently stirring until it is completely melted.
- In the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and sour cream. Make sure to scrape down the sides of the bowl regularly.
- With the beater on low, slowly pour in the melted white chocolate, until fully combined.
- Whip the cream until is just holding it’s shape.
- Mix a quarter of the cream into the cream cheese mixture to lighten it up. Now carefully fold in the rest of the whipped cream until just combined. Make sure not to knock all the air out of it.
- Now carefully fold in the pack of crushed oreos.
- Pour the filling into the oreo crust and level out as much as possible. Place it back it the fridge and let it set for at least an hour before continuing
To make the easy chocolate fudge sauce
- In a small saucepan over low heat, melt together the butter and sugar until smooth.
- Add the milk, cocoa and flour and whisk well. Bring to a low simmer, continuing to whisk for a couple of minutes until it starts to thicken.
- Once it's thick, smooth and glossy it's ready.
- Let the pie cool to room temperature before serving with hot fudge sauce.
- Allow the cheesecake to set for at least 3 hours or overnight.
- Decorate with more oreos right before serving
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
TOOLS USED IN THIS RECIPE
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