No Bake Oreo Cheesecake
A slice of dreamy no bake Oreo cheesecake with a rich Oreo ganache layer and glossy white chocolate topping.
Ingredients
For the Base
- 250 g Oreo biscuits — use the whole biscuit cream and all, for the most authentic Oreo flavor
- 90 g unsalted butter melted
For the Oreo White Chocolate Ganache Layer
- 120 ml single cream
- Pinch of sea salt
- 1 tsp vanilla bean paste or extract
- 1 tbsp condensed milk
- 180 g white chocolate finely chopped
- 20 g butter melted
- 1 tsp milk powder
- 50 g crushed Oreo crumbs
For the Cheesecake Filling
- 150 ml cold double cream
- 40 g icing sugar
- 300 g Philadelphia-style cream cheese
- 250 g mascarpone
- Seeds from 1 vanilla pod or 1 tsp vanilla extract
- 1 tbsp condensed milk
For the Topping
- Melted white chocolate spread
- Extra Oreo cookies for decoration
Instructions
Step 1: Make the Oreo Ganache (Start the Night Before)
- In a small saucepan, heat the single cream, sea salt, vanilla, condensed milk, and milk powder together until warm. Do not let it boil — you just want it gently heated.
- Pour the warm cream mixture over the finely chopped white chocolate in a heatproof bowl. Leave it to sit for 1 minute, then stir until completely smooth and glossy.
- Mix in the melted butter until fully incorporated and glossy.
- Cover the surface of the ganache directly with plastic wrap (to prevent a skin from forming) and refrigerate overnight.
- The next day, whip the chilled ganache to soft-medium peaks using an electric mixer. Fold in the crushed Oreo crumbs until evenly distributed.
Step 2: Prepare the Base
- Crush the Oreo biscuits (including the cream filling) into fine crumbs using a food processor, or place in a sealed bag and crush with a rolling pin.
- Mix the crumbs with the melted butter until evenly moistened — it should look like wet sand.
- Press the mixture firmly into the base of a 9-inch springform pan using the bottom of a cup for an even layer. Chill in the fridge for 20 minutes to firm up.
Step 3: Make the Cheesecake Filling
- In a large bowl, beat together the cream cheese, mascarpone, icing sugar, vanilla pod seeds, and condensed milk until completely smooth and combined.
- In a separate bowl, whip the cold double cream to stiff peaks. Cold cream whips much faster and holds its structure better!
- Gently fold the whipped cream into the cream cheese mixture until fully combined, light, and fluffy. Be careful not to overmix — you want to keep all that lovely air in there.
Step 4: Assemble
- Spread the whipped Oreo ganache evenly over the chilled base in a smooth, even layer.
- Spoon the cheesecake filling on top of the ganache layer and smooth the surface with a spatula or offset spatula for a clean finish.
- Cover and refrigerate for at least 6 hours, or overnight, until fully set. Overnight gives the best texture and the cleanest slices.
Step 5: Decorate
- Pour the melted white chocolate spread evenly over the chilled cheesecake. Chill for 15-30 minutes to set.
- Decorate with extra Oreo cookies, then slice and serve. When slicing, clean the knife between each cut with hot water for beautifully neat slices. 🖤✨
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