No Bake Oreo Cheesecake
Crushed Oreo crust, loaded Oreo cheesecake, slathered with chocolate ganache and topped off with Oreos and whipped cream. Does anyone need more in life?
- 25 oreo cookies
- 1/3 cup butter melted
- 1.25 cups heavy cream
- 1 cup icing sugar
- 2 tsp clear vanilla
- 4x 8oz cream cheese room temperature
- 3/4 cup sour cream room temperature
- 15 oreo cookies
- 3/4 cup semi sweet chocolate chips
- 1 cup heavy cream
Spray a 10" springform pan with oil and set aside. Melt butter in a medium glass bowl and set aside. Using a food processor, crush 25 Oreos into fine crumbs. Empty into the butter, mix well and press into the springform pan. Place in the freezer.
Pulse 15 Oreos in the processor until they are small chunks and set aside.
Using a stand mixer with the whisk attachment, whip the heavy cream until soft peaks form. Sift in the icing sugar and vanilla, then whip into firm peaks. Scrape into a medium mixing bowl and set aside. Using the paddle attachment, whip the cream cheese in the stand mixer until all the lumps are gone. Add the sour cream and mix well. Stir in the whipped cream until fully incorporated. Fold in the 15 crushed Oreos and then pour the cheesecake into the springform pan. With a spatula, try to make the top of the cheesecake as level and smooth as possible. Set in the fridge for at least 2 hours.
To make the ganache, melt the chocolate chips and heavy cream together in a microwave safe bowl on low temperature until the chocolate has melted. Stir well and let cool for half an hour before pouring over the cheesecake. Set at least 1 more hour. Optional garnish: Oreos and fresh whipped cream. Serve and enjoy!