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No oven for this one. The crust is 400 g of Oreos ground to crumbs and mixed with melted butter, pressed into the bottom and up the sides of a springform tin. The filling is dark chocolate, cream cheese, whipped cream and a bit of sugar, folded together and poured in.

The only heat involved is melting the chocolate with a splash of cream in the microwave, which takes a minute or two. Everything else is mixing.

Then it goes in the fridge for at least 6 hours, and overnight is better. That’s the bit to plan around: the work is 15 minutes, but you can’t make this after dinner and serve it the same night.

Why You’ll Love It

Fifteen minutes of actual work gets you a cheesecake that feeds eight, and none of it is difficult. There’s no baking, no water bath and no worrying about cracks in the top, which is what puts most people off cheesecake in the first place. It’s a good one for warm weather because the oven stays off, and it’s a good one for having people over because it has to be made ahead, so it’s done and out of your way before anyone arrives. Six ingredients, all of them from the one supermarket trip.

Handy Tips

Use block cream cheese, not the spreadable stuff in a tub, because the spreadable kind carries extra moisture and the filling will be too soft to slice. Grind the Oreos properly fine, since a coarse crumb won’t hold together as a crust and the sides will slump when you take the tin off. Press the crumb firmly into the base and up the sides, then chill it while you make the filling so it’s set when the filling goes in. Let the melted chocolate cool a bit before it meets the cream cheese, or it’ll seize and go grainy. And fold the whipped cream in gently rather than beating it, because the air you’ve just whipped into it is what makes the filling light.

How to Store It

It keeps in the fridge, covered, and it needs to stay there since it’s set with cream and cream cheese rather than baked. Three days is the safe window I’d give you. It’s easiest to slice with a hot knife wiped clean between cuts, which sounds fussy but is the difference between neat slices and a mess.

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Chocolate cheesecake with Oreo topping
Steph de Sousa

Oreo Cheesecake

StarStarStarStarStar
5 from 3 votes
Calling all chocoholics! If you love creamy, rich chocolatey goodness, this no-bake chocolate cheesecake is going to be your new go-to dessert. It’s decadent, smooth, and super easy to make.
Print Recipe
prep time Prep Time 15 minutes
setting time Cook Time
 5 minutes
setting time Chill Time 6 hours
total time Total Time 6 hours 20 minutes
Servings: 8
Course: Recipes
Cuisine: Australian
Calories: 1068
dish icon Ingredients Equipmentcook book Methodhealt Nutritionvideo icon Video

Ingredients
 

For the Crust:
  • 400 g oreo
  • 120 g melted butter
For the Cheesecake Filling:
  • 250 g dark chocolate
  • 1 ½ cups 355ml + 1/4 cup (60ml) cream, divided
  • ½ cup icing sugar
  • 450 g full-fat block cream cheese
  • 1/2 cup sugar
  • 1 tsp vanilla essence
For the Cheesecake Top
  • 140 g oreo

Equipment

Method
 

  1. First, prep your springform pan by lightly greasing the edges with cooking spray and lining the bottom with baking paper.
  2. Grind your Oreos into fine crumbs using a food processor. Pour the melted butter over the crumbs and stir to combine. Press the crumb mixture into the bottom and up the sides of your pan to form a crust. Pop it in the fridge to chill while you make the filling.
  3. In a microwave-safe bowl, combine the chocolate and 1/4 cup of cream. Microwave until the chocolate is melted, stirring occasionally. Set aside.
  4. In another bowl, whip 1 ½ cups of cream, icing sugar, and a splash of vanilla until thick and fluffy. Set aside.
  5. In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar and vanilla, and continue to beat until it’s all well-combined. Now, pour in the melted chocolate and mix until smooth.
  6. Carefully fold the whipped cream into the cream cheese mixture until it’s fully combined. Pour the cheesecake filling into your chilled Oreo crust and spread it out evenly.
  7. Refrigerate for at least 6 hours (overnight is even better!). And that’s it – you’ve got a luscious chocolate cheesecake that’s sure to impress!
  8. Crush Oreos over the chocolate cheesecake before serving.

Nutrition

Calories: 1068kcalCarbohydrates: 93gProtein: 11gFat: 75gSaturated Fat: 41gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 143mgSodium: 554mgPotassium: 505mgFiber: 5gSugar: 65gVitamin A: 1837IUVitamin C: 0.3mgCalcium: 127mgIron: 12mg

Video

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FAQs

Can I use milk chocolate instead of dark?

Yes, and it’ll be sweeter, which some people prefer. There’s already 1/2 cup of sugar in the filling, so if you go with milk chocolate you might want to pull that back a bit. Dark chocolate is what the recipe is written around and it stops the whole thing tasting one note sweet.

How long does it really need in the fridge?

Six hours minimum, and overnight if you can manage it. This one sets by chilling rather than baking, so the time in the fridge is doing the same job the oven does in a baked cheesecake. Cut it early and it won’t hold a slice.

Why is my filling too soft?

Almost always the cream cheese. Spreadable cream cheese out of a tub has more water in it than block cream cheese and it never firms up properly. The other cause is the whipped cream not being whipped enough before it was folded in, so there was no air in it to start with.

Do I need a springform tin?

It makes life much easier, because you’re pressing the crust up the sides and you need to be able to get the sides off without wrecking it. If you haven’t got one, use a regular tin lined with baking paper going up over the edges so you’ve got something to lift it out with.

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