There is nothing like combining Oreos and cheesecake. This No-bake Chocolate Icebox Oreo Cookie Cheesecake is the perfect combination of the two. It is topped off with a delicious chocolate ganache to make it look like a cookie as well.
Let’s face it most of us out there love Oreo cookies. Twisting them apart, licking off the cream and then dunking them in milk.
But adding them to a cheesecake takes eating Oreos to a whole different level.
And if you are a lover of both, then this is the perfect recipe for you to make.
We know ganache is quite sweet, but I am not using a standard ganache for this recipe. I found the regular ganache was way too sweet for this and overpowered the cheesecake flavour.
So with a few changes to the type of cream and a couple of extra added ingredients to help dull down the sweetness, this ganache complements the flavour of the cheesecake beautifully.
I have included the ganache in the recipe below. But, there will be a separate recipe for the ganache coming soon. Not only can you use this on cheesecakes, but it can be used for cakes and even under fondant.
How to make No-bake Chocolate Icebox Oreo Cookie Cheesecake
It is super easy to make, and if you are not a fan of ganache, it is optional. However, if you prefer to use the normal ganache on top you are more than welcome.
Oreo Base Ingredients
- Oreo Biscuits
- Unsalted Butter
Oreo Cheesecake Filling Ingredients
- Cream Cheese
- Caster Sugar
- Thickened Cream
- Boiling Water
- Powdered Gelatine
- Oreo Biscuits
Ganache Top Ingredients
- Milk Chocolate Melts
- Sour Cream
- Apple Cider
- Vanilla Extract
Oreo Base Method
Use a 20 cm round springform tin or a loose base cake tin and line the bottom with baking paper.
Place the Oreos (with the cream still in the middle) into a food processor to grind them up finely.
Melt the unsalted butter, place the crushed Oreos and butter into a small mixing bowl, and then combine well.
Pour the biscuit mixture into the lined cake tin. Using the back of a spoon, spread the mixture out and evenly as possible while pressing down to compact it.
If you have a round flat-based glass with straight sides, use that to further compact the biscuit base. If not, you can use your hands or a measuring cup.
Place in the refrigerator for 1 hour to chill.
Oreo Cheesecake Filling Method
In a small bowl, place boiling water and sprinkle the gelatine powder over the top while mixing.
Continue to mix until the gelatine has dissolved, then set aside to cool.
In a large mixing bowl, add the softened cream cheese and castor sugar.
Mix on a low speed until combined, then bring up to a medium-high speed and continue to mix until smooth.
Add the cream and mix at a low speed until combined, then add the gelatine and continue to mix well at a medium-high speed.
Cut 6 Oreos into quarters using a sharp knife, don’t worry if they break apart.
Add the cut-up Oreos and any crumbs to the cheesecake filling mixture, then using a spatula or spoon, gently stir them through.
Pour the mixture over the chilled biscuit base. Using a spoon or spatula, spread the mixture out as evenly as possible, making sure no biscuit pieces are sticking out. Then place back into the fridge for 4 hours to set.
Ganache Top Method
Just like a typical ganache, this is pretty easy to make.
Place the milk chocolate melts in a small saucepan, along with the sour cream, apple cider, salt, and vanilla extract.
Place the saucepan over low heat and slowly stir until the chocolate has melted.
Be careful not to overheat the ganache. As soon as the chocolate has melted and everything is combined, remove the pot from the stove and pour the ganache into a small bowl.
Then set aside to cool and thicken for about 5 to 10 minutes.
Remove the chilled cheesecake from the fridge. Gently stir the ganache with a spoon, then pour over the top of the cheesecake.
Spread it out as evenly as possible, creating a nice smooth top.
Then place back into the refrigerator for 15 to 20 minutes so that the ganache can set.
Time to Serve
Once the ganache has set, you can remove the cheesecake from the cake tin and place it on a cake board or serving tray.
Cut into nine even pieces and serve with whipped cream and a mini oreo on top.
Check out some of our other favourite cheesecake recipes!
Cheesecake is a favourite in our family. And the possibilities with flavours and different styles are endless.
The following are some of my go-to recipes, especially desserts or for entertaining.
Delicious Jelly Slice with Cream Cheese: Who can resist Jelly Slice, especially when the jelly sits on top of a yummy cheesecake. And the best part, you can use your favourite jelly flavour.
Best Ever Lemon Meringue Cheesecake That’s Light and Fluffy: For the lemon meringue pie lovers and even the non-lovers. This lemon meringue cheesecake is not just light and fluffy in texture but not so harsh on the lemon flavour.
No-Bake Pink Gin Raspberry Swirl Cheesecake That’s To Die For: When you are looking for that perfect dessert for an adults-only type event, such as a Hens Night or 21st birthday. Or you want to treat yourself to an alcoholic dessert. Then you have to try this delicious Pink Gin Cheesecake with the added touch of raspberry sauce to create a swirl effect throughout.
No-bake Chocolate Icebox Oreo Cookie Cheesecake
- 25 Oreo Biscuits
- 40 g Unsalted Butter
Oreo Cheesecake Filling
- 2 tbsp Boiling Water
- 2 tsp Powdered Gelatine
- 375 g Cream Cheese
- ½ cup Caster Sugar
- 200 ml Thickened Cream
- 6 Oreo Biscuits
- 165 g Milk Chocolate Melts
- 55 g Sour Cream
- ⅛ tsp Apple Cider
- pinch Salt
- 4 drops Vanilla Extract
- Crush the oreo biscuits in a food processor. Melt the butter in the microwave for 20 to 30 seconds, more if needed.
- Placed the crushed oreos into a small bowl, add the melted butter and combine well.
- Pour the base mix into a lined 20cm round cake tin and using a spoon, spread the mixture out evenly while pressing it down.
- Using a straight-sided glass firmly press the mixture into place, to compact it.
- Then place in the refrigerator for 1 hour.
Oreo Cheesecake Filling
- Add the boiling water and gelatine to a small bowl and mix with a fork until the gelatine has dissolved, then place aside.
- In a medium mixing bowl, add the cream cheese and castor sugar. Mix together on a low speed until combined, and then on a medium-high until smooth.
- Using a low speed add the cream and mix till combined and then the gelatine. Once everything is combined, mix well on medium-high for about a minute.
- Cut up 6 Oreos into quarters and add them, along with any crumbs to the cheesecake mixture. Stir through gently with a spoon or spatula.
- Pour the mixture over the base and place back into the refrigerator for 4 hours.
- In a small saucepan, add the chocolate melts, sour cream, apple cider, salt and vanilla extract.
- Over low heat, slowly melt the chocolate while continuously stirring slowly.
- Once the chocolate has melted, remove it from the heat and place the ganache in a bowl to cool and thicken for around 5 to 10 minutes.
- Once cooled, give the ganache a gentle stir with a spoon and then pour over the top of the cheesecake. Using a spoon or spatula, spread the ganache around, creating a smooth top.
- Then place back int to the refridgerator to chill for 15 to 20 minutes or until ready to serve.
To Serve:Cut into 9 even pieces or more if you wish. You can also add whipped cream and a mini oreo onto each piece
Alternatively, you can leave a comment below and let us know how you went.