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+ servings

No-bake Chocolate Icebox Oreo Cookie Cheesecake

No-bake Chocolate Icebox Oreo Cookie Cheesecake is the perfect combination and is topped off with a delicious chocolate ganache to make it look like a cookie as well.
5 from 1 vote
Prep Time 30 mins
Cook Time 5 mins
Chill Time 4 hrs 20 mins
Course Dessert, Entertaining, Special Occasions
Cuisine World Wide
Servings 9 Slices
Calories 598 kcal


20 cm round cake tin
Mixing Bowls


Oreo Base

  • 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

Ganache Top

  • 165 g Milk Chocolate Melts
  • 55 g Sour Cream
  • tsp Apple Cider
  • pinch Salt
  • 4 drops Vanilla Extract


Oreo Base

  • 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.

Ganache Top

  • 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 


Serving: 1SliceCalories: 598kcal (30%)Carbohydrates: 55g (18%)Protein: 7g (14%)Fat: 42g (65%)Saturated Fat: 22g (138%)Polyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 89mg (30%)Sodium: 343mg (15%)Potassium: 226mg (6%)Fiber: 2g (8%)Sugar: 40g (44%)Vitamin A: 1036IU (21%)Vitamin C: 1mg (1%)Calcium: 77mg (8%)Iron: 4mg (22%)
Keyword Cheesecake, Icebox Cheesecake, No-bake, No-Bake Cheesecake, No-Bake desserts, Oreo Cheesecake, Oreo Desserts
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