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Slice of no-bake Oreo cheesecake with dark chocolate ganache on a white plate.

Oreo Cheesecake (No-Bake) with Dark Chocolate Ganache

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Creamy no-bake Oreo cheesecake with an Oreo cookie crust, a chocolate cream cheese–mascarpone filling, and a smooth dark chocolate ganache topping. Made in an 18 cm (7-inch) pan.
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Prep Time 25 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Course: Cheesecake
Cuisine: dessert
Ingredients Method Video Notes

Ingredients
  

Crust
  • 150 g Oreo cookies
  • 50 g butter melted
  • 2 tbsp milk
Filling
  • 250 g Philadelphia cream cheese
  • 250 g mascarpone
  • 2 tbsp powdered sugar
  • 200 g dark chocolate 70% cocoa
  • 250 ml heavy cream whipping cream, cold
Topping
  • 120 g dark chocolate 70% cocoa, chopped
  • 70 ml heavy cream whipping cream
Optional (for decorating)
  • Whipped cream
  • Crushed Oreo cookies

Method
 

Make the crust
  1. Crush the Oreo cookies into fine crumbs.
  2. Mix crumbs with melted butter and milk until evenly moistened.
  3. Press firmly into the bottom of an 18 cm (7-inch) springform pan (lined with parchment if possible).
  4. Chill in the fridge while preparing the filling.
Make the filling
  1. Melt the 200 g dark chocolate over a double boiler (steam), stirring until smooth. Let cool slightly.
  2. In a bowl, combine cream cheese, mascarpone, and powdered sugar. Mix briefly until smooth.
  3. Add the cooled melted chocolate and mix until fully combined and glossy.
  4. In a separate bowl, whip the cold heavy cream to soft-to-medium peaks.
  5. Gently fold the whipped cream into the chocolate-cheese mixture using a spatula.
  6. Spread filling over the chilled crust and smooth the top.
  7. Chill for 2–3 hours.
Make the topping (ganache)
  1. Heat the 70 ml heavy cream until it just comes to a boil.
  2. Pour hot cream over the chopped 120 g chocolate. Let sit 2–3 minutes.
  3. Whisk until smooth and glossy.
  4. Pour ganache over the chilled cheesecake and spread evenly.
  5. Chill another 1–2 hours, or until set.
Serve
  1. Slice with a sharp knife (warm the blade under hot water and wipe dry for cleaner cuts).
  2. Optional: decorate with whipped cream and crushed Oreo cookies.

Video

Notes

  • For the smoothest filling, use cream cheese and mascarpone that are softened (cool room temperature), but whip the heavy cream cold.
  • Let the melted chocolate cool slightly before mixing into the cheeses to avoid a grainy texture.
  • This cheesecake slices best after a full overnight chill.

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