Inverted Oreo No-Bake Cheesecake
A stunning no-bake Oreo cheesecake with layers of cookie crust, rich chocolate ganache, and creamy Oreo-studded filling that's inverted before serving for a dramatic presentation.
Equipment
Ingredients
Crust
Oreo cookies (whole)
300 g
unsalted butter (melted)
80 g
Cheesecake Filling
full-fat cream cheese (room temperature)
600 g
powdered sugar (sifted)
120 g
heavy whipping cream (cold)
240 ml
vanilla bean paste
5 ml
fine sea salt
1 g
Oreo cookies (chopped into chunks)
150 g
Chocolate Ganache
dark chocolate (chopped)
200 g
heavy whipping cream
200 ml
unsalted butter
30 g
Instructions
Prepare the springform pan
Line a 20cm springform pan with parchment paper on the bottom and sides for easy removal.
Make the Oreo crust
Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
Combine crust ingredients
Mix the Oreo crumbs with melted butter until well combined and the mixture resembles wet sand.
Press crust into pan
Press the Oreo mixture firmly and evenly into the bottom of the prepared springform pan. Place in the refrigerator to set while preparing the filling.
Prepare chocolate ganache
Heat the heavy cream until just simmering. Pour over the chopped dark chocolate and let sit for 2 minutes. Add butter and stir until smooth and glossy.
Cool the ganache
Let the ganache cool at room temperature until it thickens to a spreadable consistency, about 30 minutes.
Prepare cream cheese base
Beat the room temperature cream cheese with powdered sugar until smooth and creamy, about 3 minutes.
Whip the cream
In a separate bowl, whip the cold heavy cream with vanilla bean paste and salt until soft peaks form. Be careful not to overwhip.
Combine cheesecake filling
Gently fold the whipped cream into the cream cheese mixture in three additions until fully incorporated and no streaks remain.
Add Oreo chunks
Gently fold the chopped Oreo pieces into the cheesecake filling, distributing evenly throughout.
Layer the ganache
Pour the cooled chocolate ganache over the Oreo crust and spread evenly. Place in the freezer for 15 minutes to set.
Add cheesecake filling
Pour the Oreo cheesecake filling over the set ganache layer and smooth the top with a spatula.
Refrigerate the cheesecake
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight until completely set.
Invert and serve
Run a knife around the edges of the pan. Place a serving plate on top and carefully flip the cheesecake. Remove the pan and parchment. Slice and serve immediately.
Storage
Store covered in the refrigerator. Can be frozen for up to 1 month; thaw overnight in refrigerator before serving.
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