No-Bake Oreo Cheesecake with Chocolate Frosting

by

No-Bake Oreo Cheesecake with Chocolate Frosting

This cheesecake has a crunchy Oreo crust, a silky Oreo-studded cheesecake filling, and a smooth chocolate frosting on top. No oven, no stress—just pure chocolatey goodness.

Why You’ll Love It

  • 100% no-bake

  • Deep Oreo + chocolate flavor

  • Smooth, sliceable texture

  • Perfect make-ahead dessert

Ingredients

Oreo Crust

  • 24 Oreo cookies (with filling)

  • 5 tablespoons melted butter

Cheesecake Filling

  • 16 oz cream cheese, softened

  • 1 cup powdered sugar

  • 1 teaspoon vanilla extract

  • 1½ cups cold heavy whipping cream

  • 12 Oreo cookies, roughly chopped

Chocolate Frosting

  • ¾ cup heavy cream

  • 1 cup semi-sweet chocolate chips

  • 1 tablespoon butter (optional, for shine)

Instructions

Step 1: Make the Oreo Crust

  1. Crush Oreos into fine crumbs.

  2. Mix with melted butter until fully combined.

  3. Press firmly into the bottom of a 9-inch springform pan.

  4. Refrigerate for 15–20 minutes to set.

Step 2: Prepare the Cheesecake Filling

  1. Beat cream cheese until smooth.

  2. Add powdered sugar and give it a good mix.

  3. Stir in vanilla extract.

  4. In a separate bowl, whip cold heavy cream to stiff peaks.

  5. Gently fold whipped cream into cream cheese mixture.

  6. Fold in chopped Oreos.

Step 3: Assemble

  1. Spread cheesecake filling evenly over the chilled crust.

  2. Smooth the top and refrigerate while preparing frosting.

Step 4: Make the Chocolate Frosting

  1. Heat heavy cream until just steaming (do not boil).

  2. Pour over chocolate chips and butter.

  3. Let sit 2 minutes, then stir until smooth and glossy.

  4. Allow to cool slightly.

Step 5: Finish & Chill

  1. Pour chocolate frosting over the cheesecake.

  2. Spread evenly with a spatula.

  3. Refrigerate at least 4–6 hours, preferably overnight.

Garnish Ideas

  • Crushed Oreos

  • Chocolate curls

  • Mini Oreos around the edge

  • Whipped cream swirls

Tips for Best Results

  • Use full-fat cream cheese for best texture

  • Chill thoroughly before slicing

  • Clean knife between slices for sharp edges

  • Let cheesecake sit 10 minutes at room temp before serving

Storage

  • Refrigerate up to 4 days, covered

  • Freeze (without garnish) up to 1 month

Estimated Nutrition (Per Slice)

  • Calories: ~430

  • Fat: ~30g

  • Carbs: ~36g

  • Protein: ~6g

Leave a Comment