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No Bake Oreo Cheesecake

Servings 24 cm round cake pan
Author Natalie

Ingredients

For the crust:

  • 220 grams 20 units Oreo cookies
  • 80 grams (3/4 stick) melted butter

For the cream cheese filling:

  • 450 grams (2 packs) cream cheese (like Philadelphia)
  • 375 grams (1 ½ cups) creamy ricotta cheese
  • 150 grams (1 cup + 3 tbsp.) sugar powder
  • 80 grams (8 tbsp.) instant vanilla pudding powder
  • 1 tsp. vanilla extract
  • 500 ml. (2 cups) cold whipping cream

For the chocolate ganache:

  • 100 grams dark chocolate
  • 125 ml. (1/2 cup) whipping cream

For decoration:

  • Chocolate Brownie Oreo cookies

Instructions

Crust:

  1. In a food processor with a steel blade grind the cookies into a thin powder.
  2. Add melted butter and mix until combined.
  3. Transfer the crumbs to the bottom of the pan and press firmly to form a crust.
  4. Freeze for about 30 minutes.

Cream cheese filling:

  1. In a large bowl, whisk cream cheese, ricotta cheese, powdered sugar, vanilla pudding and vanilla extract for a uniform batter.
  2. In a mixer bowl whip cream until you get a very firm whipped cream.
  3. Fold the whipped cream into the cream cheese batter until you get a uniform stable cream filling.
  4. Pour the filling over the crust and straighten the top with a palate knife.
  5. Freeze the cake for 4-5 hours, or until it is completely frozen.

Chocolate ganache:

  1. Chop the chocolate and put in a bowl.
  2. Add cream and melt together in the microwave or over double-boiler until everything is melted and you get a shiny ganache.
  3. Cool the chocolate ganache for about 1 hour at room temperature until it is slightly thickened.
  4. Pour the coating over the top of the cake and let it run slightly on the sides.
  5. Garnish with Chocolate Brownie Oreo cookies and serve.

Recipe Notes