For lovers of Oreos, Oreo cheesecake is the dessert of choice. Smooth, creamy, and sweet describe this decadent no-bake dessert. As a decadent treat, Oreo cheesecake is ideal for all celebrations throughout the year and can be used for any corporate occasions.
24 Oreos / divided
4 tbsp unsalted Melted Butter
2 cup Heavy Whipping Cream
1 cup Cream Cheese (Room Temperature )
6 tbsp Powdered Sugar
1/2 tsp Vanilla extra
6-8 crushed Oreos
1 cup of melted chocolate
Put the Oreos in a Ziploc bag and crush with a rolling pin to create fine Oreo crumbs. Use a spatula to combine the melted butter and Oreo crumbs in a bowl to create the crust.
Before placing the Oreo crust into a 9 x 13 inches spring form pan place some parchment paper around to prevent sticking and make removal from the pan simpler.
Then, transfer the fine mixture into a springform pan. Press it down with the bottom of a glass. Place the finish crust in the freezer for 30 minutes.
In a large bowl use a mixer to thoroughly blend the room temperature Cream Cheese until smooth.
When it’s thick and fluffy, add the vanilla and powdered sugar. Place it in the fridge to chill. In a different bowl pour the Heavy Whipping Cream, stirring until the mixture thickens.
Combine the Cream Cheese mixture with the Heavy Whipped Cream mixture and add the crushed Oreos. Then spread the combined filling into the Oreo pie crust.
Refrigerate for 6 hours or overnight until firm.
Whisk the melted chocolate until smooth. Drizzle the ganache over the cool cheesecake. Place in the refrigerator to chill.
When ready to serve, decorate the top with some whipped cream and whole Oreos or create any decorations of your choice.