The Indulgent No-Bake Oreo Cheesecake Tower is an irresistible dessert designed to impress. With a buttery Oreo crust, a creamy no-bake cheesecake filling studded with cookie chunks, and a glossy chocolate ganache drip, it’s crowned with whipped cream swirls and whole Oreos. This towering treat is as delightful to eat as it is to behold.
Why You’ll Love This Recipe
This no-bake Oreo cheesecake is perfect when you need a stunning dessert without turning on the oven. The creamy filling is rich yet light, and the chocolate ganache adds an elegant finish. It’s ideal for celebrations, potlucks, or when you want to treat yourself. Plus, the recipe is simple to follow and requires only basic tools.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Oreo Crust:
25–30 Oreo cookies (whole, with cream filling)
6 tablespoons unsalted butter, melted
For the No-Bake Oreo Cheesecake Filling:
24 oz full-fat cream cheese, softened
1 ½ cups powdered sugar, sifted
1 teaspoon pure vanilla extract
2 cups cold heavy whipping cream
15–20 Oreo cookies, roughly chopped
For the Chocolate Ganache Drip:
½ cup dark chocolate, finely chopped
½ cup heavy cream
For the Whipped Cream Topping & Decoration:
1 cup cold heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon pure vanilla extract
Whole Oreo cookies
Extra crushed Oreo crumbs or cocoa powder
Equipment:
9-inch springform pan
Parchment paper
Food processor or Ziploc bag and rolling pin
Electric mixer
Piping bag with large star tip (optional)
directions
Prepare the Oreo Crust
Grease and line a 9-inch springform pan with parchment paper. Crush Oreo cookies into fine crumbs using a food processor or bag and rolling pin. Mix with melted butter until well combined. Press the mixture firmly into the pan base and chill while preparing the filling.
Make the Cheesecake Filling
Beat cream cheese until smooth. Add powdered sugar and vanilla; beat until fluffy. In a separate bowl, whip cold cream to stiff peaks. Fold whipped cream into the cream cheese mixture gently, then fold in chopped Oreos. Pour over the crust, smooth the top, cover, and refrigerate for at least 6–8 hours or overnight.
Prepare the Ganache Drip
Heat cream until simmering, pour over chopped chocolate, and let sit for 5 minutes. Whisk until smooth. Let it cool to a pourable consistency.
Decorate and Assemble
Remove cheesecake from pan and transfer to a plate. Pour ganache over the center, letting it drip down the sides. Whip cream with sugar and vanilla until stiff peaks form. Pipe swirls on top and decorate with whole Oreos and crushed cookie crumbs.
Serve
Chill for 30 more minutes if needed. Slice cleanly with a sharp knife, wiping between cuts.
Servings and timing
Yields: 12–16 servings
Prep time: 30 minutes
Chilling time: 6–8 hours (preferably overnight)
Total time: Approximately 7–9 hours
Variations
Mint Oreo Version: Use mint-flavored Oreos and add a drop of peppermint extract to the filling.
Peanut Butter Swirl: Add spoonfuls of melted peanut butter and swirl into the top of the cheesecake before chilling.
Nutella Ganache: Substitute the ganache with Nutella warmed with a little cream for a hazelnut twist.
Mini Cheesecakes: Use a muffin tin with liners for individual servings.
Gluten-Free: Use gluten-free chocolate sandwich cookies for the crust.
storage/reheating
Store the cheesecake in the refrigerator in an airtight container for up to 5 days. To freeze, wrap the cheesecake (whole or in slices) in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. This dessert should be served chilled and is not recommended for reheating.
FAQs
Can I make this cheesecake in advance?
Yes, it’s best when made the day before to allow it to set properly.
Can I freeze the cheesecake?
Absolutely. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
What can I use instead of a springform pan?
You can use a deep pie dish or a loose-bottom tart tin, but a springform pan ensures easy removal and clean edges.
How can I prevent the ganache from running off too much?
Let the ganache cool until slightly thickened before pouring it onto the cheesecake.
Can I use light cream cheese?
Full-fat cream cheese is recommended for structure and creaminess, but light cream cheese can be used with a slightly softer result.
What if I don’t have an electric mixer?
You can mix by hand, but it will take more effort to reach a smooth and fluffy consistency, especially when whipping the cream.
How long does the cheesecake need to chill?
At least 6–8 hours, but overnight chilling is ideal for the best texture.
Can I use store-bought whipped topping instead of whipping cream?
Yes, though homemade whipped cream offers better flavor and texture.
How do I get clean slices?
Use a sharp knife dipped in hot water and wiped clean between each cut.
Can I make this cheesecake without Oreos?
You can substitute with other chocolate sandwich cookies or even graham crackers for a different crust flavor.
Conclusion
The Indulgent No-Bake Oreo Cheesecake Tower is the perfect dessert for when you want to impress without the stress of baking. Its creamy texture, bold cookie flavor, and stunning presentation make it a favorite for any celebration. Easy to prepare and loved by all ages, it’s a treat that always steals the spotlight.
[tasty-recipe id=”19991″]