Description

This Indulgent No-Bake Oreo Cheesecake Tower is a crowd-pleasing masterpiece with layers of Oreo cookie crust, ultra-creamy Oreo cheesecake filling, rich chocolate ganache drip, and fluffy whipped cream topping. No oven needed — just chill, assemble, and enjoy this show-stopping dessert perfect for parties and special occasions.

Ingredients

Oreo Crust:

25-30 Oreo cookies (whole, with cream)
6 tbsp (85g) unsalted butter, melted

Cheesecake Filling:

24 oz (680g) cream cheese, softened
1 1/2 cups (180g) powdered sugar, sifted
1 tsp vanilla extract
2 cups (480ml) cold heavy whipping cream
15-20 Oreo cookies, roughly chopped

Chocolate Ganache Drip:

1/2 cup (85g) dark chocolate, chopped
1/2 cup (120ml) heavy cream

Whipped Cream Topping:

1 cup (240ml) heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
Whole Oreos (for garnish)
Extra Oreo crumbs or cocoa powder (optional)

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Instructions

Crust: Crush Oreos into fine crumbs, mix with melted butter, press into a 9-inch springform pan, and chill.
Filling:
- Beat cream cheese until smooth.
- Add powdered sugar and vanilla; beat until fluffy.
- Whip cream to stiff peaks and fold into the cream cheese mixture.
- Fold in chopped Oreos, pour over crust, smooth, and refrigerate 6–8 hours or overnight.
Ganache:
- Heat cream, pour over chocolate, let sit, then whisk smooth.
- Cool to drip consistency.
Assemble:
- Remove cheesecake from pan.
- Pour ganache on top to drip over sides.
- Pipe whipped cream on top, decorate with Oreos, and dust with crumbs or cocoa.
Serve: Chill before slicing. Wipe knife between cuts for clean slices.

Notes

Use full-fat cream cheese for best texture.
Chill bowl and beaters for whipping cream.
Let ganache cool before pouring to control the drip effect.
Best made a day ahead for maximum flavor and firmness.

Prep Time: 30 minutes
Category: Dessert
Method: No-Bake
Cuisine: American