This No Bake Chocolate Oreo Cheesecake is the perfect summer dessert for backyard barbecues, picnics, or just because it’s Tuesday. With creamy, rich chocoalte-y filling and tons of Oreos, you just can’t go wrong!
Oreos are a childhood favorite that many adults have grown up with. The whole, how do you eat them debate still goes strong. Do you dunk them in milk? Do you split them in half and lick the cream first? Or do you just put the whole thing in your mouth and enjoy it? Well, I say you eat them in the No Bake Cheesecake. That’s the NEW right way to eat an Oreo!
It almost looks like ice cream doesn’t it? Cream cheese, non-dairy whipped topping, sugar and cocoa. That’s really all that’s in that creamy filling. And Oreos of course, but that’s kinda obvious right?
That crust is so delicious, and it’s so easy to make that my 7 year old daughter made it! We have used the baking method on this crust and the no-bake, and they both have come out perfect, each with it’s own texture. So it’s up to you if you want to make it truly no bake, or get a crispier crust with a quick 8 minute bake. You can get the recipe and tips for how to make the crust from Dorothy at Crazy for Crust.
After cutting this slice for the photos I offered to share this piece with my kids. My son doesn’t like to share forks but he made an exception because he didn’t want to waste time and possibly lose out on a bite to his sister!
Like I mentioned, she made the crust all on her own; the only thing I did was operate the food processor.
I think she did a pretty great job and she was very proud of herself.
You can serve this No Bake Chocolate Oreo Cheesecake one of two ways; refrigerated, like you see here, or frozen. It freezes beautifully. You just need to let it sit out and thaw for about twenty minutes before slicing. Actually I guess there’s a third way – all in one sitting. One dish, one fork; saves on dishes and that’s a win in my book.
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This No Bake Chocolate Oreo Cheesecake is the perfect summer dessert for backyard barbecues, picnics, or just because it's Tuesday. With creamy, rich chocoalte-y filling and tons of Oreos, you just can't go wrong!
Finely crush Oreo cookies using a food processor or a resealable bag and a rolling pin. The crust will stick together best when the cookies are crushed finely, so a food processor is recommended. If using a resealable bag, leave open about an inch to let air escape.
Stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator until ready to fill; at least 30 minutes.
Beat the cream cheese for a full minute in a stand mixer on medium high. *Note, You could also use a hand-held mixer on medium-high speed.
Add sugar and beat until sugar is melted and no longer grainy, about 2-3 minutes. Add cocoa, milk and vanilla. Beat until well combined and creamy. Stir in the whipped topping.
Meanwhile, place 15 Oreos in a food processor and pulse until crumbled. Alternatively you could chop into very small chunks, or crush in a bag using a rolling pin. These do not need to be finely crushed; you want some chunks mixed in.
Fold about 2/3 of the crumbled Oreos into the chocolate mixture. Pour the mixture into the prepared Oreo crust, smoothing the top with the back of a metal spoon.
Sprinkle remaining Oreo crumbles on top for garnish.
Refrigerate for at least 4 hours before serving. This cheesecake is also delicious frozen. Just set out for 20 minutes before slicing.
Tip - wipe the knife with a wet paper towel before each slice.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.