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!
Keyword: oreo pie
1teaspoonpure vanilla extract
10ouncesNon Dairy Whipped Topping
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.