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Layered Chocolate Cheesecake with Oreo Crust – No Bake

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Layered Chocolate Cheesecake with Oreo Crust – creamy, moist and very delicious cake! Perfect for every occasion and so easy and quick to make – Layered Chocolate Cheesecake with Oreo Crust – No Bake!

Layered Chocolate Cheesecake with Oreo Crust - No Bake

Can you imagine that you make your favorite recipe for a short time and without baking? I couldn’t believe in this till I haven’t tried this Layered Chocolate Cheesecake with Oreo Crust. This Layered Chocolate Cheesecake with Oreo Crust is my choice for dessert today and I know that you will love it! I am pretty sure that this dessert will become favorite chocolate dessert and I know that your family will love it too.

This Layered Chocolate Cheesecake with Oreo Crust is the most delicious and the most beautiful cake I have ever made. There is no anything more romantic than melted chocolate I your mouth. I have made this Layered Chocolate Cheesecake with Oreo Crust so many times and I can say that it is super every time, it is unique and very moist and creamy. I know that you share my opinion that chocolate desserts are ideal for every occasion so I know that there are many similar chocolate recipes out there.

Maybe you will think that this cake is hard to make but I know that you will be surprised when you start making it. This is one of the real and excellent combinations. This cake is sweet and it is so delicious when melt in your mouth real madness for chocolate lovers. This Layered Chocolate Cheesecake with Oreo Crust is one of the favorite cakes in my family. In certain way I have made it only for my family, but everyone else who has tasted the cake wanted the recipe. I am always happy when people want to make my recipes, but it was very funny to me when other thinks that it is hard to make this cake. Honestly, I think that I haven’t made easiest cake in last period. Today, Layered Chocolate Cheesecake with Oreo Crust is favorite cake of my friends and their families.

Chocolate Cheesecake with Oreo CrustLayered Chocolate Cheesecake with Oreo Crust

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4.4 from 12 reviews
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Layered Chocolate Cheesecake with Oreo Crust - No Bake Recipe
Prep time: 
Total time: 
 
Layered Chocolate Cheesecake with Oreo Crust - creamy, moist and very delicious cake! Perfect for every occasion and so easy and quick to make - Layered Chocolate Cheesecake with Oreo Crust - No Bake!
Ingredients
For the crust:
  • 2 ½ cups Oreo cookie crumbs
  • 6 tablespoons unsalted butter-melted
For cheesecake filling:
  • 4 (8 oz.) packages cream cheese, softened
  • 1 cup powdered sugar
  • 2 teaspoon vanilla extract
  • 2 cup heavy cream
  • 10 ounces bittersweet chocolate-chopped
For Chocolate topping:
  • ¾ cup heavy cream
  • 6 oz. bittersweet chocolate-finely chopped
  • 1 Tablespoon granulated sugar
Instructions
To make crust:
  1. Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.
  2. Press crumb mixture onto the bottom of the prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
  3. Place in the freezer while you make the filling
To make cheesecake filling:
  1. Melt 10 ounces bittersweet chocolate and set aside to cool
  2. In medium bowl, mix cream cheese and powdered sugar until smooth
  3. In separate bowl, mix 2 cups heavy cream until soft peaks form, add vanilla extract and continue mixing until stiff peaks form
  4. Add cream cheese mixture into beaten heavy cream mix on low speed just to combine
  5. Divide mixture into 2 equal portions in separate bowls
  6. To the first half of the mixture add melted chocolate and mix on low speed to combine then pour the filling over the crust then second half of the mixture carefully spoon over the top of the chocolate mixture
  7. Place the cheesecakes in the refrigerator and refrigerate for at least one hour
To make chocolate topping:
  1. In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.
  2. Cool and pour over the cheesecake.
  3. When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.
  4. To serve cut the cheesecake into slices using a sharp, thin, non-serrated knife. Drizzle chocolate sauce if desired

Layered Chocolate Cheesecake with Oreo Crust - creamy, moist and very delicious cake! Perfect for every occasion and so easy and quick to make.

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Reader Interactions

Comments

  1. Whomever designed this cheesecake is A food genius! So simple and delicious! My husband will love his birthday cake 🙂

    Reply

    • Hi Aynslie, I haven’t made this recipe with whipping cream myself but you could certainly try. Is the whipping cream will thicken to stiff peaks? If so, yes, that will work!

      Reply

  5. Heavy whipping cream and whipping cream are the same thing. Just so long as you’re not confusing it with whipped cream. Whipped cream is like Cool whip and that won’t work. Heavy whipping cream is in the same section as milk. It’s usually next to the half and half that you buy to put in your coffee. Hope this helps!

    Reply

    • Heavy cream contains 36 % or more milkfat.Whipping cream contains only 30 %.Most of the time you can substitute one for the other.The heavy cream will hold together better so it is best to use it when you need a firmer texture.As a topping there wouldn’t be an issue.

      Reply

  6. I know this is probably a silly question but do you remove the filling from the oreos? I’m 100% sure you do but I wanted to be sure. Recipe looks delicious.

    Reply

      • I had the same question lol, and I did it with removing the cream from the Oreos. Would that possibly be the cause of my crust crumbling and not sticking to the filling when cut?

        Reply

    • Hi Nithya, The recipe calls for whipped cream, so it’s the liquid cream that you buy and whip yourself, I haven’t made this recipe with cool whip but you could certainly try. Is the cool whip will thicken to stiff peaks? If so, yes, that will work!

      Reply

  8. Great recipe! I made some slight changes to lessen the richness. Also used extra crumbs on the side all the way around!

    Reply

  9. Am I reading it correctly that you need 4 (8oz packages) of cream cheese so 32 oz of cream cheese total?

    Reply

  10. I made this cheesecake and it was delicious but large. I’m wondering if I can freeze the leftovers?
    How long will it store in the refrigerator?

    Reply

    • Hi Barb, It probably could but I have never frozen so I can’t say for sure. This cheesecake can be made a couple of days ahead of time and stored covered in the fridge. I actually love this cheesecake the day after I made it and even on the second and third day. I would just make it like 2 days in advance or the day before and leave it in the fridge.

      Reply

      • Just come across this recipe – I make lots of cheesecakes and this one looks super! I have frozen (undecorated) cheesecakes many times and they are fine. I freeze them in the tin, which I cover with cling film, then foil, then a polythene bag. I get them out and put them in the fridge the night before I need them, removing all the wrapping and replacing it with a new piece of clingfilm. When I’m ready to decorate it, I take it out of the tin, decorate it and then put it back in the fridge (uncovered) until I want to serve it up. Incidentally, I always use double cream (heavy cream in the USA) in my cheesecakes. I live in the UK.

        Reply

    • Did you have any luck freezing the cake? Make this along with another cake for a birthday party and was considering freezing the cheesecake and then defrosting it on the day.

      Reply

  11. Hello, I liked the recipe since it was quick and easy, I had made few modifications in the plain filling layer , I added some coffee extract to add in a mocha flavor. I have put the cake in refrigerator for 3 hours already, doesn’t really look firm enough to me. How long does it take actually to be firm enough?

    Reply

    • It is possible that the liquid extract you used may have made it too watery. I usually just use instant espresso powder when I want a coffee flavor.

      Reply

  12. Made this cheesecake for my sons 15th birthday after he saw a picture of it online and I quote ” he had to have it ” followed the recipe to a T and oh my goodness .. amazing .. it’s a huge cheesecake but absolutely incredible.. I can see me making this for family events … its rich and creamy and totally delicious.. not hard to make at all if your organized and lay out all ingrediants.. I also made the evening before his birthday so it could chill all night long .. amazing xox thank you so much xox

    Reply

    • You’re very welcome Danielle! 🙂 Thank you for such a nice comment! I’m glad that you like the recipe!

      Reply

  13. I’m making it for Mother’s Day in a rectangle pan. Used 1 pkg. of regular Oreos for the bottom. We haven’t had it yet, but the bowl tidbits are delicious. Thank you! I’m looking forward to it!

    Reply

    • You’re very welcome Marie! 🙂 Thank you for such a nice comment! I’m glad that you like the recipe!

      Reply

    • Hi Angeline, Line the bottom of a 9-inch springform pan with parchment paper grease the side of the springform pan or with butter or cooking spray.

      Reply

  17. Hey!!
    It would be my first time making a cheesecake. Can i substitute Heavy cream with Butter and milk? Because i do not have it where i live :l

    Reply

    • Hi Safaa, I haven’t made this recipe with substitute myself but you could certainly try, you can make a substitute by combining whole milk and melted butter. This will not whip like regular heavy cream, but it works fine to substitute heavy cream as a recipe ingredient. For each cup of whipping cream, use 3/4 cup of whole milk and 1/3 cup of melted butter. Melt the butter and mix it with the whole milk until the cream is thick and frothy. Make sure you have let your butter cool before pouring it into milk. Enjoy!

      Reply

  18. I made this for a neighborhood get together that I hosted It was fantastic. Everyone raved about it. The next week someone else hosted the get together and there were requests for me to make this again. I also sent this recipe to my brother who made it and his family loved it as well. Definitely a keeper!!

    Reply

  21. I just made this cheesecake for the first time a few days ago and had it for Thanksgiving dessert. It is soooo delicious! Very easy to make. I like that I don’t have to bake this cheesecake. I am planning on making this again for Christmas. Thanks so much for sharing the recipe.

    Reply

  23. How would you recommend transporting this cheesecake? Thinking of making it for an auction event. Would it be ok to take it out of the springform and put on platter for a number of hours?

    Reply

  25. I saw this recipe and new I had to have some time in the kitchen to play! I replaced 1 and 1/2 of the cream cheese blocks with Non-fat Greek Yogurt (pressed/strained for more thickness) and to counter the tartness of that, used semi-sweet chocolate instead. The result is simply amazing! Thank you!

    Reply

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