If you love Oreo cookies just as much as I do, then Gemma Stafford’s no-bake Oreo cheesecake recipe just might become your second favorite sweet treat!

Start off by making an Oreo cookie base by grinding up the cookies in a food processor. If you don’t have a processor, put the cookies in a bag and crush them with a rolling pin. Once the cookies are ground up and fine, put them in a bowl and mix with melted butter. Then put your base in the fridge and let cool.

In a bowl with a stand mixer, or a hand mixer, mix room temperature cream cheese, sugar, and vanilla extract together. Whip up for approximately four minutes until it thickens. Pour in cream and mix contents together.

Then, crush up Oreos to add into your cheesecake. Leave some chunky bits for texture. Add into cheesecake mix and gently fold in your Oreos. Pile in half of your cheesecake mix over your cookie base. By crushing up more Oreos, you can add a sneaky layer in the middle of the cheesecake for an extra bit of yumminess. Add the rest of the filling on top and spread. Lastly, place in fridge to let chill.

Next step is to make your chocolate ganache. Place chocolate in bowl and heat up your cream to almost a simmer. Take off heat and pour directly into your chocolate. Don’t stir, let it sit for three to four minutes to naturally melt itself. Give it a little whisk and after your ganache has cooled, pour directly over your cheesecake.

Chill your no-bake Oreo cheesecake overnight for preferably 12 hours, and behold, a dessert to die for!

Pipe on little rosettes of cream on top of your cheesecake for a little decor or just dig right in- either way, it’ll taste amazing!

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