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No Bake Oreo Cheesecake Slab is a crowd feeder and crowd pleaser!! Oreo crust, homemade no bake cheesecake with Oreo chunks in the middle with a delicious chocolate ganache topping to finish it off! This is sure to be a party favorite!
No Bake Oreo Cheesecake Slab will make you look like a master baker, guaranteed! There is no messing this one up!
My family has a thing for Oreos.. I mean, who doesn’t though? It all started back when watching The Parent Trap (Lindsay Lohan version.. I know, I’m showing my age here. Not exactly an oldie over here. ha ha) and they ate Oreos with a jar of peanut butter. I loved it then, love it now.. like right now. I’m eating Oreos and peanut butter..
ANYWAY. Cheesecake. Cheesecake seems like such a fancy complicated dessert. Well, I think cheesecake is delicious enough it deserves a place at the potlucks and family dinners with next to no work involved. Impossible? Try me.
To make the cheesecake, cream cheese and cheesecake flavored pudding mix are beat together until silky smooth. Next sugar and heavy cream are whipped until stiff peaks form. Fold the whipped cream into cream cheese mixture and that’s it! You’ve made the easiest cheesecake known to man.
For this particular version, I paired the cheesecake with an Oreo crust, cookie pieces throughout and a chocolate ganache topping. I think I may have to try peanut butter cheesecake on top of an Oreo crust in the near future..
No Bake Oreo Cheesecake Slab
No Bake Oreo Cheesecake Slab is a crowd feeder and crowd pleaser!! Oreo crust, homemade no bake cheesecake with Oreo chunks in the middle with a delicious chocolate ganache topping to finish it off! This is sure to be a party favorite!
Ingredients
- 1 pkg family size Oreo Cookies Approx 50 Oreos
- 1/2 cup butter melted
- 24 ounces cream cheese room temperature
- 1 3.4 oz pkg cheesecake flavored pudding mix
- 2 tsp vanilla
- 1 pint heavy whipping cream
- 3/4 cup sugar
Chocolate Ganache
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Line a cookie sheet with aluminum foil. Set aside.
- To make the crust, crush 40 oreos in a food processor or blender. Add in the melted butter.
- Press into the bottom of the aluminum foil lined cookie sheet. It will be a thin layer, The cheesecake will help hold it all together. Place the cookie sheet in the refrigerator.
- For the Ganache, first measure the chocolate chips into a glass bowl.
- Scald the whipping cream taking the cream off of the heat as soon as it starts to boil.
- Pour the whipping cream over top of the chocolate chips, and WAIT 5 MINUTES.
- After 5 minutes, gently stir with a whisk until fully combined. Set aside.
- Mix the cream cheese and dry pudding mix with an electric mixer until silky smooth. Mix until there are no lumps and the pudding mix is not grainy.
- In a separate bowl, whip the heavy whipping cream and sugar until stiff peaks form.
- Slowly fold the whipped cream into the cream cheese mixture.
- Break remaining oreos into small pieces and stir into the cheesecake filling.
- Pour and spread the cheesecake filling over the crust.
- Pour and spread the ganache on top of the cheesecake layer and then refrigerate.
- Refrigerate for at least 4 hours before serving. Serve cold.
Need more dessert? I’ve got you covered!
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No Bake Oreo Cheesecake Slab
Ingredients
- 1 pkg family size Oreo Cookies, Approx 50 Oreos
- 1/2 cup butter, melted
- 24 ounces cream cheese, room temperature
- 1 3.4 oz pkg cheesecake flavored pudding mix
- 2 tsp vanilla
- 1 pint heavy whipping cream
- 3/4 cup sugar
Chocolate Ganache
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Line a cookie sheet with aluminum foil. Set aside.
- To make the crust, crush 40 oreos in a food processor or blender. Add in the melted butter.
- Press into the bottom of the aluminum foil lined cookie sheet. It will be a thin layer, The cheesecake will help hold it all together. Place the cookie sheet in the refrigerator.
- For the Ganache, first measure the chocolate chips into a glass bowl.
- Scald the whipping cream taking the cream off of the heat as soon as it starts to boil.
- Pour the whipping cream over top of the chocolate chips, and WAIT 5 MINUTES.
- After 5 minutes, gently stir with a whisk until fully combined. Set aside.
- Mix the cream cheese and dry pudding mix with an electric mixer until silky smooth. Mix until there are no lumps and the pudding mix is not grainy.
- In a separate bowl, whip the heavy whipping cream and sugar until stiff peaks form.
- Slowly fold the whipped cream into the cream cheese mixture.
- Break remaining oreos into small pieces and stir into the cheesecake filling.
- Pour and spread the cheesecake filling over the crust.
- Pour and spread the ganache on top of the cheesecake layer and then refrigerate.
- Refrigerate for at least 4 hours before serving. Serve cold.
