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.