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–+ servings
A piece of Oreo chocolate cake on a plate
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5 from 2 votes

No Bake Chocolate Oreo Cheesecake

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!
Prep Time15 minutes
Chill4 hours
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 10 slices
Author: Kristin Maxwell

Ingredients

Oreo Crust

  • 25 Chocolate Oreos
  • 5 tablespoons melted butter

Filling

  • 8 ounces cream cheese
  • 3/4 cup granulated sugar
  • 1/4 cup cocoa powder
  • 2 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 10 ounces Non Dairy Whipped Topping
  • 15 Oreos

Instructions

Oreo Crust

  • 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.

Chocolate Filling

  • 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.

Notes

  • Tip - wipe the knife with a wet paper towel before each slice.

Nutrition

Calories: 461kcal | Carbohydrates: 58g | Protein: 5g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 45mg | Sodium: 366mg | Potassium: 202mg | Fiber: 2g | Sugar: 40g | Vitamin A: 529IU | Calcium: 71mg | Iron: 5mg

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