Description
This no-bake White Chocolate Oreo Cheesecake combines the crunch of an Oreo crust, the creaminess of a white chocolate cheesecake filling, and a luscious white chocolate ganache topping. It’s a decadent showstopper perfect for celebrations or when you want an indulgent dessert with minimal fuss.
Ingredients
Scale
For the base:
- 290g (26) Oreos
- 90g unsalted butter, melted
For the cheesecake filling:
- 350ml double cream, cold
- 250g white chocolate
- 500g cream cheese, at room temperature
- 120g icing sugar
For the topping:
- 250g white chocolate
- 150ml double cream
- 8 Oreos, halved
Instructions
- Prepare the Tin: Line the base of an 8-inch springform tin with parchment paper to ensure easy removal of the cheesecake later.
- Make the Oreo Crust: Blitz the Oreos in a food processor to fine crumbs. Mix in the melted butter, then press the mixture firmly into the base of the prepared tin. Chill in the fridge while you work on the filling.
- Melt the White Chocolate: Gently melt 250g white chocolate using a double boiler or microwave in short bursts. Let it cool slightly so it doesn’t melt the other ingredients.
- Prepare the Cheesecake Filling: Beat the cream cheese and icing sugar together in a large bowl until smooth and creamy. In a separate bowl, whip the cold double cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, then fold in the melted (and cooled) white chocolate until everything is fully combined and smooth.
- Assemble the Cheesecake: Pour the cheesecake filling over the chilled Oreo base and smooth the top with a spatula. Refrigerate the cheesecake for at least 6 hours or overnight to set.
- Make the Ganache Topping: Heat 150ml double cream in a saucepan until just simmering. Pour it over 250g chopped white chocolate and let it sit for 1–2 minutes. Stir until smooth and set aside to cool for at least 15 minutes.
- Top and Decorate: Once the cheesecake has set, pour the cooled ganache over the top and gently spread it into an even layer. Decorate with the halved Oreos around the edge or as desired.
- Final Chill and Serve: Return the cheesecake to the fridge for another 30 minutes to allow the ganache to set, then slice and serve.
Notes
- For clean slices, dip your knife in hot water and wipe between cuts.
- Ensure cream cheese is at room temperature for smooth blending.
- This cheesecake keeps well in the fridge for up to 3 days.
- You can use regular or golden Oreos for a twist on the flavor.
- Let the white chocolate cool before folding into the filling to avoid melting the cream mixture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-cook
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 495
- Sugar: 32g
- Sodium: 310mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg