Ingredients
Scale
For the crust:
- 24 Oreo cookies (filling included), finely crushed
- 3 tbsp unsalted butter, melted
For the filling:
- 24 oz (680g) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
- 12–15 Oreo cookies, chopped (plus extra for garnish)
For the chocolate ganache:
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
- Optional: pinch of sea salt
Instructions
Option 1: No-Bake (Light & Fluffy)
- Make crust: Mix crushed Oreos and melted butter. Press firmly into bottom of a 9″ springform pan. Chill 15 minutes.
- Make filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping, then chopped Oreos.
- Assemble: Spread filling over crust. Smooth top.
- Make ganache: Heat chocolate chips and cream in microwave (20-sec intervals) or double boiler until smooth. Cool slightly.
- Top: Pour ganache over cheesecake. Sprinkle with extra Oreo crumbs or whole mini Oreos.
- Chill at least 4 hours, preferably overnight.
Option 2: Baked (Classic Dense Texture)
- Follow crust steps above.
- Beat cream cheese until smooth. Add sugar; beat until fluffy. Add eggs one at a time, then vanilla. Fold in 6 chopped Oreos.
- Pour into crust. Bake at 325°F (160°C) for 45–55 minutes, until center is just set.
- Cool completely, then chill 4+ hours before adding ganache and remaining Oreos.
💡 Pro Tips:
– For gluten-free: Use GF sandwich cookies.
– To prevent cracks (baked version): Bake in a water bath and avoid overmixing after adding eggs.
– Serve chilled with a drizzle of caramel or extra whipped cream!
Prep Time & Nutrition (per slice, serves 12):
Prep Time: 25 min (+ chilling) | Total Time: 4 hr 30 min
Servings: 12 | Calories: 380 | Net Carbs: 28g | Fats: 28g | Protein: 6g
Servings: 12 | Calories: 380 | Net Carbs: 28g | Fats: 28g | Protein: 6g