No-Bake Oreo Cheesecake with Chocolate Ganache Frosting

Cheesecake Filling

• 450 g (2 cups) softened cream cheese
• ½ cup (100 g) sugar
• 1 cup (240 ml) very cold heavy cream
• 1 tablespoon vanilla extract
• 1 tablespoon (10 g) gelatin
• 3 tablespoons warm water (to bloom the gelatin)
• 1 ½ cups (≈150 g) crushed Oreos

Chocolate Coating / Frosting

• ½ cup (120 ml) cream
• 1 cup (150 g) chocolate chips or chopped chocolate
• 1 tablespoon butter (optional, for shine)
• Extra crushed Oreos for topping

Instructions

1. Prepare the Oreo Base

1. Mix the crushed Oreos with the melted butter until the texture resembles wet sand. The crumbs should clump lightly when pressed, ensuring the crust holds together once chilled.
2. Press the mixture firmly into the bottom of a 20 cm (8-inch) springform pan. Use the base of a glass or a flat measuring cup to create an even, compact layer that will support the filling.
3. Refrigerate the crust for 15–20 minutes. Chilling helps the butter solidify, which stabilizes the base so it remains crisp when the filling is added.
   

   2. Prepare the Cheesecake Filling