Easy No-Bake Milk Chocolate Cheesecake Recipe With Oreo Cookie Crust
This delicious and creamy easy no-bake chocolate cheesecake recipe with oreo cookie crust is light, with a rich texture that makes it perfect as a summer dessert and guaranteed to be a hit!
You will love this rich and creamy milk chocolate cheesecake made with creamy mascarpone, heavy cream, butter, vanilla extract, oreo cookies, pecans, and cream cheese, no baking, no gelatine, no eggs, and no condensed milk.
If you’re a chocolate lover then this milk chocolate cheesecake recipe without gelatin is a must-try.
Ready To Make this easy no-bake milk chocolate cheesecake recipe with Oreos? Let’s do it!!
Ingredients For White Chocolate Cheesecake
- 320g of oreo cookies
- 30 grams roasted pecans
- 275g of mascarpone
- 160g of melted unsalted butter,
- 300g of full-fat cream cheese
- 280g of heavy cream
- 450g of milk chocolate, broken into pieces or (semisweet or dark chocolate)
- 5g vanilla extract
How To Make White Chocolate Cheesecake?
- In a food processor, pulse the oreo cookies and pecan until completely ground. Then add butter and pulse a few times until you get a crumbly consistency.
- Grease and line a springform cake pan.
- Add the biscuit crumble mixture to the cake pan and evenly spread using a spatula. Using the bottom of a cup, press firmly to compact the mixture. Refrigerate for 20 minutes.
- In the meantime, Melt the chocolate in a bowl over a small pan of hot water on a low heat setting.
- Using a spatula, stir occasionally until the chocolate is completely melted.
- Once melted, remove the white chocolate from the heat and allow it to cool for 7-8 minutes. The chocolate should still be in a liquid state. If the chocolate hardens, then reheat again.
- In a bowl, whisk the mascarpone and cream cheese together. Then combine the heavy cream, and vanilla extract and continue whisking until the mixture is well combined.
- Lastly, add the melted chocolate and whisk until the mixture is homogenous.
- Transfer the mixture to the biscuit base and smooth the top with a spatula.
- Place in the refrigerator for at least 4 hours before serving. Alternatively, you can freeze for 1 hour.
- Decorate with some roasted pecan.
- Enjoy!
No-Bake Chocolate Cheesecake With Oreo Crust
No-Bake Chocolate Cheesecake With Oreo Crust – This recipe makes a delicious, creamy cheesecake that's easy enough to make when you have unexpected guests or when you just don't want to spend a lot of time in the kitchen!
Ingredients
- 320 g of oreo cookies
- 30 grams roasted pecans
- 275 g of mascarpone
- 160 g of melted unsalted butter
- 300 g of full-fat cream cheese
- 280 g of heavy cream
- 450 g of milk chocolate broken into pieces or (semisweet or dark chocolate)
- 5 g vanilla extract
Instructions
- In a food processor, pulse the oreo cookies and pecan until completely ground. Then add butter and pulse a few times until you get a crumbly consistency.
- Grease and line a springform cake pan.
- Add the biscuit crumble mixture to the cake pan and evenly spread using a spatula. Using the bottom of a cup, press firmly to compact the mixture. Refrigerate for 20 minutes.
- In the meantime, Melt the chocolate in a bowl over a small pan of hot water on a low heat setting.
- Using a spatula, stir occasionally until the chocolate is completely melted.
- Once melted, remove the white chocolate from the heat and allow it to cool for 7-8 minutes. The chocolate should still be in a liquid state. If the chocolate hardens, then reheat again.
- In a bowl, whisk the mascarpone and cream cheese together. Then combine the heavy cream, and vanilla extract and continue whisking until the mixture is well combined.
- Lastly, add the melted chocolate and whisk until the mixture is homogenous.
- Transfer the mixture to the biscuit base and smooth the top with a spatula.
- Place in the refrigerator for at least 4 hours before serving. Alternatively, you can freeze for 1 hour.
- Decorate with some roasted pecan.
- Enjoy!