Creamy no bake Oreo cheesecake layered in cups with a crunchy cookie base and smooth chocolate topping.
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Calories: 420kcal
Equipment
- mixing bowls
- electric mixer
- spatula
- serving cups or jars
Ingredients
- 250 g Oreo cookies, crushed
- 1/3 cup butter, melted
- 500 ml whipping cream
- 450 g cream cheese, softened
- 1/2 cup Oreo crumbs
- 250 ml all-purpose cream
- 180 ml dark chocolate, melted
Instructions
- Mix crushed Oreo cookies with melted butter and press into cups to form the crust.
- Whip the whipping cream until stiff peaks form and refrigerate.
- Beat cream cheese until smooth, then mix in all-purpose cream.
- Gently fold whipped cream and Oreo crumbs into the cream cheese mixture.
- Spoon cheesecake filling over the crust, then top with melted chocolate.
- Chill for at least 4 hours or overnight before serving.
Notes
Chill overnight for best texture. Dark, milk, or white chocolate all work well for the topping.
Nutrition
Calories: 420kcal | Carbohydrates: 36g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 8g | Cholesterol: 65mg | Sodium: 260mg | Potassium: 160mg | Fiber: 2g | Sugar: 24g | Vitamin A: 12IU | Calcium: 8mg | Iron: 6mg