Sweet and creamy vanilla cheesecake, smothered in Oreo truffle and topped with a rich chocolate ganache..... This is decadence at its finest and nothing short of showstopping.
Prep Time3hrs
Cook Time8hrs
Chilling8hrs
Total Time11hrs
Course: Dessert, Snack
Cuisine: American
Keyword: No Bake Cheesecake, No Bake Oreo Cheesecake, Oreo Cheesecake, Oreo Truffle Cheesecake, Oreo Truffles, Oreos
Servings: 18Pieces
Calories: 350kcal
Author: Emma Burton
Ingredients
Cheesecake;
50gButter, Melted(1/4 Cup)
22Oreos
625gCream Cheese,At room temperature
1CupSour Cream
3/4CupIcing Sugar
1Tbsp.Vanilla Extract
Oreo Truffle;
28Oreos(2 Packets)
250gCream Cheese
Chocolate Ganache;
200gMilk Chocolate,or dark
20gButter(2 Tbsp.)
1/4CupMilk
Instructions
Preheat the oven to 180°C (350°F). Grease and line a 20cm round cake pan.
Cheesecake;
Crush the oreos and mix with the melted butter.
Spread in an even layer in the tin and bake for 10-15 minutes.
Allow to cool.
Beat the cream cheese until smooth.
Beat in the sour cream, icing sugar and vanilla extract.
Pour this over the oreo base and place in the fridge to set for 2 hours.
Oreo Truffle;
Crush the oreos and mix in the cream cheese.
Leave this at room temperature to make it easier to spread over top of the cheesecake.
Once the cheesecake has been in the fridge for 2 hours, spread the oreo truffle in an even layer over top.
Place in the fridge to while you make the ganache.
Chocolate Ganache;
Melt the chocolate, milk and butter together.
Allow it to cool for 15 minutes.
Pour over the top of the oreo truffle and place in the fridge for 4 hours to overnight before slicing.
Notes
This is a very rich cheesecake. Tastes better the next day.