Chocolate Oreo cheesecake

Utterly decadent, incredibly flavourful, yet with a light, mousse-like texture, this chocolate Oreo cheesecake is a seriously pleasing dessert.

This is a no-bake cheesecake, so it's especially easy to make. You'll start by crushing the Oreos to a fine crumb and mixing with melted butter before pressing into the base of your cheesecake tin.

While that chills, you'll make the filling by whipping double cream to stiff peaks before adding sugar, cream cheese, cooled melted chocolate and crushed Oreos to give a thick, rich, mousse-like mixture that you'll struggle not to eat right out of the bowl.

Finally, you'll pile the chocolatey mixture into the tin and leave it to set overnight, meaning you can fall asleep dreaming of the incredible chocolate Oreo cheesecake you'll be enjoying the next day.

Here's the full recipe.

Instructions

Blitz all the Oreos for the base and filling (total 420g / 14.8 oz) into a fine crumb in the food processor. That saves you doing the job twice.

Make the Oreo base

Put 250g (8.8 oz) of Oreo crumbs into a bowl.

Add the melted butter.

Stir until combined.

Tip the crumb into a greased 23cm (9in) springform tin.

Press down firmly to create an even base, then place in the fridge to chill.

Make the chocolate Oreo cheesecake filling

Put the cream in a large bowl and whip until very thick.

Add the cream cheese (light and full fat) and sugar.

Whisk until thick and stiff.

Add the cooled chocolate.

Whisk to combine. It should now be getting very thick - almost like mousse.

Add the hot chocolate powder and the remaining 170g (6 oz) Oreo crumbs.

Fold together. Once combined, your mixture should be very thick and stiff.

Retrieve your tin from the fridge and tip the filling on top of the base. Level off with a spatula, cover and return the tin to the fridge to chill overnight.

To serve

When you're ready to serve, run a warm knife around the edge of the tin then release the springform lock.

Serve slices to plates and top with chocolate sauce.

Finish by pushing an Oreo, standing up into the top of each slice.

Dig in!

Pointers, tricks and troubleshooting tips for the perfect chocolate Oreo cheesecake

Is chocolate Oreo cheesecake easy to make?

Yes, this heavenly chocolate Oreo cheesecake is very simple to make.

This is a no-bake recipe so all you need to do is create the Oreo crumb base, then whip up all the filling ingredients into a yummy thick bowl of deliciousness before pilling onto the Oreo base.

The hardest part of this recipe is waiting for the cheesecake to set! Leave it in the fridge overnight to firm up. It's the perfect dessert for a chocolate lover.

Will I need any special equipment to make chocolate Oreo cheesecake?

All the equipment you need should be easy to find in the average home baker's kitchen. The most important bit of kit you'll need is a 23cm (9inch) springform cake tin. If you use a solid base cake tin, it will be tricky to get the cheesecake out to serve!

I use a food processor to bash the Oreos into a crumb for the base and filling, but if you don't have one, that's not a problem, just put your Oreos into a large sandwich bag and smash them with a rolling pin.

You'll also need a whisk (an electric one makes the job speedier) and the usual things like measuring spoons, weighing scales and a mixing bowl. There's a full list of suggested equipment on the recipe card below.

Do I need to use low calorie drinking chocolate powder?

No, you can use either full fat or low-calorie drinking chocolate powder for this recipe. I used low-calorie drink chocolate as that's what I had in the cupboard and I find it works well.

You can use whatever you have to hand, as long as it's drinking chocolate powder i.e. the type with milk powder and sugar added, rather than pure cocoa powder.

How can I tell if my cream cheese has gone off?

As cream cheese is a soft cheese, it has a tendency to go off quite quickly once opened. Firstly, check the Use By date on the packet, and make sure it's still within that time. Cream cheese needs to be kept in the fridge to keep it fresh and will usually last about 5 days once opened. Again, there should be advice on the label about this.

Sometimes, cream cheese has a little bit of liquid in the tub and that's ok. If your cheese seems to have gone hard or yellow, you should discard.

What you need to look out for most is mould growing on the cheese, and unfortunately, unlike hard cheese, you can't just cut it off and carry on. This is because when mould forms on soft cheese, it's very easy for it to spread and track through deep into the cheese, even where you can't see it. For this reason, if there are any signs of mould you should discard your cream cheese and use a fresh tub.

Can I use all full fat cream cheese?

Yes, this recipe will work just fine if you use solely full-fat cheese, just keep in mind this will increase the calorie count and fat content of the overall cheesecake.

I use a blend of full fat and low-fat cream cheese to strike a balance between well-set cheesecake and slightly less fat, although it's still an indulgent dessert!

Can I use all low fat cream cheese?

Low fat and lowest fat cream cheese are a lot softer and not as thick or set as full-fat cream cheese, so the more you use overall, the softer the final cheesecake will be.

To give you an idea, full-fat cream cheese has about 20g of fat per 100g, light cream cheese has about 11g of fat per 100g, and lightest cream cheese has only 2.5g of fat per 100g.

I have tested this recipe using the very light cream cheese, and it did just set enough to slice but it was quite soft, so if you prefer a firmer cheesecake that you can neatly slice, do opt for a combination of full-fat and low-fat cream cheese.

Is chocolate Oreo cheesecake suitable for vegetarians?

Yes, this Oreo cheesecake is suitable for vegetarians, but do be mindful to check the ingredients on the cream cheese, particularly light cream cheese as some brands contain gelatine.

Whenever you are cooking for someone with special dietary needs, be sure to check all the ingredients are suitable for them.

Is chocolate Oreo cheesecake suitable for vegans?

As the filling for this cheesecake is made up of mostly dairy cream and cream cheese this recipe is not suitable for vegans.

As of March 2021 in the UK, Oreos appear to be suitable for vegans based on the ingredients listed. They don't carry a 'may contain milk' warning but they are not specifically labelled as vegan, so it's up to you if you want to use them. If you'd prefer not to, you could use any crisp vegan-friendly chocolate biscuit.

For the butter in the base, you could use a plant-based butter. Aim to use one with a fat content of around 80% so that it behaves similarly to dairy butter (some brands have a high water content).

I haven't tested replacing the cream and cream cheese in this recipe with vegan alternatives, but I have recently been baking with Elmlea Double Plant Cream Alternative which whips rather well, though not as stiffly as dairy cream, so you might need to reduce the amount to avoid overly loosening the final cheesecake.

You would then, of course, need a vegan cream cheese. My favourite for cheesecakes is Violife Just Like Cream Cheese Original.

Finally, you'll need to use a melted vegan chocolate in the mixture. If you're struggling to find a suitable vegan milk chocolate, you could have a look in the standard chocolate aisle at the dark chocolates, as some are naturally dairy free.

As I said, I haven't tried making this recipe vegan yet, so do let me know how you get on in the comments below!

If you decide to serve with chocolate sauce like I have, this will need to be vegan too, of course.

Is chocolate Oreo cheesecake gluten-free?

As the base and filling of this cheesecake contain crushed up Oreos, which are made with wheat flour, this recipe is not gluten-free. You could try and make a similar cheesecake using gluten-free chocolate biscuits, if you like and that should work well. Shär makes a version called Chocolate Os.

Make sure to check all ingredients are gluten-free when cooking for someone who needs to avoid gluten in their diet.

Is chocolate Oreo cheesecake keto-friendly?

This Oreo cheesecake is too high in carbohydrates to be workable for a keto diet, with an estimated 77g per serving.

Is chocolate Oreo cheesecake healthy?

Chocolate Oreo cheesecake is high in fat and sugar and should be enjoyed as a special treat in a sensible portion once in a while as part of a healthy, balanced diet rich in a good variety of fruit and veg.

Is chocolate Oreo cheesecake safe to eat while pregnant?

There's nothing in this recipe that should pose a risk to a pregnant woman.

It's very important to use fresh, correctly stored ingredients to make this cheesecake, prepare it hygienically, and keep it covered in the fridge to reduce the risk of food-borne illness.

Obviously, this recipe contains a lot of cream cheese and dairy so make sure to use pasteurised dairy products. The NHS explains why here. Pretty much all supermarket cream cheese will be pasteurised, but it's best to check.

A Mummy Too does not offer medical advice. Please speak to a health professional if you have any specific concerns.

What goes well with this chocolate Oreo cheesecake?

Chocolate Oreo cheesecake is a brilliant dessert to finish off any celebration meal. You can make it the day before and have it waiting in the fridge.

To finish off, drizzle with chocolate sauce and top with an extra Oreo biscuit per slice. Or mix things up with a different flavour sauce and some slices of strawberry or banana on top instead.

If you don't have any sauces to drizzle, simply use a vegetable peeler to make chocolate shavings with a bar of chocolate to sprinkle over the top.

Can I make this recipe without the chocolate powder and melted chocolate?

The melted chocolate and chocolate powder are not only bringing that lovely chocolatey flavour, they also play an important role in holding all the other ingredients together so that the cheesecake sets properly. If you leave out the chocolate, your cheesecake will be soft.

I haven’t got Oreos, can I use a different cookie?

Yes, if you like! Do remember that Oreos bring a unique flavour to this cheesecake.

Often, no-bake cheesecakes like this have a simple base of digestives or graham crackers, but I don't think they'd work as nicely in the filling too.

Try and find a chocolate biscuit similar to Oreos. I think bourbon creams would work well. Use a crisp, solid or cream-filled biscuit and avoid chocolate-coated or chocolate chip cookies as the pieces of chocolate might make the base unstable and more likely to crumble apart.

Can I add extra chocolate to this recipe?

This Oreo cheesecake filling is so delightfully chocolatey, it doesn't need any more.

An easy way to add a little more to the finished cheesecake would be to finish off the top with some curls of chocolate. Create these by using a vegetable peeler to "peel" a bar of chocolate directly over the plate.

How should I store chocolate Oreo cheesecake?

Chocolate Oreo cheesecake needs to be kept in the fridge. It contains a lot of fresh dairy so needs to be chilled, other than when serving.

Keep your cheesecake covered in the tin until you're ready to serve. Any leftovers can be transferred into a suitable airtight container and put back in the fridge.

Can I leave chocolate Oreo cheesecake out on the counter?

No, this cheesecake should not be left out on the counter for any length of time, other than when serving, obviously.

It is made up of mostly fresh dairy products, so needs to be kept chilled to ensure your cheesecake is fresh and edible.

Can I make chocolate Oreo cheesecake ahead?

Yes, this Oreo cheesecake needs to firm up and set overnight so it's a great dessert to make the day before.

I love making this as a special dessert when it's someone's birthday and we're having a nice dinner. On the day you can focus on making a delicious meal, and have this waiting in the fridge ready to go.

If you want to split the work, you could make the base and pop it in the fridge hours before you start work on the filling, just bear in mind that once it’s all put together, it does need several hours to fully set.

Can I keep chocolate Oreo cheesecake in the refrigerator?

Yes, chocolate Oreo cheesecake needs to be kept chilled and in the fridge. As most of the ingredients are fresh dairy products which will spoil quickly if not kept cold.

Can I freeze chocolate Oreo cheesecake?

Yes, this cheesecake freezes surprisingly well. There might be a slight change in texture once it's thawed out but it still tastes awesome.

If you have a lot leftover, you can freeze it in one big piece, or cut it into slices so you can just get out a few portions as an when you want them.

Put your cheesecake into an airtight container, leaving a little gap between each slice if you've cut it into portions, this way they won't all stick together. Alternatively, you can put a little piece of baking paper between each slice.

Label your container with the date and flavour of cheesecake so you know what's inside. Keep the cheesecake level in the freezer, until the cheesecake is frozen solid then it doesn't matter which way up it goes. This will keep in the freezer for up to three months.

What is the best way to defrost chocolate Oreo cheesecake?

The main thing when defrosting cheesecake is not to apply heat. You should defrost this cheesecake in the fridge overnight. Don't try and thaw it out in the microwave as it will just melt! Once defrosted, consume within 24 hours and don't re-freeze.

How long does chocolate Oreo cheesecake keep?

Assuming you've used freshly opened cream and cream cheese, this cheesecake will keep in the fridge for up to five days. Make sure to double-check the Use By dates on the cream and cream cheese too. If they are due to go off in less than 5 days, then so is your cheesecake.

Can I make chocolate Oreo cheesecake in a different size tin?

This recipe uses a 23cm (9inch) tin to create this chocolatey Oreo cheesecake. If you use a different size tin with the same ingredients your cheesecake may turn out rather shallow, or very deep. You may even find that the ingredients don't fit in the tin.

On the recipe card below, there is an option to change the number of servings. Hover over the servings number and a slide will appear. Adjust that slide and it will automatically update the ingredients for you.

I've worked out the correct ratio of servings or slices to fit different sized tins.

• 18cm (7inch) tin = set to 7 slices
• 20cm (8inch) tin = set to 10 slices
• 25cm (10inch) tin = set to 15 slices

This calculation is just to get the right amount of ingredients for your tin size, you can still slice your cheesecake into any number of slices you wish.

Can I make individual chocolate Oreo cheesecakes?

Yes, if you like you could try making these as individual cheesecakes.

As this is a no bake recipe, the texture isn't as solid as with a baked cheesecake, so I would make and serve them in ramekins.

Divide the Oreo base between some mini ramekins (this recipe should make 8-12 depending on the size of your dishes) and chill.

Once the filling is made up, spoon into each ramekin. You can weigh the filling and the divide by the number of ramekins if you if you want them to be very equal. I tend to just do it by eye.

Level off each one, cover and leave to set in the fridge overnight. If you have space in the fridge it's helpful to arrange them on a baking sheet so you can get them in and out in one go. Drizzle with chocolate sauce and add an Oreo to each just before serving.

Can I use a stand mixer such as a KitchenAid or Kenwood Mixer to make chocolate Oreo cheesecake?

Yes, if you like, you can use a free-standing mixer. It will make whipping up the cheesecake filling a doddle.

Use the balloon whisk attachment to whip the cream until it's really thick and holding its shape, then add in the cream cheeses and sugar and whip again.

Scrape the sides of the bowl down and inside the balloon whisk as you go and make sure there aren't any lump of cream or cream cheese hiding and ensure everything thing is well incorporated.

You can then whisk in the cooled melted chocolate before folding through the Oreo crumb and chocolate powder by hand. It's a good idea to add these last two ingredients gently by hand as the mixture should be really thick by now and it might all clog inside the whisk and not mix properly.

Can I make chocolate Oreo cheesecake with a food processor?

You can use a food processor to whizz up the Oreo biscuits, both for the base and the crumb that's added into the filling. But unless you have a beating attachment for your food processor, you won't be able to use it to make the filling. The regular blade attachment won't whip the filling properly, meaning it won't firm up enough to slice, so it's best to use an electric whisk or stand mixer.

How can I make sure my chocolate Oreo cheesecake is perfect?

Whipping and waiting are all it takes to create this beautifully chocolatey cheesecake. You need to whip the filling really well so it's nice and thick, and then simply wait for it to firm up overnight.

It's a good idea to melt the chocolate for the filling as the first thing you do, so it can cool down whilst you get on with making the base and starting to whip the other filling ingredients. If the chocolate is hot, it may melt the cream, which will cause it to lose all the air you just whipped into it and turn liquid.

To save time, I whizz the Oreos for the base and filling to a crumb at the same time and then split them into their respective weights afterward.

Once the crumb of the base is mixed with the melted butter, make sure to press it firmly into the base and then give it time to firm up in the fridge. It doesn't need long - just chill it while you make the filling and it should be firm enough to pile the filling on top. If the base still seems soft, give it 10 minutes in the freezer.

When you come to make the filling, whip the cream really well on its own first before adding the other ingredients, this will give you a good starting point to get a lovely thick, stiff mixture that will set to a sliceable consistency in the tin overnight.

Once everything is pilled into the tin don't forget to level off the top. You can use a palette knife, spatula or even the back of a spoon to do this.

Why didn't my chocolate cheesecake filling set?

There are a few factors that can affect how well the cheesecake sets; time is one of the main things. The cheesecake needs to be chilled overnight so it has plenty of time to set properly.

Using the correct cream cheese is important too. For this recipe, I've recommended using a blend of full fat and low-fat cream cheese to help give a good thickness to the filling. If you used solely low fat or even lowest fat cream cheese, the results will be more like a mousse as low-fat cream cheese isn't as thick to start with.

Adding the cooled melted chocolate and chocolate drinking powder also really helps to hold everything firmly together, so if either of these is missed out, your cheesecake might not set properly.

Even if your cheesecake didn't set properly, the results will still taste delicious! You could spoon it into glass bowls in layers and serve as a sort of cheesecake Eton mess.

Why did my Oreo base crumble?

Cheesecake bases like this are naturally a little crumbly, but it should hold together well enough to get neat slices.

Make sure you create a fine, even crumb when you whizz up the Oreo cookies. Any large lumps could create weak spots and make the base more fragile. Once the Oreo crumbs and butter are well-mixed press them firmly into the tin so they are packed in tightly.

And don't forget to leave the base in the fridge to firm up before you add the filling. If it still seems too soft, you can pop it in the freezer for 10 minutes.

How can I add/change the flavours in this chocolate Oreo cheesecake?

To add a subtle hint of flavour, you could use a mint or salted caramel drinking chocolate powder instead of just plain chocolate flavour.

You could also try some of Oreo's other flavours, such Brownie Batter, Birthday Party or Mint!

Why not garnish your cheesecake with a different sauce, such a strawberry syrup, or top with some fresh berries instead.

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