- Line a 9.5 inches springform pan with parchment paper. Set aside.
- Make the crust in a large bowl, by stirring together Oreo crumbs, melted butter, and cocoa until combined and evenly moist. Transfer to the prepared pan and press the crumbs into the bottom and halfway up the sides with the back of a measuring cup. Freeze until filling is done.
- Filling: In a large mixing bowl beat with a handheld or stand mixer fitted with a whisk attachment cream cheese on medium speed until creamy for about 1 minute. Add sugar and cocoa and mix until smooth. Stir in vanilla and melted chocolate. Add heavy whipping cream and mix until soft peaks form about 1-2 minutes.
- Fill filling into crust and spread evenly. Chill in the fridge for 4 hours or until firm. Store leftovers in an airtight container in the fridge up to 2 days.
By Torta Bella
NoBake Cheesecake or the Oreo cookie crust
By Foodism Team
Mar, 25th
779
Servings
2 persons
Cook Time
30 minutes
Ingredients
8
- 10
Ingredients
- Oreo cookies with filling, -crushed to crumbs 36
- Unsweetened cocoa powder 1 tbsp
- Butter, melted 8 tbsp
- For the chocolate cheesecake filling
- Cream cheese 3 cups
- Granulated white sugar 1+1/2 cups
- Unsweetened cocoa powder 2 tbsp
- Vanilla extract 2 tsp
- Semi-sweet chocolate, melted and cooled 2 cups
- Heavy whipping cream 1 cup
