No Bake Oreo Cheesecake
 
Ingredients
Crust
  • 3 c. Oreo crumbs (about 36 Oreos)
  • ½ c. Unsalted Butter, melted
Homemade Whipped Cream (for filling)
  • 2.5 c. Heavy Whipping Cream
  • ½ c. Powdered Sugar
  • 2 T. Pure Vanilla Extract
Filling
  • 3, 8 oz. pkgs. Cream Cheese, softened
  • ½ c. Sugar
  • 1 T. Pure Vanilla Extract
  • 4 c. Whipped Cream (or Cool Whip)
  • 2 c. Oreo crumbs (about 25 Oreos)
Ganache Topping
  • 1 c. Semi-Sweet Chocolate Chips
  • 1 c. Heavy Whipping Cream
Instructions
  1. Grease a 9-inch springform pan.
For the Crust
  1. In a medium bowl, combine the Oreo crumbs and melted butter. Press evenly into the bottom and up the sides of the springform pan. Let chill in the refrigerator to firm up.
For the Homemade Whipped Cream
  1. In the bowl of an electric mixer (cream will whip better if bowl and whisk are chilled in freezer for 30 minutes), beat the heavy whipping cream until thick and holds shape. Slowly beat in the powdered sugar and vanilla. Set aside in the refrigerator to use for the filling.
For the Filling
  1. In the bowl of an electric mixer, beat the cream cheese, sugar and vanilla until smooth. Slowly beat in the whipped cream. Gently fold in the Oreo crumbs. Pour into the Oreo crust and let chill in the refrigerator overnight.
For the Ganache
  1. Place the chocolate chips in a medium bowl. In a small pan over medium heat, bring the heavy whipping cream just to a boil and immediately pour over the chocolate chips. Let sit for one minutes and then begin stirring until all the chocolate is melted. Let cool for a few minutes. While ganache is cooling, remove sides of the springform pan from the cheesecake. Pour ganache onto the middle of the cheesecake and down the sides. Let cool completely in fridge until ganache is firm. Serve chilled.
Recipe by DessertedPlanet.com at https://dessertedplanet.com/no-bake-oreo-cheesecake/