Go Back

Jello No-bake Oreo Cheesecake

Equipment

  • 9 or 10-inch springform cake pan
  • Non-stick baking paper
  • Non-stick baking spray or melted butter
  • Measuring cups and spoons
  • Food processor
  • Mixing bowls
  • Electric hand or stand mixer
  • Plastic or saran wrap
  • Microwave
  • Piping bag and nozzle
  • Skewers

Ingredients
  

For the cheesecake crust

  • 36 oreo cookies, crushed
  • 4 tbsp salted butter, melted

For the cheesecake filling

  • 16 oz cream cheese, softened at room temperature
  • 3 tbsp caster sugar
  • 2 1/4 cups milk, room temperature
  • 1 tsp vanilla extract
  • 4 oz Jell-O lemon-flavored instant pudding mix

For the topping

  • 1 cup white chocolate chips
  • 2 cups whipped cream
  • 3 tbsp semi-sweet chocolate chips
  • 1/4 cup powdered sugar, sifted 
  • 1 tsp vanilla extract
  • 8 oreo cookies, whole

Instructions

  • First, preheat your oven to 350ºF (180ºC). Then, line a 9 or 10-inch springform cake pan with non-stick baking paper. Alternatively, you can brush the pan with melted butter or spray it with non-stick baking spray.
    Then, place the oreo cookies inside of a food processor along with the melted butter. Blend until you have a uniform fine crumb. Then, press the crumb into your cake pan and flatten it using the back of a large measuring cup.
    Next, pre-bake your oreo cheesecake crust for roughly 8-10 minutes. Remove it from the oven and allow it to completely cool at room temperature. 
  • To make your cheesecake filling, start by creaming together the cream cheese and caster sugar. Make sure to keep beating the ingredients until they become fluffy and all of the sugar has dissolved.
    Then, add about half a cup of milk and slowly mix until it is completely incorporated. Then, slowly add the remaining milk while continuously mixing. You can also add the vanilla at this stage.
    Once you have a completely uniform mixture, add the lemon-flavored instant pudding and whisk to ensure there are no lumps.
  • Pour the cheesecake filling into your crust-lined cake pan and give it a gentle shake to help level the filling. Then, wrap the entire cake pan with plastic or saran wrap to ensure it is airtight.
    Place the entire jello oreo no bake dessert in the fridge and allow it to set for at least 4-6 hours. We always prefer setting a cheesecake (baked or no bake) overnight.
  • First, make the white chocolate ganache. Combine 1 cup of white chocolate chips with about 1/3 cup of cream. Then, melt the two inside of the microwave. Heat the ingredients in 30-second intervals, stirring well between each. Stop once all the chocolate has been melted and you have a uniform mixture.
    Next, make the semi-sweet chocolate ganache. Combine the chocolate chips with about 2 tablespoons of cream. Again, use the microwave technique to make the ganache.
    Finally, whip the remaining cream until they reach medium peaks. Then, sift in the powdered sugar and vanilla extract. Beat until you reach stiff peaks. Set the cream aside until you need it. You can also place the whipped sweetened cream inside a piping bag fitted with a piping nozzle of your choice.
  • Once your cheesecake has been set and you have prepared all of its toppings, start assembling the entire cake.
    First, remove the cheesecake from its pan. Then, once it has been set onto a cake stand, drizzle the white chocolate ganache over the cake. Add spoonfuls of semi-sweet chocolate ganache over the top and use a skewer to create beautiful swirls.
    Finally, pipe some whipped cream dollops around the top edge of the cheesecake, Then, add 8 oreo's on the cream.
    All that's left to do is serve and enjoy!