There’s something wonderfully nostalgic about the act of sharing a cheesecake—especially when it’s a Layered Chocolate Cheesecake with Oreo Crust. This dessert, with its contrasting textures and deep chocolate flavor, evokes memories of birthdays, holidays, and those spontaneous Friday nights when a sweet craving hits hard. The best part? You don’t even have to turn on the oven.

In our house, this no-bake cheesecake became a treasured go-to during summer when the last thing anyone wanted was a hot kitchen. Over time, it turned into more than just a dessert—it became part of our traditions. Layer after creamy layer, this cheesecake wins hearts with its smooth chocolate filling, a hint of vanilla, and the unmistakable crunch of an Oreo base. Whether served at a celebration or simply as a weeknight treat, it always delivers comfort in every bite.

Why You’ll Love This Recipe:

• No oven needed—perfect for summer or busy days.
• Double the delight with rich chocolate and creamy vanilla layers.
• Oreo crust adds familiar flavor and texture.
• Great for gatherings, birthdays, or cozy weekends.
• Easy to prep ahead, letting flavors meld beautifully overnight.

Ingredients You’ll Need:

For the Oreo Crust:

• 2½ cups Oreo cookie crumbs (about 26 cookies)
• 6 tablespoons unsalted butter, melted

For the Cheesecake Layers:

• 4 (8 oz) packages cream cheese, softened
• 1 cup powdered sugar
• 2 teaspoons vanilla extract
• 2 cups heavy cream
• 10 oz bittersweet chocolate, chopped

For the Chocolate Topping:

• ¾ cup heavy cream
• 6 oz bittersweet chocolate, finely chopped
• 1 tablespoon granulated sugar

How to Make Layered Chocolate Cheesecake with Oreo Crust

Step-by-Step Instructions:

Step 1: Prepare the Oreo Crust
Crush the Oreos in a food processor or by hand until they’re fine crumbs. Mix with melted butter until combined, then press firmly into the bottom of a 9-inch springform pan. Freeze while you prep the filling.

Step 2: Make the Cheesecake Filling
Melt the bittersweet chocolate and let it cool slightly. In a large bowl, beat softened cream cheese and powdered sugar until fluffy. Separately, whip heavy cream until stiff peaks form and fold it gently into the cream cheese mixture. Divide into two portions—fold the melted chocolate into one half for a luscious chocolate layer.

Step 3: Assemble the Layers
Pour the chocolate mixture over the chilled crust and smooth it evenly. Add the vanilla layer on top, gently spreading it to avoid mixing. Cover and refrigerate for at least 6 hours or overnight.

Step 4: Prepare the Chocolate Ganache Topping
Warm the heavy cream, chopped chocolate, and sugar in a saucepan until melted and smooth. Let cool slightly, then pour over the chilled cheesecake. Chill again for at least 1 hour.

Step 5: Slice and Serve
Run a warm knife around the pan before releasing the sides. Slice cleanly, serve chilled, and enjoy the delicious contrast of creamy layers and crunchy crust.

Helpful Tips:

• Room temp cream cheese makes mixing easier and smoother.
• Whip the cream separately for a fluffy texture that won’t deflate.
• Use a springform pan for the cleanest presentation.
• Chill overnight if possible for firm, perfect slices.
• Wipe your knife between cuts to keep each piece picture-perfect.

Details:

• Prep Time: 25 minutes
• Chill Time: 6–8 hours
• Total Time: ~7 hours
• Yield: 12 servings
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Notes:

This no-bake cheesecake can be customized with a swirl of peanut butter, a layer of fresh berries, or even a drizzle of caramel. Keep it classic or make it your own!

Nutritional Information (Per Serving, Approx.):

• Calories: 450
• Fat: 35g
• Carbohydrates: 30g
• Protein: 6g

Frequently Asked Questions:

Can I make this cheesecake in advance?
Yes, and it actually tastes better the next day. The chilling time allows the flavors to deepen.

Can I freeze it?
Definitely. Wrap slices in plastic wrap and foil, then freeze up to one month. Thaw overnight in the fridge.

Can I use other cookies instead of Oreos?
Yes—graham crackers, chocolate wafers, or even digestive biscuits work well.

Storage Instructions:

• Refrigerator: Store tightly covered for up to 5 days.
• Freezer: Freeze individual slices for up to 1 month. Thaw in fridge before eating.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Red Velvet Oreo Cheesecake
• High Hat Chocolate Cherry Cream Cupcakes
• Black Velvet Cupcakes
• Coconut Pineapple Cheesecake

Conclusion:

There’s something magical about a dessert that looks this impressive but requires so little effort. With its silky layers and chocolatey crunch, this Layered Chocolate Cheesecake with Oreo Crust is a crowd-pleaser you’ll find yourself returning to again and again. Whether you’re sharing it with friends or sneaking a midnight slice, it always delivers.

Print