Ever since I lived in New York, one of my favorite cheat-meals to make is Chocolate Oreo Cheesecake. As I always shared sugar-free recipes on my blog, I was never able to share this recipe. But now that I’ve added the Sugar Sunday category on my blog, I can finally spoil you with one of my favorite sweet recipes. The recipe is super easy to make. You only need 6 ingredients, and you might already have the sugar and butter at home. And this cheesecake is no-bake, so can make this recipe without an oven.
I don’t even want to calculate the amount of calories in these babies, but boy are they delicious!
I used to make a Chocolate Oreo Cheesecake in a cake pan and I would slice it into 8 or 10 slices. Recently I switched to putting them in cupcake liners. You can make 12 mini cheesecakes from this recipe, so your portion is a bit smaller than if you use a cake pan. It’s great for making me feel less guilty about this high-sugar, high-fat recipe. You can also half the recipe and make 6 mini chocolate Oreo cheesecakes.
Recipe chocolate Oreo cheesecake
Ingredients (for 12 mini cheesecakes):
1 package (154 grams) Oreo cookies
50 grams margarine or butter, room-temperature
200 grams sugar
200 grams whipped cream
100 grams chocolate
200 grams cream cheese
Crumble the Oreo cookies. An easy way to do so is to put them in a zip-lock bag and crush them with a rolling pin. Put them in a bowl with the margarine and mix well with a spoon. Put 12 muffin liners in a muffin tin and divide the Oreo mixture over the muffin liners. If you’re using a cake pan, you can line it with parchment paper and spread the Oreo crumble over the bottom.
Use the back of a spoon to press the mixture onto the bottom. Put the muffin tin in the fridge.
Put the sugar and whipped cream in a bowl and mix until thick and fluffy with an electrical mixer.
Put the cream cheese in a bowl. Use a fork to whisk the cream cheese until soft. Add half of the whipped cream. Use a spoon to combine.
Melt the chocolate au-bain-marie and carefully mix into the cream cheese mixture. Use a spoon to combine.
Top the Oreo cookie bottom with the chocolate cream cheese mixture. Spoon the whipped cream over the chocolate cheesecake layer (or use a piping bag). Put in the fridge for at least 4 hours (but preferably overnight) to set.