Chocolate oreo cheesecake

A delicious and easy no-bake chocolate Oreo cheesecake — perfect for warmer months. Straight from the fridge it’s rich and intense; left for a short while at room temperature, it tastes like the best chocolate mousse… 

Ingredients for the base:

• 180 g Oreo cookies
• 40 g butter, melted

Blitz the cookies and melted butter in a food processor until the mixture resembles wet sand. Alternatively, crush the Oreo in a sturdy bag using a rolling pin, then mix with the melted butter.

Line the base of a 23 cm springform tin with baking parchment. Press the cookies mixture firmly into the base and chill while preparing the filling.

Ingredients for the cheesecake filling:

• 250 g full-fat or semi-skimmed curd cheese, triple-ground
• 250 g mascarpone
• 200 g dark chocolate, finely chopped
• 60 g icing sugar
• 300 ml double cream, chilled
• 150–170 g Oreo cookies

All ingredients except the double cream should be at room temperature. Melt the chocolate over a bain-marie or in the microwave and set aside to cool slightly.

Blend the curd cheese, mascarpone, icing sugar and melted chocolate until smooth and lump-free. In a separate bowl, whip the double cream until softly stiff. Fold it gently into the chocolate mixture in three additions, mixing just until combined. Break the Oreo cookies into halves and fold them into the cheesecake mixture.

Spread the filling over the chilled base and level the surface. Refrigerate until fully set — preferably overnight.

Ingredients for the chocolate ganache:

• 50 ml double cream
• 60 g milk chocolate, chopped
• 25 g dark chocolate (70%), chopped

Heat the cream in a small saucepan until just hot. Remove from the heat, add the chopped chocolate and leave for 2 minutes. Stir until smooth and glossy. Let it cool slightly — it should remain pourable.

Pour the ganache over the chilled cheesecake and spread evenly. Decorate with extra Oreo cookies.

Enjoy!