Oreo Cheesecake

Whenever I need a quick, no-bake dessert and want to keep things simple, I make this Oreo cheesecake with ricotta and chocolate spread. I've tried this combination several times when I didn't feel like turning on the oven or just wanted something refreshing for warm days. I love that everything mixes easily, without a mixer, and you don't need hard-to-find ingredients.

Quick Info

Total Time: about 2 hours and 20 minutes (including chilling time)
Preparation Time: 20 minutes
Cooking/Baking Time: no baking required
Servings: 8-10
Difficulty: easy
Recipe Type: no-bake dessert, perfect for warm days or when you don't feel like spending too much time in the kitchen

Ingredients

5 packs of Oreo cookies (66 g each)
150 g butter
180 g chocolate spread (Nutella or similar)
220 g ricotta
250 ml heavy cream
half a vanilla pod (just the seeds)
50 g raw almonds
50 g milk chocolate

Instructions

1. Prepare the crust. Crush the Oreo cookies as finely as possible. I find it easiest to put them in a bag and use the bottom of a glass. Place the crushed cookies in a bowl, add the melted butter, and mix well with your hands. You should get a sandy mixture that holds together easily.

2. Form the cheesecake base. Line the bottom of a round springform pan (22-24 cm) with this mixture and press it down firmly to make it even. Place the pan in the fridge while you prepare the filling, so the crust can set.

3. Make the main filling. Mix the ricotta with the chocolate spread. Separately, whip 200 ml of heavy cream until it holds stiff peaks, then gently fold it into the ricotta and chocolate mixture. Mix everything just until combined, being careful not to overmix.

4. Assemble the cheesecake. Remove the pan from the fridge and pour the filling over the cookie crust. Smooth it out with a spatula.

5. Final layer. Whip the remaining 50 ml of heavy cream separately. Split the vanilla pod and scrape out the seeds with the tip of a knife. Mix the vanilla seeds into the whipped cream and spread this thin layer over the ricotta filling.

6. Finally, sprinkle the raw almonds, roughly chopped or left whole, and grated milk chocolate on top. If you like, you can just toss them on without arranging them.

7. Chill the cheesecake for at least 2 hours before serving. If you're in a hurry, you can also place it in the freezer for 30 minutes, but the texture will be slightly different.

Why I Make This Recipe Often

It's one of the few no-bake desserts I make without overthinking it. It's quick, doesn't require complicated techniques, and the result is consistently good. It's easy to adapt, and I've never had any issues with the mixture.

Tips and Variations

Tips

Use cold ricotta; it mixes better with the other ingredients.
If the cookies don't stick well after mixing with the butter, add a bit more melted butter.
Spread the layers as evenly as possible for appearance.
When using the vanilla pod, only use the seeds, not the woody part.
Substitutions

You can use any type of cocoa cookies if you don't have Oreos. The texture will be slightly different.
Instead of ricotta, you can use plain cream cheese, but the taste will be a bit tangier.
If you don't have chocolate spread, you can try a similar cocoa spread, as long as it's spreadable.
Almonds can be replaced with walnuts, hazelnuts, or omitted altogether.
Variations

For a more intense chocolate flavor, add a bit of cocoa powder to the ricotta filling.
You can add a thin layer of fresh fruit (strawberries or raspberries) between the crust and filling for something more refreshing.
If you don't want to use a vanilla pod, you can use vanilla extract (1 teaspoon, but the flavor will be milder).
Serving Ideas

Serve sliced directly from the pan after it has chilled well.
It pairs well with black coffee or espresso for contrast.
If you want to serve it for occasions, you can sprinkle a bit of powdered sugar on top before serving.
Frequently Asked Questions

What kind of cream should I use?
Any liquid cream for whipping (usually 30-35% fat). It’s important to be cold for it to whip properly.

Can I make the cheesecake a day in advance?
Yes, it’s actually better after sitting overnight in the fridge. The flavors meld better, and the layers set.

What if the cookie crust is too crumbly?
Usually, this means there was too little butter or the cookies were crushed too coarsely. You can press it down better with a spoon or add a bit more melted butter.

Can I freeze this cheesecake?
I do not recommend it; the texture of the cheese and cream changes after freezing.

Nutritional Values

Estimated per serving (1/10 of the cheesecake):

Calories: approx. 410 kcal
Protein: 6-7 g
Fat: 29-31 g
Carbohydrates: 31-35 g
This estimate is approximate and depends on the exact type of chocolate spread and cream used.

Storage and Reheating

The cheesecake keeps well in the fridge, covered, for 2 days. There's no need to reheat it; it's served cold. If it sits too long, the layers may become soft at the edges, but the taste remains good. I do not recommend storing it in the freezer, as the texture will suffer.

 Ingredients: 5 packs of Oreo biscuits 66 grams, 150 grams of butter, 180 grams of spreadable chocolate (Nutella), 220 grams of ricotta, 50 grams of raw almonds, 50 grams of milk chocolate, 250 ml of liquid cream, half a vanilla pod.

 Tags:  cheesecake oreo cheesecake