Description
A no-bake cheesecake with a refreshing lemony zing and crunchy Oreo base, topped with rich chocolate ganache.
Ingredients
Scale
- 24 Oreo cookies, cream filling removed
- 2 tbsp unsalted butter, melted
- 2 cans (14 oz each) sweetened condensed milk
- 2 cups (480 ml) heavy whipping cream
- 3/4 cup + 1 tbsp (200 ml) fresh lemon juice
- 6.3 oz (180 g) chocolate, half milk and half semi-sweet
- 2/3 cup (150 ml) heavy cream
Instructions
- Preheat the oven to 400°F (200°C). Crush Oreo cookies into fine crumbs and mix them with melted butter. Press this mixture firmly into the bottom of an 8-inch springform pan.
- Bake the crust for 10 minutes, then let it cool completely.
- Beat the sweetened condensed milk and heavy cream together until smooth. Gradually add the fresh lemon juice, mixing until the filling thickens slightly.
- Pour the creamy lemon filling over the cooled Oreo crust. Smooth the surface and refrigerate for at least 6 hours, preferably overnight, until firmly set.
- Heat 2/3 cup heavy cream until steaming, then pour it over the chopped chocolate. Let sit for 2 minutes and stir until smooth and glossy.
- Allow the ganache to cool until lukewarm, then spread evenly over the chilled cheesecake.
- Refrigerate for another 1–2 hours until the ganache sets. Carefully remove from the pan, slice, and enjoy!
Notes
For extra-clean slices, use a sharp knife dipped in warm water and wipe between cuts.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
Keywords: cheesecake, no-bake dessert, lemon dessert, chocolate dessert, Oreo dessert