Description
A rich and creamy no-bake cheesecake with Oreo crust, inspired by the flavors of hot chocolate topped with marshmallows.
Ingredients
Scale
- 28 Oreo cookies, finely crushed (about 200–220g packed crumbs)
- 90 g salted butter, melted
- 300 ml double cream, cold
- 500 g cream cheese, room temperature
- 100 g hot chocolate powder
- 50 g icing sugar, sifted
- Cocoa powder (for dusting)
- Extra double cream (about 150–200 ml) for piping swirls
- Mini marshmallows, for topping
Instructions
- Line the bottom and sides of an 8-inch (20 cm) springform tin with parchment paper.
- Crush the Oreos in a food processor and combine with melted butter to form the base.
- Press the mixture into the tin and chill in the fridge.
- Whip the cold double cream until stiff peaks form and set aside.
- Beat the room-temperature cream cheese until smooth, then mix in the hot chocolate powder and icing sugar.
- Fold the whipped cream into the cream cheese mixture until smooth.
- Pour the cheesecake filling over the chilled crust and smooth the top.
- Chill for at least 4 hours or overnight until set.
- Dust with cocoa powder and add marshmallows before serving.
Notes
Store in the fridge for up to 48 hours. Freezes well for one month.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: no-bake cheesecake, chocolate dessert, hot chocolate, easy dessert, Oreo crust