This no bake tart is perfect for your weekend dessert and we are sure your family will love it. The crunchy Oreo Crust, with a deep Chocolatey crunchy Oreo filling, topped with Cream, and more Oreos! How can an Oreo lover say no to this?! It’s heaven!
This no-bake oreo tart is a huge hít amongst kids & adults equally. This dessert is impressive yet simple to make at home. This a no-bake tart so you can easily prepare it beforehand if you are having guests coming over. You can easily store it in the fridge for 2 to 3 days and enjoy it after dinner.
The lightness of a dessert is increased as you have the fresh cream, without having to add in eggs, or bake it to make a denser texture… You can obviously use all Milk Chocolate, or all Dark Chocolate, or even make it a thick ganache texture in the middle.. but I like lightly whipped cream, mixed in with the two chocolates.. makes the perfect taste to suit the Oreos! It is such a joy to eat a slice of Oreo Tart which seriously satisfies your sweet tooth.
Cooks: 20 minutes
Total: 30 minutes
Makes: 5 Servings
100g Unsalted Butter, melted
2 Pack Oreos
200g Dark Chocolate
250g Milk Chocolate
4-5 Oreos, Chopped Up
450ml Double Cream
75g Icing Sugar
For the Oreo Crust
Add oreo cookies into a food processor, until the texture of the cookies are in the form of crumbs. Transfer the crumbled cookies into a bowl and add in the melted butter and mix well until the crumbs are evenly moistened.
In a 20cm tart pan, add the cookie mixture and press this into the sides and base to form the crust for the tart. It might be easier to use your hands and fingers for this!
Freeze until you prepare the filling, just for a few minutes.
For the Oreo Chocolate Filling
Chop the chocolate up and melt the Chocolate in a bowl over a double-boiler until smooth and melted – set it to cool somewhat.
Use an electric whisk to whisk together the cream and the icing sugar up to soft peaks. Don’t over whip the cream.
Add the slightly cooled melted chocolate and stir until smooth.
Fold in the chopped up Oreos.
Spread this mixture over the cookie crust. Refrigerate for at least 3 to 4 hours or overnight before serving.
Decorate the pie with some whipped cream and sprinkle some crushed Oreos or whatever you fancy on the top and serve.
Tips on cutting cheesecake: Warm knife under hot water and wipe dry before slicing. Wipe the knife before each slice. Alternatively, use stainless steel cheese wire.
Storage and Leftovers:
This dessert will last in the fridge for 2-3days. Do not add whipped cream topping until ready to serve.
Store cheesecake tart in an airtight container or cover with plastic wrap to prevent cake from absorbing unwanted flavors from the fridge.
I use a mix of Milk & Dark Chocolate as it gives a nicer flavour – If you want a stiffer set, then don’t whip the cream up, stir in the liquid double cream into the melted chocolate and it’ll be less moussey!