A delicate, melt-in-the-mouth no-bake dessert: an Oreo crumb base, airy layers of cream with a crisp cookie layer in between, and a glossy chocolate ganache topping. It is a pleasure to assemble, and the finished dessert looks beautifully festive.
Ingredients
- Oreo cookies — 2 packages (some for the base, some for decoration)
- Butter, melted — 50–70 g (1.8–2.5 oz)
- Rectangular tea biscuits, shortbread, or digestive-style cookies — 1–2 packages
- Cream cheese filling or whipped cream with cream cheese — 400–500 g (14–18 oz)
- Chocolate — 150–200 g (5.3–7 oz)
- Cream or milk — 100 ml (0.4 cup) for the chocolate ganache
How to Make
- Crush the Oreo cookies into fine crumbs in a blender or directly in the pan, add the melted butter, and press firmly into an even, compact layer on the bottom.
- Pipe or spread half of the cream filling over the base and smooth it into a single layer with a spatula.
- Arrange a tight layer of rectangular cookies on top, covering the entire surface.
- Add a second layer of cream. If you like, fold in a little finely crushed cookie for texture, then smooth again.
- For the topping, melt the chocolate with cream or hot milk: heat the liquid until just beginning to simmer, pour it over the chopped chocolate, and stir until you have a smooth, glossy ganache.
- Let the ganache cool to a warm temperature, then spread it evenly over the surface of the dessert.
- Decorate with whole Oreo cookies. Chill for 2–3 hours, until fully set.
- Slice into portions with a sharp knife and serve.
Serving and Storage
Serve chilled, cut into squares. Keep covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days. For cleaner slices, run the knife under hot water and wipe it dry before each cut.
Nutrition Facts
| Nutrition | Per 1 serving |
|---|---|
| Calories | 360 kcal |
| Protein | 5 g |
| Fat | 22 g |
| Carbohydrates | 36 g |
| Sugar | 24 g |
| Fiber | 2 g |
| Sodium | 160 mg |
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and Variations
- The base should be moderately moist: adjust the amount of butter in the Oreo crumbs so the layer holds together without feeling greasy.
- Ganache made with cream will be silkier; with milk it will be slightly lighter. Add a pinch of salt if needed to balance the flavor.
- Vary the filling: add cookie pieces, nuts, dried cranberries, or chocolate chips to the cream.
- To release the dessert more easily, line the pan with parchment, leaving an overhang at the edges.
- Make it ahead: the dessert sets beautifully overnight and slices even more neatly the next day.
FAQ
Can I swap Oreo cookies for another cookie?
Yes, any chocolate sandwich cookies or cocoa shortbread-style cookies will work. The flavor and color of the base will change a little, but the texture will stay similar.
Will the ganache work with milk instead of cream?
Yes, but it will be a little thinner. Use the same 100 ml (0.4 cup) and let the topping cool to a warm temperature before spreading.
How long should I chill the dessert before serving?
At least 2 hours, ideally 3–4 hours or overnight, so the layers set properly and the slices come out clean.