Ingredients
For the Base:
- 20 Oreo Cookies (about 1½ cups crushed): The crust is the foundation of the dessert, and for this, we use classic Oreo cookies. The chocolatey flavor and crunch of Oreos are the perfect base for this dessert. If you want to make a variation, feel free to use other types of cookies like chocolate wafer cookies or even gluten-free cookies if you’re catering to dietary restrictions.
- 6 tablespoons butter, melted: Butter is essential for binding the Oreo crumbs together and creating a firm crust that holds its shape. The butter adds a rich, buttery flavor that balances the sweetness of the chocolate.
For the Ganache:
- 12 oz Semi-Sweet Chocolate (I use 54% cocoa): For the ganache, semi-sweet chocolate is the best choice. It strikes the perfect balance between sweet and bitter, resulting in a smooth and rich texture. If you prefer a more intense flavor, you can use dark chocolate, but be mindful of the bitterness. If you have a preference for sweeter chocolate, opt for milk chocolate.
- 12 oz heavy cream: Heavy cream is the key ingredient for creating a smooth, velvety ganache. It provides richness and ensures that the ganache has a luxurious consistency. You can also substitute the heavy cream with half-and-half for a slightly lighter version, but the texture won’t be as creamy.
For the Topping:
- Whipped Cream: A swirl of whipped cream completes this dessert. The light and airy texture of whipped cream contrasts beautifully with the rich chocolate ganache, adding a delicate touch. You can either buy ready-made whipped cream or make your own by whipping heavy cream with a little sugar and vanilla extract until soft peaks form.
Instructions
Step 1: Prepare the Oreo Cookie Base
Start by preparing the crust. Place the Oreo cookies in a food processor and pulse them until you have fine crumbs. If you don’t have a food processor, you can place the cookies in a resealable plastic bag and crush them with a rolling pin. Once the cookies are crushed, transfer the crumbs to a medium bowl. Melt the butter in the microwave or on the stovetop, then pour it over the crumbs and mix until fully combined.
Next, press the crumb mixture into the bottom of a mini cheesecake pan or springform pan. If you’re using a mini cheesecake pan, it will yield smaller portions, making it ideal for individual servings. For a more substantial dessert, an 8- or 9-inch springform pan will work perfectly. Use the back of a spoon to press the crumbs down firmly, ensuring an even layer. Once the crust is evenly pressed, set the pan aside while you prepare the ganache.
Step 2: Make the Chocolate Ganache
Now it’s time for the star of the dessert—the ganache. In a small saucepan, heat the heavy cream over medium heat. Stir occasionally, keeping an eye on it. When the cream is hot but not boiling, remove the saucepan from the heat. Pour the hot cream over the chopped semi-sweet chocolate in a medium bowl and let it sit for about a minute to allow the chocolate to soften. After a minute, use a whisk to gently stir the mixture until smooth and glossy. The ganache should have a silky texture, with no lumps remaining.
Once the ganache is ready, pour it over the prepared cookie crust. Use a spatula to spread the ganache evenly, ensuring it covers the entire surface of the crust. Place the pan in the refrigerator to set. For mini desserts, this will take about 1 hour, but for a larger pan, it could take anywhere from 6 to 8 hours to fully set. If you’re in a rush, you can also speed up the process by placing the dessert in the freezer for about 30 minutes.
Step 3: Top with Whipped Cream
Once the ganache has set, it’s time to top your dessert with whipped cream. If you’re using store-bought whipped cream, just dollop it on top of the ganache. For a more professional look, you can pipe the whipped cream onto each individual serving using a piping bag fitted with a star tip. This step is optional but adds an elegant touch to the dessert.
For an extra flair, dust the whipped cream with a little powdered sugar or add chocolate shavings on top. These simple additions can elevate the look and taste of your dessert, making it even more irresistible.
Notes
- Properly Pressing the Crust: Make sure the Oreo crumb crust is pressed firmly and evenly into the pan. If the crust is loose, it may fall apart when you cut or serve it. Pressing the crumbs down helps the crust hold its shape.
- Melting the Chocolate: When making ganache, it’s important to use hot cream—not boiling. Boiling cream can result in a lumpy ganache that doesn’t have the smooth consistency we’re aiming for. Keep an eye on the cream and remove it from the heat as soon as it starts to simmer.
- Let It Set: Be patient and allow enough time for the ganache to set completely. If you try to serve the dessert before it’s set, the ganache may not hold its shape properly.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-bake, Chilled
- Cuisine: American
- Diet: Vegetarian