oreo crust

Make a small size cheesecake that is every chocolate lover's dream! This Instant Pot Chocolate Cheesecake has an Oreo crust and ganache topping.

Instant Pot Chocolate Cheesecake

stuffed oreos** ((with filling))

cream cheese ((room temperature))

sour cream ((room temperature))

sugar

cocoa powder

vanilla

chocolate ((or milk chocolate

eggs ((room temperature))

chocolate chips

heavy whipping cream

Prepare your crust by placing your oreos into a food processor and blend until they form crumbs.

Place your oreos in a 7” springform pan, and pack down with your hand or a measuring cup on the bottom and slightly up the sides.

Place the crust in the freezer until the filling is ready.

Make the Crust:

To make your filling, start with all room temp ingredients. Place the cream cheese into a large mixing bowl and mix on high until light and fluffy.

Add in your sugar and mix until just combined.

Add in sour cream and mix until just combined, being careful not to overmix.

Add in the melted chocolate, cocoa powder, and vanilla and mix just until combined.

Last, add in your eggs. These the very last thing you mix in and mix as LITTLE as possible so you don't beat too much air into the cheesecake. Add your eggs one at a time and mix just enough so that they are fully incorporated.

Pour your filling into your prepared crust, and cover the top of your pan with tin foil. (If you would like to take it a step further, you can cover the bottom of the pan as well.)

Prepare your instant pot with one cup of water, and place a trivet in the bottom of your pot.

TIP: Make a sling by tearing a piece of aluminum foil, and folding in making a long strip, and place that on your trivet. This will make it easier to remove your pan afterwards!

Place the pan in your pot, and place the lid on. Make sure the pressure cooker is sealed.

Set on high pressure for 35 minutes.

After 35 minutes, allow for a natural release.&nbsp;

When you can open the pot, take the pan out and place somewhere that it can cool. I do not take the foil off of the top, If you want you can at this point, just know it may look like it is undercooked and very jiggly. It’s OKAY!&nbsp;

After the cheesecake cools completely, place it in the fridge overnight.

The next day, make the ganache by combining the chocolate and cream into a microwave safe bowl. Microwave for 30 second intervals until the chocolate is mostly melted. Stir the chocolate between each interval until all is melted

Allow the ganache to sit until it thickens slightly and then pour onto your cheesecake.

Serve and enjoy!

Store leftovers in an airtight container in the refrigerator.

Make the Filling:

This amazing Chocolate Cream Pie has an easy homemade&nbsp;chocolate pudding layered inside an Oreo pie crust and topped with sweetened whipped cream and chocolate curls

Chocolate Cream Pie

Oreo cookies

Tablespoons butter

milk

cornstarch

chocolate

vanilla extract

Tablespoons sugar

Preheat oven to 350°F.

Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter. 

Press mixture evenly and firmly into the bottom and up the sides of a 9in pie dish. Bake for 10-12 minutes. Set aside to cool.

For the crust: (Can be made 1-2 days in advance)

To a medium sauce pan over medium heat, add the sugar, and milk and whisk well to combine. Bring mixture to a simmer, whisking frequently.&nbsp;

Meanwhile, add the egg yolks and cornstarch to a bowl and whisk until smooth.&nbsp;

Once the saucepan mixture is simmering, add a few spoonfuls of the hot liquid into the egg yolks and whisk to temper the eggs. Add a few more spoonfuls of the hot liquid into the egg yolks. Then slowly whisk the egg yolk mixture back into the saucepan. Whisk constantly until the mixture begins to thicken and comes to a very gently boil (big bubbles begin to break the surface). 

Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth.

Pour filling into the cooled cookie crust and smooth into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4–6 hours or overnight, if desired. 

For the chocolate pudding filling:

Once pudding has set, make the topping by adding the cream to a mixing bowl. Mix with electric mixers on high speed for 1-2 minutes.&nbsp;

Add the sugar and vanilla extract. Continue mixing until soft peaks form, about 2-3 minutes.&nbsp;

Spread whipped cream over pie and top with chocolate curls or shavings.

For the topping:

https://content.jwplatform.com/videos/mFuULTsK.mp4

This amazing Chocolate Cream Pie has an easy homemade chocolate pudding layered inside an Oreo pie crust and topped with sweetened whipped cream and chocolate curls.

This is a creamy, easy chocolate cheesecake recipe that is perfect for chocolate lovers!

Chocolate Cheesecake

chocolate sandwich cookies (like Oreos), finely crushed

butter, melted

semi-sweet chocolate, melted

cream cheese

sour cream

eggs

semi sweet chocolate, chopped

heavy cream

In a large bowl mix the cookie crumbs, sugar, and butter together evenly. Press the mixture into the bottom and up the sides of 9- inch springform pan.

Bake the crust for 8 minutes. Set aside while you make the cheesecake.

Melt the 10 ounces of chocolate in the microwave or using a double broiler until smooth. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.

Turn the mixer to low and add the sour cream and cocoa powder; mix well, scraping sides of the bowl as necessary. Add in the melted chocolate and then the eggs, one at a time, mixing on low speed after each addition just until mixed. Don’t over mix. Pour the filling over crust and spread evenly.

Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.

Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn’t come up higher than the foil.

Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.

Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour.

Melt the chocolate and heavy cream in small bowl in the microwave or in a small saucepan, and stir until smooth. Spread the ganache on top of the cooled cheesecake.

Cover the springform pan and transfer the cheesecake into the refrigerator to chill for 6 hours or overnight.

Release the sides of the springform pan before slicing.

This cheesecake was really rich and absolutely delicious. Only thing is I'd recommend a pinch of salt in the filling just to amp up the flavour as it can get pretty one note. Can't eat too much either because it's so rich, creamy and satisfying. Thanks so much for a great recipe! P.s. I baked mine in a 6 inch pan for about the same time (70 mins roughly) and it was thick and beautiful

The easiest way to make an ice cream cake!

Peanut Butter Cup Ice Cream Cake

butter

containers (1 pint 1 quart) vanilla ice cream

jar hot fudge topping

Reese’s mini peanut butter cups, chopped

Using a food processor or blender, crush the Oreo cookies. In a large bowl, combine crushed Oreos with 6 tablespoons of melted butter and stir until well combined.

Spray the bottom of a 10 inch springform pan with nonstick spray and press the Oreo crumbs into the bottom of the pan. Press firmly, and allow the Oreos to go up the side of the pan slightly.

Place the pan in the freezer to chill the crust, and set one container of ice cream out at room temperature to soften for 10-15 minutes.

When the crust has chilled, spread the ice cream evenly over the crust. Place in the freezer to chill for 1 hour.

Warm up the jar of hot fudge topping according to directions in the microwave and spoon over the ice cream, reserving about 1/4 of the jar to drizzle over the ice cream at the end. Sprinkle half of the chopped mini peanut butter cups over the fudge and return to the freezer for 1 hour.

Soften second container of ice cream at room temperature, and then spread over peanut butter cups. Refreeze until firm.

To remove the cake from the pan, run a hot knife (dip in hot water) around the edge and then unlatch the sides of the pan.

Use an offset spatula or knife dipped in hot water to make the ice cream smooth on top.

Spoon the reserved hot fudge into a plastic bag and snip off the corner. Drizzle over the top of the ice cream cake in a crosshatch pattern, and sprinkle remaining chopped peanut butter cups over the top. Freeze until ready to serve.

I'd love to leave a photo of my son's birthday cake that was inspired by yours. I made a mint chip oreo. It was a hit!

My daughter found your recipe right after you posted it. I’ve made it EVERY YEAR for her birthday and multiple other birthdays ever since. It is an absolute favorite. Thank you for sharing!

Oreo Crust, Chocolate Cheesecake, Fresh Whipped Cream and Salted Caramel make these Cheesecake Bars extra special. Salted Caramel Chocolate Cheesecake Bars will be your next party dessert!

Salted Caramel Chocolate Cheesecake Bars

Oreo Cookies, crushed

(1/4 cup) Unsalted Butter, melted

-8 oz packages cream cheese, softened to room temp.

Grams (1/2 cup) Granulated Sugar

Large Eggs, at room temp.

Tablespoons Pure Vanilla Extract

(1/2 cup) Sweetened Condensed Milk

(2 cups) Heavy Whipping Cream

(1/2 cup) salted caramel

Preheat oven to 350F/180C and line a 9X9 pan with foil and grease it heavily, including up the sides.

In a food processor crush the Oreo cookies into fine crumbs. In a small bowl combine the crushed Oreos and melted butter. Once combined press into prepared pan.

Crust

In the bowl of an electric mixer beat the cream cheese for two minutes.

Add the cocoa powder and granulated sugar and mix for another 2 minutes, make sure to scrape sides of the bowl so all is incorporated evenly.

Add in eggs, one at a time and then vanilla and sweetened condensed milk.

Pour on top of prepared crust and bake for 33-38 minutes or until center stops giggling. Set on wire rack and let cool for 30 minutes, then place in the fridge to chill for 2 hours or do 40 minutes in fridge and 30 in the freezer.

Cheesecake

Once chilled, whip heavy cream and powdered sugar together until stiff peaks form.

Drizzle 1/4 cup salted caramel on top of cheesecake layer, then place whipped cream and drizzle more salted caramel. Store in fridge.

Whipped Cream Topping

These tarts are just the right mixture of spooky, innocent and elegant. Perfect for a Halloween party!

No-Bake Mini Chocolate Ganache Spiderweb Tarts

semi-sweet chocolate chips, melted

M&M's

Dixie Crystals sugar

salt

white chocolate chips, melted

Line a baking sheet with wax paper. Pipe...

Line a baking sheet with wax paper. Pipe stars with 8 points. Place a large M&M in the center for the spider body. Pipe a small amount of chocolate on the tip of one of the spiders. Add a mini M&M to the drop of chocolate to create the spider head. Chill.

In a food processor, add cookies. Pulse until...

In a food processor, add cookies. Pulse until cookies are completely crumbled. Transfer to a large mixing bowl. Top with melted butter.

Press the crust mixture into tart pans. Use...

Press the crust mixture into tart pans. Use the back of a spoon to smooth the crust cavities and press firmly into the tart pan crevices.

Add chocolate chips to a large mixing bowl....

Add chocolate chips to a large mixing bowl. Set aside.

In a saucepan over medium high heat, stir...

In a saucepan over medium high heat, stir together butter, cream, Dixie Crystals sugar and salt. Bring to a boil and remove from heat. Pour cream mixture over chocolate and stir until chocolate is completely melted. Distribute ganache into tart pans. Let cool slightly.

Fill a piping bag with melted white chocolate....

Fill a piping bag with melted white chocolate. Starting in the center of a tart, pipe a swirl design around the ganache, moving from the center to the outer edge. Use a toothpick to draw lines from the center to the outer edge to make a web design. Pipe over the lines if desired. Add a spider over top of the tart for decoration. Refrigerate 3-4 hours before serving.

https://mediavine-res.cloudinary.com/video/upload/nidt7fp1lyon1egcugn1.mp4

These No-Bake Mini Chocolate Ganache Spiderweb Tarts are just the right mixture of spooky, innocent and elegant. They are the perfect dessert for a black-and-white Halloween party or dinner. Get the recipe at http://feastandwest.com/2016/09/21/mini-chocolate-ganache-spiderweb-tarts

It just doesn’t get any easier than this Oreo Peanut Butter Pie!  Made from scratch with only a few ingredients, this easy no bake pie can be served chilled or frozen and comes together in only 20 minutes.

No Bake Oreo Peanut Butter Pie

(56.5 grams) butter

(338 grams) smooth peanut butter

(227 grams) heavy cream

(227 has grams) cream cheese, room temperature

confectioners sugar

Oreo cookies, chopped

(28 grams) confectioners sugar

Oreo cookies,

peanut butter

Make the crust. Prepare the Oreo crust according...

Make the crust. Prepare the Oreo crust according to these instructions.  After the crust has been pressed into the pie pan, move to the freezer for 15 minutes to allow the  crust to fully set.

Make the filling. While the crust chills, make...

Make the filling. While the crust chills, make the filling and whipped cream topping.  In a food processor, blender, or using an electric mixer, combine together the peanut butter, heavy cream, cream cheese, confectioners sugar, vanilla extract, and salt.  Pulse or beat together until smooth and well combined.  Stir in the chopped Oreo cookies.  Pour into the pie crust.

Make the topping. Wipe out the food processor,...

Make the topping. Wipe out the food processor, blender, or mixer with a damp paper towel.  Pour in the heavy cream, confectioners sugar, and vanilla extract and mix together or whip until soft or medium peaks form.

Assemble the pie. Spread the whipped cream on...

Assemble the pie. Spread the whipped cream on top of the peanut butter layer.  Decorate with whole or crushed Oreo cookies, along with drizzles of melted chocolate and peanut butter.  Refrigerate the pie for 2-3 hours before serving.

This refreshing No Bake Mint Chocolate Pie is an easy dessert to whip up for any occasion! It has a light and creamy mint filling that&#039;s topped with Cool Whip and some Oreo crumbles. If you love chocolate and mint together as much as I do, you will fall head over heels for this recipe!

No Bake Mint Chocolate Pie

Mint

tbsp Unsalted Butter (melted)

oz Marshmallow Creme (or 24 large marshmallows) (softened)

Heavy Whipping Cream (whipped)

Crème de Menthe

Using a food processor, process the Oreos into fine crumbs. Add the melted unsalted butter and pulse until fully combined. You can mix these two ingredients in a separate bowl if needed. The mixture will be soft, a bit mushy, and thick. You should be able to easily mold it into a 9-inch pie plate.

Press the mixture into the bottom and sides of a 9-inch pie plate using a spatula or the bottom of a measuring cup, then smooth and level. Place the pie plate in the freezer for 30 minutes to 1 hour to firm up. 

Oreo pie crust

Soften your marshmallow fluff in a large microwaveable bowl, heating it up at full power for no more than 45 seconds. Set to the side. If you use larger marshmallows, I recommend melting them down in a saucepan, frequently stirring, over medium heat. Then let the marshmallow mixture cool completely.

In a medium-sizing mixing bowl, beat the heavy whipping cream using your hand mixer or stand mixer fitted with the whisk attachment until it forms whipped cream. This will take about 4 minutes. Set to the side.

To the large mixing bowl with softened marshmallow creme, add in the crème de menthe, mixing until it&#39;s well blended.

Fold in the whipped cream until it&#39;s thoroughly combined.

Pour the mint pie filling mixture into the chilled Oreo pie crust, top with additional Oreo crumbs, then chill in the freezer for 5-6 hours or overnight. Allow the pie to sit at room temperature for 10-15 minutes before cutting it. Store any additional pie in the freezer or refrigerator for up to a week.

mint pie filling

This was delicious. The family and in-laws loved it, thanks!

Top 9 oreo crust recipes from across the web

The most viewed oreo crust recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Chocolate Cheesecake

Chocolate Cream Pie

Chocolate Cream Pie

Chocolate Cheesecake

Peanut Butter Cup Ice Cream Cake

Salted Caramel Chocolate Cheesecake...

No-Bake Mini Chocolate Ganache Spid...

No Bake Oreo Peanut Butter Pie

No Bake Mint Chocolate Pie

Top 9 oreo crust recipes from across the web

The most viewed oreo crust recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Chocolate Cheesecake

Chocolate Cream Pie

Chocolate Cream Pie

Chocolate Cheesecake

Peanut Butter Cup Ice Cream Cake

Salted Caramel Chocolate Cheesecake...

No-Bake Mini Chocolate Ganache Spid...

No Bake Oreo Peanut Butter Pie

No Bake Mint Chocolate Pie

The most viewed oreo crust recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine