Oreo cookies (or similar chocolate sandwich cookies) – Form the base of the tart, bringing deep chocolate flavor and a slight bitterness to balance the sweet filling.
Unsalted butter, melted – Binds the cookie crumbs together into a firm, sliceable crust.
Cheesecake Filling
Semi-sweet chocolate chips (or chopped bar) – Provide rich, smooth chocolate flavor; quality chocolate makes a big difference in taste and texture.
Heavy cream (two measured amounts) – One amount to make the chocolate mixture silky, and another to whip or loosen the filling so it’s light but stable.
Cream cheese, softened – Forms the base of the no-bake cheesecake and gives body and tang.
Granulated sugar – Sweetens and balances the tang of the cream cheese.
Unsweetened cocoa powder (sifted) – Deepens and intensifies the chocolate flavor; sifting prevents clumps.
Vanilla extract – Enhances and rounds out the chocolate notes.
Powdered sugar – Sweetens the cream component and adds a delicate sweetness that balances the richer chocolate filling.
Chocolate Ganache Topping
Bittersweet chocolate – Adds a slightly darker, less sweet chocolate layer to balance the overall dessert.
Heavy whipping cream – Combines with chocolate to create a thick yet silky ganache that sets into a beautiful, glossy finish.
Step-by-Step Instructions
Step 1: Make the Oreo Crust
Prepare the pan
Lightly grease a tart pan with a removable bottom (or a springform pan).
Crush the cookies
Pulse whole Oreo cookies (filling included) in a food processor until very fine crumbs form.
Combine with butter
Stir melted unsalted butter into the crumbs until they’re evenly moistened and clump when pressed.
Press and chill
Press the mixture firmly and evenly into the bottom and up the sides of the pan.
Chill in the fridge for at least 20–30 minutes to firm up while you prepare the filling. (Some recipes optionally bake the crust a few minutes, but for a true no-bake version you can skip baking.)
Step 2: Prepare the Chocolate Cheesecake Filling
Melt chocolate with cream
Gently heat one portion of heavy cream and pour it over semi-sweet chocolate chips (or melt together on low), then let sit and stir until smooth and fully melted. Let cool slightly.
Beat cream cheese mixture
In a mixing bowl, beat softened cream cheese and granulated sugar until smooth and lump-free.
Sift in unsweetened cocoa powder and mix until combined.
Beat in vanilla extract.
Incorporate chocolate
Pour the cooled melted chocolate mixture into the cream cheese mixture and beat until silky and uniform.
Add sweetened cream
In a separate bowl, whip the remaining heavy cream with powdered sugar until medium peaks form.
Gently fold the whipped cream into the chocolate cream cheese mixture until fully combined and airy, without deflating too much.
Fill the crust
Spoon the filling into the chilled Oreo crust and smooth the top.
Chill until set and firm enough to support the ganache—about 2–3 hours.
Step 3: Make the Ganache Topping
Heat cream and melt chocolate
Place chopped bittersweet chocolate in a heatproof bowl.
Heat heavy whipping cream until just simmering, then pour over the chocolate.
Let sit for a few minutes, then stir until smooth and glossy.
Top the tart
Let the ganache cool slightly so it thickens but is still pourable.
Pour over the chilled cheesecake layer and gently tilt the pan to spread the ganache into an even, thin layer.
Chill to set
Refrigerate for at least 1–2 more hours, or until the ganache is fully set and the tart is firm.
Why This French-Style Tart Is Loved
No-bake elegance – Looks like a patisserie tart but uses simple press-in crust and no-bake filling.
Triple chocolate layers – Oreo crust, chocolate cheesecake, and bittersweet ganache give layered flavor and texture.
Ultra-creamy texture – The combination of cream cheese, melted chocolate, and whipped cream creates a mousse-like filling that still slices cleanly.
Make-ahead friendly – Needs chill time, so it’s ideal to prepare a day in advance for stress-free entertaining.
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