Red Velvet Oreo No Bake Cheesecake

---

PREP TIME: 45 MIN

BAKE TIME: 0 MIN

TOTAL TIME: 45 MIN

---

This No bake cheesecake is creamy and will be the tallk of the party for the Holiday season! .

Ingredients

The Crust

• 1 2/3 Cups Red Velvet Oreo Crumbs (No cream)
• 1 Tbsp Sugar
• 6 Tbsp Unsalted Melted Butter

No Bake Cheesecake

• 6oz Room Temp Cream Cheese
• 1 1/4 Cups Heavy Whipping Cream
• 1/3 Cup + 1 Tbsp Sugar
• 1 Tsp Vanilla
• 1/2 Cup Chopped Red Velvet Oreos

Chocolate Ganache

• 1/2 Cup Semisweet Chocolate Chips
• 1/3 Cups Heavy Whipping Cream

Instructions

1. Prepare 9' Tart pan with non stick spray.
2. In a bowl combine the cookie crumbs and sugar and give it a good mix. Add melted butter and combine. The mixture will be a little wet and crumbly. Spread evenly around tart pan and press it down and to the sides until its firm and smooth.
3. Place the tart pan on top of a cookie sheet or large plate to hold in place and refrigerate while you make your filling.
4. In a stand mixer with a whisk attachment place the cream cheese, heavy whipping cream, sugar and vanilla. Beat on low speed until it starts to mix. Once the mixture is pretty combined bump the speed up to high and it only takes a couple of minutes and the mixture will be fluffy and creamy.
5. Add chopped oreos and mix until combined.
6. Spread the cheesecake filling evenly around the crust.
7. Refrigerate while you make make the ganache and let it set.
8. In a microwafe safe bowl add your chocolate chips and heavy whipping cream. Microwave in 30 second intervals mixing in between until it is smooth and shiny. Allow to cool mixing about every 15 mins but do not let harden. Keep an eye on it.
9. Once the ganache is cooled spread evenly on the top of the cheesecake or swirl it on top you decide how you're feeling about decor.
10. Top with a whipped topping like Truwhip and add more oreo's on top.
11. Allow cheesecake to set for 1-2 hours.

TIPS

1. The cream cheese should only be allowed to room temp for about 30-45 mins depending on the temp of your home. It should be soft but still have a cool temperature. It is important to allow to soften if not it will not mix well and you will have an unpleasant lumpy mixture.
2. It takes about 1-2 minutes for the mixture to get to its desired consistency. If you over beat it can get a buttery like texture. It needs to be smooth and have medium peaks where its fluffy but you’re able to pipe with the mixture.
3. Cheesecake will last in the fridge about 5 days keep refrigerated.
4. Share your pics with me on social media! #sweetmelibakery