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This Oreo delight is a no-bake dessert that delivers layers on layers of chocolatey goodness. It starts with an Oreo black-bottom crust topped with a silky chocolate ganache, followed by a light cream cheese layer, an Oreo-studded chocolate pudding layer, and a fluffy whipped cream topping speckled with crushed Oreos. Every bite is rich, creamy, and nostalgic, the kind of dessert that disappears fast at parties.
This Oreo Delight Is…
- A no-bake dessert with a quick-baked crust
- Perfect for parties and holidays
- Made with simple, familiar ingredients
- Creamy and layered with plenty of Oreo flavor
- Easy to slice and serve for a crowd
- Make-ahead friendly and it gets better as it sits
Behind This Recipe
Oreo desserts have always been a family favorite, and they seem to be popular no matter who you are serving them to. Whether it’s a baby shower, holiday party, potluck, or game day gathering – this Oreo delight is one of those recipes I come back to again and again because it’s always a hit. It’s easy, make-ahead friendly, and perfect when you want a show-stopping dessert without turning on the oven for hours.
I love how this recipe combines classic Oreo flavors with a few elevated touches, like the chocolate ganache black-bottom crust and homemade whipped cream. It’s familiar enough that everyone gets excited when they see it, but special enough to feel bakery-worthy when you slice into those layers. But if you are in a pinch, I’ve added some tips below on how you can save time and substitute ingredients to put this together quickly and easily.
Shortcut Version Using Cool Whip and No-Bake Cheesecake Filling
If you want to make this Oreo delight even easier, you can absolutely swap in store-bought shortcuts without sacrificing the layered look or crowd appeal. This version is perfect for busy weeks, last-minute gatherings, or when you just want to keep things simple.
How to adjust the recipe:
- Replace the homemade whipped cream with 1 (8 oz) tub Cool Whip, thawed.
- Replace the cream cheese layer with 1 (16 oz) tub no-bake cheesecake filling.
Assembly tips for the shortcut version:
- Skip the whipped cream mixing step entirely.
- Spread the no-bake cheesecake filling directly over the cooled chocolate ganache layer.
- Fold crushed Oreos into the prepared pudding as written, then spread it over the cheesecake layer.
- Finish by spreading Cool Whip evenly over the top and garnish with crushed Oreos.
This shortcut Oreo delight still delivers creamy, nostalgic flavor with distinct layers, but cuts down significantly on prep time. It’s a great option when you need a reliable dessert fast.
Ingredients You’ll Need & Why
Each layer plays a role in making this Oreo delight irresistibly rich and balanced.
- Oreos – used in the crust, pudding layer, and topping for maximum flavor
- Butter – binds the Oreo crust and adds richness
- Heavy cream – creates both the ganache and fluffy whipped cream
- Chocolate – semi-sweet or dark, forms a smooth ganache layer
- Cream cheese – adds tangy balance to the sweetness
- Powdered sugar – sweetens without graininess
- Instant chocolate pudding – keeps the dessert easy and mostly no-bake
- Vanilla extract – enhances every creamy layer
How to Make Oreo Delight
Start by making the chocolate pudding. Whisk the pudding mix and milk together until completely smooth and glossy, with no visible lumps. The mixture should thicken slightly as you whisk. Place it in the refrigerator to fully set while you prepare the other layers.
Make the Oreo crust. Crush the Oreos into fine crumbs, then toss them with melted butter until the mixture looks evenly moistened, like wet sand. Press the crumbs firmly into a 9×13 pan, creating an even, compact layer. Bake briefly until fragrant, then transfer the pan to a cooling rack.
While the crust cools, prepare the chocolate ganache. Heat the cream just until steam rises and small bubbles form around the edges of the pan. Pour it over the chopped chocolate and let it sit untouched so the chocolate melts slowly. When you stir, it should transform into a thick, glossy ganache. Spread it evenly over the Oreo crust using an offset spatula, smoothing it into the corners. Let this layer cool completely before moving on.
Whip the homemade whipped cream until it holds stiff peaks and looks fluffy and stable, then refrigerate until ready to use.
For the cream cheese layer, beat the cream cheese until smooth and lump-free, then blend in the powdered sugar and vanilla. The mixture should be creamy and spreadable. Gently fold in some of the whipped cream, lifting and folding to keep the mixture light and airy. Spread this layer evenly over the cooled ganache, smoothing the top.
Fold crushed Oreos into the chilled pudding until you see chunks throughout, then gently spread this layer over the cream cheese mixture, keeping the layers distinct.
Finish by spreading the remaining whipped cream on top in soft swirls. Sprinkle crushed Oreos over the surface for texture and contrast.
Chill the Oreo delight until fully set, then slice into clean squares and serve cold.
How to Serve and Store Leftovers
Serve Oreo delight well-chilled for the cleanest slices and best texture. This dessert is rich, so smaller squares work best for serving.
Store leftovers covered in the refrigerator for up to four days. The layers hold their shape well, making this a great make-ahead dessert.
Looking for More Easy Desserts?
No-Bake Biscoff Cheesecake
No-Bake Eclair Cake
Cinnamon Roll Bites
S’mores Dip
Crescent Roll Churro Cheesecake
If you make this Oreo Delight, leave a comment or rating below. I’d love to hear how it turned out for you. Be sure to save or pin this recipe for your next party or holiday dessert.
Oreo Delight Recipe
Ingredients
Chocolate Pudding Layer
- 5.9 oz box instant chocolate pudding
- 2½ cups milk
- 10 Oreos crushed
Oreo Crust
- 33 Oreos crushed
- 6 tablespoons butter melted
- Chocolate Ganache
- ¾ cup heavy cream
- 6 oz semi-sweet or dark chocolate chopped
Whipped Cream
- 3 cups heavy cream
- ⅔ cup powdered sugar
- 2 teaspoons vanilla extract
Cream Cheese Layer
- 2- 8 oz blocks cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups prepared whipped cream
Garnish
- 4-6 Oreos, chopped for garnish
Instructions
- Whisk the instant chocolate pudding and milk together in a bowl until smooth and free of lumps. Refrigerate while preparing the remaining layers so it can fully set.
- Preheat oven to 350°F. Combine crushed Oreos and melted butter until evenly moistened. Press firmly into the bottom of an ungreased 9×13 pan to form an even crust. Bake for 10 minutes, then transfer to a cooling rack to cool completely.
- To make the ganache, heat the heavy cream in a saucepan over medium heat until it just begins to simmer, with bubbles forming around the edges. Pour the hot cream over the chopped chocolate in a bowl. Let sit for 5 minutes, then stir slowly until smooth and glossy.
- Pour the ganache over the cooled Oreo crust and spread evenly with an offset spatula. Allow the ganache to fully cool and set before adding the next layer. You can refrigerate the pan for 20 minutes to speed this up.
- In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Refrigerate the whipped cream until ready to use.
- In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in 1½ cups of the prepared whipped cream until light and fully combined. Spread this mixture evenly over the cooled ganache layer.
- Fold crushed Oreos into the chilled pudding until evenly distributed. Gently spread the pudding layer over the cream cheese layer.
- Spread the remaining whipped cream evenly over the top. Garnish with crushed Oreos. Refrigerate until fully set before slicing and serving.
Notes
- Homemade whipped cream gives the best texture, but Cool Whip can be substituted.
- Skip the cream cheese mixture and instead use store-bought no-bake cheesecake filling
