The Ultimate No-Bake Oreo Cheesecake: Easy, Creamy, and Irresistible
Prepare yourself for an absolute delight! This No-Bake Oreo Cheesecake is the quintessential dessert for anyone craving a rich, creamy, and undeniably decadent treat without the fuss of turning on an oven. It’s an incredibly easy recipe that will quickly earn a spot among your most cherished go-to desserts, particularly perfect for those scorching summer days or when you simply want to whip up something impressive with minimal effort. Let’s dive into making this wonderfully delicious no-bake cheesecake!
This dessert isn’t just easy; it’s a celebration of all things Oreo. Imagine a velvety smooth cheesecake filling, generously studded with chunks of America’s favorite cookie, nestled atop a perfectly crunchy Oreo crust. And just when you thought it couldn’t get any better, it’s crowned with a luscious, glossy chocolate ganache. This combination creates a symphony of textures and flavors that will leave everyone craving another slice. Whether you’re a seasoned baker or a complete beginner, this recipe guarantees stunning results with minimal fuss.
Looking for more delightful Oreo-inspired treats? Check out these fantastic recipes:
- Easy One-Bowl Oreo Blondies: A Chewy, Chocolaty Dream
- Delectable and Easy Oreo Peanut Butter Cake: The Ultimate Flavor Combo
- How to Make Oreo Crème Brûlée Cake from Scratch: A Sophisticated Twist
Why You’ll Adore This No-Bake Oreo Cheesecake Recipe
There are countless reasons why this No-Bake Oreo Cheesecake will become a staple in your dessert repertoire. From its effortless preparation to its crowd-pleasing taste, every aspect is designed for pure enjoyment.
- The Ultimate Oreo Indulgence: If you’re an Oreo aficionado, this is your dream come true. This cheesecake is absolutely loaded with crushed Oreos in every layer, from the crisp crust to the creamy filling, and even as a potential garnish. It’s a triple threat of Oreo goodness that ensures every bite is packed with that iconic chocolatey cookie flavor.
- Effortless, No-Oven Required Preparation: Say goodbye to overheating your kitchen, especially during warmer months. This truly no-bake recipe means your oven stays off, making it a perfect choice for summer potlucks, barbecues, or any time you want a fantastic dessert without the baking hassle. The refrigerator does all the heavy lifting, allowing the cheesecake to set beautifully.
- Simple, Accessible Ingredients: You won’t need any exotic items for this recipe. Most of the ingredients, such as cream cheese, heavy cream, and your beloved Oreos, are readily available at any grocery store. This makes it a stress-free dessert to prepare, even last minute.
- Quick to Assemble, Impressive Results: While it requires some chill time, the actual hands-on preparation for this cheesecake is remarkably quick. A little mixing here, a little pressing there, and then the fridge takes over. The result? A stunning, professional-looking dessert that tastes like it came from a gourmet bakery, guaranteed to impress your family and friends with minimal effort from your side.
- Versatile for Any Occasion: Whether it’s a casual family dinner, a birthday party, a holiday gathering, or just a treat-yourself moment, this no-bake cheesecake fits right in. Its elegant appearance and universally loved flavors make it a versatile dessert suitable for any celebration or simply to satisfy a sweet craving.
- Perfect for Make-Ahead Planning: Since this cheesecake requires significant chilling time, it’s an excellent candidate for preparing in advance. You can make it the day before your event, allowing it ample time to set and for the flavors to meld beautifully, reducing your stress on the day of serving.
Essential Ingredients for Your No-Bake Oreo Cheesecake
As the weather warms up, this No-Bake Oreo Cheesecake becomes an even more appealing treat. Below is a detailed look at the ingredients you’ll need to create this show-stopping dessert. For the complete measurements, please refer to the comprehensive recipe card at the bottom of this page!
- Finely Crushed Oreo Cookies (about 32 cookies): The star of our show! These form the crunchy, chocolatey base and add texture to the filling. You can use classic Oreos for that familiar flavor or experiment with Golden Oreos for a delightful vanilla twist, or even seasonal flavors for a unique touch. Ensure they are finely crushed for a cohesive crust.
- Unsalted Butter, Melted: This essential ingredient acts as the binding agent for the Oreo crust. Melting the butter allows it to thoroughly coat the cookie crumbs, creating a firm and flavorful base that holds its shape beautifully once chilled.
- A Pinch of Salt (for the crust): Just a tiny pinch makes a huge difference! Salt helps to balance the sweetness of the Oreos and butter, enhancing the overall flavor profile of the crust and preventing it from tasting overly sugary.
- Heavy Whipping Cream: Crucial for achieving that light, airy, and incredibly fluffy texture in your cheesecake filling. When whipped to stiff peaks, it provides the necessary body and volume without making the cheesecake heavy. Make sure it’s very cold for the best results.
- Full-Fat Cream Cheese, Softened to Room Temperature: This is the foundation of your creamy cheesecake filling. Using full-fat cream cheese is key for achieving the richest flavor and most luxurious, smooth texture. It’s imperative that it’s softened to room temperature, as this prevents lumps and ensures a silky-smooth batter when mixed.
- Granulated Sugar: Adds the perfect amount of sweetness to the cheesecake filling, balancing the tang of the cream cheese and sour cream. It dissolves easily into the softened cream cheese for a smooth consistency.
- Confectioners’ Sugar (Powdered Sugar): This finer sugar helps create an even smoother, velvety texture in the filling. Its fine particles blend seamlessly, contributing to the cheesecake’s delicate mouthfeel.
- Sour Cream, at Room Temperature: Introduces a subtle tang and adds an incredible richness and moisture to the filling, preventing it from being overly sweet. Like cream cheese, ensuring it’s at room temperature is vital for a smooth, lump-free mixture.
- Lemon Juice: A splash of fresh lemon juice is a secret weapon! It cuts through the richness of the dairy, brightens the flavors, and adds a delicate hint of acidity that perfectly balances the sweetness of the cheesecake.
- Pure Vanilla Extract: A classic flavor enhancer, vanilla extract adds depth and warmth to the cheesecake filling, complementing the chocolate and cream flavors beautifully. Use good quality pure vanilla for the best taste.
- Chopped Oreo Cookies (for the filling): These additional Oreo pieces are folded directly into the creamy filling, providing delightful pockets of crunch and concentrated Oreo flavor in every bite. This ensures that the Oreo experience extends beyond just the crust.
- Semi-Sweet Chocolate Chips (for ganache): The base for our luscious chocolate ganache topping. Semi-sweet chips offer a rich, balanced chocolate flavor that isn’t too intense, pairing perfectly with the sweet cheesecake.
- Heavy Cream (for ganache): When heated and combined with chocolate chips, heavy cream creates a silky, pourable chocolate ganache that sets into a soft, luxurious layer over the cheesecake.
- A Pinch of Flaky Salt for Garnish (optional): A sprinkle of flaky sea salt on top of the chocolate ganache is optional but highly recommended. It provides a beautiful visual contrast and a delightful pop of salty flavor that enhances the chocolate, creating an irresistible sweet and savory dynamic.
Step-by-Step Instructions for Your Perfect No-Bake Oreo Cheesecake
Creating this stunning No-Bake Oreo Cheesecake is a straightforward and enjoyable process. Follow these detailed steps for a flawless dessert. For a complete list of instructions and measurements, please refer to the dedicated recipe card at the bottom of this post!
- Prepare the Oreo Crust: Begin by finely crushing your Oreo cookies. A food processor makes quick work of this, turning them into uniform fine crumbs. If you don’t have one, place the cookies in a large, sturdy Ziploc bag and crush them thoroughly with a rolling pin or the bottom of a heavy glass until no large chunks remain.
- Combine Crust Ingredients: In a large mixing bowl, gently combine the finely crushed Oreo crumbs, the melted unsalted butter, and a pinch of salt. Mix thoroughly with a fork or your hands until all the crumbs are evenly coated and resemble wet sand. This ensures a stable and flavorful crust.
- Form the Crust: Transfer the crust mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Use the bottom of a flat-edged glass or your fingers to firmly and evenly press the mixture into place. A well-pressed crust is key to preventing crumbling when serving. Ensure the edges are neat and consistent.
- Chill the Crust: Place the formed crust in the freezer for at least 10 minutes. This quick chill helps to solidify the butter, making the crust firm and ready to hold the creamy filling without becoming soggy.
- Whip the Heavy Cream: In a large, chilled mixing bowl, whip the very cold heavy cream using an electric mixer or a stand mixer fitted with a whisk attachment. Beat on medium-high speed until stiff peaks form. The cream should hold its shape firmly when the whisk is lifted. Be careful not to over-whip, which can lead to a grainy texture. Set this whipped cream aside.
- Prepare the Cream Cheese Base: In a separate large bowl, beat the softened full-fat cream cheese and granulated sugar together on medium speed. Continue mixing until the mixture is completely smooth and creamy, with no lumps visible. Stop occasionally to scrape down the sides of the bowl with a rubber spatula to ensure everything is incorporated.
- Add Additional Filling Ingredients: To the cream cheese mixture, add the confectioners’ sugar, sour cream, lemon juice, and pure vanilla extract. Beat again on medium-high speed for another 2-3 minutes until the mixture is incredibly smooth, uniform, and light. The lemon juice helps to brighten the flavors, and the sour cream adds a wonderful tang and richness.
- Fold in Whipped Cream and Oreos: This step is crucial for maintaining the airy texture of the cheesecake. Gently fold the reserved whipped cream into the cream cheese mixture using a rubber spatula. Use a light hand, lifting and turning the mixture slowly until just combined, being careful not to deflate the whipped cream. Once mostly combined, gently fold in the chopped Oreo cookie chunks. Distribute them evenly throughout the filling.
- Assemble the Cheesecake: Retrieve the chilled crust from the freezer. Carefully spoon the creamy Oreo cheesecake filling over the crust. Use an offset spatula or the back of a spoon to spread the filling evenly, creating a smooth and appealing top surface.
- Refrigerate for Setting: Cover the cheesecake tightly with plastic wrap or aluminum foil. Place it in the refrigerator to chill for at least 6-8 hours. For the absolute best results and a perfectly firm set, it’s highly recommended to refrigerate it overnight (approximately 12 hours). This allows the flavors to meld and the cheesecake to firm up completely.
Next Day: The Chocolate Ganache Topping
Once your cheesecake has thoroughly chilled, it’s time to add the glorious finishing touch – the smooth chocolate ganache and a hint of flaky salt.
- Prepare the Ganache Base: In a medium microwave-safe bowl, heat the heavy cream until it’s hot and just begins to show tiny bubbles around the edges. This usually takes about 30-60 seconds in most microwaves. Be careful not to boil it.
- Melt the Chocolate: Immediately remove the hot cream from the microwave and add the semi-sweet chocolate chips. Let the mixture sit undisturbed for at least 3-5 minutes. This allows the heat from the cream to melt the chocolate gently. You can cover the bowl with plastic wrap to trap the heat and speed up the melting process.
- Stir Until Smooth: After the resting period, gently stir the chocolate and cream mixture with a spoon or whisk until it becomes completely smooth, glossy, and uniform. Ensure there are no lumps of chocolate remaining.
- Apply the Ganache: Carefully pour or spread the warm chocolate ganache evenly over the chilled cheesecake using the back of a spoon or a small offset spatula. You can create decorative swirls or simply smooth it over for a sleek finish.
- Garnish with Salt: Immediately after applying the ganache, sprinkle a pinch of flaky sea salt over the top. The salt will adhere to the warm ganache and add a sophisticated touch of flavor and visual appeal.
- Final Chill and Serve: Return the cheesecake to the refrigerator for another 15-20 minutes to allow the ganache to set slightly. Once chilled, carefully remove the cheesecake from the tart pan. For clean slices, dip a sharp knife in hot water and wipe it dry before each cut. Slice, serve, and enjoy the blissful layers of this incredible dessert!
Essential Tools You’ll Need for Your No-Bake Oreo Cheesecake
Having the right tools can make the process of creating this delicious cheesecake even smoother and more enjoyable. Here’s a list of the key equipment that will help you achieve perfection:
- Food Processor or a large Ziploc bag and rolling pin: Essential for finely crushing those Oreo cookies for the crust and the filling.
- Large Mixing Bowls (at least two): You’ll need one for combining the crust ingredients and separate bowls for whipping the cream and mixing the cream cheese filling.
- Electric Mixer or stand mixer with a whisk attachment: Indispensable for whipping heavy cream to stiff peaks and ensuring your cream cheese filling is perfectly smooth and lump-free.
- Rubber Spatula (or silicone spatula): Perfect for scraping down the sides of bowls, gently folding ingredients, and ensuring no delicious batter goes to waste.
- Offset Spatula: Ideal for spreading the cheesecake filling evenly over the crust and smoothing out the chocolate ganache for a professional finish.
- Tart Pan with a Removable Bottom (9-inch recommended): This makes serving your cheesecake incredibly easy, allowing you to beautifully present it without any cutting challenges. A springform pan also works well.
- Plastic Wrap or Aluminum Foil: Essential for covering the cheesecake during its crucial chilling time, preventing it from absorbing other odors in the refrigerator and keeping it fresh.
Top Tips and Tricks for Your Best No-Bake Oreo Cheesecake
Achieving a perfect No-Bake Oreo Cheesecake is simpler than you might think, especially with these insider tips and tricks. Follow these guidelines to ensure your cheesecake is flawlessly creamy, perfectly set, and utterly delicious every time.
- The Power of a Food Processor for Crushing Oreos: While a Ziploc bag and rolling pin work, a food processor is your best friend for creating a uniform, finely crushed Oreo cookie crust. Consistency in crumb size ensures the crust binds together perfectly and has an ideal texture – not too chunky, not too powdery. This evenness contributes to a professional-looking and tasting base.
- Room Temperature Ingredients Are a Must: This is perhaps the most critical tip for a smooth cheesecake filling. Ensure your full-fat cream cheese and sour cream are at proper room temperature (left out for 30-60 minutes) before mixing. Cold cream cheese will result in a lumpy filling, no matter how much you beat it. Room temperature ingredients emulsify better, creating that desirable silky, lump-free texture.
- Whip Heavy Cream to Stiff Peaks: The structure of your no-bake cheesecake heavily relies on properly whipped heavy cream. Use very cold heavy whipping cream and a chilled bowl for the best results. Whip it until firm, stiff peaks form, meaning the cream holds its shape when the whisk is removed. This adds essential airiness and stability to the filling. Be careful not to over-whip, or it can become grainy.
- The Gentle Folding Technique: When incorporating the whipped cream into the cream cheese mixture, use a gentle folding technique with a rubber spatula. Avoid vigorous stirring, which can deflate the air you’ve just whipped into the cream. Gently lift and turn the mixture, ensuring it’s just combined. This preserves the light, airy texture of the cheesecake.
- Achieve Perfect Slices Every Time: For beautifully clean slices that impress, use a long, sharp knife. Before each cut, dip the knife into hot water and wipe it dry. The warm blade will glide effortlessly through the cold cheesecake and ganache, creating neat edges. Repeat this process for every slice.
- Chill Time is Non-Negotiable: Patience is a virtue when it comes to no-bake cheesecakes. The recommended 6-8 hours (or preferably overnight for 12 hours) of refrigeration is essential for the cheesecake to fully set. Rushing this step will result in a soft, unset, and messy dessert. Plan ahead to give it ample time to firm up.
- Vary Your Oreos: Don’t hesitate to experiment with different Oreo flavors! Mint Oreos can create a refreshing twist, Peanut Butter Oreos can add a nutty depth, or even seasonal varieties like Pumpkin Spice Oreos could offer a unique holiday dessert.
- Garnish for Extra Flair: Beyond the chocolate ganache and flaky salt, consider adding extra garnishes. A few whole or roughly chopped Oreos, a dollop of extra whipped cream, or a sprinkle of chocolate shavings can elevate the visual appeal and add more delightful textures.
Frequently Asked Questions About No-Bake Oreo Cheesecake
Here are some common questions and helpful answers to ensure your No-Bake Oreo Cheesecake experience is a resounding success.
Can I use Cool Whip instead of homemade whipped cream for the filling?
Yes, you can absolutely substitute Cool Whip for homemade whipped cream if you’re looking to save a little time or are in a pinch. While homemade whipped cream offers a richer, fresher flavor and a slightly firmer texture, a 16-ounce tub of thawed Cool Whip can be used as a convenient alternative. Keep in mind that the overall richness and density of the cheesecake might be slightly different.
How long does this No-Bake Oreo Cheesecake stay fresh, and how should I store it?
This delicious cheesecake can be stored in an airtight container in the refrigerator for up to 5 days. For optimal freshness and to prevent it from absorbing fridge odors, make sure it’s well-covered with plastic wrap or aluminum foil. Leftovers are perfect for a quick sweet treat!
Can I freeze this cheesecake for longer storage?
Absolutely! This No-Bake Oreo Cheesecake freezes beautifully. For longer storage, freeze individual slices or the entire cheesecake (if unadorned with ganache) in an airtight container. If freezing slices, separate them with parchment paper to prevent sticking. It will stay fresh in the freezer for up to 2 months. To serve, thaw in the refrigerator overnight or for a few hours at room temperature until soft enough to eat.
Do I need a food processor to crush the Oreos?
While a food processor is highly recommended for achieving consistently fine cookie crumbs for both the crust and the filling, it’s not strictly necessary. If you don’t have one, you can easily use a large, sturdy Ziploc bag and a rolling pin. Place the Oreos in the bag, seal it, and roll over them repeatedly until they form fine crumbs. This method requires a bit more arm work but yields great results.
Can I use low-fat cream cheese to make this cheesecake healthier?
For the best possible texture and rich, authentic cheesecake flavor, it is strongly recommended to use full-fat cream cheese. Low-fat cream cheese contains more water and less fat, which can result in a less creamy, slightly gelatinous, and often less stable filling that may not set as firmly. For a truly decadent experience, stick with the full-fat version.
Can I make mini no-bake Oreo cheesecakes?
Yes, you can! This recipe adapts wonderfully to mini cheesecakes. Simply press the crust mixture into the bottoms of cupcake liners in a muffin tin, then pipe or spoon in the filling. Adjust the chilling time accordingly; mini cheesecakes will set faster. These are perfect for individual servings at parties or potlucks.
What if my cheesecake filling is too soft?
The most common reason for a soft filling is not whipping the heavy cream to stiff enough peaks or not allowing enough chill time. Ensure your heavy cream is very cold and whipped until it holds its shape firmly. Also, commit to the full 6-8 hours (or overnight) of refrigeration. If it’s still slightly soft after adequate chilling, try freezing it for an hour or two before serving for a firmer consistency.
Storing and Freezing Instructions for Your No-Bake Oreo Cheesecake
To ensure your delightful No-Bake Oreo Cheesecake remains fresh and delicious for as long as possible, follow these simple storage and freezing guidelines.
Storage in the Refrigerator: Store any leftover slices or the entire cheesecake in an airtight container in the fridge. Properly covered with plastic wrap or aluminum foil, it will stay fresh and maintain its creamy texture for up to 5 days. This airtight seal is crucial to prevent the cheesecake from drying out or absorbing any unwanted odors from other foods in your refrigerator.
Freezing for Longer Enjoyment: This cheesecake is an excellent candidate for freezing, allowing you to enjoy it weeks later.
- For whole cheesecake: If you plan to freeze the entire cheesecake, it’s best to do so before adding the ganache topping, as ganache can sometimes change texture slightly upon thawing. Wrap the chilled cheesecake tightly in several layers of plastic wrap, then an outer layer of aluminum foil.
- For individual slices: For convenience, you can freeze individual slices. Place the slices on a baking sheet lined with parchment paper and freeze for about 1-2 hours until firm. Once firm, transfer the slices to an airtight freezer-safe container, separating layers with parchment paper to prevent sticking.
Your cheesecake will keep well in the freezer for up to 2 months. To serve, simply transfer the frozen cheesecake or individual slices to the refrigerator to thaw overnight, or for a quicker thaw, let slices sit at room temperature for 1-2 hours until they reach your desired consistency.
For even more mouthwatering dessert ideas and easy recipes like this, be sure to explore my other cheesecake recipes and delightful treats on the blog. You’re sure to find your next favorite!
- Frosted Caramel Oreo Cookies with Salted Caramel: An Irresistible Sweet & Salty Treat
- The Best Oreo Caramel Cake Recipe Ever: Layers of Pure Bliss
- The Best Birthday Golden Oreo Blondies Recipe: A Festive & Fun Twist
- How To Make Oreo Crème Brûlée Cake From Scratch: Elevate Your Dessert Game
Don’t forget to leave a 5-star review and a comment if you loved this amazing recipe or have any questions about making your No-Bake Oreo Cheesecake! Your feedback and insights mean the world to me and help other dessert enthusiasts discover these delicious treats. Also, make sure to follow me on Instagram, Pinterest, and TikTok for more fun content, behind-the-scenes glimpses, and delightful dessert inspirations. I can’t wait to connect with you there and see your delicious creations!
Recipe
No-Bake Oreo Cheesecake
Molly Murphy
Pin Recipe
Dessert
American
12
Slices
Ingredients
For The Crust:
-
2
cups
finely crushed Oreo cookies
(about 32 cookies) -
½
cup
unsalted butter
(melted) - A pinch of salt
For The Cheesecake Filling:
-
1¼
cups
heavy whipping cream -
24
ounces
full-fat cream cheese
(softened to room temperature) -
½
cup
granulated sugar -
½
cup
confectioners’ sugar -
¼
cup
sour cream
(at room temperature) -
2
teaspoons
lemon juice -
1
teaspoon
pure vanilla extract -
8
chopped Oreo cookies
For The Ganache Topping:
-
1
cup
semi-sweet chocolate chips -
½
cup
heavy cream -
A pinch of flaky salt
(for garnish)
Instructions
For the Crust:
-
Finely crush the Oreo cookies using a food processor or blender to create uniform fine crumbs. This ensures a cohesive and crunchy crust.
-
In a medium-sized bowl, combine the Oreo crumbs, the melted unsalted butter, and a pinch of salt. Mix thoroughly until the crumbs are evenly coated and resemble wet sand.
-
Using your hand or the bottom of a flat-edged glass, firmly press this mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Make sure it’s an even and compact layer.
-
Freeze the crust for at least 10 minutes to set while you prepare the cheesecake filling. This helps the crust become firm and prevents it from becoming soggy.
Make the Filling:
-
Using an electric mixer or a stand mixer with a whisk attachment, whip the very cold heavy cream in a large, chilled mixing bowl until stiff peaks form (about 4-5 minutes on medium-high speed). Set aside.
-
In another large bowl, beat the softened full-fat cream cheese and granulated sugar on medium speed until the mixture is smooth, light, and creamy, with no lumps. Scrape down the sides of the bowl as needed to ensure everything is well combined.
-
Add the confectioners’ sugar, room temperature sour cream, fresh lemon juice, and pure vanilla extract to the cream cheese mixture. Beat on medium-high speed for 2-3 minutes until fully combined and velvety smooth, ensuring there are no lumps remaining.
-
Gently fold the whipped cream into the cream cheese mixture using a silicone spatula. Use a light hand, combining slowly to retain as much air as possible in the whipped cream, which contributes to the cheesecake’s airy texture.
-
Once the whipped cream is mostly incorporated, gently fold in the chopped Oreo chunks with a rubber spatula, distributing them evenly throughout the filling.
Assemble the Cheesecake:
-
Remove the chilled Oreo crust from the freezer. Carefully spread the creamy cheesecake filling evenly over the crust using an offset spatula to smooth the top surface.
-
Cover the tart pan tightly with plastic wrap or aluminum foil. Refrigerate for at least 6-8 hours, or preferably overnight (about 12 hours), for the best and firmest set. This chill time is crucial for the cheesecake to firm up properly.
For the Ganache Topping:
-
Once the cheesecake has set, prepare the ganache. Heat the heavy cream in a medium microwave-safe bowl until it’s hot and just begins to show small bubbles around the edges (start with 30 seconds and microwave in 15-second intervals as needed).
-
Remove the hot cream from the microwave and immediately add the semi-sweet chocolate chips. Let it sit undisturbed for at least 3 minutes to allow the chocolate to melt. You can cover the bowl with plastic wrap to speed up the melting process.
-
Stir the mixture gently until all the chocolate chips are melted and the ganache is completely smooth and glossy.
-
Carefully pour or spread the chocolate ganache evenly over the top of the chilled cheesecake using the back of a spoon or a small offset spatula to create a smooth layer.
-
For a final touch, sprinkle a pinch of flaky salt over the ganache. This enhances the chocolate flavor and adds a beautiful visual element.
-
Place the cheesecake back in the fridge for another 15-20 minutes to allow the ganache to set slightly. Once ready, carefully remove from the pan, slice, and serve immediately!
no bake, oreo, cheesecake, easy dessert, chocolate ganache
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