Decadent no-bake cheesecake coated in dark chocolate and edible glitter. 444: Oreo Cheesecake Eggs

It feels a little silly to post a “no-bake” dessert on a baking blog, but oh well! These chocolate coated yummies can go start a no-bake club with my ice cream mochi and peanut butter robin egg posts.

Edible glitter? Again? ✨ Always.

The next step is to learn officially how to temper chocolate. I got away with these since they were decorated, but I’d love for the chocolate to shine on its own! Maybe a before-the-end-of-2026 goal? Stay tuned.

No-bake cheesecake is essentially sweetened whipped cream stabilized by cream cheese with a few flavorings thrown in. My mascarpone-whipped-cream-obsessed brain felt very at home with this one.

I used half the lemon juice it called for since I was going in an Oreo flavor direction and didn’t want too much of an acidic kick.

Did you know that Costco makes an insanely good tiramisu cheesecake that is for some reason seasonal for Spring? If chocolate and coffee have to be limited to one season, I would lean more fall or winter.

Trader Joe’s 72% dark chocolate is the MVP.

A little chocolate pooling in the corners but I’ll take it! Trying to neatly scrape a bendy silicone mold is… an experience.

If there weren’t Oreo chunks involved, I would have piped the filling in. My offset spatula said, close enough!

The tiny eggs might be my favorite.

Involuntary squeal of joy of when they popped out of the molds in one piece!

Ok so they’re matte not shiny but I’ll still take it.

Fixed the shiny problem.

Hehe can’t stop won’t stop.

The snap of the chocolate when I cut into one was *chefs kiss*

Too cute not to sneak a picture in: candy-coated matte pastels! Is it possible to have too many shades of blue polish? Asking for a friend.

Happy munching!

Filling recipe inspired by Sally’s Baking Addiction