This will be the easiest, most highly-praised dessert you make this year!
We don’t discriminate when it comes to dessert, as you know, but we do have a special place in our hearts for all things chocolate. It seems like there are always so many options out there (regarding rich, decadent, chocolatey desserts), that we always want to try out new ones while still making time to make our tried-and-true favorites…such a tough time deciding what to make! Lucky for you, we’ve got the richest, easiest, most perfectly balanced chocolate confection for you today – you can try something new out and create a new family staple – you’re going to love it!
We give you: the chocolate oasis pie. Basically an insanely indulgent chocolate cheesecake, this is an easy no-bake dessert that blows everyone away every. single. time. Plus, it’s not just a chocolate pie, there’s also a fruit element that takes this whole dish to the next level. We used strawberries here for some added fresh sweetness, but raspberries or blackberries would also be delicious.
This recipe has definitely won its place in our dessert repertoire, but we do tend to make it when we need something absolutely stunning and spectacular to round out a meal. It’s not too sweet – the berries make for the best balance of sweet and tangy – and looks amazing (with basically no effort on your part). You just can’t beat how good this is!
30 minutes active; 2+ hours inactive
- 24 oreo cookies
- 6 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- 1 pint strawberries, hulled and halved
- 3 (8 oz.) packages cream cheese, room temperature
- 1 1/2 cups dark or bittersweet chocolate, chopped, melted and cooled to room temperature
- 1 1/4 cups powdered sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- Place oreo cookies in food processor and pulse for 5-8 seconds, or until roughly chopped.
- Add salt and melted butter and pulse until sandy consistency is reached.
- Turn mixture out into a springform pan and use your hands or a flat-bottomed object to press the crust around the bottom and up the sides of pan.
- Place in refrigerator until ready to use.
- In a large bowl, beat cream cheese until light and smooth, then mix in powdered sugar.
- Mix in sour cream and vanilla extract, then beat in melted (and cooled) chocolate until just filling is fluffy and whipped.
- Arrange sliced strawberries cut side down on oreo crust, making sure they reach the outer edges of pan, then top with chocolate filling.
- Smooth over the top of cheesecake and cover with plastic wrap, then refrigerate for 3-4 hours, or overnight, until set.
- Slice and serve and enjoy!
Recipe adapted from Love and Olive Oil