No-Bake Oreo Cheesecake Recipe
Introduction
This No-Bake Oreo Cheesecake is a creamy, dreamy dessert that’s perfect for any occasion. With a crunchy Oreo crust and a luscious filling dotted with chopped Oreos, it’s an irresistible treat that requires no oven time.
Ingredients
- 24 Oreos
- 4 tablespoons unsalted butter, melted (60 grams)
- 16 ounces brick-style cream cheese, softened
- 1 cup powdered sugar (120 grams)
- 1 teaspoon vanilla extract
- 2 cups cold heavy whipping cream (480 ml)
- 16 Oreos, chopped
- Homemade whipped cream, for topping
- 12 to 14 mini Oreos, chopped (or 6 full-size Oreos cut in half), for garnish
Instructions
- Step 1: Make the crust by processing 24 Oreos in a food processor until fine crumbs form. Transfer the crumbs to a mixing bowl, add the melted butter, and mix until the crumbs are evenly moistened.
- Step 2: Line the bottom of a 9-inch springform pan with parchment paper. Press the Oreo crumb mixture firmly into the bottom of the pan to form an even layer. Chill in the refrigerator while preparing the filling.
- Step 3: For the filling, beat the softened cream cheese in a stand mixer or bowl with a handheld mixer until smooth. Add powdered sugar and vanilla extract, then mix until fully combined.
- Step 4: In a separate bowl, whip the cold heavy cream starting on low speed, then increase to medium-high until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined, then fold in the chopped Oreos.
- Step 5: Remove the crust from the refrigerator and spread the cheesecake filling evenly over the crust.
- Step 6: If you like, pipe homemade whipped cream around the edges and garnish with chopped mini Oreos or halved full-size Oreos.
- Step 7: Cover the cheesecake tightly and chill in the refrigerator for at least 4 to 5 hours or overnight. When ready, remove from the pan, slice, and serve.
Tips & Variations
- For extra flavor, add a pinch of salt to the crust mixture to balance the sweetness.
- You can substitute the Oreo cookies with any chocolate sandwich cookies for a fun twist.
- If you don’t have a springform pan, use a regular cake pan lined with parchment, but be mindful the crust may be harder to remove.
Storage
Store the cheesecake covered in the refrigerator for up to 3 days. For best texture, consume within this time frame. When reheating, it’s best served chilled; avoid microwaving as it may alter the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use whipped topping instead of homemade whipped cream?
Yes, store-bought whipped topping can be used as an alternative, though homemade whipped cream often offers a fresher flavor and better texture.
Do I need to use a springform pan?
A springform pan is ideal because it allows easy removal without damaging the cheesecake, but a regular cake pan lined with parchment paper can work as well.
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No-Bake Oreo Cheesecake Recipe
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
Description
This No-Bake Oreo Cheesecake is a rich and creamy dessert featuring a crunchy Oreo crust and a luscious cream cheese filling studded with chopped Oreos. Perfect for Oreo lovers, it comes together quickly without the need for baking, making it an ideal treat for any occasion.
Ingredients
Scale
Crust
- 24 Oreos
- 4 tablespoons unsalted butter, melted (60 grams)
Cheesecake Filling
- 16 ounces brick-style cream cheese, softened
- 1 cup powdered sugar (120 grams)
- 1 teaspoon vanilla extract
- 2 cups cold heavy whipping cream (480 ml)
- 16 Oreos, chopped
Topping
- Homemade whipped cream
- 12 to 14 mini Oreos, chopped (or 6 full-size Oreos, cut in half)
Instructions
- Make the crust: Add the 24 Oreos to a food processor and pulse until you achieve fine crumbs. Transfer the crumbs to a mixing bowl, then add the melted butter and mix thoroughly until all crumbs are evenly moistened.
- Prepare the springform pan: Line the bottom of a 9-inch springform pan with parchment paper. Pour the Oreo crumb mixture into the pan and firmly press it down into an even layer. Place the pan into the refrigerator to chill while you prepare the filling.
- Beat the cream cheese: Using a stand mixer with a whisk attachment or a handheld mixer in a large bowl, beat the softened cream cheese until smooth and creamy.
- Add sugar and vanilla: Incorporate the powdered sugar and vanilla extract into the cream cheese, mixing until well blended and smooth.
- Whip the cream: In a separate bowl, pour the cold heavy whipping cream. Begin whipping on low speed, gradually increasing to medium-high until stiff peaks form.
- Combine the mixtures: Gently fold or mix the whipped cream into the cream cheese mixture on low speed until just combined. Then fold in the chopped Oreos evenly throughout the filling.
- Assemble the cheesecake: Remove the crust from the refrigerator and scoop the cheesecake filling onto it. Spread the filling carefully into one uniform layer.
- Add toppings: If desired, pipe homemade whipped cream around the edges and garnish with chopped mini Oreos or halved full-size Oreos.
- Chill: Cover the cheesecake tightly and refrigerate for at least 4 to 5 hours, preferably overnight, to allow it to set fully.
- Serve: Once chilled, remove the cheesecake from the springform pan, slice into portions, and enjoy this creamy no-bake Oreo cheesecake.
Notes
- Use cold heavy whipping cream for best whipping results.
- Line the springform pan with parchment paper to prevent sticking and ease removal.
- Chilling the crust prior to adding the filling helps it firm up and hold the shape better.
- The cheesecake can be stored in the refrigerator up to 3 days.
- For a firmer texture, refrigerate overnight before serving.
- Feel free to substitute Oreos with other chocolate sandwich cookies depending on preference or dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: No-Bake Oreo Cheesecake, Oreo dessert, No-bake cheesecake recipe, Oreo crust cheesecake, creamy cheesecake no oven
