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
