Description
This No-Bake Oreo Cheesecake is a creamy, indulgent dessert featuring a buttery Oreo cookie crust layered with a smooth cream cheese filling mixed with chopped Oreos. It’s a simple, no-bake recipe that sets in the refrigerator, making it perfect for an easy yet impressive treat for Oreo lovers.
Ingredients
Scale
Crust
- 24 Oreos
- 4 tablespoons unsalted butter, melted (60 grams)
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
- Prepare the crust: Add the 24 Oreos to a food processor and pulse until you have fine crumbs. Transfer the crumbs to a mixing bowl and add the melted butter. Mix well until the crumbs are evenly moistened with the butter.
- Form the crust: Line the bottom of a 9-inch springform pan with parchment paper. Scoop the Oreo crumb mixture into the pan and press it down firmly into an even layer. Place the pan in the refrigerator to chill while you prepare the filling.
- Make the cheesecake filling: Using a stand mixer fitted with the whisk attachment or a handheld mixer in a large bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract and mix until fully combined.
- Whip the cream: In a separate bowl, pour in the cold heavy whipping cream. Start mixing 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.
- Add chopped Oreos: Fold in the 16 chopped Oreos carefully to preserve the texture of the filling.
- Assemble the cheesecake: Remove the springform pan from the refrigerator. Spoon the cheesecake filling over the chilled crust and spread it out evenly with a spatula.
- Decorate: If desired, pipe homemade whipped cream around the edges of the cheesecake and top with the chopped mini Oreos or halved full-size Oreos.
- Chill to set: Cover the cheesecake tightly and refrigerate for at least 4 to 5 hours, preferably overnight, to allow it to set properly.
- Serve: Remove the cheesecake from the springform pan, slice, and serve chilled. Enjoy your delicious no-bake Oreo cheesecake!
Notes
- The crust is made from Oreo crumbs combined with melted butter to create a firm base without baking.
- Use cold heavy whipping cream for best whipping results and texture in the filling.
- Chilling the cheesecake for several hours or overnight ensures it sets properly for clean slices.
- You can substitute mini Oreos with regular Oreos cut in half for decoration.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Oreo cheesecake, no bake cheesecake, Oreo dessert, cream cheese dessert, easy cheesecake
