Print

Easy No-Bake Oreo Cheesecake

A decadent slice of no-bake oreo cheesecake with a thick Oreo crust and creamy filling, topped with crumbs and cookies.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich and creamy no-bake Oreo cheesecake. It uses Oreos in the crust, filling, and topping, making it a perfect cookies and cream dessert for any gathering.

Ingredients

Scale
  • 1 1/2 cups finely crushed Oreo cookies (about 25 cookies)
  • 1/4 cup unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream, cold
  • 1/2 cup granulated sugar
  • 1 cup crushed Oreo cookies, for mixing into filling
  • 1/2 cup crushed Oreo cookies, for topping

Instructions

  1. Prepare the crust: Mix the 1 1/2 cups of finely crushed Oreos with the melted butter until fully combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the freezer while you prepare the filling.
  2. Make the cream cheese base: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and there are no lumps. Set this aside.
  3. Whip the cream: In a separate, clean bowl, beat the cold heavy whipping cream and granulated sugar until stiff peaks form. This creates a light, fluffy texture.
  4. Combine the filling: Gently fold the whipped cream mixture into the cream cheese mixture until just combined. Do not overmix. Fold in the 1 cup of crushed Oreos reserved for the filling.
  5. Assemble the cheesecake: Pour the filling over the chilled crust and spread it evenly.
  6. Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm. This is a crucial step for a creamy no bake treat.
  7. Garnish and serve: Before serving, sprinkle the remaining 1/2 cup of crushed Oreos over the top. Carefully release the sides of the springform pan. Slice and serve this indulgent dessert.

Notes

  • For an extra rich dessert, you can fold in 4 ounces of softened, melted semi-sweet chocolate into the cream cheese base before adding the whipped cream.
  • If you want bite sized cheesecake portions, prepare this recipe in a 9×13 inch baking dish instead of a springform pan, then cut into bars after chilling.
  • Use a food processor to crush the cookies quickly for your chocolate cookie crust.

Nutrition

Find it online: https://cookingbycarla.com/oreo-cheesecake-easy-no-bake-recipe/