Print

The Best No-Bake Oreo Cheesecake

A perfect slice of creamy oreo cheesecake with a dark chocolate crust and topped with crushed oreo pieces.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy, creamy, no-bake Oreo cheesecake featuring a crunchy cookie crust and a filling loaded with crushed Oreos. It is a simple, decadent dessert perfect for any occasion.

Ingredients

Scale
  • 1 3/4 cups crushed Oreo cookies (about 25 cookies)
  • 1/4 cup unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream, cold
  • 1 cup crushed Oreo cookies, for filling
  • 1/2 cup mini Oreo cookies, for topping

Instructions

  1. Prepare the crust: Mix the 1 3/4 cups of crushed Oreos with the melted butter until fully combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the freezer for 15 minutes while you prepare the filling.
  2. Beat the cream cheese: In a large bowl, use an electric mixer to beat the softened cream cheese until it is smooth. Scrape down the sides of the bowl.
  3. Add sugar and vanilla: Add the granulated sugar and vanilla extract to the cream cheese. Beat until the mixture is light and creamy.
  4. Whip the cream: In a separate, clean bowl, whip the cold heavy whipping cream until stiff peaks form.
  5. Fold together: Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to deflate the cream.
  6. Add cookies: Fold in the 1 cup of crushed Oreos for the filling.
  7. Assemble the cheesecake: Spread the filling evenly over the chilled Oreo crust.
  8. Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
  9. Garnish and serve: Before serving, carefully remove the sides of the springform pan. Top the cheesecake with mini Oreo cookies. Slice and serve cold.

Notes

  • For a firmer crust, press the mixture into the pan using the bottom of a measuring cup.
  • If you do not have heavy whipping cream, you can substitute with 1 1/2 cups of frozen whipped topping (like Cool Whip), thawed, folding it in at the end.
  • Crush the Oreos finely for the crust to ensure it packs well.

Nutrition

Find it online: https://kitchenslang.com/best-no-bake-oreo-cheesecake-recipe/