No-Bake Oreo Cheesecake (Creamy & Delicious)
Oreo lovers, get ready for your new favorite cheesecake recipe! This No-Bake Oreo Cheesecake is a decadent dessert that combines the beloved Oreo cookie in every bite.
With a crunchy Oreo crust, a smooth and velvety cream cheese filling, and chunks of Oreo cookies scattered throughout, this cheesecake is as easy to make as it is irresistible.
The best part? You don’t need an oven! Just a bit of fridge time to set, and you’ll have a cool, creamy, and perfectly indulgent treat ready to share.
Whether it’s a family gathering, party, or just a sweet craving, this cheesecake will wow everyone. With just a handful of ingredients and minimal effort, it’s no surprise this one’s a crowd favorite!
Things You Need For This Recipe:
- 9-inch springform pan
- Hand mixer or stand mixer
- Mixing bowls for each component
- A spatula for spreading and mixing
- A spoon or fork to crush Oreos
- Fridge for chilling
How To Prepare:
1- Prepare the Oreo Crust:
Crush the Oreos into fine crumbs and mix with melted butter. Press this mixture into the base of a springform pan and chill to set.
2- Make the Cheesecake Filling:
Beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Whip the heavy cream to stiff peaks, then fold it into the cream cheese mixture. Add in chopped Oreos for texture and flavor.
3- Assemble the Cheesecake:
Once the crust has set, pour the cheesecake filling on top and smooth the surface. Sprinkle with crumbled Oreos on top for added crunch.
4- Chill the Cheesecake:
Allow the cheesecake to chill in the fridge for at least 4 hours, or overnight for the best set.
5-Serve and Enjoy:
Once firm, release the cheesecake from the springform pan, slice, and enjoy every creamy, Oreo-packed bite!
Ellie’s Secret Tips on This Recipe:
1- Chill for the Best Texture: Just like with most no-bake cheesecakes, patience is key. Let the cheesecake chill long enough to firm up and set completely—at least 4 hours, preferably overnight. This ensures a smooth, sliceable cheesecake.
2- Use Full-Fat Ingredients: To achieve the best creamy texture, always use full-fat cream cheese and heavy cream. It will give your cheesecake that rich, decadent flavor and smooth mouthfeel.
3- Crushing Oreos: If you don’t have a food processor to crush the Oreos, simply place them in a zip-lock bag and use a rolling pin to break them down. You want them as fine as possible for the crust.
4- Stabilize the Whipped Cream: For best results, make sure your whipped cream reaches stiff peaks. This helps add air to your cheesecake filling, giving it that nice, light texture.
5- Variations: You can use white chocolate chips, mini chocolate chips, or even a swirl of chocolate sauce for added richness. Feel free to get creative with the toppings!
No-Bake Oreo Cheesecake
Ingredients
For the Oreo Crust
- 24 Oreo cookies
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 packages (8 oz each) full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 12 Oreo cookies, chopped into chunks
For Topping (Optional):
- Additional Oreo cookies, crumbled (for topping)
Instructions
Step 1: Prepare the Oreo Crust
- Start by crushing 24 Oreo cookies in a food processor or place them in a zip-top bag and crush them with a rolling pin until you have fine crumbs.
- In a medium bowl, mix the Oreo crumbs with 1/4 cup melted unsalted butter. Stir until the mixture looks like wet sand.
- Press the Oreo crumb mixture firmly into the bottom of a 9-inch springform pan. Make sure it’s packed down evenly and all around the bottom.
- Place the pan in the fridge to chill while you prepare the cheesecake filling.
Step 2: Prepare the Cheesecake Filling
- In a large mixing bowl, beat 3 packages (8 oz each) of softened cream cheese with an electric mixer until it becomes smooth and fluffy.
- Gradually add 1 cup of powdered sugar and continue mixing until fully incorporated and smooth.
- Add 1 teaspoon of vanilla extract and mix well.
- In a separate bowl, whip 1 cup of heavy whipping cream until stiff peaks form. You can use a hand mixer or stand mixer to do this.
- Gently fold the whipped cream into the cream cheese mixture until everything is combined, creating a smooth and thick cheesecake batter.
- Chop up 12 Oreo cookies into small chunks and fold these pieces into the cheesecake filling, adding an Oreo-packed texture.
Step 3: Assemble the Cheesecake
- Remove the chilled Oreo crust from the fridge and carefully pour the cheesecake filling on top of it.
- Smooth the top with a spatula for an even surface.
- Crumble additional Oreos and sprinkle them on top of the cheesecake for a little extra crunch and decoration.
- Chill the cheesecake in the fridge for at least 4 hours (or overnight for best results) until it’s fully set and firm.
Step 4: Serve and Enjoy
- Once the cheesecake has set, run a knife around the edges of the springform pan to loosen it. Open the pan and transfer your cheesecake to a serving platter.
- Slice and serve! Each bite is a creamy, cookie-filled delight that’s perfect for Oreo fans.
