No Bake Oreo Cheesecake
This delectable no bake Oreo cheesecake has a smooth and creamy filling with plenty of Oreo pieces in every bite. Chill until fully set then slice, serve and enjoy.
Servings: 10
Equipment
- Springform Pan 9-Inch
- Sharp Knife Optional
- Cutting Board Optional
- Pastry Bag Optional
Ingredients
For the Oreo Crust
- 24 Oreo cookies filling included
- 5 Tablespoons unsalted butter melted
For the Cheesecake Filling
- 24 Ounces cream cheese softened
- 1 Cup powdered sugar
- 1 Teaspoon vanilla extract
- 1 Pinch salt
- 1 Cup heavy whipping cream cold
- 12 to 14 Oreo cookies chopped
For the Topping
- 1 Cup heavy whipping cream
- 3 Tablespoons powdered sugar
- ½ Teaspoon vanilla extract
- mini Oreo cookies
- 3 Oreo cookies crushed or chopped
Instructions
Make the Crust
- Crush Oreos in a food processor until fine.
- Mix with melted butter until fully moistened.
- Press into the bottom and slightly up the sides of a 9-inch springform pan.
- Freeze for 10 minutes while preparing the filling.
Make the Filling
- In a large bowl, beat cream cheese until smooth and fluffy.
- Add powdered sugar, vanilla and salt, and mix until creamy.
- In a separate bowl, whip the heavy whipping cream to stiff peaks.
- Fold the whipped cream into the cream cheese mixture until light and smooth.
- Gently fold in the chopped Oreos.
Assemble the Cheesecake
- Spread the Oreo cheesecake filling into the chilled crust.
- Smooth the top with a spatula.
- Refrigerate for 4 to 6 hours, or overnight, until fully set.
Add the Topping
- Whip heavy cream, powdered sugar and vanilla to stiff peaks.
- Pipe or spoon swirls around the top edge of the cheesecake.
- Decorate with mini Oreo cookies and sprinkle extra crushed Oreos on top.
Notes
Smooth filling: Use fully softened cream cheese for a lump-free filling.
Ensure neat slices: Press the crust into the cake pan firmly.
Fluffy texture: Gently stir for the best texture. Don’t mix hard.
Perfect finish: Use a rolling pin and Ziploc bag to crush Oreos or a sharp knife and cutting board to chop them. Or use both if you want both Oreo crumbs and larger pieces.
Ensure neat slices: Press the crust into the cake pan firmly.
Fluffy texture: Gently stir for the best texture. Don’t mix hard.
Perfect finish: Use a rolling pin and Ziploc bag to crush Oreos or a sharp knife and cutting board to chop them. Or use both if you want both Oreo crumbs and larger pieces.
Nutrition
Calories: 739kcal | Carbohydrates: 55g | Protein: 8g | Fat: 56g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 138mg | Sodium: 427mg | Potassium: 247mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1789IU | Vitamin C: 0.3mg | Calcium: 109mg | Iron: 6mg
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