Description
This no bake Oreo cheesecake features a chocolate cookie crust and ultra-creamy filling loaded with crushed Oreos. No oven needed for this easy, make-ahead dessert that’s perfect for any occasion!
Ingredients
Scale
For the Oreo Crust:
- 24 Oreo cookies (about 2 cups crumbs)
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces (2 packages) cream cheese, softened to room temperature
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups cold heavy whipping cream
- 12 Oreo cookies, roughly chopped into chunks
For Topping (Optional):
- Whipped cream
- 6–8 whole Oreo cookies
- Chocolate sauce or ganache
- Chocolate shavings
Instructions
- Prepare the springform pan: Line the bottom of a 9-inch springform pan with parchment paper for easy removal. You can also lightly grease the sides with butter or cooking spray.
- Make the Oreo crust: Place 24 Oreo cookies (cream filling and all) in a food processor and pulse until they form fine, even crumbs. You should have about 2 cups of crumbs. Transfer the crumbs to a medium bowl and pour the melted butter over them. Stir with a fork until all the crumbs are evenly moistened and the mixture resembles wet sand.
- Form the crust: Pour the Oreo crumb mixture into the prepared springform pan. Using the bottom of a measuring cup or glass, press the crumbs firmly and evenly across the bottom and about 1 inch up the sides of the pan. Pack it tightly so it holds together well. Place the pan in the refrigerator while you prepare the filling.
- Beat the cream cheese mixture: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for 2-3 minutes until completely smooth and fluffy with no lumps. Scrape down the sides of the bowl. Add the powdered sugar and vanilla extract, then beat for another 1-2 minutes until well combined and creamy. Set aside.
- Whip the heavy cream: In a separate large, clean bowl, pour the cold heavy whipping cream. Using clean beaters, whip the cream on medium-high speed for 3-4 minutes until stiff peaks form. You’ll know it’s ready when you lift the beaters and the peaks stand straight up without drooping. Don’t overbeat or you’ll end up with butter.
- Fold together: Gently fold about one-third of the whipped cream into the cream cheese mixture using a rubber spatula. Use a folding motion (cutting down through the center, scraping across the bottom, and bringing the spatula up the side) rather than stirring, which deflates the whipped cream. Once mostly incorporated, add the remaining whipped cream and fold gently until no white streaks remain.
- Add Oreo chunks: Roughly chop 12 Oreo cookies into quarters and chunks of various sizes. Reserve a few pieces for topping if desired. Gently fold the Oreo chunks into the cheesecake filling until evenly distributed throughout.
- Assemble the cheesecake: Remove the crust from the refrigerator. Pour the cream cheese filling over the crust and spread it evenly with an offset spatula or the back of a spoon. Smooth the top for a professional finish, or create swirls for a more rustic look.
- Chill thoroughly: Cover the cheesecake with plastic wrap or aluminum foil (press it gently onto the surface to prevent a skin from forming, or tent it to avoid touching the top). Refrigerate for at least 4 hours, but preferably overnight (6-8 hours) for the best texture and easiest slicing. The cheesecake needs this time to set properly.
- Garnish and serve: Before serving, remove the sides of the springform pan by running a thin knife around the edge, then unclasping the ring. Top with additional whipped cream, whole or halved Oreos, drizzled chocolate sauce, or chocolate shavings as desired. Slice with a sharp knife, wiping the blade clean between each cut for the neatest slices.
Notes
- Room temperature cream cheese is crucial for a smooth, lump-free filling. If you forgot to take it out ahead, cut it into cubes and microwave in 10-second bursts, checking between each burst.
- Don’t skip whipping the heavy cream to stiff peaks—under-whipped cream results in a filling that won’t hold its shape and may be too soft.
- Use the folding technique when combining the whipped cream with the cream cheese mixture to maintain the light, airy texture.
- For the cleanest slices, dip your knife in hot water and wipe it clean between each cut.
- This cheesecake must chill for at least 4 hours, but it’s even better after sitting overnight.
- If your crust seems too crumbly and won’t hold together, add another tablespoon of melted butter.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (chill time: 4 hours)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 425
- Sugar: 28g
- Sodium: 285mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg