Description

Indulge in the ultimate creamy dessert with this No-Bake Oreo Cheesecake! Perfectly rich and smooth, this cheesecake combines the classic flavor of Oreos with a luscious cheesecake filling—all without an oven. An Oreo crust holds a light, fluffy filling that’s bursting with crushed Oreos, while a topping of whipped cream and extra cookies makes each slice truly irresistible. This no-bake recipe is easy enough for beginners and sure to impress at any gathering. It’s the ideal choice for anyone craving a sweet treat that’s both delicious and effortless to make.

Ingredients

Scale

For the Oreo Crust:

24 Oreo cookies – Keep the cream filling for added flavor and better binding.
1/2 cup (113g) unsalted butter, melted – Provides a rich, cohesive base for the crust.

For the Cheesecake Filling:

16 oz (450g) cream cheese, softened – Full-fat for maximum creaminess.
1 cup powdered sugar – Adds sweetness and smooth texture without graininess.
1 cup heavy whipping cream – Chilled, for whipping into stiff peaks.
1 teaspoon vanilla extract – Enhances the flavor.
12 Oreo cookies, crushed – Adds texture and flavor to the filling.

Optional Toppings:

Whipped cream – Adds a light touch to the rich filling.
Extra Oreo cookies – For garnish, either whole or crumbled.

Instructions

1. Prepare the Oreo Crust:

Crush the Oreos: Place 24 Oreo cookies in a food processor and pulse until they’re finely crushed. If you don’t have a food processor, put them in a ziplock bag and crush with a rolling pin.
Combine with Butter: In a medium bowl, mix the crushed Oreos with melted butter until the crumbs are evenly coated.
Press into the Pan: Firmly press the mixture into the bottom of a 9-inch springform pan, creating an even crust layer. Place in the refrigerator to chill while you make the filling.

2. Make the Cheesecake Filling:

Beat Cream Cheese: In a large mixing bowl, beat softened cream cheese until smooth and creamy. This helps prevent lumps.
Add Powdered Sugar and Vanilla: Gradually mix in powdered sugar and vanilla extract until fully combined.
Whip the Cream: In a separate bowl, whip heavy cream until stiff peaks form, which adds fluffiness to the filling.
Fold the Whipped Cream and Oreos: Gently fold the whipped cream into the cream cheese mixture until smooth, then fold in crushed Oreos.

3. Assemble the Cheesecake:

Spread the Filling: Pour the filling over the chilled crust, smoothing the top with a spatula for an even surface.
Chill the Cheesecake: Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to set.

4. Serve:

Garnish: Top with whipped cream swirls and extra Oreo cookies before serving.
Slice and Enjoy: Run a knife around the pan’s edge before releasing it. Slice, serve, and enjoy!

Notes

Make-Ahead Tip: Prepare the cheesecake the day before and let it set overnight for the best texture and flavor.
Alternative Crust Options: Use gluten-free chocolate sandwich cookies if desired, or swap Oreos with graham crackers for a milder base.
Storage: Store leftovers in an airtight container in the fridge for up to 5 days, or freeze individual slices wrapped in plastic for up to a month.

Prep Time: 20 minutes
Cook Time: None (No-bake)
Category: Desserts
Cuisine: American

Nutrition

Serving Size: 430 kcal
Sugar: 30g
Sodium: 220 mg
Fat: 28g
Saturated Fat: 17g
Carbohydrates: 40g
Protein: 5g
Cholesterol: 80 mg