Description
This no-bake Oreo cheesecake is a dreamy, creamy dessert packed with crushed cookies in every bite. With a buttery Oreo crust and a fluffy whipped filling, it’s the perfect indulgent treat that’s surprisingly easy to make—no oven needed!
Ingredients
For the Crust:
24 Oreo cookies (use the whole cookie, including the cream)
4 tablespoons unsalted butter, melted (60g)
For the Filling:
16 ounces cream cheese, softened (brick-style)
1 cup powdered sugar (120g)
1 teaspoon vanilla extract
2 cups cold heavy whipping cream (480ml)
16 Oreo cookies, chopped
Instructions
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Build the Base:
Crush 24 Oreo cookies in a food processor until they become fine crumbs.
Mix in the melted butter until the crumbs are evenly moistened.
Press the crust mixture into the bottom of a 9-inch springform pan lined with parchment paper. Chill in the fridge while preparing the filling. -
Make the Filling:
In a large bowl, beat the softened cream cheese until completely smooth.
Add powdered sugar and vanilla extract, mixing until well combined. -
Whip and Fold:
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Fold in the chopped Oreo cookies until evenly distributed. -
Assemble and Chill:
Spoon the filling over the chilled crust and smooth the top with a spatula.
Cover and refrigerate for at least 4 hours, or ideally overnight, until fully set.
-
Optional Garnish:
Top with piped whipped cream and halved Oreos for an extra decorative touch before serving.
Notes
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Make Ahead: Best when chilled overnight to allow the cheesecake to fully set.
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Whipping Cream Tip: Ensure your cream is very cold for the best whip.
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Crust Firmness: Press the crust firmly into the pan so it holds shape when sliced.
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Topping Ideas: Try crushed mint Oreos, drizzle with chocolate, or add a chocolate ganache layer for variation.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American