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Creamy No-Bake Oreo Cheesecake Delight

no bake Oreo cheesecake - featured image

A rich and creamy no-bake Oreo cheesecake with a crunchy cookie crust, perfect for quick and fuss-free dessert occasions.

Ingredients

Scale
  • 24 Oreo cookies (crushed finely; classic or double-stuffed)
  • 4 tablespoons unsalted butter, melted
  • 16 oz (450g) cream cheese, softened
  • 1 cup (240 ml) heavy whipping cream, cold
  • 3/4 cup (90g) powdered sugar
  • 1 teaspoon vanilla extract
  • 8 Oreo cookies, roughly chopped

Instructions

  1. Prepare the crust: Crush 24 Oreo cookies finely using a food processor or a zip-top bag and rolling pin. Combine crushed Oreos with 4 tablespoons melted unsalted butter until texture resembles wet sand.
  2. Press the crust: Transfer mixture into a 9-inch springform pan and press firmly and evenly across the bottom. Chill in the fridge for about 10 minutes.
  3. Make the filling: Beat softened cream cheese with an electric mixer at medium speed until smooth (2-3 minutes). Gradually add powdered sugar and vanilla extract, beating until fluffy.
  4. Whip the cream: In a separate bowl, whip cold heavy cream on high speed until stiff peaks form (3-5 minutes).
  5. Combine filling and whipped cream: Gently fold half of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream and 8 chopped Oreos. Avoid overmixing.
  6. Assemble the cheesecake: Pour filling over chilled crust and smooth the top. Cover and refrigerate for at least 4 hours or overnight to set.
  7. Serve: Remove sides of springform pan carefully. Garnish with extra crushed Oreos or whipped cream if desired. Slice and enjoy.

Notes

Use room temperature cream cheese for smooth filling. Chill mixing bowl and beaters before whipping cream for best results. Refrigerate at least 4 hours or overnight for firm set. Can freeze up to 2 months wrapped tightly.

Nutrition

Keywords: no-bake cheesecake, Oreo cheesecake, easy dessert, creamy cheesecake, no oven dessert, Oreo dessert