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No Bake Oreo Cheesecake Recipe

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4 from 37 reviews

This No Bake Oreo Cheesecake is a creamy and indulgent dessert featuring a crunchy Oreo crust and a smooth, fluffy cream cheese filling studded with chopped Oreos. Topped with whipped cream and mini Oreo cookies, this easy-to-make cheesecake requires no oven baking and sets firmly in the refrigerator, perfect for a delightful treat that serves 10.

Ingredients

Crust

  • 24 Oreo cookies (filling included)
  • 5 Tablespoons unsalted butter (melted)

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)

Topping

  • 1 Cup heavy whipping cream
  • 3 Tablespoons powdered sugar
  • ½ Teaspoon vanilla extract
  • Mini Oreo cookies
  • 3 Oreo cookies (crushed or chopped)

Instructions

  1. Make the Crust: Crush 24 Oreo cookies, including the filling, in a food processor until finely ground. Transfer the crumbs to a mixing bowl and combine with 5 tablespoons of melted unsalted butter, stirring until the mixture is fully moistened.
  2. Press the Crust: Press the Oreo crumb mixture evenly into the bottom and slightly up the sides of a 9-inch springform pan to form a compact crust layer.
  3. Freeze the Crust: Place the crust in the freezer for 10 minutes to firm up while you prepare the filling.
  4. Make the Filling: In a large bowl, beat 24 ounces of softened cream cheese until smooth and fluffy. Add 1 cup powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt; mix until creamy and well combined.
  5. Whip Cream: In a separate bowl, whip 1 cup of cold heavy whipping cream to stiff peaks using a mixer to create a light and airy consistency.
  6. Fold Ingredients: Gently fold the whipped cream into the cream cheese mixture until smooth and light. Then fold in 12 to 14 chopped Oreo cookies evenly throughout the filling.
  7. Assemble the Cheesecake: Spread the Oreo cheesecake filling evenly into the chilled crust. Smooth the top with a spatula to level the surface.
  8. Refrigerate: Refrigerate the assembled cheesecake for 4 to 6 hours or overnight to allow it to fully set and firm up.
  9. Add the Topping: Whip 1 cup heavy cream together with 3 tablespoons powdered sugar and ½ teaspoon vanilla extract to stiff peaks. Pipe or spoon swirls of this whipped topping around the edges of the cheesecake.
  10. Decorate: Garnish the top of the cheesecake with mini Oreo cookies and sprinkle with 3 crushed or chopped Oreo cookies for an attractive finish.

Notes

  • For best results, ensure the cream cheese is fully softened before beating to avoid lumps.
  • Chilling the crust before adding the filling helps it hold its shape better.
  • You can substitute mini Oreos with finely chopped Oreos if mini ones are unavailable.
  • This cheesecake needs at least 4 hours refrigeration, but overnight is recommended for optimal texture.

Find it online: https://recipethrive.com/no-bake-oreo-cheesecake-recipe/