Description
This No Bake Oreo Cheesecake is a creamy, dreamy dessert filled with Oreo goodness. With a crunchy Oreo crust, luscious cheesecake filling, and whipped cream topping, this no-bake treat is perfect for any occasion. No oven required—just pure indulgence!
Ingredients
Scale
For the Oreo Crust:
- 36 Oreos (whole, with filling)
- ½ cup unsalted butter, melted
For the Oreo Cheesecake Filling:
- 24 oz cream cheese, softened
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 1 ⅓ cups heavy whipping cream
- ¾ cup powdered sugar
- 1 ½ cups Oreo crumbs (from 18 Oreos)
- 10 chopped Oreos
For Decoration:
- ¾ cup heavy whipping cream
- ⅓ cup powdered sugar
- ½ tsp vanilla extract
- 1–2 tbsp Oreo crumbs
- 6 Oreos, halved
Instructions
- Prepare the Oreo Crust
- Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Use a food processor to grind 36 Oreos (with filling) into fine crumbs.
- Combine the Oreo crumbs with melted butter in a bowl, mixing until evenly moistened.
- Press the mixture firmly into the bottom and about 1 inch up the sides of the pan.
- Place in the fridge or freezer to set while preparing the filling.
- Make the Oreo Cheesecake Filling
- In a large bowl, whip heavy whipping cream until soft peaks form. Add powdered sugar and continue whipping until stiff peaks form. Set aside.
- In another bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth.
- Fold the whipped cream into the cream cheese mixture in 2-3 additions until fully combined.
- Gently fold in Oreo crumbs, followed by chopped Oreos, for added texture.
- Assemble the Cheesecake
- Spread the Oreo cheesecake filling over the prepared crust, smoothing the top with a spatula.
- Refrigerate for at least 5-6 hours or overnight to allow the cheesecake to set.
- Prepare the Decoration
- Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Carefully remove the springform pan ring and transfer the cheesecake to a serving plate.
- Pipe whipped cream around the edges, place halved Oreos on top, and sprinkle with Oreo crumbs.
Notes
- Prepare the Oreo Crust
- Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Use a food processor to grind 36 Oreos (with filling) into fine crumbs.
- Combine the Oreo crumbs with melted butter in a bowl, mixing until evenly moistened.
- Press the mixture firmly into the bottom and about 1 inch up the sides of the pan.
- Place in the fridge or freezer to set while preparing the filling.
- Make the Oreo Cheesecake Filling
- In a large bowl, whip heavy whipping cream until soft peaks form. Add powdered sugar and continue whipping until stiff peaks form. Set aside.
- In another bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth.
- Fold the whipped cream into the cream cheese mixture in 2-3 additions until fully combined.
- Gently fold in Oreo crumbs, followed by chopped Oreos, for added texture.
- Assemble the Cheesecake
- Spread the Oreo cheesecake filling over the prepared crust, smoothing the top with a spatula.
- Refrigerate for at least 5-6 hours or overnight to allow the cheesecake to set.
- Prepare the Decoration
- Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Carefully remove the springform pan ring and transfer the cheesecake to a serving plate.
- Pipe whipped cream around the edges, place halved Oreos on top, and sprinkle with Oreo crumbs.
- Prep Time: 25 minutes
- Cook Time: 6 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American