Print

The Best No-Bake Oreo Cheesecake: Rich and Creamy Delight

A perfect slice of creamy Oreo cheesecake with visible cookie chunks, sitting on a marble surface.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can make this rich and creamy No Bake Oreo Cheesecake tonight. It features a simple Oreo crumb crust and a luscious, velvety filling studded with chocolate cookies. This easy recipe guarantees delicious results without turning on your oven.

Ingredients

Scale
  • 24 Oreo cookies, divided
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1 cup mini Oreo cookies, crushed, for mixing
  • Optional topping: Whipped cream and extra crushed Oreos

Instructions

  1. Prepare the Crust: Place 16 Oreo cookies in a food processor and pulse until you have fine crumbs. Mix the crumbs with the melted butter until fully combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the pan in the freezer while you prepare the filling.
  2. Make the Filling Base: In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and there are no lumps. Add the powdered sugar and vanilla extract. Beat on low speed until just combined, then increase speed to medium and beat until smooth.
  3. Whip the Cream: In a separate, clean bowl, beat the cold heavy whipping cream until stiff peaks form. This takes about 3 to 5 minutes with an electric mixer. Be careful not to overbeat.
  4. Combine Filling: Gently fold the whipped cream into the cream cheese mixture using a spatula until just combined. Do not overmix. Fold in the 1 cup of crushed mini Oreo cookies.
  5. Assemble and Chill: Spoon the filling over the chilled crust and spread it evenly. Cover the pan loosely with plastic wrap. Refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
  6. Garnish and Serve: Before serving, carefully release the springform side. Top your creamy Oreo cheesecake with extra crushed Oreos and swirls of whipped cream, if desired. Slice and enjoy this ultimate Oreo delight.

Notes

  • For a firmer texture, chill the cheesecake for a full 12 hours.
  • If you do not have a food processor, place the Oreos in a large zip-top bag and crush them using a rolling pin.
  • This recipe is perfect for making ahead; it tastes even better the next day.

Nutrition

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