Why You’ll Love This Recipe

This cheesecake combines the best of both worlds—Oreos and cheesecake! The no-bake filling is light, fluffy, and packed with Oreo flavor, while the crust adds the perfect crunch. Plus, it’s incredibly easy to make, requiring just a few simple steps. There’s no oven required, and the result is a perfectly set, creamy dessert with just the right balance of sweetness and richness. It’s the ideal treat for anyone who loves Oreo cookies, and it’s guaranteed to impress your guests or satisfy your cravings!

Ingredients

1 1/2 cups crushed Oreo cookies
1/4 cup melted butter
3 (8-ounce) packages cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
8-10 whole Oreo cookies (for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crust: In a medium-sized mixing bowl, combine 1 1/2 cups of crushed Oreo cookies. Melt 1/4 cup of butter in a microwave-safe bowl for about 20-30 seconds, or until fully melted. Pour the melted butter over the crushed Oreo cookies and stir the mixture until it’s evenly combined.
Press the Crust: Press the cookie-butter mixture into the bottom of a 9-inch springform pan. Use the back of a spoon or your fingers to compact the crust evenly across the base. Place the pan in the refrigerator to chill while you prepare the cheesecake filling.
Make the Cheesecake Filling: In a large mixing bowl, beat the 3 packages of softened cream cheese with an electric mixer on medium speed for 2-3 minutes, or until smooth and creamy. Make sure the cream cheese is fully softened to prevent lumps.
Add Sugar and Vanilla: Add 1 cup of powdered sugar and 1 teaspoon of vanilla extract to the cream cheese mixture. Beat on medium speed for another 2 minutes until fully incorporated and smooth.
Whip the Heavy Cream: In a separate bowl, pour 2 cups of heavy whipping cream. Use a hand mixer or stand mixer to beat the cream on high speed for 3-5 minutes, or until stiff peaks form. The whipped cream should hold its shape when the beaters are lifted.
Fold the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream—this will keep your cheesecake filling light and fluffy.
Assemble the Cheesecake: Once the filling is well combined, carefully remove the crust from the refrigerator. Pour the cheesecake filling over the chilled Oreo crust and spread it out evenly with a spatula. Smooth the top to ensure it’s even.
Chill the Cheesecake: Refrigerate the cheesecake for at least 4 hours, or until it is firm and fully set. For the best results, refrigerate it overnight to allow the flavors to meld and the texture to set perfectly.
Top the Cheesecake: Before serving, top the cheesecake with 8-10 whole Oreo cookies. You can leave them whole or break them into smaller pieces for a decorative touch.
Serve and Enjoy: Carefully remove the cheesecake from the springform pan and transfer it to a serving plate. Slice and serve chilled, enjoying the creamy, Oreo-filled goodness!

Servings and Timing

Servings: 8-10 servings
Prep Time: 15 minutes
Rest Time: 4 hours
Total Time: 4 hours 15 minutes

Variations

Extra Oreo Crunch: For added texture and flavor, crush some extra Oreo cookies and sprinkle them on top of the cheesecake before refrigerating.
Chocolate Drizzle: Drizzle chocolate syrup over the top of the cheesecake for an extra touch of indulgence.
Other Cookie Crust: Swap out the Oreo crust for a graham cracker or chocolate wafer crust for a different flavor base.
Dairy-Free Version: Use dairy-free cream cheese and coconut cream in place of heavy cream for a dairy-free version of this cheesecake.

Storage/Reheating

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. This cheesecake is best served chilled, and it can be stored in the fridge to keep it fresh. If you have leftovers, you can also freeze individual slices for up to 2 months. Thaw overnight in the refrigerator before serving.

FAQs

Can I use reduced-fat cream cheese?

While full-fat cream cheese provides the best creamy texture, you can use reduced-fat cream cheese for a lighter version. The texture may be slightly different, but the flavor will still be delicious.

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead. It actually sets and tastes even better after a few hours of chilling, making it an ideal dessert to prepare the day before your event.

Can I use a different cookie for the crust?

Yes, you can use any cookie you prefer for the crust, such as chocolate wafer cookies or even graham crackers. Just be sure to crush them finely for an even crust.

Can I skip the whipped cream?

The whipped cream is what gives this cheesecake its light and airy texture. If you skip it, you’ll have a denser filling. For the best results, keep the whipped cream in the recipe.

How do I prevent cracks in my no-bake cheesecake?

This cheesecake is less likely to crack because it doesn’t require baking. However, be sure to refrigerate it long enough for it to set completely to ensure a smooth, sliceable texture.

Conclusion

This No Bake Oreo Cheesecake is the ultimate dessert for Oreo lovers! With its rich, velvety filling and buttery, crumbly crust, it’s a dessert that’s both indulgent and easy to make. Whether you’re serving it for a family gathering or enjoying it as a sweet treat for yourself, this cheesecake is sure to satisfy your cravings. So, grab your Oreos, and get ready for a creamy, delicious treat that’s perfect for any occasion!

No Bake Oreo Cheesecake: A Creamy, Dreamy Dessert

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No Bake Oreo Cheesecake is a creamy, indulgent dessert made with a buttery Oreo cookie crust and a rich, fluffy cream cheese filling filled with more Oreos. It’s the ultimate treat for Oreo lovers, requiring no baking and delivering the perfect balance of sweetness and texture.

Author: Amy
Prep Time: 15 minutes
Cook Time: undefined
Total Time: 4 hours 15 minutes
Yield: 8-10 servings
Category: Dessert
Method: No-bake
Cuisine: American
Diet: Vegetarian

Ingredients

1 1/2 cups crushed Oreo cookies

1/4 cup melted butter

3 (8-ounce) packages cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

2 cups heavy whipping cream

8–10 whole Oreo cookies (for topping)

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Instructions

Prepare the Crust: In a medium-sized mixing bowl, combine 1 1/2 cups of crushed Oreo cookies. Melt 1/4 cup of butter in a microwave-safe bowl for about 20-30 seconds, or until fully melted. Pour the melted butter over the crushed Oreo cookies and stir the mixture until it’s evenly combined.
Press the Crust: Press the cookie-butter mixture into the bottom of a 9-inch springform pan. Use the back of a spoon or your fingers to compact the crust evenly across the base. Place the pan in the refrigerator to chill while you prepare the cheesecake filling.
Make the Cheesecake Filling: In a large mixing bowl, beat the 3 packages of softened cream cheese with an electric mixer on medium speed for 2-3 minutes, or until smooth and creamy. Make sure the cream cheese is fully softened to prevent lumps.
Add Sugar and Vanilla: Add 1 cup of powdered sugar and 1 teaspoon of vanilla extract to the cream cheese mixture. Beat on medium speed for another 2 minutes until fully incorporated and smooth.
Whip the Heavy Cream: In a separate bowl, pour 2 cups of heavy whipping cream. Use a hand mixer or stand mixer to beat the cream on high speed for 3-5 minutes, or until stiff peaks form. The whipped cream should hold its shape when the beaters are lifted.
Fold the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream—this will keep your cheesecake filling light and fluffy.
Assemble the Cheesecake: Once the filling is well combined, carefully remove the crust from the refrigerator. Pour the cheesecake filling over the chilled Oreo crust and spread it out evenly with a spatula. Smooth the top to ensure it’s even.
Chill the Cheesecake: Refrigerate the cheesecake for at least 4 hours, or until it is firm and fully set. For the best results, refrigerate it overnight to allow the flavors to meld and the texture to set perfectly.
Top the Cheesecake: Before serving, top the cheesecake with 8-10 whole Oreo cookies. You can leave them whole or break them into smaller pieces for a decorative touch.
Serve and Enjoy: Carefully remove the cheesecake from the springform pan and transfer it to a serving plate. Slice and serve chilled, enjoying the creamy, Oreo-filled goodness!