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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.

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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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!

Notes

For added texture, crush some extra Oreo cookies and sprinkle them on top of the cheesecake before refrigerating.

For a more indulgent touch, drizzle chocolate syrup over the top before serving.

If you prefer a gluten-free version, make sure to use gluten-free Oreos for the crust and topping.

Nutrition

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