No Bake Oreo Cheesecake (Print View)
Chilled Oreo dessert with creamy filling, cookie crust, and whipped cream garnish. No oven needed.
# What You'll Need:
→ Oreo crust
01 -
36 Oreo sandwich cookies
02 -
1/2 cup unsalted butter, melted
→ Oreo cheesecake filling
03 -
24 ounces cream cheese, at room temperature
04 -
1/2 cup granulated sugar
05 -
2 teaspoons vanilla extract
06 -
1 1/3 cups heavy whipping cream
07 -
3/4 cup powdered sugar
08 -
Oreo crumbs from 18 Oreos (approximately 1 1/2 cups, reserve 1 tablespoon for decoration)
09 -
10 Oreo sandwich cookies, chopped
→ Decoration
10 -
3/4 cup heavy whipping cream
11 -
1/3 cup powdered sugar
12 -
1/2 teaspoon vanilla extract
13 -
1 to 2 tablespoons Oreo crumbs
14 -
6 Oreo sandwich cookies, halved
# Directions:
01 -
Line the base of a 9-inch springform pan with parchment paper and grease the sides.
02 -
Pulse 36 Oreo cookies, including filling, in a food processor until finely ground. Combine the Oreo crumbs with melted butter, mixing until the crumbs are evenly moistened. Press the mixture firmly into the bottom and approximately 1 inch up the sides of the prepared pan. Refrigerate or freeze to set while preparing the filling.
03 -
In a chilled mixing bowl, beat 1 1/3 cups heavy whipping cream until soft peaks develop. Add 3/4 cup powdered sugar, continue beating until stiff peaks form. Reserve whipped cream.
04 -
In a separate large bowl, beat together cream cheese, granulated sugar, and vanilla extract until cohesive and smooth.
05 -
Fold the whipped cream into the cream cheese mixture in two or three batches, mixing gently to evenly incorporate. Fold in the Oreo crumbs, ensuring even distribution, followed by gently folding in the chopped Oreo cookies.
06 -
Spoon the cheesecake filling onto the chilled crust, smoothing the top with a spatula. Refrigerate for at least 5 to 6 hours, or preferably overnight, until set.
07 -
Beat 3/4 cup heavy whipping cream, 1/3 cup powdered sugar, and 1/2 teaspoon vanilla extract together until stiff peaks form.
08 -
Remove the ring of the springform pan and transfer the cheesecake to a serving platter. Pipe whipped cream along the rim, garnish with halved Oreos and sprinkle reserved Oreo crumbs. Store covered in the refrigerator for up to 5 days or freeze for extended storage.
# Notes:
01 -
Ensure the cream cheese reaches room temperature for a smooth consistency. Chilling overnight yields optimal texture and flavor.