No-Bake Oreo Cheesecake Recipe
Make an easy No-Bake Oreo Cheesecake with a chocolate cookie crust, creamy filling, whipped cream, and crushed Oreos for a crowd-pleasing dessert at home.
Equipment
- 9-inch springform pan
- Food processor or rolling pin
- Large mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Mixing spoon
- Offset spatula or regular spatula
- Knife for slicing
Ingredients
For the Oreo Crust
- 24 Oreo cookies
- 5 tablespoons unsalted butter melted
- For the Cheesecake Filling
- 16 ounces full-fat cream cheese softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups heavy whipping cream cold
- 12 Oreo cookies roughly crushed
Optional Toppings
- 6 to 8 Oreo cookies
- Whipped cream
- Chocolate shavings
- Chocolate sauce
For the best flavor and texture, use full-fat block-style cream cheese. It creates a thicker and creamier filling than spreadable cream cheese.
Instructions
Prepare the Oreo Crust
- Place 24 Oreo cookies in a food processor and pulse until they become fine crumbs.
- There is no need to remove the cream filling from the cookies. Use the entire Oreo.
- Pour the crumbs into a bowl and add the melted butter.
- Stir until all of the crumbs are evenly coated.
- Transfer the mixture to a 9-inch springform pan. Press the crumbs firmly into the bottom of the pan using the bottom of a measuring cup or glass.
- Make sure the crust is packed tightly because this helps it hold together when sliced.
- Place the pan in the refrigerator while you prepare the filling.
Beat the Cream Cheese
- Add the softened cream cheese to a large mixing bowl.
- Beat it with an electric mixer until it becomes smooth and creamy.
- This step is important. Cold cream cheese can leave small lumps in the filling, so allow it to soften at room temperature before mixing.
- Add the powdered sugar and vanilla extract.
- Beat again until everything is fully combined and smooth.
- Scrape down the sides of the bowl as needed.
Whip the Heavy Cream
- In a separate cold mixing bowl, add the cold heavy whipping cream.
- Beat until stiff peaks form.
- You will know the cream is ready when it holds its shape when the beaters are lifted.
- Be careful not to overmix because whipped cream can eventually become grainy.
Fold the Filling Together
- Add the whipped cream to the cream cheese mixture.
- Use a rubber spatula to gently fold everything together.
- Avoid stirring too aggressively because you want to keep as much air as possible in the whipped cream.
- The filling should become smooth, light, and fluffy.
- This gentle folding step is one of the secrets to creating a creamy cheesecake that does not feel overly dense.
Add the Crushed Oreos
- Roughly crush 12 Oreo cookies.
- You can leave some larger pieces because they add texture and make the finished slices look beautiful.
- Gently fold the crushed cookies into the cheesecake filling.
- At this point, the filling should have that classic cookies-and-cream appearance, with dark cookie pieces scattered throughout the pale, creamy mixture.
Assemble the Cheesecake
- Remove the prepared crust from the refrigerator.
- Spoon the cheesecake filling over the Oreo crust.
- Use a spatula to spread the filling evenly.
- Smooth the top as much as you like. It does not need to be perfectly flat because you can decorate it later.
- For me, this is one of those moments where I remind myself that homemade desserts do not have to look like they came from a factory. A little natural texture can make a dessert feel even more inviting.
Chill Until Firm
- Cover the cheesecake and place it in the refrigerator.
- Chill for at least 6 hours, but overnight is even better.
- The filling needs enough time to firm up so the cheesecake can be sliced cleanly.
- If you try to serve it too early, the filling may be too soft.
- Patience is probably the hardest part of this recipe because it looks delicious long before it is ready!