No-Bake Oreo Cheesecake

No-Bake Oreo Cheesecake

Creamy no-bake cheesecake packed with crushed Oreos over a buttery cookie crust.

Total 6 hr 30 min Makes 8 slices Calories 452/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat, Soy

This no-bake cheesecake layers a crushed Oreo crust with a smooth, whipped cream cheese filling studded with cookie pieces. Chilling sets the filling to a sliceable, mousse-like texture without ever turning on the oven. It's an easy make-ahead dessert for potlucks, birthdays, or weeknight treats.

Ingredients

  • 24 Oreo cookies, divided
  • 5 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar

Method

  1. Place 20 Oreo cookies in a food processor and pulse into fine crumbs.

  2. Stir the melted butter into the cookie crumbs until evenly moistened, then press the mixture firmly into the bottom of a 9-inch springform pan.

  3. Chill the crust in the refrigerator while preparing the filling.

  4. Coarsely chop the remaining 4 Oreo cookies and set aside.

  5. In a large bowl, beat the cream cheese, granulated sugar, and vanilla extract with an electric mixer on medium speed until smooth and fluffy, about 2 minutes.

  6. In a separate bowl, whip the heavy cream and powdered sugar with an electric mixer on high speed until stiff peaks form, about 3 minutes.

  7. Gently fold the whipped cream into the cream cheese mixture in two additions until no streaks remain.

  8. Fold the chopped Oreo pieces into the filling until evenly distributed.

  9. Spread the filling evenly over the chilled crust, smoothing the top with a spatula.

  10. Cover and refrigerate the cheesecake until firmly set.

  11. Release the springform ring, slice into 8 wedges, and serve chilled.

Rate this recipe

★ 4.8 (1)

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    No-Bake Oreo Cheesecake

    This no-bake cheesecake layers a crushed Oreo crust with a smooth, whipped cream cheese filling studded with cookie pieces. Chilling sets the filling to a sliceable, mousse-like texture without ever turning on the oven. It's an easy make-ahead dessert for potlucks, birthdays, or weeknight treats.

    6 hr 30 min 8 slices 452 cal

    Ingredients

    • 24 Oreo cookies, divided
    • 5 tablespoons unsalted butter, melted
    • 16 ounces cream cheese, softened
    • 1/2 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1 1/2 cups heavy whipping cream
    • 1/4 cup powdered sugar

    Method

    1. 1

      Place 20 Oreo cookies in a food processor and pulse into fine crumbs.

    2. 2

      Stir the melted butter into the cookie crumbs until evenly moistened, then press the mixture firmly into the bottom of a 9-inch springform pan.

    3. 3

      Chill the crust in the refrigerator while preparing the filling.

    4. 4

      Coarsely chop the remaining 4 Oreo cookies and set aside.

    5. 5

      In a large bowl, beat the cream cheese, granulated sugar, and vanilla extract with an electric mixer on medium speed until smooth and fluffy, about 2 minutes.

    6. 6

      In a separate bowl, whip the heavy cream and powdered sugar with an electric mixer on high speed until stiff peaks form, about 3 minutes.

    7. 7

      Gently fold the whipped cream into the cream cheese mixture in two additions until no streaks remain.

    8. 8

      Fold the chopped Oreo pieces into the filling until evenly distributed.

    9. 9

      Spread the filling evenly over the chilled crust, smoothing the top with a spatula.

    10. 10

      Cover and refrigerate the cheesecake until firmly set.

    11. 11

      Release the springform ring, slice into 8 wedges, and serve chilled.