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A rich and creamy no-bake Oreo cheesecake with a crunchy Oreo crust. This easy-to-make dessert is perfect for any occasion and requires no baking—just chill and enjoy!
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Cuisine: American
Prep Time: 25 minutes
Chill Time: 4 hours
Total Time: 4 hours 25 minutes
Servings: 10 slices
Why You’ll Love Making It
- No Baking Required – Skip the oven! This cheesecake sets in the fridge, making it hassle-free.
- Packed with Oreos – A chocolatey, cookie-filled treat with an Oreo crust, Oreo cheesecake filling, and optional Oreo topping.
- Perfect Make-Ahead Dessert – Chill overnight for a stress-free treat when entertaining.
- Beginner-Friendly – No complicated techniques—just mix, fold, and chill!
Ingredients
- 24 Oreos – No need to remove the filling; it helps bind the crust together.
- 4 tablespoons unsalted butter, melted (60g) – Creates a firm, buttery base.
- 16 ounces brick-style cream cheese, softened – Full-fat cream cheese works best for a rich and creamy texture.
- 1 cup powdered sugar (120g) – Sweetens the filling while keeping it smooth.
- 1 teaspoon vanilla extract – Adds warmth and enhances the flavor.
- 2 cups cold heavy whipping cream (480ml) – Whips into a fluffy consistency, making the cheesecake light and airy.
- 16 Oreos, chopped – Adds crunchy cookie bites throughout the filling.
- Homemade whipped cream – Adds a soft, decorative touch.
- 12 to 14 mini Oreos, chopped (or 6 full-size Oreos, halved) – A fun garnish for extra crunch.
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Instructions
Step 1: Make the Crust
Add the Oreos to a food processor and blend until they turn into fine crumbs. If you don’t have a food processor, place the cookies in a zip-top bag and crush them using a rolling pin. Transfer the crumbs to a bowl, pour in the melted butter, and stir until evenly combined.
Line the bottom of a 9-inch springform pan with parchment paper, then press the Oreo mixture firmly into an even layer using the back of a spoon or the bottom of a measuring cup. Place the crust in the refrigerator while preparing the filling.
Step 2: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until completely smooth. Add the powdered sugar and vanilla extract, then mix until fully combined.
In a separate bowl, pour in the cold heavy whipping cream. Start beating on low speed, then increase to medium-high until stiff peaks form (this means when you lift the beaters, the cream holds its shape). Be careful not to overmix.
Gently fold the whipped cream into the cream cheese mixture in batches, using a spatula to keep the mixture light and airy. Once combined, fold in the chopped Oreos, distributing them evenly throughout the filling.
Step 3: Assemble the Cheesecake
Remove the crust from the fridge and scoop the cheesecake filling onto it. Use a spatula to spread it into an even layer, smoothing the top.
If desired, pipe whipped cream around the edges and top with mini or halved Oreos for decoration.
Step 4: Chill and Serve
Cover the cheesecake tightly with plastic wrap or foil and refrigerate for at least 4 hours, or overnight for best results. Once fully set, remove the springform pan, slice, and serve!
FAQs
Can I make this cheesecake ahead of time?
Yes! It’s best to make this cheesecake a day in advance to allow it to fully set. Store it covered in the fridge for up to 4 days.
Can I freeze Oreo cheesecake?
Absolutely! Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Let it thaw in the fridge overnight before serving.
