Simple Oreo Cheesecake
A dessert masterpiece that requires zero oven time, this Ultimate No-Bake Oreo Cheesecake is decadently rich, unbelievably creamy, and packed with the iconic cookies-and-cream flavor you love.
Ingredients
For the Oreo Crust
- 24 Oreos
- 4 tbsp Melted Unsalted Butter
For the Cheesecake Filling
- 16 oz Softened Brick-Style Cream Cheese
- 1 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 2 cups Cold Heavy Whipping Cream
- 16 Roughly Chopped Oreos
For Optional Garnish
- Homemade Whipped Cream
- 12-14 Mini Oreos or 6 Full-Size Oreos, Halved
Instructions
- Crush the Oreos: Place the 24 whole Oreos into a food processor and pulse until they become fine crumbs. Alternatively, put them in a large zip-top bag, seal it, and crush them with a rolling pin.Combine with Butter: Transfer the fine crumbs to a medium bowl. Pour the melted butter over the crumbs and stir with a fork until the mixture is evenly moistened and resembles damp sand.Press into Pan: Lightly grease a 9-inch springform pan and line the bottom with parchment paper for easy removal. Tip the crumb mixture into the pan and press it down firmly and evenly across the bottom using the flat bottom of a measuring cup or glass.Chill the Crust: Place the pan in the refrigerator to chill and firm up for at least 30 minutes while you prepare the filling. This step is crucial for a sturdy base.
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with a hand mixer or in a stand mixer on medium speed until it is completely smooth and free of lumps. Scrape down the sides of the bowl as needed.Add Sugar and Vanilla: Add the powdered sugar and vanilla extract to the cream cheese. Mix on low speed at first, then increase to medium and beat until the mixture is smooth and well combined.Whip the Heavy Cream: In a separate, chilled bowl, pour in the cold heavy whipping cream. Beat on low speed, gradually increasing to medium-high, until stiff peaks form. Stiff peaks mean that when you lift the beaters, the cream stands straight up without collapsing. Be careful not to over-whip, or it will turn grainy.Combine and Fold: Using a spatula, gently fold the whipped cream into the cream cheese mixture in two or three additions. This folding technique keeps the filling light and airy. Once the whipped cream is incorporated, gently fold in the 16 chopped Oreos until they are evenly distributed.
- Decorate and Serve: Once fully set, run a thin knife around the edge of the cheesecake before releasing the springform pan's side. If desired, decorate the top with piped whipped cream and additional Oreos.Fill the Crust: Remove the chilled crust from the refrigerator. Spoon the cheesecake filling onto the crust and spread it into a smooth, even layer with an offset spatula or the back of a spoon.Chill to Set: Cover the cheesecake tightly with plastic wrap or aluminum foil. Refrigerate for at least 4 hours, but for the best, firmest texture, let it chill overnight. Patience is key; rushing this step can result in a soft cheesecake.
Notes
Expert Tips for Success
- How to Get Clean Slices: For picture-perfect slices, use a long, sharp knife. Dip the knife in hot water and wipe it clean with a paper towel before each cut. This method prevents the cheesecake from sticking and ensures a clean edge every time.
- Room Temperature is Crucial: Your cream cheese must be at room temperature to achieve a silky-smooth, lump-free filling. Cold cream cheese will not blend properly.
- Don't Deflate the Filling: The "folding" technique is important. Use a spatula to gently scrape along the bottom of the bowl and bring it up over the top, rotating the bowl as you go. This combines the mixtures without knocking out the air you incorporated into the whipped cream.
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