No-Bake Oreo Cheesecake

5 from 1 vote

Craving something sweet but don't feel like turning on the oven? I've got you covered with my super easy, no-bake Oreo cheesecake! It's creamy, luscious, and packed with everyone’s favorite cookies. Whether you're a beginner in the kitchen or just want a quick dessert fix, this recipe will be your new go-to.

Prep Time30

Chill Time8

Total Time8 30

Servings: people

Author: Bea & Marco

Ingredients

Base

24 (271 g) Oreo cookies (½ family-sized pack) or 9.5oz
¼ cup (60 g) butter , melted

Filling

16 oz (450 g) full-fat plain cream cheese , room temperature
1 cup (120 g) powdered sugar , sifted
2 teaspoon vanilla extract
1 ½ (345 g) whipping cream of min 35% fat , chilled
18 (226 g) Oreo cookies or 11oz , broken into 4 each

Topping (Optional)

1 cup (230 g) whipping cream of min 35% fat , chilled
¼ cup (30 g) powdered sugar
1 teaspoon vanilla extract
6 (75 g) Oreo cookies , broken in half

Instructions

Base

Pulverize the Oreo cookies into fine crumbs and mix them with butter in a bowl. Pour into a 9-inch springform pan and press evenly using the back of a spoon or the bottom of a glass. Chill for 30 minutes or while preparing the filling.

Filling

Whisk the cream cheese until fluffy using a handheld whisk or a stand mixer, then add powdered sugar and vanilla extract and mix well. Set aside.
Whisk the cream cheese until fluffy, then add powdered sugar and vanilla extract and mix well. Set aside.
Add whipped cream to the cream cheese mixture and gently fold until well combined, using a spatula. Break each Oreo cookie with your hands into four, and then fold them into the filling.
Pour the filling into the pan and spread evenly using an offset spatula. Chill in the fridge for at least 8 hours, preferably overnight. Remove the springform pan by running a knife all around to help detach the cheesecake.

Topping (Optional)

Whisk whipping cream, powdered sugar, and vanilla extract in a bowl until stiff peaks. Put into a piping bag and pipe dollops on the cheesecake. Break the Oreo cookies in half and place on top of whipped cream. Serve!

Notes

Measure the heavy cream first before chilling it. Heavy cream should be chilled before use. When cold, it tends to separate into thick lumps and runny cream. Measuring it first ensures you get the same consistency.
Use cream cheese at room temperature. This makes it easier to mix with other ingredients, giving the no-bake Oreo cheesecake a smooth texture.
Break the Oreo cookies for the filling with your hands. You'll get bigger chunks, and this will prevent staining the cheesecake to a grey color if you were to use a blender, which will result in smaller chunks.

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