Easy No Bake Oreo Cheesecake (Printer-Friendly)
A creamy, no-bake cheesecake featuring a crunchy Oreo crust and whipped cream topping.
# What You’ll Need:
→ Crust
01 -
24 Oreo cookies, including filling
02 -
5 tablespoons unsalted butter, melted
→ Filling
03 -
450 grams (16 oz) cream cheese, softened
04 -
1 cup powdered sugar
05 -
1 teaspoon vanilla extract
06 -
480 milliliters (2 cups) cold heavy whipping cream
07 -
15 Oreo cookies, roughly chopped
→ Optional Topping
08 -
Whipped cream, homemade or store-bought
09 -
Extra Oreos, whole or crushed, for garnish
# Steps to Follow:
01 -
Process 24 whole Oreo cookies in a food processor until fine crumbs form. Combine the crumbs with 5 tablespoons of melted unsalted butter until fully blended. Press the mixture firmly into the bottom of a 9-inch springform pan or an 8x8-inch square dish. Chill in the refrigerator for at least 20 minutes to set.
02 -
In a large bowl, beat 450 grams of softened cream cheese with 1 cup powdered sugar and 1 teaspoon vanilla extract until smooth and fluffy. In a separate bowl, whip 480 milliliters of cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, then fold in 15 roughly chopped Oreo cookies until well combined.
03 -
Spread the filling evenly over the chilled crust and smooth the surface with a spatula. Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to fully set.
04 -
Before serving, decorate the edges with dollops or piping of whipped cream and garnish with extra whole or crushed Oreos. Slice and enjoy chilled.
# Helpful Hints:
01 -
For best results, melt and mix the butter into the Oreo crumbs while still warm for better blending. Allow cream cheese to reach room temperature before mixing to ensure a smooth texture. Gently fold whipped cream into the cream cheese to maintain its airy consistency. Chilling overnight improves flavor and firmness.