This Oreo cake cheesecake is rich, creamy, and no-bake—aka, the dream. It’s layered with a buttery Oreo crust, a fluffy whipped cheesecake filling, and if you’re feeling a little extra, a toasted Swiss meringue crown. It’s low effort, high impact, and seriously addictive.
Prep Time: 1 hour
Chilling Time (Overnight): 8 hours
Servings: 12
Ingredients
For the crust:
- 24 Oreo cookies
- 4 tablespoons (60g) unsalted butter, melted
For the no-bake cheesecake filling: - 32 oz cream cheese (4 blocks), softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice
- 2 cups heavy whipping cream
Optional Swiss meringue: - 2 large egg whites
- ½ cup granulated sugar
- Pinch of kosher salt
- 1 teaspoon vanilla extract
Instructions
Make the crust: Add the Oreos to a food processor and pulse until you have fine crumbs. Transfer to a bowl, stir in the melted butter, and mix until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper. Chill in the fridge while you make the filling.
Make the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Scrape down the sides of the bowl as needed to make sure there are no lumps. Mix in the vanilla extract and lemon juice. Gradually pour in the heavy cream in 3–4 additions, whipping after each one. Keep beating until the mixture turns light, fluffy, and holds soft peaks.
Assemble and chill: Pour the cheesecake filling over the chilled crust and smooth out the top with a spatula. Cover the pan with plastic wrap and refrigerate for 8–12 hours, or overnight, until fully set. Add sprinkles if desired.
Notes
You can substitute the Swiss meringue with whipped cream for a quicker finish. Use double-stuffed Oreos for a softer crust and extra creaminess. For a chocolatey twist, fold mini chocolate chips into the cheesecake filling. The cheesecake can be made 2 days ahead and stored in the fridge. To freeze, wrap the chilled, set cheesecake (without meringue) tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the fridge before serving. Always use full-fat cream cheese for best texture and flavor.
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Easy Oreo Cake Cheesecake Recipe (The Best One)
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: Servings: 12
Description
This Oreo cake cheesecake is rich, creamy, and no-bake—aka, the dream. It’s layered with a buttery Oreo crust, a fluffy whipped cheesecake filling, and if you’re feeling a little extra, a toasted Swiss meringue crown. It’s low effort, high impact, and seriously addictive.
Ingredients
For the crust:
-
24 Oreo cookies
-
4 tablespoons (60g) unsalted butter, melted
For the no-bake cheesecake filling: -
32 oz cream cheese (4 blocks), softened
-
1 cup granulated sugar
-
2 teaspoons vanilla extract
-
2 teaspoons lemon juice
-
2 cups heavy whipping cream
Optional Swiss meringue: -
2 large egg whites
-
½ cup granulated sugar
-
Pinch of kosher salt
-
1 teaspoon vanilla extract
Instructions
Make the crust: Add the Oreos to a food processor and pulse until you have fine crumbs. Transfer to a bowl, stir in the melted butter, and mix until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper. Chill in the fridge while you make the filling.
Make the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Scrape down the sides of the bowl as needed to make sure there are no lumps. Mix in the vanilla extract and lemon juice. Gradually pour in the heavy cream in 3–4 additions, whipping after each one. Keep beating until the mixture turns light, fluffy, and holds soft peaks.
Assemble and chill: Pour the cheesecake filling over the chilled crust and smooth out the top with a spatula. Cover the pan with plastic wrap and refrigerate for 8–12 hours, or overnight, until fully set. Add sprinkles if desired.
Notes
You can substitute the Swiss meringue with whipped cream for a quicker finish. Use double-stuffed Oreos for a softer crust and extra creaminess. For a chocolatey twist, fold mini chocolate chips into the cheesecake filling. The cheesecake can be made 2 days ahead and stored in the fridge. To freeze, wrap the chilled, set cheesecake (without meringue) tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the fridge before serving. Always use full-fat cream cheese for best texture and flavor.