No-Bake Oreo Cheesecake

Prep Time: 25 minutes
Cook Time: 6 hours (chill time)
Total Time: 6 hours 25 minutes
Yield: 12 servings

Description

This No-Bake Oreo Cheesecake is rich, creamy, and packed with crushed Oreos in every bite. With a chocolate cookie crust and a fluffy cheesecake filling, it’s an easy crowd-pleaser that requires no oven—perfect for any time of year.

Ingredients

For the Crust:

• 24 Oreo cookies (with filling)
• 1/4 cup unsalted butter, melted

For the Filling:

• 16 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/4 cups heavy whipping cream, cold
• 15 Oreo cookies, chopped

For the Topping (optional):

• Whipped cream
• Extra Oreo cookies, halved or crushed

Instructions

1. Make the crust:
   In a food processor, blend 24 Oreos into fine crumbs. Stir in the melted butter until evenly combined.
   Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge while you make the filling.
2. Make the filling:
   In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract and mix until fully combined.
   In a separate bowl, whip the cold heavy cream to stiff peaks.
   Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
   Fold in the chopped Oreos.
3. Assemble and chill:
   Spoon the filling into the prepared crust and smooth the top with a spatula.
   Cover and refrigerate for at least 6 hours, or overnight, until fully set.
4. Serve:
   Before serving, top with whipped cream and extra Oreos if desired. Slice and enjoy!

Notes

• For best texture, use full-fat cream cheese.
• To slice cleanly, run a sharp knife under hot water and wipe between cuts.
• Store leftovers in the fridge for up to 4 days, or freeze for up to 1 month.

Print