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:
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24 Oreo cookies (with filling)
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1/4 cup unsalted butter, melted
For the Filling:
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16 oz cream cheese, softened
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3/4 cup powdered sugar
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1 tsp vanilla extract
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1 1/4 cups heavy whipping cream, cold
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15 Oreo cookies, chopped
For the Topping (optional):
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Whipped cream
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Extra Oreo cookies, halved or crushed
Instructions
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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. -
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. -
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.
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Serve:
Before serving, top with whipped cream and extra Oreos if desired. Slice and enjoy!
Notes
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For best texture, use full-fat cream cheese.
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To slice cleanly, run a sharp knife under hot water and wipe between cuts.
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Store leftovers in the fridge for up to 4 days, or freeze for up to 1 month.