No Bake Oreo Cheesecake Recipe
This Oreo dessert is great for hot weather season when you don't want to turn on the oven. It requires few ingredients and the result is creamy and crunchy with the bits of cookies. It's the no-bake version of our popular Oreo cheesecake and can also be made ahead and frozen.
Servings 8 servings
Ingredients
For the crust:
- 10.5 oz 300g Oreo cookies with filling, about 24 regular cookies
- 5 tablespoons unsalted butter melted
For the cheesecake filling:
- 1 ½ cups heavy or heavy whipping cream cold
- 24 oz 3 packages or 380g full-fat cream cheese, at room temperature
- ⅓ cup white granulated sugar
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 10 to 14 Oreo cookies chopped (see Notes below)
For the topping:
- ¾ cup whipped cream homemade or purchased
- 3-4 Oreos cut in half or 8 mini Oreos
Instructions
For the Oreo crust:
- Butter or spray (with baking spray) the bottom and sides of a 9-inch (24cm) round cake pan with a removable bottom. Optional: Line the bottom of a 9-inch springform pan with aluminum foil, tuck it underneath the pan bottom, assemble the cake pan, then pull up the foil around the sides of the pan. This makes it a snap to unmold the cold cheesecake.
- Use a food processor to ground the cookies. It's a bit messy due to the filling.
- Melt the butter in a medium bowl. Add the ground cookies and mix with a spoon until it's like wet sand. If you use the melted butter to grind the cookies, mix it directly in the processor.
- Put the mixture in the prepared pan and press firmly onto the bottom. Refrigerate while making the filling.
For the cream cheese filling:
- Beat the cold cream in a medium bowl until medium peaks form when the beaters are lifted. The tip will fall and the cream will have some consistency but not be firm. Don't overbeat it! You'll beat it longer when you incorporate it with the cream cheese mixture.
- In a large bowl, beat the cream cheese with the granulated sugar until smooth. Add the powdered sugar and vanilla and beat again until smooth and well integrated.
- Add half of the soft whipped cream and mix on low speed for 30 seconds.
- Add the rest of the cream and mix on low speed until beginning to thicken. The peaks when you lift the beaters should be medium firm but with a slight drop.
- Add the chopped Oreo cookies and fold them in with a spatula until integrated. Don’t overdo it; you want some chunks of cookies and speckled filling but not too much.
- Pour the cheesecake filling into the prepared pan, smooth the top and refrigerate until firm, several hours.
- When ready to serve, remove the pan from the fridge at the last minute so it's cold. To remove the cheesecake from the pan, place it on the serving plate and decorate with whipped cream rosettes or mounds around the edges (using a piping bag is better but not exclusive and store-bought cream can be used and is easier to use directly from the can) marking 8 servings. Top with halved regular Oreos or mini Oreos.
Notes
Amount of Oreos in the filling: you can use more or less depending on how you like it. I like the cheesecake part to be noticeable, so I use the smallest amount. I find that together with the Oreo base, the amount of cookies is enough. But you can add up to 14-15 cookies to the filling.
Should you bake or not the cookie crust? This is a no-bake dessert, so just chilling it makes sense, and you can. However, if you want a firmer crust, bake it for 10 minutes at 325°F/170°C, let it cool completely and then fill it.
