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 ounces 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 ounces full-fat cream cheese 3 packages, at room temperature
- ⅓ cup white granulated sugar
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 10 to 14 regular Oreo cookies chopped, see Notes below
For the topping:
- ¾ cup whipped cream homemade or purchased
- 3-4 regular Oreo cookies 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 grind 10.5 ounces Oreo cookies with filling. It's a bit messy due to the filling.
- Melt 5 tablespoons unsalted butter in a medium bowl. Add the ground cookies to the butter and mix with a spoon until it's like wet sand. Or add the melted butter and mix it directly in the bowl of the food processor.
- Put the mixture in the prepared pan and press firmly onto the bottom. Refrigerate while making the filling. If baking it, do so for 10 minutes in a medium, 350°F (180°C), oven.
For the cream cheese filling:
- In a medium bowl, beat 1 ½ cups heavy or heavy whipping cream, cold, 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 again when you incorporate it with the cream cheese mixture.
- In a large bowl, beat 24 ounces full-fat cream cheese with ⅓ cup white granulated sugar until smooth. Add ⅓ cup powdered sugar and 1 teaspoon vanilla extract, and beat again until smooth and well integrated.
- Add half of the soft whipped cream to the cream cheese mixture and mix on low speed for 30 seconds.
- Add the rest of the soft whipped 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 10 to 14 regular Oreo cookies, chopped, and fold them in with a spatula until integrated. Don’t overdo it; you want some chunks of cookies and speckled filling, but also be able to taste the cheesecake flavor.
- 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 ¾ cup 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 3-4 regular Oreo cookies, halved, or 8 mini Oreos, whole. Oreo crumbs are another alternative to sprinkle over the top.
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.
Topping: whipped cream and Oreos are a classic, but you can also use chocolate whipped cream or add a layer of more chopped cookies and a thin drizzle of chocolate ganache.
