The Best No Bake Oreo Cheesecake Recipe

Introduction

The Best No Bake Oreo Cheesecake Recipe is a simple, creamy, and tasty dessert that Oreo fans will love! It only needs a few simple ingredients and doesn’t need an oven, so it’s great for any occasion. Rich cheesecake filling, packed with Oreo flavor, layered over a buttery Oreo crust and topped with crushed cookies and cream is the ultimate no-bake Oreo dessert. The Best No Bake Oreo Cheesecake Recipe is an easy, creamy, and delicious dessert for Oreo lovers! Made with just a few simple ingredients, and no oven required, it’s perfect for any occasion.

This cheesecake recipe is very easy to follow because it doesn’t need to be baked. This is a great step-by-step recipe for beginners or anyone who wants a simple dessert that doesn’t need to be baked.
Creamy and Tasty: The filling is smooth and creamy, and the crust is crunchy. This makes the perfect texture.
Great for Any Event: This Oreo cheesecake is fancy enough for a special occasion but still easy to make. You can make it for a party or just to satisfy your sweet tooth.
This recipe is full of Oreo goodness because it has crushed Oreos in the crust and the cheesecake filling, Oreo chunks, and more cookies on top for decoration.

Ingredients

You only need a few simple things to make this easy and tasty No Bake Oreo Cheesecake:

• Oreos: Use regular Oreos, not double-stuffed ones. You don’t need to take the filling out of the whole Oreo cookies before grinding them. You can use Oreo crumbs for both the crust and the filling. You will also need chopped Oreos for the filling and some Oreos cut in half to decorate.
• Cream Cheese: For the best creamy texture, use cream cheese that is full-fat.
• Sugar and powdered sugar: Granulated sugar is the right amount of sweetness to balance out the cream cheese’s tanginess. People use powdered sugar to make whipped cream.
• Vanilla Extract: A splash of vanilla enhances the flavor of the cheesecake.
• Heavy Whipping Cream: It gives the cheesecake a light, fluffy texture.
• Butter: Melted butter holds the Oreo crumbs together to form the crust.

• ○ 36 Oreos
• ○ 1/2 cup unsalted butter-melted
• ○ 24 oz. cream cheese-room temperature
• ○ 1/2 cup sugar
• ○ 2 teaspoons vanilla extract
• ○ 1 and 1/3 cups heavy whipping cream
• ○ 3/4 cup powdered sugar
• ○ Oreo crumbs from 18 Oreos (it is about 1 1/2 cups; reserve 1 Tablespoons crumbs for decoration)
• ○ 10 Oreos-chopped
• ○ 3/4 cup heavy whipping cream
• ○ 1/3 cup powdered sugar
• ○ 1/2 tsp vanilla extract
• ○ 1–2 Tablespoon Oreo crumbs
• ○ 6 Oreos, cut in half

Preparation Instructions

1. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
2. Ground whole Oreo cookies with the filling in a food processor to make the fine crumbs.
3. Add melted butter and whisk with the fork until all crumbs are evenly moistened.
4. Press the mixture into the bottom and about 1 inch up the sides of the springform pan. Place in the fridge or freezer to firm while you make the filling.

5. Mix heavy whipping cream until soft peaks form.
6. Add powder sugar and mix until very stiff peaks form, and set aside.
7. In another large bowl, beat the cream cheese, sugar, and vanilla extract until well combined and smooth.
8. Fold the whipped cream into the cream cheese mixture in two or three additions until evenly combined.
9. Then, gently fold in Oreo crumbs, to combine evenly, then, fold in chopped Oreos into the filling.
10. Spread Oreo cheesecake filling over the firmed crust smooth the top and chill in the fridge until firm, at least 5-6 hours or preferably overnight.
11. Mix heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
12. Lose the ring from the springform pan, remove it carefully, and transfer the cheesecake to a serving plate.
13. Pipe the whipped cream around the rim of the cheesecake place Oreo halves between each swirl and sprinkle with Oreo crumbs.
14. Store the cheesecake in the fridge for 5-6 days, and for longer storage keep it in the freezer.

Tips for Best Results

• Use Full-fat Room Temperature Cream Cheese. Full-fat cream cheese gives perfect texture. Also, it must be softened at room temperature before mixing or you may end up with lumps in the filling.
• Whip the heavy whipping cream to very stiff peaks. This gives the cheesecake a light and airy texture.
• Chill for at least 5-6 hours or overnight if possible. This helps the filling firm up and makes it easier to slice.
• Press the Crust Firmly. When making the Oreo crust, press the Oreo crumbs and butter mixture firmly into the bottom of the pan so it won’t crumble when serving.
• Decorate with Oreo halves and crumbs just before serving to ensure they stay fresh and crisp.

FAQs

Can I use low-fat cream cheese?

It’s best to use full-fat cream cheese for this recipe for a rich, creamy texture. Low-fat cream cheese may result in a less creamy consistency, but it can still be used if you prefer a lighter option.

Do I need to whip the cream before adding it to the cheesecake?

YES!!! Whipping the heavy whipping cream before folding it into the cheesecake mixture is a must. It makes the cheesecake light and fluffy, which is essential for the perfect no-bake cheesecake texture.

Can I make this No Bake Oreo Cheesecake ahead of time?

Absolutely! This no-bake cheesecake is perfect for making ahead. You can make it the day before and put it in the fridge to cool overnight.

How do you keep no-bake cheesecake?

You can keep it in the fridge for up to five or six days if you cover it. For longer storage keep it in the freezer. Do not keep at room temperature for too long.

How long does No Bake Oreo Cheesecake last?

When stored covered in the refrigerator this cheesecake will last for up to 5-6 days. If you want to keep it longer, you can freeze it for up to 2 months.