No-Bake Oreo Cheesecake

$- 24 Oreo cookies, finely crushed - 1/4 cup unsalted butter, melted - 16 oz cream cheese, softened to room temperature - 1 cup powdered sugar - 1 teaspoon pure vanilla extract - 1 cup heavy whipping cream - 8 Oreo cookies, roughly chopped (for filling) - Additional crushed Oreos for topping - 9-inch springform pan - Mixing bowls - Electric mixer or whisk - Spatula - Measuring cups and spoons The ingredients for a No-Bake Oreo Cheesecake are simple but key to its taste. You need 24 Oreo cookies to create a nice, rich crust. I always crush them finely for a smoother texture. Mix these crumbs with melted unsalted butter. This combination helps hold the crust together. Next, for the filling, you’ll need 16 ounces of cream cheese. It should be soft and at room temperature. This makes it easy to mix. Add 1 cup of powdered sugar for sweetness and 1 teaspoon of pure vanilla extract for flavor. These ingredients create a creamy and sweet base. To make it even creamier, use 1 cup of heavy whipping cream. Whip it until stiff peaks form. This step makes your cheesecake light and fluffy. Fold in 8 roughly chopped Oreo cookies to give it that signature cookie taste. Don't forget to have extra crushed Oreos ready for topping. They add a nice crunch and look beautiful on the cheesecake. For equipment, a 9-inch springform pan is best. It helps you easily remove the cheesecake after it sets. You’ll also need mixing bowls, measuring cups, and a spatula. An electric mixer or whisk will speed up your mixing and whipping. These ingredients and tools make your No-Bake Oreo Cheesecake a quick delight. For the complete preparation steps, check the Full Recipe. 1. Mix crushed Oreos with melted butter: In a medium bowl, take 24 finely crushed Oreo cookies. Add 1/4 cup of melted unsalted butter. Mix until it looks like damp sand. 2. Press mixture into the springform pan: Grab a 9-inch springform pan. Press the Oreo mixture firmly into the bottom. Make sure it is even. Use the back of a measuring cup to pack it tightly. Set it aside to firm up. 1. Beat softened cream cheese until smooth: In a large bowl, add 16 ounces of softened cream cheese. Use an electric mixer to beat it until creamy and smooth. No lumps should remain. 2. Add powdered sugar and vanilla extract: Slowly add 1 cup of powdered sugar and 1 teaspoon of pure vanilla extract. Mix until fully blended and silky. 3. Whip heavy cream to stiff peaks and fold into mixture: In another bowl, whip 1 cup of heavy whipping cream. Beat until stiff peaks form. This adds lightness to your cheesecake. 4. Fold in roughly chopped Oreos: Gently fold in 8 roughly chopped Oreo cookies. This gives more Oreo flavor throughout your filling. 1. Pour filling over chilled crust: Slowly pour the creamy cheesecake filling over the prepared Oreo crust. 2. Smooth the top with a spatula: Use a spatula to smooth the top of the filling evenly. 3. Refrigerate for a minimum of 4 hours: Cover the springform pan with plastic wrap. Chill in the fridge for at least 4 hours. For best results, let it sit overnight. For the full recipe, check out the details above. Enjoy making this creamy and quick delight! To get the best texture, ensure your cream cheese is at room temperature. This helps it blend smoothly. If it's cold, your cheesecake may be lumpy. Gently fold the whipped cream into the cream cheese mixture. This keeps the lightness and airiness. Be careful not to stir too hard or fast. Serve your cheesecake chilled for a fresh taste. Top each slice with whipped cream and crushed Oreos. This adds a crunchy texture. You can also add chocolate shavings or a drizzle of chocolate sauce on top. This extra touch makes your dessert look fancy and delicious. If your cheesecake doesn't set properly, check the whipping cream. It should be whipped to stiff peaks. If it is too soft, the cheesecake may stay runny. For a perfect crust, press the Oreo mixture firmly into the pan. This helps it hold together well when sliced. Follow these tips for a smooth and tasty cheesecake. {{image_4}} You can change the taste of your cheesecake easily. Try adding peanut butter for a nutty twist. Just mix in about half a cup of creamy peanut butter with your cream cheese. If you prefer a fresh taste, add mint extract. A teaspoon will do. You can also switch up the cookies in the crust. Use chocolate wafer cookies or even graham crackers for a unique flavor. Some friends may need special diets. For a gluten-free option, use gluten-free Oreos instead of regular ones. This makes the crust safe for everyone to enjoy. If you're looking for dairy-free choices, find plant-based cream cheese and whipped cream. These swaps keep the cheesecake creamy without dairy. Toppings can make your cheesecake stand out. Fresh fruit like strawberries or raspberries adds color and taste. Just slice the fruit and place it on top before serving. You can also drizzle caramel or chocolate sauce over your cheesecake. This adds a rich, sweet flavor that everyone loves. For extra crunch, sprinkle some crushed Oreos on top. For the full recipe, check out No-Bake Oreo Cheesecake Delight. Once your cheesecake is ready, keep it in the fridge. Cover it well with plastic wrap. This helps keep it fresh and tasty. The cheesecake stays good for about 5 days in the fridge. After that, the texture may change, and it might not taste as good. If you want to save it for later, you can freeze the cheesecake. First, let it cool in the fridge for a few hours. Then, wrap it tightly in plastic wrap and aluminum foil. This keeps out air and prevents freezer burn. You can keep it frozen for up to 3 months. When you want to eat it, move it to the fridge to thaw overnight. Avoid microwaving it, as this can change the texture. Got leftovers? Don’t throw them away! You can use pieces of cheesecake in new desserts. Crumble it over ice cream or mix it into a milkshake. You could even layer it in a parfait with fruit and whipped cream. This way, you can enjoy your cheesecake in different ways! Enjoy more ideas on how to make the best out of your no-bake Oreo cheesecake with the Full Recipe. A No-Bake Oreo Cheesecake is a creamy dessert made without baking. It uses crushed Oreo cookies for the crust and a rich filling made of cream cheese and whipped cream. You mix the ingredients and chill the cheesecake until it sets. This recipe is simple and quick, perfect for any occasion. You can easily impress your friends and family with this treat. The cheesecake needs to chill in the fridge for at least 4 hours. For firmer results, you can leave it overnight. The time allows the filling to thicken and hold its shape. If you cut it too soon, it may fall apart. So, patience is key for a perfect slice! Yes, you can use low-fat cream cheese. It will change the texture and taste slightly. The cheesecake may not be as rich, but it still tastes great. If you want a lighter version, this swap works well. Just make sure it's softened to mix smoothly. Absolutely! You can make this cheesecake a day or two in advance. Just store it in the fridge, covered with plastic wrap. This way, the flavors can blend nicely. Plus, it saves you time on the day of your gathering. Just remember to add any toppings right before serving. No-bake Oreo cheesecake is an easy and tasty treat. With just a few simple ingredients, you can impress your friends and family. Remember to use room-temperature cream cheese for a creamy texture. This dessert is versatile; feel free to experiment with flavors, toppings, and dietary needs. Store it well and enjoy leftovers in new desserts. Making this cheesecake is fun, and it always satisfies. Try it out and enjoy a rich, delicious slice anytime!$

Indulge in this No-Bake Oreo Cheesecake Delight that's perfect for any occasion! With a luscious cream cheese filling and a crunchy Oreo crust, it’s a dessert every chocolate lover will adore. This simple recipe requires no baking, and you can impress your friends with your culinary skills.

Print Recipe Pin Recipe

Ingredients

24 Oreo cookies, finely crushed

1/4 cup unsalted butter, melted

16 oz cream cheese, softened to room temperature

1 cup powdered sugar

1 teaspoon pure vanilla extract

1 cup heavy whipping cream

8 Oreo cookies, roughly chopped (for filling)

Additional crushed Oreos for topping

Instructions

In a medium mixing bowl, mix the finely crushed Oreo cookies with the melted unsalted butter. Stir until the mixture resembles damp sand.

Firmly press the Oreo crumb mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Use the back of a measuring cup to pack it tightly. Set the crust aside to firm up.

In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy, ensuring there are no lumps.

Gradually add the powdered sugar and pure vanilla extract to the cream cheese, mixing until fully blended and silky smooth.

In a separate bowl, use a whisk or electric mixer to whip the heavy cream until stiff peaks form, ensuring a light and airy texture.

Carefully fold the whipped cream into the cream cheese mixture using a spatula, taking care to maintain the lightness of the whipped cream without deflating it.

Gently fold in the roughly chopped Oreo cookies until they are evenly distributed throughout the cheesecake mixture.

Pour the creamy cheesecake filling over the prepared Oreo crust in the springform pan. Use a spatula to spread it evenly across the surface.

Wrap the springform pan in plastic wrap and refrigerate it for a minimum of 4 hours, or overnight if you desire firmer results.

Once set, carefully remove the sides of the springform pan from the cheesecake to reveal the layered dessert.

Sprinkle the top of the cheesecake with additional crushed Oreos for a delightful finish.

Prep Time: 15 mins | Total Time: 4 hours 15 mins | Servings: 10

- Presentation Tips: Serve the cheesecake chilled, graciously topped with whipped cream and extra crushed Oreos for an indulgent presentation. Consider garnishing with chocolate shavings or a drizzle of chocolate sauce for an extra touch of elegance.