Go Back
- 24 Oreo cookies, finely crushed - 1/2 cup unsalted butter, melted - 2 cups cream cheese, softened to room temperature - 1 cup powdered sugar, sifted - 1 teaspoon vanilla extract - 1 cup heavy whipping cream, chilled - 10 Oreo cookies, roughly chopped for incorporation - 4 whole Oreo cookies, for topping - Quality of Oreo cookies: Using fresh Oreo cookies is key. Old or stale cookies can affect taste and texture. Always choose the best quality for a great cheesecake. - Alternatives for cream cheese: If you want a lighter option, use Greek yogurt instead of cream cheese. It gives a nice tang. For a dairy-free choice, try cashew cream. - Substitutes for heavy whipping cream: You can use coconut cream for a non-dairy version. It adds a subtle flavor and works well in desserts. If you prefer a lower fat option, use half and half, but the texture may be less rich. These ingredients all come together to create a simple and delicious No Bake Oreo Cheesecake. If you want to see the complete recipe, check out the Full Recipe section. 1. Combine Oreo crumbs and melted butter. In a medium bowl, take 24 finely crushed Oreo cookies. Pour in 1/2 cup of melted unsalted butter. Mix until the crumbs are fully coated. 2. Press the crust into the springform pan. Transfer this mixture into a 9-inch springform pan. Use your hands or a spatula to press it down firmly. Make sure it is compact and even across the bottom. 3. Prep the crust in the freezer. Place the pan in the freezer for about 10 minutes. This will help the crust set while you make the filling. 1. Beat the cream cheese until smooth. In a large bowl, add 2 cups of softened cream cheese. Use an electric mixer on medium speed. Beat until it is creamy and smooth, with no lumps. 2. Add powdered sugar and vanilla extract. Gradually mix in 1 cup of sifted powdered sugar and 1 teaspoon of vanilla extract. Combine until the mixture is silky and well blended. 3. Whip the heavy cream to stiff peaks. In another bowl, pour in 1 cup of chilled heavy whipping cream. Whip it using a hand mixer until stiff peaks form. This means the cream should hold its shape well. 1. Fold the whipped cream and Oreos into the filling. Carefully add the whipped cream to the cream cheese mixture. Use a spatula to fold gently. Then, add 10 roughly chopped Oreos and fold until evenly mixed. 2. Pour and smooth the filling on the crust. Take the cheesecake filling and pour it over the prepared Oreo crust. Smooth the top with the spatula for an even finish. 3. Cover and refrigerate the cheesecake. Cover the springform pan with plastic wrap. Place it in the fridge for at least 4 hours. This allows the cheesecake to set properly. For the full recipe, please refer to the earlier section. To get a creamy cheesecake, start with room temperature ingredients. Cold cream cheese makes it hard to mix well. Let it sit out for about 30 minutes. This helps the cream cheese blend smoothly without lumps. When you whip the cream, it should reach stiff peaks. This means it holds its shape and adds fluffiness. When you mix the whipped cream into the cream cheese, fold gently. Use a spatula to lift and turn the mixture. This keeps the air in the whipped cream, making your cheesecake light and fluffy. Avoid stirring too hard, as it can deflate the mixture. A stunning cheesecake deserves great presentation! First, consider garnishing with crushed Oreos on top. You can also add a drizzle of chocolate sauce for extra flair. Fresh fruit like berries can add a splash of color. For an elegant touch, place a sprig of mint on each slice. This will impress your guests and make the dessert pop on the table. Serve the cheesecake on pretty plates. You can cut it into neat slices or use a cake server for individual servings. A beautiful presentation makes your dessert feel extra special. One mistake to watch out for is overmixing the cream cheese. This can make your cheesecake too dense. Mix just until smooth and creamy. Another mistake is not letting the cheesecake set long enough. It needs at least four hours in the fridge. If you cut it too soon, the slices may fall apart. Patience is key for a perfect cheesecake. By following these tips, you will create a delicious No Bake Oreo Cheesecake that looks as great as it tastes. For the complete recipe, check out the Full Recipe. {{image_4}} You can have fun with flavors in your cheesecake. Try adding chocolate or peanut butter to the filling. For chocolate, mix in melted chocolate or cocoa powder. For peanut butter, fold in creamy peanut butter for a nutty twist. Both options add rich taste and make the cheesecake even more special. You can also swap Oreos for other cookie varieties. Try using chocolate wafer cookies or even graham crackers. Each cookie brings its own flavor and style. Experiment to find your favorite mix! Turning this recipe into mini cheesecakes is easy! Use a muffin tin with liners for perfect portions. Adjust the crust and filling to fit the smaller size. Bake them for about 10 to 15 minutes at 350°F if you choose to bake; otherwise, chill them like the full cheesecake. Serving ideas for mini cheesecakes can be fun too. Add fresh fruit or drizzle with chocolate sauce on top. They make great desserts for parties or gatherings. If you want a dairy-free option, there are great substitutes. Use vegan cream cheese and dairy-free cookies. Many brands offer tasty options that work well in this recipe. You can also use coconut cream instead of heavy whipping cream for a lighter texture. These vegan alternatives maintain the taste and texture of a classic cheesecake. Enjoy your sweet treat without the dairy! For the full recipe, check the link above. To store the cheesecake in the fridge, cover it with plastic wrap or foil. This keeps the cheesecake fresh and prevents it from picking up other smells. Place it on a flat shelf to avoid any damage. If you want to freeze the cheesecake, wrap it tightly in plastic wrap. Then, place it in an airtight container. This will help keep it safe from freezer burn. You can store it in the freezer for up to three months. The cheesecake lasts about five days in the fridge. After that, it may start to lose its flavor and texture. Look for signs that the cheesecake has gone bad. If you see mold or if it smells sour, it’s time to toss it out. To thaw the cheesecake, move it from the freezer to the fridge. Let it sit overnight for the best results. If you need to thaw it faster, you can leave it at room temperature for about two hours. After thawing, you may notice a change in texture. To restore it, gently whip a bit of heavy cream and fold it into the cheesecake. This will help bring back its creamy texture. Enjoy your cheesecake as a delicious treat! For the full recipe, check out the complete guide. Making this cheesecake takes about 20 minutes of prep time. You will also need to chill it for at least 4 hours. In total, you’re looking at about 4 hours and 20 minutes. This gives the cheesecake time to set and become firm. Yes, you can use other cookies for the crust. Graham crackers work well, giving a nice flavor. You can also try chocolate wafer cookies for a richer taste. Just crush them finely and mix with melted butter, like you do with Oreos. Heavy whipping cream is key for a fluffy texture. It helps the cheesecake become light and airy. If you don’t have it, you can use whipped topping as a substitute. This will change the taste a bit, but it will still be good. If your cheesecake doesn’t set, check a few things. First, make sure you used enough heavy cream. Also, ensure you chilled it long enough. If it’s still soft, try putting it back in the fridge for a few more hours. Sometimes, a little more time is all it needs. This blog post walks you through making a tasty No Bake Oreo Cheesecake. I covered ingredients, step-by-step instructions, and tips for perfecting your cheesecake. You learned how to ensure a great texture and avoid common mistakes. With variations and storage tips, you can tailor your cheesecake to your needs. Now, try this recipe and wow your friends! Remember, with practice, you’ll create a delicious dessert every time. Enjoy your cheesecake adventure!

No Bake Oreo Cheesecake

Indulge in this No Bake Oreo Cheesecake that's as easy to make as it is delicious! With a crunchy Oreo crust and a creamy filling packed with even more Oreos, this dessert will delight any crowd. Perfect for any occasion, it requires just 20 minutes of prep time, making it a quick and satisfying treat. Click through to discover the full recipe and elevate your dessert game with this irresistible cheesecake!
Print Recipe Pin Recipe

Ingredients
  

24 Oreo cookies, finely crushed

1/2 cup unsalted butter, melted

2 cups cream cheese, softened to room temperature

1 cup powdered sugar, sifted

1 teaspoon vanilla extract

1 cup heavy whipping cream, chilled

10 Oreo cookies, roughly chopped for incorporation

4 whole Oreo cookies, for topping

Instructions
 

In a medium mixing bowl, combine the finely crushed Oreo cookies with the melted butter. Stir well until all cookie crumbs are fully coated with butter.

    Transfer the Oreo mixture into a 9-inch springform pan and press it down firmly to form an even crust across the bottom. Ensure the crust is compact for optimal support. Place the pan in the freezer while preparing the cheesecake filling to help it set.

      In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy, with no lumps remaining. Gradually add in the sifted powdered sugar and vanilla extract, mixing until fully incorporated and the mixture is silky.

        In a separate bowl, using a hand mixer, whip the chilled heavy cream until stiff peaks form, indicating that it has reached the right consistency. Carefully fold the whipped cream into the cream cheese mixture using a spatula, making sure to maintain the light and airy texture without deflating the whipped cream.

          Gently fold the roughly chopped Oreo cookies into the cheesecake mixture, ensuring they are evenly dispersed throughout.

            Pour the creamy cheesecake filling over the prepared Oreo crust, smoothing the top with a spatula for an even finish.

              Cover the springform pan with plastic wrap and refrigerate for a minimum of 4 hours, or until the cheesecake is fully set and firm to the touch.

                After it has set properly, carefully remove the cheesecake from the springform pan. Decorate the top with the four whole Oreo cookies arranged artistically before slicing.

                  Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 8-10

                    - Presentation Tips: For an eye-catching presentation, serve individual slices of the cheesecake on elegant plates, topped with a drizzle of chocolate sauce and a sprinkle of crushed Oreos. A sprig of mint can add a pop of color and freshness, enhancing the dessert's appeal!