No-Bake Oreo Cheesecake

This No-Bake Oreo Cheesecake is a rich, creamy, and easy-to-make dessert that’s perfect for any occasion. With a buttery Oreo crust, a smooth cheesecake filling loaded with Oreo pieces, and a whipped topping, this dessert is sure to be a crowd-pleaser. The best part? No oven required!

Why You’ll Love This Recipe

• No baking required – Perfect for hot days or when you want a hassle-free dessert.
• Rich and creamy – Smooth cheesecake texture with crunchy Oreo bits.
• Simple ingredients – Made with pantry staples.
• Perfect for any occasion – Great for birthdays, holidays, or casual gatherings.
• Make-ahead friendly – Chills in the fridge for easy prep.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• Oreo cookies (crushed)
• Unsalted butter (melted)

For the Cheesecake Filling:

• Cream cheese (softened)
• Powdered sugar
• Vanilla extract
• Heavy whipping cream
• Oreo cookies (crushed or chopped)

For Topping (Optional):

• Whipped cream
• Extra Oreo crumbs or pieces

Directions

1. Prepare the crust – Crush the Oreos into fine crumbs and mix with melted butter. Press into the bottom of a springform pan and refrigerate while preparing the filling.
2. Make the filling – Beat softened cream cheese, powdered sugar, and vanilla until smooth.
3. Whip the cream – In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
4. Add Oreos – Stir in crushed or chopped Oreos.
5. Assemble – Pour the cheesecake filling over the crust and spread evenly.
6. Chill – Refrigerate for at least 4-6 hours or overnight until set.
7. Garnish and serve – Top with whipped cream and extra Oreos before serving.

Servings and Timing

• Servings: 8-10
• Prep Time: 20 minutes
• Chill Time: 4-6 hours
• Total Time: 4 hours 20 minutes

Variations

• Mint Oreo Cheesecake – Add a few drops of mint extract for a refreshing twist.
• Peanut Butter Oreo Cheesecake – Mix in a few tablespoons of peanut butter.
• Chocolate Lover’s Version – Drizzle with chocolate ganache before serving.
• Gluten-Free Option – Use gluten-free chocolate cookies instead of Oreos.
• Extra Crunch – Mix in some chopped chocolate or nuts for texture.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Freeze for up to 2 months; thaw in the fridge before serving.
• Serving Tip: Let sit at room temperature for a few minutes before slicing for the best texture.

FAQs

Can I use store-bought whipped topping instead of heavy cream?

Yes, you can use Cool Whip as a substitute for homemade whipped cream.

Do I need a springform pan?

A springform pan makes removal easier, but a deep pie dish or square pan can also work.

Can I make this ahead of time?

Yes! This cheesecake is perfect for making a day in advance.

How do I prevent a runny cheesecake?

Make sure the cream cheese is fully softened and the whipped cream is beaten to stiff peaks before folding in.

Can I use a different type of cookie for the crust?

Yes, graham crackers, chocolate wafers, or vanilla cookies can be used.

What’s the best way to crush Oreos?

Use a food processor for fine crumbs or place Oreos in a zip-top bag and crush with a rolling pin.

How do I get clean slices?

Use a sharp knife, wipe it clean between cuts, and refrigerate the cheesecake before slicing.

Can I make mini cheesecakes instead of a full-sized one?

Yes! Use cupcake liners and a muffin tin for individual portions.

Can I add more Oreos to the filling?

Absolutely! Add extra chopped Oreos for even more cookie flavor.

Can I make this cheesecake dairy-free?

Yes, use dairy-free cream cheese and coconut whipped cream as substitutes.

Conclusion

This No-Bake Oreo Cheesecake is an easy, indulgent, and foolproof dessert that will satisfy any sweet tooth. With its creamy texture, crunchy Oreo crust, and delicious cookie flavor, it’s a hit for any occasion. Make it ahead, customize it to your liking, and enjoy a slice of Oreo heaven!

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