Description
This No-Bake Oreo Cheesecake is a creamy, dreamy dessert loaded with crushed Oreos in every bite. With a buttery Oreo crust, a rich cheesecake filling, and even more Oreo pieces on top, this dessert is a must-try for cookies and cream lovers. Best of all, no oven is needed!
Ingredients
Units
Scale
For the Oreo Crust:
- 24 Oreo cookies (about 2 cups crushed)
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 12 Oreo cookies, crushed
For Garnish:
- Extra crushed Oreos or whole Oreos for topping
- Whipped cream (optional)
Instructions
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Make the Crust:
- Crush the Oreos into fine crumbs using a food processor or by placing them in a sealed bag and smashing with a rolling pin.
- Mix with melted butter and press firmly into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the filling.
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Make the Cheesecake Filling:
- In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Stir in the crushed Oreos, making sure they’re evenly distributed.
-
Assemble & Chill:
- Spread the cheesecake filling evenly over the Oreo crust. Smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours, or overnight for best results.
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Garnish & Serve:
- Before serving, top with more crushed Oreos and whipped cream if desired. Slice and enjoy!
Notes
- For an Extra Firm Texture: Freeze for 30 minutes before slicing.
- Make It Lighter: Use reduced-fat cream cheese and whipped topping instead of heavy cream.
- Storage: Store in the refrigerator for up to 5 days or freeze for up to 1 month.