No-Bake Oreo Cheesecake Recipe

4.50 from 2 votes

This No-Bake Oreo Cheesecake is the ultimate cookies-and-cream dessert! With a buttery Oreo crust, creamy cheesecake filling, and swirls of whipped cream on top, it’s easy to make ahead and perfect for parties, holidays, or family celebrations.

Prep Time25

chill time6

Total Time6 25

Course: Dessert

Cuisine: American

Servings: servings

Author: Chahinez Tabet Aoul

Ingredients

For the crust:

24 Oreo cookies filling included
5 tbsp unsalted butter melted

For the filling:

16 oz 2 blocks cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
2 cups cold heavy whipping cream
15 Oreo cookies roughly chopped

Optional topping:

Whipped cream homemade or store-bought.
Extra Oreos for decorating whole or crushed

US Customary - Metric

Instructions

Make the crust:

Crush Oreos in a food processor until fine crumbs form.
24 Oreo cookies
Mix with melted butter until fully combined.
5 tbsp unsalted butter
Press the mixture into the bottom of a 9-inch springform pan or 8x8 dish.
Place in the fridge to set while you make the filling (at least 20 minutes).

Make the filling:

In a large bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and fluffy.
16 oz 2 blocks cream cheese, softened, 1 cup powdered sugar, 1 tsp vanilla extract
In a separate bowl, whip the cold heavy cream until stiff peaks form.
2 cups cold heavy whipping cream
Gently fold the whipped cream into the cream cheese mixture until well combined. Fold in the chopped Oreos.
15 Oreo cookies
Pour the filling over the chilled crust and smooth out the top.
Cover and refrigerate for at least 6 hours, or overnight for best results.

Decorate & serve:

Pipe or dollop whipped cream around the edges. Decorate with more Oreos, serve, slice and enjoy!
Whipped cream, Extra Oreos for decorating

Video

Notes

Storage
• Keeps well covered in the fridge for up to 5 days.
• You can also freeze it for up to 1 month, just thaw in the fridge overnight before serving.

Nutrition