Easy No Bake Oreo Cheesecake (Printer-Friendly)
A creamy no bake cheesecake with crunchy Oreo crust and fluffy filling, perfect chilled dessert.
# What You'll Need:
→ Crust
01 -
24 Oreo cookies, including filling
02 -
5 tablespoons unsalted butter, melted
→ Filling
03 -
16 ounces cream cheese, softened
04 -
1 cup powdered sugar
05 -
1 teaspoon vanilla extract
06 -
2 cups cold heavy whipping cream
07 -
15 Oreo cookies, roughly chopped
→ Topping (optional)
08 -
Whipped cream, homemade or store-bought
09 -
Extra Oreos, whole or crushed for decoration
# Steps to Follow:
01 -
Pulse 24 whole Oreo cookies in a food processor until fine crumbs form. Combine crumbs with melted unsalted butter until mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan or an 8×8-inch dish lined with parchment paper. Refrigerate for at least 20 minutes to set.
02 -
In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract using an electric mixer until smooth and fluffy. In a separate bowl, whip cold heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture to preserve airiness, then fold in 15 roughly chopped Oreo cookies evenly.
03 -
Pour filling over chilled crust and smooth surface with a spatula. Cover tightly with plastic wrap or foil. Refrigerate for at least 6 hours or preferably overnight to allow proper setting.
04 -
Pipe or spoon whipped cream around the edges and garnish with whole or crushed Oreos. Slice and serve chilled.
# Extra Suggestions:
01 -
Allow cream cheese to soften at room temperature for 30 minutes before mixing for smoother texture.
02 -
Pass powdered sugar through a sieve prior to mixing to prevent clumping.
03 -
Gently fold whipped cream to preserve mousse-like consistency without deflating.
04 -
Chill overnight for best flavor development and optimal texture.
05 -
Melt butter while hot and mix immediately with Oreo crumbs for uniform crust.