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No-Bake Oreo Cheesecake

This No-Bake Oreo Cheesecake is SO EASY! A rich, creamy dessert with a crunchy Oreo crust and chocolatey topping, perfect for any occasion without turning on the oven.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Servings: 8 servings

Ingredients

  • 2 cups Oreo cookie crumbs finely crushed
  • 1/2 cup unsalted butter melted
  • 1 cup cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup chopped Oreos for topping

Instructions

  • Start by crushing 2 cups of Oreo cookies into fine crumbs using a food processor or a plastic bag and rolling pin.
  • Combine the Oreo crumbs with 1/2 cup melted unsalted butter and mix well until the crumbs are evenly coated.
  • Press this mixture firmly into the base of a 9-inch springform pan, creating an even layer. Refrigerate for at least 15 minutes to set.
  • In a large mixing bowl, beat 1 cup softened cream cheese until smooth and creamy using an electric mixer.
  • Gradually add 1 cup powdered sugar and 1 teaspoon vanilla extract, beating until fully incorporated.
  • In a separate bowl, whip 1 cup heavy whipping cream until stiff peaks form.
  • Gently fold the whipped cream into the cream cheese mixture using a spatula, taking care not to deflate the airy texture.
  • Pour the cream cheese filling over the chilled Oreo crust, smoothing the top with a spatula.
  • Sprinkle 1 cup chopped Oreos evenly over the filling for a decorative and flavorful topping.
  • Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results, allowing it to set and flavors to meld.
  • Once set, carefully remove the cheesecake from the springform pan. Slice into portions and serve chilled.
  • Optional: Drizzle chocolate sauce or add a dollop of whipped cream on the side before serving.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer or stand mixer
  • Spatula
  • Food processor or plastic bag and rolling pin
  • Measuring cups and spoons

Notes

  • Use reduced-fat cream cheese to lower calories without sacrificing creaminess.
  • Substitute powdered sugar with natural sweeteners like powdered erythritol or coconut sugar.
  • Freeze the cheesecake wrapped tightly for up to 2 months; thaw overnight in the fridge before serving.