No Bake Oreo Cheesecake Recipe

Introduction

This no-bake Oreo cheesecake is a luscious and easy dessert perfect for any occasion. With a rich Oreo crust and a creamy filling studded with cookie pieces, it satisfies your sweet tooth without turning on the oven.

Ingredients

• 24 Oreo cookies (crushed)
• 4 tbsp salted butter (melted)
• 24 oz cream cheese (room temperature)
• 2 tsp pure vanilla extract
• 2 cups powdered sugar (230g, sifted)
• 2 tsp fresh lemon juice
• 1½ cups heavy whipping cream (very cold)
• 16 Oreo cookies (roughly chopped)

Instructions

1. Step 1: Line the bottom of a springform pan with parchment paper to prevent sticking.
2. Step 2: In a bowl, combine the crushed Oreo cookies with the melted butter. Stir well to make sure the cookies are fully coated.
3. Step 3: Press this mixture firmly into the bottom and up the sides (about 1 inch) of the prepared pan to form the crust.
4. Step 4: Place the crust in the freezer to set while you prepare the cheesecake filling.
5. Step 5: Using an electric mixer, beat the softened cream cheese until smooth. Add powdered sugar, vanilla extract, and lemon juice, then beat for about 4 minutes until the mixture is light and fluffy.
6. Step 6: In a separate chilled bowl, whip the heavy cream with a whisk attachment until stiff peaks form.
7. Step 7: Gently fold the whipped cream and chopped Oreo cookies into the cream cheese mixture, taking care to keep it light and airy.
8. Step 8: Pour the cheesecake filling into the Oreo crust and smooth out the top evenly.
9. Step 9: Cover the pan tightly with plastic wrap and refrigerate for at least 5 hours or preferably overnight to allow it to set fully.
10. Step 10: Serve chilled and enjoy your creamy, crunchy no-bake Oreo cheesecake.

Tips & Variations

• For a stronger Oreo flavor, use double-stuffed Oreos in the crust or filling.
• Add a splash of coffee or espresso powder to the cream cheese mixture for a mocha twist.
• If you prefer a firmer crust, bake the Oreo crust at 350°F for 8 minutes before freezing (optional).
• Use a hand mixer or stand mixer for best results when whipping the cream for stability.

Storage

Keep any leftover cheesecake covered tightly in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake for up to 1 month; thaw in the refrigerator overnight before serving. Avoid refreezing once thawed. Always serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese straight from the fridge?

For the smoothest filling, it’s best to use cream cheese at room temperature. Cold cream cheese can result in lumps when mixing.

Is it necessary to chill the heavy cream before whipping?

Yes, chilling the heavy cream and bowl helps it whip faster and achieve stiff peaks, which gives the cheesecake its light texture.

No Bake Oreo Cheesecake Recipe

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★★★★★

4.6 from 125 reviews

This No Bake Oreo Cheesecake is a delightful and easy-to-make dessert featuring a rich Oreo crust and a creamy, fluffy cheesecake filling studded with chopped Oreos. Perfect for any occasion, this recipe requires no baking and comes together quickly with simple mixing and chilling steps.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 5 hours 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 24 Oreo cookies (crushed)
• 4 tbsp salted butter (melted)

Cheesecake Filling

• 24 oz cream cheese (room temperature)
• 2 tsp pure vanilla extract
• 2 cup powdered sugar (230g, sifted)
• 2 tsp fresh lemon juice
• 1½ cup heavy whipping cream (very cold)
• 16 Oreo cookies (roughly chopped)

Instructions

1. Prepare the Oreo Crust: Line the bottom of a springform pan with parchment paper. In a bowl, combine the crushed Oreo cookies with melted salted butter, stirring thoroughly to saturate all the crumbs evenly. Press this mixture firmly into the bottom and about 1 inch up the sides of the lined springform pan.
2. Freeze the Crust: Place the prepared pan in the freezer to firm up the crust while you prepare the cheesecake filling. This step helps the crust set properly so it holds its shape.
3. Make the Cheesecake Filling: Using an electric mixer, beat the room temperature cream cheese until smooth and creamy. Then add the sifted powdered sugar, pure vanilla extract, and fresh lemon juice. Continue to beat the mixture for about 4 minutes or until it becomes light and fluffy.
4. Whip the Heavy Cream: In a separate chilled bowl, whip the very cold heavy whipping cream with the whisk attachment until stiff peaks form. This will add airiness and light texture to the filling.
5. Fold Ingredients Together: Gently fold the whipped cream and the roughly chopped Oreos into the cream cheese mixture, being careful not to deflate the whipped cream. Once combined, pour the filling evenly over the chilled Oreo crust and smooth the top with a spatula.
6. Chill to Set: Cover the springform pan tightly with plastic wrap and refrigerate for at least 5 hours, preferably overnight, to allow the cheesecake to fully set and flavors to meld. Serve chilled directly from the pan.

Notes

• Use room temperature cream cheese for smooth, lump-free filling.
• Be sure the heavy cream is very cold before whipping for best volume.
• Press crust firmly to prevent crumbling when serving.
• Chilling time is crucial for the cheesecake to set properly; do not skip or shorten.
• For easier slicing, run a knife dipped in hot water around the edges before opening the springform pan.

Keywords: No Bake Oreo Cheesecake, Oreo Dessert, Easy Cheesecake, No Bake Dessert, Oreo Crust, Cream Cheese Dessert