Creamy Oreo No-Bake Cheesecake

why make this recipe

No-Bake Oreo Cheesecake is a perfect dessert for anyone who loves the classic taste of Oreos combined with creamy cheesecake. It’s easy to make and requires no baking, making it an ideal option for hot days or when you want a quick treat without turning on the oven. This dessert is rich, delicious, and sure to impress your family and friends. Plus, who can resist a cheesecake loaded with everyone’s favorite cookies?

how to make No-Bake Oreo Cheesecake

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)

Directions:

1. In a mixing bowl, combine the crushed Oreo cookies and melted butter. Press the mixture into the bottom of a 9-inch springform pan to create the crust. Refrigerate for 10 minutes to set.
2. In another bowl, beat the cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy.
3. In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
4. Pour half of the cheesecake filling over the crust, then sprinkle the roughly chopped Oreo cookies on top. Pour the remaining filling over the cookies.
5. Refrigerate for at least 4 hours or until set. Serve chilled and enjoy!

how to serve No-Bake Oreo Cheesecake

To serve No-Bake Oreo Cheesecake, carefully remove it from the springform pan. You can cut it into slices and serve it chilled. Consider adding whipped cream or additional chopped Oreos on top for an extra special touch.

how to store No-Bake Oreo Cheesecake

Store any leftover No-Bake Oreo Cheesecake in the refrigerator. Place it in an airtight container or cover it with plastic wrap to keep it fresh. It will stay good for about 3 to 5 days.

tips to make No-Bake Oreo Cheesecake

• Ensure your cream cheese is at room temperature to avoid lumps in the filling.
• Whip the heavy cream until stiff peaks form for a light and airy texture.
• If you want a stronger Oreo flavor, you can add more chopped Oreos into the filling or sprinkle them on top before serving.

variation

You can customize this recipe by using different cookies. For example, you can use Golden Oreos for a vanilla-flavored cheesecake or any other favorite cookie you have around.

FAQs

Q: Can I use low-fat cream cheese?
A: Yes, you can use low-fat cream cheese, but it may slightly affect the texture and flavor.

Q: How long does this cheesecake last in the fridge?
A: No-Bake Oreo Cheesecake can last in the fridge for about 3 to 5 days when stored properly.

Q: Can I freeze No-Bake Oreo Cheesecake?
A: Yes, you can freeze it. Wrap it well and it should keep for about a month. Just thaw it in the refrigerator before serving.

No-Bake Oreo Cheesecake

A delicious, rich, and creamy dessert made with Oreos and cream cheese, perfect for hot days or when you want a quick treat without baking.

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Prep Time 30 minutes mins

Total Time 4 hours hrs

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the crust

• 24 cookies 24 Oreo cookies (crushed)
• 4 tablespoons 4 tbsp salted butter (melted) Ensure it's melted

For the cheesecake filling

• 24 oz 24 oz cream cheese (room temperature) Bring to room temperature to avoid lumps
• 2 teaspoons 2 tsp pure vanilla extract
• 230 g 2 cups powdered sugar (sifted)
• 2 teaspoons 2 tsp fresh lemon juice
• 1.5 cups 1½ cups heavy whipping cream (very cold) Whip until stiff peaks form
• 16 cookies 16 Oreo cookies (roughly chopped) For layering

Method

 

Prepare the crust

1. In a mixing bowl, combine the crushed Oreo cookies and melted butter. Press the mixture into the bottom of a 9-inch springform pan to create the crust.
2. Refrigerate for 10 minutes to set.

Make the filling

1. In another bowl, beat the cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy.
2. In a separate bowl, whip the heavy whipping cream until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture until combined.

Assemble the cheesecake

1. Pour half of the cheesecake filling over the crust, then sprinkle the roughly chopped Oreo cookies on top.
2. Pour the remaining filling over the cookies.

Chill

1. Refrigerate for at least 4 hours or until set. Serve chilled and enjoy!

Notes

For an extra special touch, consider adding whipped cream or additional chopped Oreos on top before serving. Store leftovers in an airtight container in the fridge for 3 to 5 days.