No Bake Oreo Cheesecake

why make this recipe

No Bake Oreo Cheesecake is the perfect dessert for any occasion. It combines the rich, creamy goodness of cheesecake with the delightful crunch of Oreo cookies. Since it requires no baking, it’s simple and quick to prepare. Whether you’re celebrating a birthday, hosting a dinner party, or simply have a craving for something sweet, this cheesecake is sure to impress everyone. Plus, the chocolate ganache on top makes it extra special.

how to make No Bake Oreo Cheesecake

Ingredients:

• 12 ounces Oreos
• ½ cup unsalted butter, melted
• 24 ounces cream cheese
• ¾ cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 ¼ cups heavy cream, cold
• 12 Oreos, roughly crushed
• 1 cup dark chocolate chips
• 1 cup heavy cream, cold
• Extra Oreos to decorate (optional)

Directions:

1. Add the Oreos to the bowl of a food processor and blitz until broken down into fine crumbs. Transfer to a mixing bowl.
2. Pour the melted butter over the Oreo crumbs. Stir well to combine.
3. Press the mixture into the base of an 8-9” springform cake pan, smoothing it out in an even layer. Chill for at least 30 minutes.
4. In a stand mixer, beat the cream cheese, powdered sugar, and vanilla extract until combined.
5. Add the cold heavy cream and whisk until thickened.
6. Mix in the roughly crushed Oreos.
7. Spoon the mixture over the chilled crust and smooth out. Chill for at least 4 hours or overnight.
8. To make the ganache, heat cream in a saucepan until just boiling, then pour it over the chocolate chips. Whisk until smooth.
9. Let the ganache cool for about 5 minutes.
10. Remove the cheesecake from the springform pan by running a knife around the edge and unclipping.
11. Pour ganache over the cheesecake and spread.
12. Decorate with extra Oreos if desired.

how to serve No Bake Oreo Cheesecake

Serve the No Bake Oreo Cheesecake chilled. It’s best to slice it with a hot knife for clean edges. You can enjoy it plain or with a dollop of whipped cream on top. This dessert also looks beautiful when garnished with extra Oreos or chocolate shavings.

how to store No Bake Oreo Cheesecake

Store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or aluminum foil to keep it fresh. If stored properly, it will last for about 3 to 5 days in the fridge. You can also freeze slices for longer storage. Just wrap each slice in plastic wrap and place them in a freezer-safe container. Thaw in the fridge before serving.

tips to make No Bake Oreo Cheesecake

• Make sure your cream cheese is at room temperature for easier mixing.
• If you want a thicker cheesecake, add more heavy cream and whip until it’s thicker.
• For an extra touch, you can add chocolate shavings or crushed Oreos on top of the ganache.
• To make it easier to cut slices, dip your knife in hot water before slicing.

variation

You can create different flavors by swapping the Oreos for other types of cookies, like chocolate chip or peanut butter cookies. You could also add a layer of fruit, like raspberries or strawberries, between the cheesecake and the ganache for a fruity twist.

FAQs

Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but it may affect the texture. The cheesecake may not be as rich and creamy.

How long does it take to set?
The cheesecake needs to chill for at least 4 hours, but overnight is recommended for the best texture.

Can I double the recipe?
Yes, you can double the ingredients and make a larger cheesecake. Just use a larger springform pan and increase the chilling time if needed.

No Bake Oreo Cheesecake

A rich and creamy cheesecake made with Oreo cookies that requires no baking, perfect for any celebration or sweet craving.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 4 hours hrs

Servings: 12 servings

Course: Dessert, Sweet

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Crust

• 12 ounces Oreos Crushed into fine crumbs
• ½ cup unsalted butter, melted To bind the crust

Filling

• 24 ounces cream cheese Should be at room temperature
• ¾ cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1¼ cups heavy cream, cold For whipping
• 12 Oreos roughly crushed For mixing into the filling

Ganache

• 1 cup dark chocolate chips
• 1 cup heavy cream, cold To be heated for the ganache

Decoration

• Extra Oreos Optional, for decoration

Method

 

Preparation

1. Add the Oreos to the bowl of a food processor and blitz until broken down into fine crumbs. Transfer to a mixing bowl.
2. Pour the melted butter over the Oreo crumbs. Stir well to combine.
3. Press the mixture into the base of an 8-9” springform cake pan, smoothing it out in an even layer. Chill for at least 30 minutes.
4. In a stand mixer, beat the cream cheese, powdered sugar, and vanilla extract until combined.
5. Add the cold heavy cream and whisk until thickened.
6. Mix in the roughly crushed Oreos.
7. Spoon the mixture over the chilled crust and smooth out. Chill for at least 4 hours or overnight.

Ganache Preparation

1. To make the ganache, heat cream in a saucepan until just boiling, then pour it over the chocolate chips. Whisk until smooth.
2. Let the ganache cool for about 5 minutes.

Assembly

1. Remove the cheesecake from the springform pan by running a knife around the edge and unclipping.
2. Pour ganache over the cheesecake and spread.
3. Decorate with extra Oreos if desired.

Notes

Serve the cheesecake chilled, and slice with a hot knife for clean edges. Leftover cheesecake can be stored in the refrigerator for 3 to 5 days or frozen for longer storage.