No Bake oreo cheesecake dessert
Indulge in a delightful dessert with this No Bake Oreo Cheesecake recipe, featuring a rich Oreo crust and a creamy, irresistible filling. With no need to turn on the oven, this cheesecake is the perfect hassle-free treat. Whether you’re hosting a party or just treating yourself, this no-bake dessert is guaranteed to impress.
Each bite of this cheesecake is pure bliss, with chunks of Oreos nestled in the velvety filling, sitting atop a buttery, crunchy Oreo crust. The best part? You can prepare it ahead of time and simply let it chill until ready to serve.
Ingredients That Make This Cheesecake Irresistible
- Oreo cookies (250 grams) – Provides the perfect crumbly, chocolatey base and adds a delightful crunch throughout the filling.
- Butter (60 grams, melted) – Holds the Oreo crust together, creating a firm base for the cheesecake.
- Full-fat cream cheese (500 grams) – The star ingredient for that smooth and creamy texture.
- Thickened or heavy cream (240 ml) – Helps achieve a luscious, whipped consistency for the cheesecake filling.
- Granulated sugar (65 grams) – Sweetens the filling just enough to balance the tang of the cream cheese.
- Vanilla extract (1 teaspoon) – Adds a subtle aromatic flavor to enhance the richness of the cheesecake.
- Sour cream (60 ml) – Adds a slight tang to balance the sweetness and makes the filling extra creamy.
- Oreo cookies (150 grams, chopped) – Folded into the filling for extra chocolatey goodness.
- Whipped cream (240 ml) – For piping decorative swirls that add a fluffy finish.
- Crushed Oreos and mini Oreo cookies – For an eye-catching garnish and extra crunch.
How to Make the Perfect No Bake Oreo Cheesecake
- Prepare the crust: Blitz Oreo cookies into fine crumbs, then mix with melted butter until well combined. Press this mixture into the base of a springform pan and refrigerate to set.
- Make the filling: Beat softened cream cheese, sugar, and vanilla extract together until smooth. Gradually add thickened cream, whipping until fluffy. Fold in sour cream and chopped Oreos.
- Assemble and chill: Pour the creamy filling over the chilled Oreo crust, smoothing the top with a spatula. Allow the cheesecake to chill in the fridge for at least 6 hours or overnight.
- Decorate: Pipe whipped cream along the edges of the cheesecake, garnish with crushed Oreos, and top with mini Oreo cookies for a decorative touch.
Tips for a Perfectly Creamy No Bake Oreo Cheesecake
Ensure you’re using full-fat cream cheese and heavy cream with a fat content of at least 35%—this is crucial for the cheesecake to set properly. Light or low-fat alternatives will lead to a runnier texture that won’t hold up. If you want to add an extra layer of flavor, try mixing in a little melted chocolate into the filling before folding in the chopped Oreos.
Storing Your Cheesecake for Later
This No Bake Oreo Cheesecake can be stored in the fridge for up to five days, covered tightly with plastic wrap to keep it fresh. If you’d like to prepare it in advance, simply freeze the cheesecake (without the whipped cream topping) for up to two months. Thaw overnight in the fridge before decorating and serving.
No Bake Oreo Cheesecake Recipe
Ingredients
Cookie Crust
- 60 grams 1/4 cup butter, melted
- 250 grams about 25 Oreo cookies
- Cheesecake Filling
- 500 grams 2 1/2 cups full-fat cream cheese, softened
- 240 ml 1 cup thickened or heavy cream
- 1 teaspoon vanilla extract
- 150 grams about 15 Oreo cookies, chopped
- 65 grams 1/3 cup granulated or caster sugar
- 60 ml 1/4 cup full-fat sour cream
Topping
- Oreo cookies crushed, for garnish
- Mini Oreo cookies for decoration
- 240 ml 1 cup whipped cream, for piping
Instructions
- Lightly grease an 8-inch springform pan and line the base with parchment paper.
- Using a food processor, blend the Oreo cookies (including the filling) into fine crumbs. Melt the butter and combine it with the cookie crumbs, pulsing until the mixture resembles damp sand.
- Firmly press the crumb mixture into the base of the prepared pan to form an even crust. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth and creamy. Gradually add the cream, continuing to beat until the mixture thickens and holds its shape. Then, incorporate the sour cream and mix until well combined.
- Fold in the chopped Oreos gently. Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 6 hours or overnight until fully set.
- Fill a piping bag fitted with a large star tip with whipped cream. Pipe decorative swirls along the edge of the cheesecake. Garnish with mini Oreos and sprinkle with crushed Oreo crumbs.