Description
No-bake Oreo cheesecake delivers creamy indulgence with minimal effort. Chocolate cookie crust and silky cream cheese filling create a simple dessert you’ll crave again and again.
Ingredients
Scale
Crust:
- 24 Oreo cookies, crushed
- 5 tablespoons (75 milliliters) melted butter
Filling:
- 16 ounces (454 grams) cream cheese, softened
- 1 cup (120 grams) powdered sugar
- 1 teaspoon (5 milliliters) vanilla extract
- 1 1/2 cups (360 milliliters) heavy whipping cream
Topping:
- Additional Oreo cookies
Instructions
- Crush Oreo cookies into fine crumbs, blending them thoroughly with melted butter to create a cohesive base mixture.
- Press the cookie-butter blend firmly and evenly into the bottom of a springform pan, creating a compact foundation for the cheesecake.
- Refrigerate the prepared crust while preparing the filling to help it set and maintain its structure.
- Using an electric mixer, whip cream cheese until smooth and creamy, eliminating any potential lumps.
- Gradually incorporate powdered sugar and vanilla extract into the cream cheese, mixing until the texture becomes uniform and silky.
- In a separate chilled bowl, whip heavy cream until it develops stiff, robust peaks that hold their shape.
- Carefully fold the whipped cream into the cream cheese mixture, using gentle circular motions to maintain the airy texture.
- Gently transfer the filling over the chilled Oreo crust, spreading it evenly with a spatula to ensure a smooth, consistent surface.
- Optional: Sprinkle additional crushed Oreo cookies on top for extra crunch and visual appeal.
- Chill the cheesecake in the refrigerator for a minimum of 4 hours, allowing it to set completely and develop a rich, creamy consistency.
- Before serving, release the springform pan and slice the cheesecake into clean, precise portions.
Notes
- Crush Oreos finely to ensure a smooth, compact crust that holds together perfectly when sliced.
- Use room temperature cream cheese to prevent lumps and create a silky-smooth filling that blends seamlessly.
- Whip heavy cream carefully to avoid over-beating, which can lead to a grainy texture and potential butter formation.
- For a gluten-free version, swap regular Oreos with gluten-free chocolate sandwich cookies and use gluten-free butter alternatives.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Desserts
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 469
- Sugar: 37 g
- Sodium: 230 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg