Oreo No Bake Cheesecake
Indulge in the ultimate dessert decadence with this creamy, dreamy Oreo No Bake Cheesecake! Perfect for when you crave a show-stopping treat without the hassle of turning on your oven, this recipe features a buttery Oreo cookie crust, a velvety cream cheese filling, and crunchy Oreo pieces folded throughout. Topped with a generous sprinkle of crushed Oreos, every bite delivers a perfect balance of sweetness and crunch. Ready in just 25 minutes of prep time and chilled to perfection, this no-bake cheesecake is ideal for summer gatherings, birthdays, or any special occasion. With its no-fail preparation and irresistible cookies-and-cream flavor, this dessert will quickly become a family favorite!
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Recipe Information
Ingredients
- 24 pieces Oreo cookies (for crust)
- 5 tablespoons Unsalted butter
- 16 ounces Cream cheese (softened)
- 0.75 cups Granulated sugar
- 1 teaspoon Vanilla extract
- 1.5 cups Heavy whipping cream
- 12 pieces Oreo cookies (for filling and topping)
Instructions
Place 24 Oreo cookies into a food processor and pulse until they form fine crumbs. Alternatively, place the cookies in a resealable plastic bag and crush them with a rolling pin.
Melt the butter in a microwave-safe bowl and combine it with the crushed Oreos until evenly mixed.
Press the Oreo mixture evenly into the bottom of a 9-inch springform pan to form the crust. Use the back of a spoon or the bottom of a glass to press it firmly. Place the crust in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat softened cream cheese and granulated sugar with an electric mixer on medium-high speed until smooth and creamy, about 2-3 minutes.
Add the vanilla extract and mix until combined.
In a separate bowl, whip the heavy whipping cream with an electric mixer on high speed until stiff peaks form, about 3-5 minutes.
Gently fold the whipped cream into the cream cheese mixture in three additions, being careful not to deflate the mixture.
Chop 8 Oreo cookies into small pieces and gently fold them into the cheesecake filling.
Pour the filling over the chilled Oreo crust and spread it evenly using a spatula.
Crush the remaining 4 Oreo cookies and sprinkle them over the top of the cheesecake for garnish.
Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 6 hours or overnight to allow the cheesecake to set.
When ready to serve, carefully release the sides of the springform pan. Slice the cheesecake and serve chilled.
Nutrition Facts
Calories |
5813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 422.6 g | 542% | |
| Saturated Fat | 226.5 g | 1132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1017 mg | 339% | |
| Sodium | 3220 mg | 140% | |
| Total Carbohydrate | 475.9 g | 173% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 334.4 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 589 mg | 45% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1076 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
