Unbaked Oreo Cheesecake
Indulge in the ultimate no-bake dessert with this decadent Unbaked Oreo Cheesecake, a creamy and effortless treat that’s perfect for any occasion. This recipe features a buttery Oreo cookie crust topped with a luscious, velvety filling made from cream cheese, heavy whipping cream, and crushed Oreo pieces for a delightful texture and rich flavor. With no oven required, this cheesecake is a quick and stress-free option, coming together in just 25 minutes of prep before chilling to perfection. Whether you’re satisfying your chocolate cravings or impressing your guests, this crowd-pleaser—garnished with even more Oreo cookies—is guaranteed to deliver! Perfect for Oreo lovers and those seeking a hassle-free dessert, this recipe is sure to become a new favorite.
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Recipe Information
Ingredients
- 24 pieces Oreo cookies
- 6 tablespoons Unsalted butter
- 16 ounces Cream cheese
- 0.5 cups Granulated sugar
- 1 teaspoon Vanilla extract
- 1.25 cups Heavy whipping cream
- 0.5 cups Powdered sugar
- 6 pieces Additional Oreo cookies (for topping)
Instructions
Separate 20 of the Oreos into cookies and filling. Place the cookie halves (without filling) into a food processor and pulse into fine crumbs. Reserve the filling for later.
Melt the butter in a small microwave-safe bowl. Combine the Oreo crumbs and melted butter in a mixing bowl until well combined.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the refrigerator to set while you prepare the filling.
In a large mixing bowl, beat the cream cheese and reserved Oreo filling together until smooth and creamy using a hand or stand mixer.
Add the granulated sugar and vanilla extract to the cream cheese mixture. Beat until thoroughly combined and no grainy texture remains.
In a separate chilled mixing bowl, whip the heavy cream and powdered sugar together on high speed until stiff peaks form.
Fold the whipped cream into the cream cheese mixture gently until no streaks remain. Be careful not to deflate the whipped cream.
Coarsely chop the remaining 4 Oreos and fold them into the cheesecake filling for added texture.
Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula.
Refrigerate the cheesecake for at least 6 hours, or overnight, to allow it to set.
Before serving, garnish the top of the cheesecake with the additional Oreos, either coarsely chopped or left whole, as desired.
Remove the sides of the springform pan, slice, and serve chilled. Enjoy!
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 293 mg | 13% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 31.8 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 103 mg | 2% | |
*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.
