Description
Discover a creamy, delicious No Bake Oreo Cheesecake that’s quick and simple to prepare, combining rich cream cheese and crushed Oreo cookies into a velvety, no-bake dessert. Perfect for any occasion, this dessert offers a smooth, luscious texture with a delightful chocolatey crunch, making it a favorite for both kids and adults.
Ingredients
Crust
- Oreo cookies (about 24 for crust)
- Unsalted butter (6 tablespoons, melted)
Filling
- Oreo cookies (6 reserved for filling, crushed)
- Cream cheese (16 ounces, softened)
- Granulated sugar (3/4 cup)
- Whipping cream (1 cup)
- Vanilla extract (1 teaspoon)
Instructions
- Prepare the crust: Start by finely crushing about 24 Oreo cookies into crumbs. Mix these crumbs with melted butter until the mixture resembles wet sand. Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling to help it set firmly.
- Make the filling: In a large mixing bowl, beat softened cream cheese until smooth. Add granulated sugar and vanilla extract, continuing to mix until fully combined and creamy. Gently fold in crushed Oreo pieces reserved from the remaining cookies to create delightful texture contrasts.
- Whip the cream: In a separate bowl, whip the cream to soft peaks using an electric mixer. Carefully fold the whipped cream into the cream cheese mixture to lighten the filling, ensuring a fluffy and airy texture.
- Assemble the cheesecake: Pour the filling over the chilled crust and smooth the surface with a spatula. Add extra crushed Oreos on top for decoration if desired. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, allowing the cheesecake to set perfectly.
- Serve and enjoy: Once fully chilled and set, gently remove the cheesecake from the springform pan. Slice with a sharp knife, serving chilled to preserve that creamy, dreamy texture.
Notes
- Properly soften cream cheese by letting it rest at room temperature for at least 30 minutes to avoid lumps and ensure smooth mixing.
- Crush Oreos finely for the crust using a food processor or by placing cookies in a zip-top bag and crushing with a rolling pin for an even texture.
- Do not overmix the whipped cream; fold gently to keep the filling light and fluffy, avoiding deflation.
- Refrigerate long enough (at least 4 hours, preferably overnight) for the cheesecake to firm up and develop perfect texture and flavor.
- Use a sharp knife warmed under hot water and wiped clean between slices for neat, clean cuts.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cheesecake)
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: No Bake, Oreo, Cheesecake, Dessert, Easy, Quick, Oreo Cheesecake, Cream Cheese, No Oven
