Description
This Easy No Bake Oreo Cheesecake is a creamy, rich dessert that combines the classic flavors of Oreo cookies with a smooth cream cheese filling. With a buttery Oreo crumb crust and no need for an oven, it’s a perfect make-ahead treat that sets beautifully in the freezer and delights every Oreo lover.
Ingredients
Scale
Crust
- 1 1/2 cups Oreo baking crumbs (or 24 Oreo cookies, finely crushed)
- 5 tablespoons butter, melted
Filling
- 900 grams plain cream cheese (4 cups or about 32 ounces)
- 1 3/4 cups powdered sugar
- 3 cups whipped cream
- 24-28 coarsely crushed Oreo cookies
Garnish
- Extra whipped cream
- Chocolate sauce
- Oreo cookies
Instructions
- Prepare the crust: Combine the Oreo baking crumbs with the melted butter in a bowl until fully incorporated. Press this mixture evenly into the base of a springform pan to form a firm crust layer.
- Make the cream cheese mixture: Using a mixer, whip the cream cheese on high speed until the texture is smooth and creamy. Gradually add the powdered sugar and continue whipping at high speed until the mixture is well combined.
- Fold in whipped cream and Oreo cookies: Gently fold the whipped cream and the coarsely crushed Oreo cookies into the cream cheese mixture using a rubber spatula. Fold just until everything is evenly combined to maintain the lightness of the filling.
- Assemble the cheesecake: Pour the cream cheese filling onto the prepared crust in the springform pan. Use a spatula to smooth out the surface evenly.
- Chill the cheesecake: Place the cheesecake in the freezer for at least 2 hours to set, though chilling for 4 hours or more is ideal for best texture. Before serving, remove the cheesecake and allow it to sit at room temperature for 20-30 minutes.
- Garnish and serve: Decorate the top of the cheesecake with additional whipped cream, drizzles of chocolate sauce, and Oreo cookie pieces as desired. Slice and serve chilled.
Notes
- For best results, chill the cheesecake for at least 4 hours or overnight to ensure a firm set.
- You can substitute the Oreo cookies with any other sandwich cookies if preferred.
- Ensure the cream cheese is at room temperature before whipping to achieve a smooth texture.
- Use a springform pan for easy removal and to maintain the cheesecake’s shape.
- This dessert is best stored in the freezer and consumed within 3-4 days.
