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No-Bake Oreo Cheesecake

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A creamy, rich no-bake Oreo cheesecake with a crispy crust and fluffy filling, perfect for summer or any occasion.

Ingredients

Scale
  • 24–28 Oreo cookies (regular, not Double Stuf)
  • 5 tablespoons unsalted butter, melted
  • Pinch of salt (optional)
  • 16 ounces (450 g) full-fat cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cups cold heavy whipping cream
  • 10–12 Oreo cookies, chopped
  • Extra Oreos for garnish (optional)
  • Whipped cream for piping (optional)
  • Chocolate sauce or ganache (optional)

Instructions

  1. Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides.
  2. Crush 24–28 Oreos into fine crumbs. Mix with melted butter and a pinch of salt until it looks like wet sand.
  3. Press the crumbs firmly into the pan to form an even crust. Pack well with the bottom of a glass. Chill while you make the filling.
  4. Beat softened cream cheese, powdered sugar, and vanilla in a bowl until smooth and creamy, 1–2 minutes.
  5. Whip the heavy cream in a cold bowl to stiff peaks. Gently fold the whipped cream into the cream cheese mix. Fold in chopped Oreos.
  6. Spoon the filling over the crust and smooth the top. Refrigerate for 6–8 hours until set.
  7. Run a knife around the edge and release the pan. Top with more Oreos, whipped cream, or sauce. Slice with a warm knife and serve cold.

Notes

For a firmer set in hot weather, add 1–1.5 teaspoons powdered gelatin bloomed in cold water. Use gluten-free cookies for a gluten-free option.

Nutrition

Find it online: https://sourdoughvoyage.com/no-bake-oreo-cheesecake/