Description
This No-Bake Oreo Cheesecake is a rich, creamy dessert perfect for Oreo lovers. With a buttery Oreo crust and a luscious cream cheese filling folded with whipped cream and chopped Oreos, it requires no oven baking and chills into a decadent treat in just a few hours.
Ingredients
Scale
Crust
- 24 Oreo cookies
- 5 tablespoons butter, melted
Filling
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup whipped cream
- Additional chopped Oreos (from the 24 used in crust)
Instructions
- Prepare the crust: Crush the Oreo cookies into fine crumbs and mix thoroughly with the melted butter. Press this mixture evenly into the bottom of a springform pan or a similar pan to form the crust layer. Chill in the refrigerator while preparing the filling.
- Make the filling: Beat the softened cream cheese and powdered sugar together until smooth and creamy, ensuring no lumps remain.
- Combine filling with whipped cream and Oreos: Gently fold the whipped cream into the cream cheese mixture until well combined, keeping the mixture light and airy. Stir in chopped Oreos to add texture and flavor.
- Assemble and chill: Pour the filling over the prepared Oreo crust, smoothing the top with a spatula. Cover and chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to set properly before serving.
Notes
- For best results, chill the cheesecake overnight to allow it to fully set and enhance the flavors.
- Use room temperature cream cheese to avoid lumps in the filling.
- You can garnish the top with extra Oreo crumbs or whipped cream before serving.
- If you prefer a firmer crust, press the Oreo and butter mixture tightly and consider chilling the crust alone for 30 minutes before adding the filling.
