The Best No Bake Oreo Cheesecake Recipe
The Best No Bake Oreo Cheesecake Recipe is a simple, creamy, and tasty dessert that Oreo fans will love! It’s great for any event because it only needs a few simple ingredients and doesn’t need an oven.
Description
The best no-bake Oreo dessert is a rich cheesecake filling with Oreo taste on top of a buttery Oreo crust, with crushed cookies and cream on top.
This cheesecake recipe is really easy to follow because it doesn’t need to be baked. This is a terrific step-by-step recipe for novices or anyone who wants a simple dessert that doesn’t need to be baked.
- Creamy and Delicious: The smooth, creamy cheesecake filling and crunchy Oreo shell form the right mouthfeel.
- Great for Any Event: This Oreo cheesecake is fancy enough for a special occasion but still easy to create, whether you just want to satiate your sweet appetite or throw a party.
- A Dream Come True for Oreo Lovers: This dish is full of Oreo delight because it has crushed Oreos in the crust and the cheesecake filling, Oreo pieces, and additional cookies on top for decorating.
Ingredients
You just need a few simple things to make this No Bake Oreo Cheesecake that is both easy and tasty:
- Oreos: Use ordinary Oreos, not Oreos with two layers of filling. You don’t need to take the filling out of the full Oreo cookies before grinding them. You can use Oreo crumbs for both the crust and the filling. You’ll also need chopped Oreos for the filling and a couple Oreos that have been sliced in half for decorating.
- Use full-fat cream cheese for the greatest creamy texture.
- Sugar and powdered sugar: Granulated sugar gives the cream cheese just the right amount of sweetness to balance out its tanginess. Whipped cream is made using powdered sugar.
- Vanilla Extract: A little bit of vanilla makes the cheesecake taste better.
- Heavy whipping cream makes the cheesecake light and fluffy.
- Butter: The melted butter keeps the Oreo crumbs together so they make the crust.
For the Oreo crust:
- 36 Oreos
- 1/2 cup of melted unsalted butter
For the filling of the Oreo cheesecake:
- 24 oz. of cream cheese that is at room temperature
- 1/2 cup of sugar
- 2 teaspoons of vanilla extract
- 1 and 1/3 cups of heavy cream for whipping
- 3/4 cup of powdered sugar
- Oreo crumbs from 18 Oreos (approximately 1 1/2 cups; save 1 tablespoon of crumbs for decoration)
- 10 Oreos, cut into pieces
For decoration:
- 3/4 cup of thick whipping cream
- 1/3 cup of sugar in powder form
- 1/2 teaspoon of vanilla extract
- 1 to 2 tablespoons of Oreo crumbs
- 6 Oreos, cut in half
Instructions
To make the crust:
- Put parchment paper on the bottom of a 9-inch springform pan and oil the sides.
- In a food processor, grind whole Oreo cookies with the filling to produce fine crumbs.
- Add the melted butter and use the fork to mix it in until all of the crumbs are wet.
- Put the mixture in the springform pan’s bottom and about an inch up the sides. Put it in the fridge or freezer to harden while you create the filling.
To fill it:
- Whip the heavy cream until soft peaks form. Then add the powdered sugar and mix until very stiff peaks form. Set aside.
- In a different big bowl, mix the cream cheese, sugar, and vanilla extract together until they are completely blended and creamy.
- In two or three parts, fold the whipped cream into the cream cheese mixture until everything is well mixed.
- Then, gently mix in the Oreo crumbs until they are uniformly mixed. After that, mix in the chopped Oreos.
- Spread the Oreo cheesecake filling over the firmed crust, smooth the top, and put it in the fridge for at least 5–6 hours, or better yet, overnight.
For decoration:
- Mix vanilla essence, powdered sugar, and heavy whipping cream together until stiff peaks form.
- Take the ring off the springform pan and carefully take it off. Then slide the cheesecake to a serving plate.
- Put the whipped cream around the edge of the cheesecake, then put Oreo halves between each swirl and sprinkle Oreo crumbs on top.
Tips & Tricks
- Use cream cheese that is full-fat and at room temperature. Full-fat cream cheese makes the texture just right. You also need to let it sit at room temperature for a while before mixing it, or the filling can get lumpy.
- Whip the heavy cream until it forms very stiff peaks. This makes the cheesecake feel light and fluffy.
- If you can, chill it for at least 5–6 hours or overnight. This helps the filling get harder and makes it simpler to cut.
- Press down hard on the crust. When you make the Oreo crust, press the mixture of Oreo crumbs and butter firmly into the bottom of the pan so it doesn’t fall apart when you serve it.
- To keep them fresh and crisp, add Oreo halves and crumbs immediately before serving.
Frequently Asked Questions
Is it okay to use low-fat cream cheese?
For a thick, creamy texture, it’s recommended to use full-fat cream cheese in this recipe. If you want a lighter option, you may still use low-fat cream cheese, even though it might not be as creamy.
Do I have to beat the cream before I put it in the cheesecake?
YES!!! You have to beat the heavy whipping cream before adding it to the cheesecake mixture. It makes the cheesecake light and fluffy, which is necessary for the ultimate no-bake cheesecake texture.
Can I prepare this No Bake Oreo Cheesecake in advance?
Of course! You may make this cheesecake ahead of time because it doesn’t need to be baked. You may make it the day before and put it in the fridge overnight.
How to keep cheesecake that doesn’t need to be baked?
You may keep it in the fridge for up to 5–6 days if you cover it. Put it in the freezer to store it for a longer time. Don’t leave it at room temperature for too long.
How long will No Bake Oreo Cheesecake stay good?
If you keep this cheesecake covered in the fridge, it will last for 5 to 6 days. You can freeze it for up to two months if you wish to keep it longer.