No Bake Oreo Cheesecake

This easy No Bake Oreo Cheesecake recipe is simple to make and full of creamy, delicious cookies and cream flavor! Step-by-step photos teach you how to bake this egg-free Oreo cheesecake! 

Ingredients

For this no-bake cheese you'll need:

• Oreo Cookies. I use normal, NOT double stuff. For the Oreo crust, the cookies will need to be completely crushed into fine crumbs. For the filling, I like to have some bigger pieces and some smaller pieces. If you use all smaller pieces you will end up with a more gray-looking cheesecake, which is not my personal preference. But if that's yours feel free to use all small pieces! If you want a quick Oreo treat check out my Oreo Milkshake.
• Melted Butter. Since the Oreos have a creamy filling and are sweet you'll only need to add melted butter to the Oreo crumbs to make the crust.
• Heavy Whipping Cream. You will make some whipped cream which will help stabilize the cheesecake. Some people like to use a whipped topping like a cool whip but I prefer using whipped cream.
• Full Fat Cream Cheese. As with any cheesecake recipe, I cannot stress enough how crucial it is that your cream cheese is completely softened to room temperature.
• Confectioners Sugar. Also known as powdered sugar. Because we aren't baking this cheesecake using powdered sugar helps stabilize the batter more than granulated sugar would.
• Sour Cream. Adding just a little bit of sour cream creates a delicious tang to the batter and adds extra creaminess.
• Pure Vanilla Extract. The holy grail baking ingredient, use the real stuff, trust me!

Now you could stop there but I find adding a chocolate ganache and fresh homemade whipped cream to a cheesecake always just finishes it off for that little something extra.

• Chocolate. You'll want to use good quality chocolate. I like to use Callebaut Chocolate Callets or a finely chopped Cadbury or Lindt chocolate bar.
• Heavy Whipping Cream. The cream needs to be warmed to the point just before boiling. The warmth of the cream will melt the chocolate.
• Fresh Whipped Cream. You can use canned whipped cream but homemade makes all the difference for me!
• Oreos. I love to add a visual cue to the dessert. For lemon desserts I'll add lots of lemon zest or slices, for this I like to add just big chunks of Oreos.

For a fall-inspired no-bake cheesecake check out my no-bake pumpkin cheesecake!

Instructions

In a food processor pulse the Oreos until a fine crumb is reached, pour into a large bowl. You can also make the crumbs by placing the cookies in a plastic bag, sealing the bag, then using a rolling pin to crush the cookies into crumbs. Mix in the melted butter, the butter should be evenly distributed and the mixture should look like wet sand.

Lightly spray a 9-inch springform pan with non-stick cooking spray then pour the crust inside. Use the bottom of a measuring cup to gently press the crumbs into an even layer and up the sides of the pan. Place the pan in the freezer to set while you prepare the filling. Or bake the crust for 5 minutes at 350F/180C. 

In the bowl of an electric stand mixer fitted with a whisk attachment or large bowl with a handheld electric mixer beat the heavy cream until stiff peaks form.

Scoop the whipped cream into a clean separate bowl then add the softened cream cheese to the dirty mixing bowl. With the paddle attachment beat the cream cheese until softened, 1-2 minutes. Scrape down the sides of the bowl to ensure all of the cream cheese is softened.

Add the confectioner's sugar and mix on low until the powdered sugar is incorporated.

Then add the sour cream, and vanilla extract, making sure to scrape down the sides of the bowl so everything is evenly combined.

Add half of the whipped cream to the cream cheese mixture and use a spatula to gently fold the whipped cream in, when combined add the remaining whipped cream and fold again, just before fully combined add the chopped Oreos.

Be careful not to overfold, as this will deflate the cream.

Pour cheesecake filling into the prepared crust and spread, I use an offset spatula to spread it into an even layer. Cover the cheesecake with foil or plastic wrap and place in the fridge for at least 8 hours or overnight to chill. Release the cheesecake from the springform pan and use a spatula to transfer the cheesecake from the bottom of the pan to a serving plate. 

In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just before the boiling point. Pour directly over chocolate, let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over chilled cheesecake then put back in the fridge to set.

Top with fresh whipped cream and oreo pieces.

Store the cheesecake and the leftovers in the fridge for up to 5 days.

How to freeze

To freeze this no-bake cheesecake you must make the cheesecake fully, as in making sure it has its 8 hours in the fridge to set up properly. Then I would remove the cheesecake from the springform pan and transfer it to an air-tight container. Because freezing and thawing should only be done once (you don't want to thaw it then refreeze it) it might be smart to freeze individual slices of cheesecake. Let the cheesecake freeze for up to a month, the longer it sits in the freezer the more potential of the texture going off and flavor not being as delicious.

To thaw a no-bake cheesecake let it sit in the fridge overnight. Letting it thaw on the countertop is not ideal because the drastic temperature change can severely affect the cheesecake.

More Oreo recipes

These Oreo brownies are a winner with my niece and nephew!!

This Oreo Layer Cake is a chocolate lover's dream!

For another delicious summertime treat try my Oreo Ice Cream Cake Recipe!

This Chocolate Chip Cookie Dough Oreo Ice Box Cake my friend Hayley makes looks incredible.

Frequently Asked Questions

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