No-Bake Oreo Cheesecake

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No-Bake Oreo Cheesecake: The Creamiest, Easiest Dessert You’ll Ever Make

If you’re an Oreo lover, this No-Bake Oreo Cheesecake will instantly become one of your all-time favorite desserts. It’s rich, creamy, and bursting with crunchy Oreo goodness — and the best part? You don’t even need to turn on your oven!

This simple, no-fuss cheesecake features a buttery Oreo crust, a light and airy cream cheese filling, and extra cookies on top for the ultimate chocolate cookie indulgence. Perfect for parties, celebrations, or a quick sweet craving, this dessert delivers restaurant-quality flavor right from your own kitchen.

Why You’ll Love This Recipe

  • No baking required: Ideal for hot days or when you want an easy dessert.
  • Perfect texture: Creamy, fluffy, and rich — all in one bite.
  • Minimal ingredients: Just six simple pantry staples.
  • Customizable: Try it with different Oreo flavors — mint, golden, or peanut butter.

Ingredients

For the Crust:

  • 10–12 vanilla Oreo cookies (with filling)
  • 2 tablespoons melted butter

For the Cheesecake Filling:

  • 250 ml cold whipping cream
  • 100 g cream cheese, at room temperature
  • 3 tablespoons confectioners’ sugar
  • ¼ teaspoon vanilla extract
  • 4–5 Oreo cookies, crushed or broken into small chunks

For Decoration (optional):

  • Extra whole Oreos for topping

Instructions

1. Prepare the Oreo Crust

  1. Place 8–10 Oreo cookies (including the cream filling) in a food processor or large mixing bowl.
  2. Crush them finely until you achieve a crumbly, sand-like texture. You can use a rolling pin or the back of a spoon if you don’t have a processor.
  3. Add the melted butter to the crushed Oreos and mix until the crumbs are evenly coated and resemble wet sand.
  4. Press the mixture firmly into the bottom of a springform pan using a spatula or the back of a glass to create an even crust.
  5. Set aside in the fridge while preparing the filling.

2. Make the Cheesecake Filling

  1. In a large bowl, whip the cold whipping cream with an electric mixer until soft peaks form. This should take about 5 minutes. The cream should double in volume and hold its shape.
  2. In another bowl, combine the room-temperature cream cheese, confectioners’ sugar, and vanilla extract. Beat until smooth and creamy.
  3. Gently fold the cream cheese mixture into the whipped cream using a spatula or mixer on low speed until fully incorporated.
  4. Add the crushed Oreo pieces and fold them evenly into the mixture.

3. Assemble the Cheesecake

  1. Pour the creamy Oreo mixture over the prepared crust.
  2. Smooth the top using a spatula to create a clean, even surface.
  3. Decorate with whole Oreo cookies or sprinkle additional crushed Oreos on top.

4. Chill and Serve

  • Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours (or overnight) to allow it to set completely.
  • Once firm, carefully remove it from the springform pan and slice into generous pieces.

Tips for Success

  • Use cold whipping cream: It whips faster and gives a fluffier texture.
  • Don’t overmix the filling: Gentle folding keeps it light and airy.
  • Chill thoroughly: The longer it chills, the better the flavor and structure.

Storage

  • Store in the refrigerator for up to 4 days.
  • You can also freeze it (without toppings) for up to 1 month — thaw in the fridge before serving.

A Dessert You’ll Make Again and Again

This No-Bake Oreo Cheesecake is the definition of effortless indulgence — creamy, rich, and perfectly balanced with Oreo crunch in every bite. Whether it’s for a family dinner, weekend treat, or celebration, this recipe will never disappoint.

 

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