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No-Bake Oreo Cheesecake
This No-Bake Oreo Cheesecake is the perfect dessert for those days when you don’t want to turn on the oven! It’s rich, creamy, and loaded with everyone’s favorite cookies!
- 24 Oreo cookies
- 5 tbsp butter melted
- 2 8oz bricks cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups heavy cream
- 18 Oreo cookies chopped
In a food processor, pulse the Oreo cookies until you have finely chopped crumbs. Transfer to a mixing bowl and add the melted butter. Mix to fully combine.
Press the Oreo crust mix firmly into the bottom and up the sides of a 9-inch springform pan. Chill crust in the refrigerator while you make the filling.
In the bowl of an electric mixer fitted with the whisk, beat the cream cheese until smooth and creamy. Add the powdered sugar and vanilla and continue mixing until fully combined.
In a separate bowl, whisk the heavy cream to stiff peaks.
Gently fold the whipped cream into the cream cheese base until fully combined. (reserve ½ cup for topping)
Fold in 12 chopped Oreo cookies.
In the prepared pan, scoop the filling into the crust, being sure to evenly spread the filling throughout.
Cover tightly with plastic wrap and refrigerate at least 6-8 hours, or preferably overnight.
Garnish with remaining crushed oreos and remaining whipped cream.
Calories: 563kcal | Carbohydrates: 63g | Protein: 6g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 261mg | Potassium: 242mg | Fiber: 2g | Sugar: 42g | Vitamin A: 876IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 8mg