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Easy No-Bake Oreo Cream Cheesecake: Quick & Delicious Dessert

265m

Easy No-Bake Oreo Cream Cheesecake: Quick & Delicious Dessert

Author:

bakeme72

TikTok

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Easy No-Bake Oreo Cream Cheesecake: Quick & Delicious Dessert

Name: Easy No-Bake Oreo Cream Cheesecake: Quick & Delicious Dessert
Prep time: 25 min
Total time: 265 min
Yield: 8
Cuisine: American
Ingredients: 300 grams Oreo Cookies (Divided for crust and filling); 1/2 cup Unsalted Butter, melted; 500 grams Cream Cheese, softened (Full fat); 1 cup Powdered Sugar (Adjust to taste); 1 1/2 cups Heavy Cream (38%) (Cold, for whipping); 1 teaspoon Vanilla Extract

Discover how to make a creamy, delicious no-bake Oreo cheesecake with this quick and easy recipe. Perfect for any occasion, this homemade dessert features a crunchy Oreo crust and a rich, velvety cream cheese filling loaded with cookie pieces. Follow these simple steps to create a show-stopping treat that will impress everyone!

#No-Bake

#Cheesecake

#Oreo

#Dessert

#Easy Recipe

#Quick Dessert

#Homemade

#Cream Cheese

#Party Dessert

No-Bake Oreo Cheesecake, ready to chill

Recipe Information

25m

Prep Time

Cook Time

4h 25m

Total Time

Servings

Easy

American

English

Nutrition (per serving)

550

Calories

Protein

45g

Carbs

38g

Fat

Slice of delicious Oreo Cheesecake

Ingredients

Oreo Cookies
(Divided for crust and filling)
300 grams
Unsalted Butter, melted
1 cup

Cream Cheese, softened
(Full fat)
500 grams
Powdered Sugar
(Adjust to taste)
1 cup
Heavy Cream (38%)
(Cold, for whipping)
1 cups
Vanilla Extract
1 teaspoon

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Creamy Oreo filling with cookie chunks

Instructions

0/8 completed

1
Crush 200g of Oreo cookies into fine crumbs. Mix with melted butter until well combined.
Preview
5m
Preview
Crush 200g of Oreo cookies into fine crumbs. Mix with melted butter until well combined.
5m
Use a food processor for quick and even crumbs, or place in a bag and crush with a rolling pin.
2
Press the Oreo mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for at least 15 minutes to set.
Preview
3m
Preview
Press the Oreo mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for at least 15 minutes to set.
3m
Use the bottom of a glass or your knuckles to ensure an even and compact crust.

3
In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
Preview
5m
Preview
In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
5m
Make sure cream cheese is at room temperature to avoid lumps.
4
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Preview
4m
Preview
In a separate bowl, whip the cold heavy cream until stiff peaks form.
4m
Chill your mixing bowl and whisk beforehand to achieve stiffer peaks faster.
5
Gently fold the whipped cream into the cream cheese mixture until just combined. Don't overmix.
Preview
3m
Preview
Gently fold the whipped cream into the cream cheese mixture until just combined. Don't overmix.
3m
Folding ensures the cheesecake remains light and airy.

6
Roughly chop the remaining 100g of Oreo cookies. Gently fold them into the cheesecake filling.
Preview
3m
Preview
Roughly chop the remaining 100g of Oreo cookies. Gently fold them into the cheesecake filling.
3m
Leave some larger chunks for texture and visual appeal.
7
Pour the cheesecake filling over the chilled Oreo crust and spread evenly. Decorate with additional crushed Oreos if desired.
Preview
3m
Preview
Pour the cheesecake filling over the chilled Oreo crust and spread evenly. Decorate with additional crushed Oreos if desired.
3m
Use an offset spatula for a smooth, even top.
8
Refrigerate the cheesecake for at least 4-6 hours, or preferably overnight, until firm.
Preview
4h
Preview
Refrigerate the cheesecake for at least 4-6 hours, or preferably overnight, until firm.
4h
Chilling properly is crucial for a firm slice. Cover loosely to prevent absorbing fridge odors.

💡 Tip: Click on any step to mark it as completed and track your cooking progress!

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Easy No-Bake Oreo Cream Cheesecake: Quick & Delicious Dessert

Recipe Information

Ingredients

Oreo Cookies(Divided for crust and filling)

Unsalted Butter, melted

Cream Cheese, softened(Full fat)

Powdered Sugar(Adjust to taste)

Heavy Cream (38%)(Cold, for whipping)

Vanilla Extract

Servings: 8

Instructions

Crush 200g of Oreo cookies into fine crumbs. Mix with melted butter until well combined.Preview5mPreviewCrush 200g of Oreo cookies into fine crumbs. Mix with melted butter until well combined.5m

Press the Oreo mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for at least 15 minutes to set.Preview3mPreviewPress the Oreo mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for at least 15 minutes to set.3m

In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.Preview5mPreviewIn a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.5m

In a separate bowl, whip the cold heavy cream until stiff peaks form.Preview4mPreviewIn a separate bowl, whip the cold heavy cream until stiff peaks form.4m

Gently fold the whipped cream into the cream cheese mixture until just combined. Don't overmix.Preview3mPreviewGently fold the whipped cream into the cream cheese mixture until just combined. Don't overmix.3m

Roughly chop the remaining 100g of Oreo cookies. Gently fold them into the cheesecake filling.Preview3mPreviewRoughly chop the remaining 100g of Oreo cookies. Gently fold them into the cheesecake filling.3m

Pour the cheesecake filling over the chilled Oreo crust and spread evenly. Decorate with additional crushed Oreos if desired.Preview3mPreviewPour the cheesecake filling over the chilled Oreo crust and spread evenly. Decorate with additional crushed Oreos if desired.3m

Refrigerate the cheesecake for at least 4-6 hours, or preferably overnight, until firm.Preview4hPreviewRefrigerate the cheesecake for at least 4-6 hours, or preferably overnight, until firm.4h

🍽️More Recipes

Oreo Cookies
(Divided for crust and filling)

Cream Cheese, softened
(Full fat)

Powdered Sugar
(Adjust to taste)

Heavy Cream (38%)
(Cold, for whipping)

Crush 200g of Oreo cookies into fine crumbs. Mix with melted butter until well combined.
Preview
5m
Preview
Crush 200g of Oreo cookies into fine crumbs. Mix with melted butter until well combined.
5m

Press the Oreo mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for at least 15 minutes to set.
Preview
3m
Preview
Press the Oreo mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for at least 15 minutes to set.
3m

In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
Preview
5m
Preview
In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
5m

In a separate bowl, whip the cold heavy cream until stiff peaks form.
Preview
4m
Preview
In a separate bowl, whip the cold heavy cream until stiff peaks form.
4m

Gently fold the whipped cream into the cream cheese mixture until just combined. Don't overmix.
Preview
3m
Preview
Gently fold the whipped cream into the cream cheese mixture until just combined. Don't overmix.
3m

Roughly chop the remaining 100g of Oreo cookies. Gently fold them into the cheesecake filling.
Preview
3m
Preview
Roughly chop the remaining 100g of Oreo cookies. Gently fold them into the cheesecake filling.
3m

Pour the cheesecake filling over the chilled Oreo crust and spread evenly. Decorate with additional crushed Oreos if desired.
Preview
3m
Preview
Pour the cheesecake filling over the chilled Oreo crust and spread evenly. Decorate with additional crushed Oreos if desired.
3m

Refrigerate the cheesecake for at least 4-6 hours, or preferably overnight, until firm.
Preview
4h
Preview
Refrigerate the cheesecake for at least 4-6 hours, or preferably overnight, until firm.
4h