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Oreo Cheesecake

A no-bake Oreo Cheesecake that combines the rich creaminess of cheesecake with the delightful crunch of Oreos, perfect for any occasion.
Prep Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert, Sweets
Cuisine: American
Calories: 350

Ingredients
  

For the Crust
  • 24 pieces Oreo cookies Plus a few extra for decoration.
  • 1/2 cup unsalted butter, melted
For the Cheesecake Filling
  • 16 ounces cream cheese, softened The fluffier, the better!
  • 1 cup powdered sugar Sweeten your day, one spoonful at a time.
  • 1 teaspoon vanilla extract For that extra kick of flavor.
  • 1 cup heavy whipping cream The secret to the dreamy creaminess.
  • 12 pieces crushed Oreo cookies For mixing into the filling.

Method
 

Make the Crust
  1. Crush the 24 Oreo cookies into fine crumbs using a blender or food processor.
  2. In a mixing bowl, combine the crushed cookies with the melted butter and mix until moistened.
  3. Press this mixture into the bottom of a 9-inch springform pan to create an even layer.
Prepare the Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  2. Gradually add the powdered sugar and vanilla extract, mixing until evenly incorporated.
  3. In another bowl, whip the heavy cream until stiff peaks form and gently fold this into the cream cheese mixture.
  4. Fold in the crushed Oreo cookies.
Assemble and Chill
  1. Pour the cheesecake filling over the prepared crust and smooth the top.
  2. Refrigerate for at least 4-6 hours, preferably overnight.
Decorate and Serve
  1. Once set, remove the cheesecake from the springform pan.
  2. Decorate the top with whipped cream and arrange some of the reserved Oreo cookies.

Notes

For a substitute, mascarpone cheese can be used in place of cream cheese. You can sprinkle crushed Oreo cookies on top before serving for an added crunch. For a quicker chill, place it in the freezer for 1 hour but try not to rush the setting process if possible.