No Bake Oreo Cheesecake
This No Bake Oreo Cheesecake is creamy, rich, and easy to make.Made with crushed Oreos, cream cheese, and whipped cream.Perfect chilled dessert for parties, holidays, and family gatherings.
Ingredients
For the Crust
- 3 cups Oreo crumbs
- 5 tbsp butter melted
For the Filling
- 24 oz cream cheese room temperature
- 1/2 cup sugar
- 2 tsp vanilla extract
- 1 1/4 cups heavy whipping cream cold
- 3/4 cup powdered sugar
- 1 1/2 cups Oreo crumbs
- 7 –10 Oreos chopped
For the Whipped Cream Topping
- 3/4 cup heavy whipping cream cold
- 6 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Oreo crumbs for topping
- Oreo halves for garnish
Instructions
- Line a 9-inch springform pan with parchment paper and lightly grease the sides.
- In a medium bowl, combine Oreo crumbs and melted butter until evenly coated.
- Press the crust mixture firmly into the bottom and slightly up the sides of the pan.
- Refrigerate the crust while preparing the filling.
- In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
- In another bowl, whip the cold heavy cream and powdered sugar on high speed until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture in two additions.
- Fold the Oreo crumbs and chopped Oreos into the filling.
- Spread the No Bake Oreo Cheesecake filling evenly over the chilled crust.
- Refrigerate for 5–6 hours or overnight until fully set.
- For the topping, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Remove the cheesecake from the pan and pipe whipped cream swirls around the edge.
- Garnish with Oreo halves and extra Oreo crumbs before serving.
Notes
- You can make this cheesecake one day ahead for easier serving.
- For a firmer texture, freeze the cheesecake for 30 minutes before slicing.
- Serve with chocolate drizzle or fresh berries for extra flavor.
- Store leftovers covered to maintain freshness.