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No Bake Oreo Cheesecake – Easy and Creamy

No Bake Oreo Cheesecake combines an Oreo crust with creamy cookie filling.Whipped cream gives the cheesecake a light texture without baking or gelatin.Chill for at least 5–6 hours before slicing and serving.
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Prep Time 35 minutes
Course Dessert
Cuisine American

Ingredients
  

For the Crust

  • 3 cups 403g Oreo crumbs, from about 35 Oreos
  • 5 tablespoons 70g butter, melted

For the Filling

  • 24 ounces 678g cream cheese, room temperature
  • 1/2 cup 104g granulated sugar
  • 2 teaspoons vanilla extract
  • 1 1/4 cups 300ml cold heavy whipping cream
  • 3/4 cup 86g powdered sugar
  • 1 1/2 cups 162g Oreo crumbs, from about 16 Oreos
  • 7 –10 Oreos roughly chopped, optional

For the Whipped Cream Topping

  • 3/4 cup 180ml cold heavy whipping cream
  • 6 tablespoons 44g powdered sugar
  • 1/2 teaspoon vanilla extract
  • Oreo crumbs optional
  • Oreos cut in half

Instructions
 

  • Line the bottom of a 9-inch (23cm) springform pan with parchment paper and lightly grease the sides.
  • Combine the Oreo crumbs and melted butter in a bowl until the crumbs are evenly moistened.
  • Firmly press the cookie mixture across the bottom and partially up the sides of the springform pan. Refrigerate the crust while preparing the cheesecake filling.
  • In a large mixing bowl, beat the room-temperature cream cheese, granulated sugar, and vanilla until completely smooth and creamy.
  • In a separate chilled mixing bowl, combine 1 1/4 cups heavy whipping cream and 3/4 cup powdered sugar. Whip on high speed until stiff peaks form.
  • Add approximately half of the whipped cream to the cream cheese mixture. Gently fold until mostly incorporated.
  • Fold in the remaining whipped cream, working gently to preserve as much air as possible.
  • Add the Oreo crumbs and chopped Oreos. Fold gently until evenly distributed throughout the cheesecake filling.
  • Spoon the filling into the chilled Oreo crust. Spread it evenly and smooth the surface with an offset spatula or the back of a spoon.
  • Refrigerate the No Bake Oreo Cheesecake for at least 5–6 hours, preferably overnight, until completely firm.
  • To prepare the topping, combine 3/4 cup cold heavy whipping cream, 6 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract in a mixing bowl. Whip until stiff peaks form.
  • Once the cheesecake is fully set, carefully release and remove the springform pan. Transfer the cheesecake to a serving plate.
  • Pipe whipped cream around the edge of the cheesecake. Decorate with Oreo halves and additional cookie crumbs.
  • Keep refrigerated until ready to slice and serve.

Notes

You can leave out the larger chopped cookie pieces if you prefer a smoother cookies-and-cream filling. Keep the finely crushed Oreos for plenty of cookie flavor.
Chocolate sandwich cookies can be substituted for Oreos if necessary.
For additional chocolate flavor, drizzle the finished cheesecake with melted chocolate or chocolate sauce just before serving.
If using vanilla extract for halal preparation, select an alcohol-free variety or replace it with vanilla powder or suitable vanilla paste.