No-bake Oreo cheesecake uses Oreo cookies in the crust, filling, and topping! This is an easy dessert that can be made before a party or holiday gathering
Calling all Oreo lovers! This no-bake Oreo cheesecake uses Oreo cookies three ways: in the crust, in the filling, and as a topping.
The cheesecake filling is smooth and creamy, and the entire recipe takes less than 30 minutes to prepare. Since the filling needs to be refrigerated for at least 4 hours in advance, it’s also a perfect make-ahead dessert.
You can make this Oreo cheesecake for a birthday party, family event, or holiday gathering. I guarantee everyone will love it!
This no-bake cheesecake tastes incredibly decadent, but requires only a fraction of the time and ingredients needed to make a regular baked cheesecake. Here’s what you will be using to make it:
FOR THE CRUST:
½ c (113G) unsalted butter, melted
1 package (14.3 ounces) Oreos
FOR THE CHEESECAKE FILLING:
16 oz. (452g) full-fat cream cheese softened
20 Oreos, crushed
1 ¼ c (354ml) heavy whipping cream
4 oz. white chocolate
½ c (65g) powdered sugar
½ c (95g) granulated sugar
2 tsp pure vanilla extract
For the topping:
Additional Oreos for garnish
½ c (65g) powdered sugar
Hot fudge sauce for garnish (optional)
1 c (236ml) heavy whipping cream
To Make the Crust:
Apply cooking spray in a 9-inch springform pan.
Line the greased pan with parchment paper.
Add the cookies into a food processor, then pulse until finely ground.
Transfer the cookie crumbs into a mixing bowl, then add melted butter on top. Stir until well combined.
Transfer the crumbs into the prepared pan and spread it evenly.
Place it inside the fridge to chill.
To Make the Filling:
Add the chocolate into a heat-proof bowl, then place it inside the microwave and heat it until melted completely.
Remove from the microwave and stir until the texture becomes smooth. Place it inside the freezer for about 10 minutes.
Add about 1 ¼ cups of whipping cream into the chilled bowl, then beat until well combined.
Add the powdered sugar, then beat until it forms stiff peaks. Set aside.
Add the crushed Oreos and beat until well mixed.
Transfer the mixture into the crust and spread it with a spatula.
Place it inside the fridge to chill for at least 3 to 4 hours.
To Make the Topping:
Add whipped cream inside a piping bag.
Pipe the cream over the cheesecake.
Scatter crushed Oreos on top.
Serve and enjoy!
Serving Size: 1 slice Calories: 522 Sugar: 34.5g Sodium: 194.9mg Fat: 39.9g Saturated Fat: 23.3g Carbohydrates: 38.2g Fiber: 0 Protein: 4.6g Cholesterol: 103.2mg