Here’s an easy-to-make no-bake Oreo cheesecake recipe. Sure, it needs to be yummy, but we are far more likely to make it again and recommend it if it’s easy.
I love no-bake dessert recipes. They are so much less intimidating for new cooks and make life easy for seasoned cooks, too. This recipe only has a handful of ingredients, but keep in mind that it needs to chill for at least a couple of hours before serving.
About the crust
In our recipe below you will note that we start with an Oreo cookie crust that we purchased. To make your own crust you would add Oreo cookies to a food processor. Then you would grind the Oreos until they are fine crumbs.
Note: If you don’t have a food processor you could put the cookies in a baggie or plastic wrap and crush them with a rolling pin. Then add those crumbs to a large bowl of melted butter and combine the two.
Finally, you would spread that mixture into a pie plate. By the way, you could make the crust with golden Oreos just to be a bit different.
About the topping
We use chunks of oreo all in this cake. So it is jammed with cookie crumbs and oreo crumbs. Therefore, if you personally feel like maybe it is going to be overwhelming you can leave off the topping. Since we are an Oreo-loving household, we like to include as many of them as we can.
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The bottom line
This no-bake oreo cheesecake recipe is easy to make and the best part is that you don’t need to use the oven. It combines the creamy filling of chilled cheesecake with the famously addicting Oreo cookie.
So next time you are trying to pick between cheesecake recipes, give this one a try.
No Bake Oreo Cheesecake
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Ingredients
- 1 Oreo cookie pie crust
- 2 8- oz. packages of fresh cream cheese
- 1 c of powdered sugar
- 2 T high quality vanilla extract or vanilla bean paste
- 1 c of heavy whipping cream
- 16 Oreos divided
Instructions
- Allow the cream cheese to come to room temperature so it's very soft.
- With a hand mixer, beat the two packages of room-temperature cream cheese until fluffy and creamy.
- Add the powdered sugar and continue beating.
- Add the vanilla and continue beating.
- Set this cream cheese mixture aside.
- Chop up 10 Oreos into bite-size pieces.
- Add the heavy cream to a new bowl. Use a whisk or a hand mixer with clean beaters to whip the heavy cream into stiff peaks. I like to use an immersion blender, too, as it works quickly, but watch it carefully, as the cream can quickly turn to butter.
- Fold in the whipped cream and chopped Oreos to the bowl with the cream cheese mixture. Incorporate without overmixing.
- Using a rubber spatula, transfer the filling to your Oreo pre-made crust. Spread evenly, keeping the filling toward the center and not going over the sides of the crust.
- Chop up the remaining Oreos for the topping.
- Sprinkle the topping over the cheesecake.
- Refrigerate for at least two hours, but overnight is better. If served immediately, the filling will be loose.
