Creamy No-Bake Oreo Cheesecake Delight
A rich and indulgent no-bake Oreo cheesecake with a crumbly chocolate crust and a light, airy cream cheese and whipped cream filling. Perfect for busy weeknights or last-minute dessert plans.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 24 Oreos (classic or gluten-free for a gluten-free option)
- 5 tablespoons unsalted butter, melted
- 16 oz (450 g) cream cheese, softened
- 3/4 cup (90 g) powdered sugar
- 1 cup (240 ml) heavy whipping cream, cold
- 1 teaspoon vanilla extract
- Optional: a pinch of salt
Instructions
- Prepare the crust: Crush 20 Oreos finely using a food processor or by placing them in a zip-top bag and smashing with a rolling pin.
- Mix the crushed Oreos with 5 tablespoons (70 g) melted unsalted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan or pie dish. Compact evenly and refrigerate while preparing the filling.
- Make the filling: Beat 16 oz (450 g) softened cream cheese with 3/4 cup (90 g) powdered sugar and 1 teaspoon vanilla extract until smooth and creamy, about 2 minutes with an electric mixer.
- Whip 1 cup (240 ml) cold heavy whipping cream in a chilled bowl until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture using a spatula to preserve airiness.
- Optional: Roughly chop the remaining 4 Oreos and fold into the filling for extra cookie chunks.
- Spoon the filling over the chilled crust and smooth the top with a spatula.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set properly.
- Serve by releasing the cheesecake from the springform pan carefully and slicing with a sharp knife, wiping it clean between cuts.
Notes
Let cream cheese soften at room temperature for about 30 minutes before mixing to avoid lumps. Use a chilled bowl and beaters for whipping cream to stiff peaks. Fold whipped cream gently into cream cheese mixture to keep filling light and airy. Press crust firmly to avoid crumbling. Refrigerate at least 4 hours or overnight for best texture. Can freeze individual slices for up to 2 months.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 350
- Sugar: 20
- Sodium: 250
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
Keywords: no-bake cheesecake, Oreo cheesecake, easy dessert, no oven dessert, creamy cheesecake, Oreo dessert, quick dessert