Description
Creamy no bake oreo cheesecake brings delightful layers of chocolate cookie crunch and smooth cream cheese bliss. Rich dessert lovers will savor each indulgent bite of this simple, classic treat that delivers maximum flavor with minimal kitchen effort.
Ingredients
Scale
Main Ingredients:
- 16 ounces (453 grams) cream cheese, softened
- 24 Oreo cookies, crushed (for crust)
- 12 Oreo cookies, crushed (for filling)
- 1 12 cups (360 milliliters) heavy whipping cream, whipped
Sugar and Flavoring:
- 1 cup (120 grams) powdered sugar
- 1 teaspoon vanilla extract
Binding and Preparation:
- 4 tablespoons (57 grams) unsalted butter, melted
Optional Topping:
- Whipped cream
- Extra Oreo crumbs
- Whole Oreos
Instructions
- Crush Oreo cookies into fine crumbs, ensuring no large chunks remain, then blend thoroughly with melted butter to create a uniform, moist crust mixture.
- Press the cookie-butter blend evenly and compactly into the bottom of a springform pan, using the back of a spoon or flat-bottomed glass to create a solid, level base.
- Refrigerate the crust for 10 minutes to help it solidify and prevent crumbling when adding the filling.
- Using an electric mixer, whip cream cheese until velvety and free of lumps, gradually incorporating powdered sugar and vanilla extract for a silky, sweet foundation.
- Separately whip heavy cream until it forms soft, stable peaks, creating a light and airy texture.
- Gently fold the whipped cream into the cream cheese mixture, maintaining the delicate airiness while ensuring complete integration.
- Roughly chop additional Oreo cookies and fold them into the creamy mixture, distributing the cookie pieces evenly throughout the filling.
- Transfer the filling onto the chilled crust, using a spatula to spread it smoothly and eliminate any air pockets.
- Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, allowing the dessert to set completely and develop a rich, creamy consistency.
- Before serving, garnish with a sprinkle of Oreo crumbs or whole cookies, and optionally add a dollop of whipped cream for extra indulgence.
Notes
- Use a flat-bottomed measuring cup or glass to press the Oreo crust evenly and firmly for a compact, stable base that prevents crumbling when serving.
- Ensure cream cheese is completely softened at room temperature to achieve a silky-smooth filling without lumps.
- Fold whipped cream gently into the cream cheese mixture to maintain its light, airy texture and prevent deflating the mixture.
- This cheesecake actually tastes better when chilled overnight, allowing flavors to meld and develop a richer, more intense taste.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 21 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg