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Slice pulled out from a no bake oreo cheesecake.

No Bake Oreo Cheesecake

Rich and delish
This no-bake Oreo cheesecake is the perfect summer dessert, made with only a few ingredients, and filled with oreo chunks. This no-bake Oreo cheesecake is made with an oreo crust, topped with creamy Oreo cheesecake filling, and topped with whipped cream dollops and more Oreos!
5 from 5 votes
Prep Time 20 minutes
Chill time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 543 kcal

Ingredients
 
 

Crust:

  • 24 Oreo cookies
  • 100 g Butter

Filling:

  • 500 g Cream cheese
  • 2 cups Heavy whipping cream
  • 1 cup Powder sugar
  • 1 teaspoon Vanilla extract
  • 5 g Gelatin powder
  • 20 g Cold water

Instructions
 

Make the crust:

  • Pulse Oreo cookies in a food processor until fine crumbs form.
  • Into a medium mixing bowl, add the Oreo crumbs, and the melted butter, and mix with a spoon until the ore crumbs are covered with the melted butter evenly.
  • Transfer the crumbs into a prepared 8-inch cake pan, pressing evenly and firmly into the pan.

Make the filling:

  • Into a small bowl, add the gelatin powder and water and let it soak for 10 minutes.
  • In a big mixing bowl, add the room temperature cream cheese and mix with an electric hand mixer until the cream cheese is creamy.
  • In a separate medium-sized mixing bowl, add the heavy cream, powder sugar, and vanilla extract and whip with an electric hand mixer until stiff peaks form.
  • Lightly fold the whipped cream into the cream cheese mixture until the mixture is well combined and creamy.
  • Add Oreos to a ziplock bag and smash the Oreos with a cup. Add the crushed Oreos to the mixture and fold lightly until combined.
  • Melt the firmed gelatin in the microwave for 10 seconds and add it to the mixture.
  • Pour the creamy mixture into the pan and smooth out the tops. Place the pan in the fridge to firm up for at least 5 hours.
  • Release the cheesecake from the pan and top the cheesecake with whipped cream dollops and oreo halves around the edges of the cake. (see in the video)

Notes

Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don't want that.
Use a springform tin. We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures you that your cheesecake will be stable and will not collapse.
Let your cheesecake set in the fridge for at least 5 hours. We know it's very hard to resist eating this delicious oreo cheesecake right away, but you have to let the cheesecake stabilize in the pan. We like to let the cheesecake sit in the fridge overnight.

Nutrition

Calories: 543kcalCarbohydrates: 37gProtein: 6gFat: 48gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 126mgSodium: 346mgPotassium: 182mgFiber: 1gSugar: 15gVitamin A: 1622IUVitamin C: 0.3mgCalcium: 88mgIron: 4mg
Keyword No Bake Oreo Cheesecake, No Bake Oreo Cheesecake recipe, Oreo Cheesecake
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