No-Bake Oreo Cheesecake
User Reviews
5
No-Bake Oreo Cheesecake
Description
The No-Bake Oreo Cheesecake uses crushed Oreo cookies mixed with melted butter pressed into a springform pan to create a firm, chocolate cookie crust. The filling combines softened cream cheese with sugar, vanilla, and warm milk, optionally thickened with gelatin for extra stability. Whipped cream is folded in to lighten the filling and add smoothness. After chilling, the cheesecake has a luscious, creamy texture contrasted by the crunchy crust and bits of Oreo cookies. The extra Oreos, whipped cream, and maraschino cherries used for decoration add to the visual appeal and enhance the cookies-and-cream flavor profile.
This cheesecake requires no baking, making it practical for warm weather or when you prefer a simpler dessert preparation. It sets firmly in the refrigerator to hold its shape when sliced and served. The balanced sweetness and creamy texture make it a pleasing choice for gatherings or a treat at home.
To achieve the best firmness, gelatin can be used, but it is optional. Storing the cheesecake in the refrigerator covered for up to three days helps maintain freshness and texture. Properly chilling allows the flavors to meld and the filling to fully set before serving.
Ingredients
Chocolate Cookie Crust
- 55 Oreo chocolate sandwich cookies
- 5 tbsp unsalted butter 71g, melted
Cookies and Cream Filling
- 1 cup whole milk 240 ml, warm
- 1 tablespoon gelatin optional
- 3 Bricks 24 ounces full fat cream cheese, softened to room temperature
- 1/3 cup granulated sugar 67 g
- 1 tablespoon vanilla extract 13 g
- 1 cup heavy whipping cream 240 ml, cold
Decoration
- Oreo cookies extra quantity
- 1/2 cup heavy whipping cream 120 ml
- 2 tbsp sugar
- maraschino cherries
Instructions
Chocolate Cookie Crust
- Separate the creme from 40 cookies and place cookies and the creme filling into 2 separate bowls. Crush the remaining whole Oreos into big, chunky, broken pieces in a large zip top bag using a rolling pin or the bottom of a heavy pan, and set aside.
- Add the separated Oreo cookies to a food processor and process until you have fine crumbs. Scoop out 3/4 cup (255 g) of the crumbs and set aside. In a bowl, mix the rest of the crumbs and the melted butter together until are of the crumbs are well coated in butter.
- Line the bottom and sides of a 9-inch (23 cm) springform pan with parchment paper (trimming the parchment to fit the pan well), press the crumb mixture into the bottom pan into one firm, even layer. Place in the refrigerator to chill while you make the cheesecake filling.
The no-bake cookies and cream cheesecake filling:
- Mix the warm milk and gelatin together, if using gelatin.
- In a large mixing bowl using an electric hand mixer or a stand mixer, beat the cream cheese on medium speed until smooth with very few or no lumps. Add in the creme from the separated cookies, sugar, vanilla extract and milk mixture then beat with mixer until well combined.
- Pour the heavy whipping cream in a separate bowl. Start mixing with clean electric mixer beaters on low speed to reduce splashing, then increase the speed to medium-high until the cream is fluffy and stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Then, fold in the crushed oreos.
- Pour the cheesecake filling onto the cookie crust in your prepared springform pan, and carefully smooth the top of the cheesecake filling with an offset spatula. Sift the reserved 3/4 cup (255g) cookie crumbs over the top of the cheesecake filling with a mesh sieve in an even layer.
- Cover tightly with plastic wrap and chill in the fridge for at least 4 hours to overnight.
- Remove the no-bake cheesecake from the pan by unclasping the ring and removing the parchment paper.
- Optional decoration: whip the sugar and 1/2 cup of cream to stiff peaks, fill a piping bag fitted with a tip (I used a Wilton #1 open star tip) and pipe around the edge of the top of the cake. Decorate with extra Oreos and maraschino cherries, if using.
- Slice and serve cold.
Notes
- Chill the cheesecake covered in the refrigerator for up to 3 days to maintain texture and freshness.
- Including gelatin in the filling is optional but makes the cheesecake firmer and more stable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 115kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 26mg | 9% |
| Sodium | 85mg | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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