No Bake Oreo Cheesecake
User Reviews
4.5
-
Prep Time
15 mins
-
Additional Time
3 hrs
-
Total Time
3 hrs 15 mins
-
Servings
9
-
Course
Cake
No Bake Oreo Cheesecake
Description
This cheesecake uses Oreo cookie crumbs combined with melted butter to create a sturdy yet tender crust pressed into a pan lined with foil for easy removal. The filling blends room temperature cream cheese, confectioners' sugar, and vanilla, folded with whipped topping to achieve a light texture without baking. Chilling solidifies the structure and melds flavors.
The topping of cherry pie filling adds a bright, sweet fruit layer contrasting the rich chocolate crust and creamy filling. The cheesecake is sliced and served chilled, suitable for casual gatherings or dessert bars.
It can be refrigerated for up to three days to maintain freshness and texture. The no bake preparation makes it accessible when oven use is impractical.
Ingredients
For the Oreo Crust:
- 25 Oreo cookies crushed into fine crumbs (I used a food processor, regular
- 3 tablespoons butter melted
For the Cheesecake:
- 8 ounces cream cheese room temperature
- ½ cup confectioners' sugar sifted
- 1 teaspoon vanilla extract
- 8 ounces whipped topping Cool Whip or TruWhip, thawed according to package directions, frozen
For the Topping:
- 21 ounce cherry pie filling can
Instructions
- Line an 8x8 inch baking pan with foil, leaving about 1 inch of the foil extending over the edges of the pan. The extra foil will create handles that you can use to lift the No Bake Oreo Cheesecake from the pan.
- In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Add crumb mixture into the bottom of prepared pan and press into an even layer.
- In a large bowl with an electric mixer, beat cream cheese for about 2 minutes. Gradually add in confectioners' sugar and continue beating until smooth. Beat in vanilla until combined. Use a rubber spatula to fold in the whipped topping until completely incorporated.
- Spoon filling onto crust and spread into an even layer. Cover and refrigerate for at least 3 hours.
- When you are ready to serve, remove cheesecake from pan using the foil overhang and cut into squares. Before serving, top with cherry pie filling.
Notes
- This cheesecake can be stored in the refrigerator for up to 3 days before serving.
User Reviews
Overall Rating
4.5
You'll Also Love
