4.5 from 192 votes
No Bake Oreo Cheesecake
No Bake Oreo Cheesecake features a crust of finely crushed Oreo cookies mixed with melted butter, topped with a smooth cream cheese and whipped topping filling sweetened with confectioners' sugar and vanilla. The cheesecake is refrigerated until firm and served chilled with a layer of cherry pie filling on top, combining creamy, chocolatey, and fruity flavors in a soft, sliceable dessert.
Prep Time
15 mins
Additional Time
3 hrs
Total Time
3 hrs 15 mins
Servings:
9
Course:
Cake
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.
Cup of Yum
Notes
- This cheesecake can be stored in the refrigerator for up to 3 days before serving.