No-Bake Oreo Cheesecake
User Reviews
5
9 reviews
Excellent
No-Bake Oreo Cheesecake
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Oreo is one of my favorite flavorings! Oreo can be made into a ton of desserts, and if you love Oreos too, then you will want this No-Bake Oreo Cheesecake. This is a no-bake cheesecake, which means it can be made in no time and is great for any occasion.
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Ingredients
Crust
- 28 Oreo cookies
- 6 tablespoons butter salted, melted
- ½ teaspoon salt option, see notes
Filling
- 16 ounces cream cheese full fat only
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 16 ounces Cool Whip thawed
- 15 Oreo cookies crushed
Ganache
- ⅔ cup chocolate chips semi-sweet
- ½ cup heavy cream
Topping
- Whipped Cream
- Oreo cookies
Instructions
- Add the 28 Oreos for the crust to a food processor and pulse until fine crumbs form. Add in the melted butter and salt and pulse until combined.
- Transfer the crust mixture to a 10-inch springform pan and press evenly into the bottom and up the sides of the pan. I find that a flat bottomed and sided drinking glass helps with this.
- In a large bowl or stand mixer fitted with a paddle attachment, cream together the cream cheese, sugar, vanilla, and salt until light and fluffy.
- Scrape down the sides of the bowl and fold in the cool whip followed by the crushed Oreos and mix until combined and hardly any white streaks remain. The mixture will have a grayish tint to it.
- Transfer the filling to the crust and spread out evenly and gently.
- Add the chocolate chips and heavy cream to a medium microwave-safe bowl and microwave for 45 seconds, whisk together the ganache, microwaving for an additional 15 seconds if needed for the chocolate to fully melt. Let sit at room temperature for 15 minutes.
- Pour the cooled ganache over the top of the cheesecake filling then refrigerate for at least 6 hours before slicing and serving.
- Top with whipped cream and Oreos for garnish, if desired.
Notes
- Up to 5 additional Oreos can be added to the filling if you want a stronger cookie flavor in the filling.
- If you prefer a crust that doesn’t go all the way up the sides of the cheesecake you can reduce the crust to 20 Oreos, 4 tablespoons butter, and ¼ teaspoon salt and just press it into the bottom of the pan.
- To make it in a 9-inch pie dish, use the crust ratio just mentioned above and cut the filling ingredients in half (using 7 to 10 Oreos in the filling). Ganache measurements would stay the same.
- Store in the refrigerator in an air-tight container for up to 3 days. The crust will soften quite a bit after the first 36 hours.
- I like to add salt to my Oreo crusts because I really think it cuts the sweetness but also adds a lot of flavors, but it’s completely optional.
Nutrition Information
Show Details
Calories
570kcal
(29%)
Carbohydrates
58g
(19%)
Protein
7g
(14%)
Fat
36g
(55%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.3g
(15%)
Cholesterol
71mg
(24%)
Sodium
555mg
(23%)
Potassium
260mg
(6%)
Fiber
2g
(8%)
Sugar
39g
(78%)
Vitamin A
900IU
(18%)
Vitamin C
0.1mg
(0%)
Calcium
101mg
(10%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 58g | 19% |
| Protein | 7g | 14% |
| Fat | 36g | 55% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 71mg | 24% |
| Sodium | 555mg | 23% |
| Potassium | 260mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 900IU | 18% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 101mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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