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No-Bake Oreo Cheesecake Recipe

Oreo Cheesecake is a sweet no bake cheesecake with crushed Oreo cookies mixed in, giving it a creamy and crunchy texture!

Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 hrs 15 mins
Servings: 10
Calories: 809 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 24 ounces cream cheese softened
  • 35 Oreo cookies
  • 4 tablespoons butter melted
  • 5 ounces white chocolate
  • 2 cups heavy whipping cream
  • 1 ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Instructions

    Cup of Yum
  1. To make the crust, process 18 cookies in a food processor until it makes fine crumbs, 30-45 seconds, making about 1 ½ cups of crumbs.
  2. Transfer Oreo crumbs to a small bowl, add melted butter, stir until thoroughly combined. Press mixture into the bottom of an 8 or 9-inch spring form pan, then set aside.
  3. In a saucepan over medium-low heat, melt white chocolate and ¼ cup of the heavy cream, stirring occasionally. Remove chocolate from heat to cool.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed for 2 minutes or until softened, scraping down the bowl one or two times.
  5. Add the white chocolate mixture, 1 cup of sugar, the vanilla extract, and salt. Beat mixture until fully incorporated, 1 minute.
  6. Add remaining whipping cream to a separate bowl of a stand mixer fitted with the whisk attachment. Whip cream on medium-high speed until soft peaks form, about 2 minutes.
  7. With the mixer running on low speed, slowly add the remaining ¼ cup of sugar. Increase speed to high and whip until stiff peaks form, 45-60 seconds.
  8. Coarsely chop 10-12 Oreo cookies, set aside.
  9. Fold half of the whipped cream into the cheesecake mixture once incorporated fold in the remaining whipped cream and chopped Oreo cookies.
  10. Spread mixture into pan, cover and refrigerate cheesecake 4-6 hours.
  11. Prior to serving garnish cheesecake with additional whipped cream and the remaining 5-6 Oreo cookies, halved, or coarsely chopped.

Notes

  • Serve more folks by preparing the cheesecake in a 9x13 dish, which makes it great for a large gathering.
  • Serve more folks by preparing the cheesecake in a 9x13 dish, which makes it great for a large gathering.
  • For the crust, ensure cookies are finely ground into a cornmeal consistency, for an even crust with no large chunks.  This gives the best results.
  • For the crust, ensure cookies are finely ground into a cornmeal consistency, for an even crust with no large chunks.  This gives the best results.
  • For the filling, the cookies for the filling can be coarsely chopped, so the cheesecake has nice chunks of cookies throughout.
  • For the filling, the cookies for the filling can be coarsely chopped, so the cheesecake has nice chunks of cookies throughout.
  • Garnish the cheesecake with halved cookies, mini cookies, Chocolate Covered Oreos, or more chopped pieces.  To neatly slice an Oreo cookie in half, use a serrated knife in long, even strokes for a clean cut. Store - Wrap the cheesecake in plastic wrap, place the Oreo Cheesecake in an airtight container, and refrigerate for up to 3 days. Freeze - You can freeze the cheesecake by wrapping it in plastic wrap and place it in a freezer-safe, airtight container, and freeze for up to 3 months.
  • Garnish the cheesecake with halved cookies, mini cookies, Chocolate Covered Oreos, or more chopped pieces.  To neatly slice an Oreo cookie in half, use a serrated knife in long, even strokes for a clean cut.
  • Store - Wrap the cheesecake in plastic wrap, place the Oreo Cheesecake in an airtight container, and refrigerate for up to 3 days.
  • Freeze - You can freeze the cheesecake by wrapping it in plastic wrap and place it in a freezer-safe, airtight container, and freeze for up to 3 months.

Nutrition Information

Calories 809kcal (40%) Carbohydrates 68g (23%) Protein 9g (18%) Fat 58g (89%) Saturated Fat 33g (165%) Polyunsaturated Fat 4g Monounsaturated Fat 17g Trans Fat 0.2g Cholesterol 138mg (46%) Sodium 555mg (23%) Potassium 276mg (8%) Fiber 1g (4%) Sugar 54g (108%) Vitamin A 1759IU (35%) Vitamin C 0.4mg (0%) Calcium 136mg (14%) Iron 5mg (28%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 809

% Daily Value*

Calories 809kcal 40%
Carbohydrates 68g 23%
Protein 9g 18%
Fat 58g 89%
Saturated Fat 33g 165%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 17g 85%
Trans Fat 0.2g 10%
Cholesterol 138mg 46%
Sodium 555mg 23%
Potassium 276mg 6%
Fiber 1g 4%
Sugar 54g 108%
Vitamin A 1759IU 35%
Vitamin C 0.4mg 0%
Calcium 136mg 14%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.