No-Bake Oreo Cheesecake Recipe
User Reviews
5
No-Bake Oreo Cheesecake Recipe
Description
The crust is made from finely processed Oreo crumbs mixed with melted butter and pressed into a springform pan. The filling combines cream cheese whipped until smooth, melted white chocolate, sugar, vanilla, and salt. Separately whipped heavy cream is folded in gently, and chopped Oreos are mixed throughout to add cookie pieces inside the creamy base. The cheesecake is then refrigerated to firm up.
The dessert balances the richness of cream cheese and white chocolate with the slight crunch and chocolate flavor of Oreos in both the crust and filling. Making this cheesecake in a 9x13 dish expands servings, suitable for larger gatherings.
To serve, garnish with halved, mini, or chopped Oreos. For neat presentation, slice Oreos carefully with a serrated knife. The cheesecake should be refrigerated and can be frozen for extended storage.
Fine grinding of crust cookies ensures a smooth base, while coarsely chopped cookies in the filling preserve texture contrast. This no-bake method delivers an indulgent yet straightforward dessert with minimal kitchen heat.
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
- 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.
- 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.
- 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.
- 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.
- Add the white chocolate mixture, 1 cup of sugar, the vanilla extract, and salt. Beat mixture until fully incorporated, 1 minute.
- 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.
- 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.
- Coarsely chop 10-12 Oreo cookies, set aside.
- Fold half of the whipped cream into the cheesecake mixture once incorporated fold in the remaining whipped cream and chopped Oreo cookies.
- Spread mixture into pan, cover and refrigerate cheesecake 4-6 hours.
- Prior to serving garnish cheesecake with additional whipped cream and the remaining 5-6 Oreo cookies, halved, or coarsely chopped.
Notes
- For larger servings, prepare the cheesecake in a 9x13 inch dish to serve more people.
- Grind crust cookies finely for an even, crumbly base with no large chunks.
- Coarsely chop cookies added to the filling to maintain texture contrast within the cheesecake.
- Garnish with halved or chopped Oreos or chocolate-covered Oreos for decoration.
- Use a serrated knife with long, even strokes to neatly slice Oreo cookies in half.
- Store cheesecake wrapped tightly in plastic wrap in an airtight container in the refrigerator for up to 3 days.
- Freeze wrapped cheesecake in an airtight container for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 809 kcal
% 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.
User Reviews
Overall Rating
5
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