No-Bake Oreo Cheesecake
Try this No-Bake Oreo Cheesecake for an easy and delicious summertime treat that is sure to please everyone and won’t heat up your kitchen!
The BEST Summertime Dessert
No-Bake desserts are the epitome of summer and this No-Bake Oreo Cheesecake is sure to become a family favorite that you will make again and again. It comes together quickly, requires few ingredients, won’t heat up your kitchen and tastes AMAZING.
There is literally nothing to dislike about this recipe. I know you and your family will enjoy it. If you want more quick and easy crowd-pleasing desserts don’t forget to check out the links below!
Want more quick and easy summertime desserts? Here are a few of our favorites:
- 4th of July Jello Poke Cake
- Mini Cherry Cheesecakes
- Cherry Limeade Bundt Cake
- S’mores Pudding Parfaits
Ingredients for No-Bake Oreo Cheesecake:
- Oreo cookies
- unsalted butter
- cream cheese
- granulated sugar
- vanilla extract
- heavy cream
How to Make No-Bake Oreo Cheesecake:
Crush 18 Oreo cookies into fine crumbs using a food processor or by placing them in a plastic bag and crushing them with a rolling pin.
Add the melted butter to the Oreo crumbs and pulse until blended.
Reserve the remaining Oreos for later.
Press the Oreo crumb mixture firmly and evenly into the bottom of a 9-inch spring form pan.
Place the pan in the refrigerator while preparing the filling.
In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. (Alternatively, you could buy whipped cream or whipped topping)
Gently fold the whipped cream into the cream cheese mixture until well combined.
Crush 6 Oreo cookies into small pieces and fold them into the cheesecake filling.
Remove the prepared crust from the refrigerator and pour the cheesecake filling over the crust, spreading it out evenly with a spatula.
From the remaining Oreo cookies, crush 10 to 15 and sprinkle the cookies over the top of the cheesecake, smoothing into an even layer.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is set.
Once set, carefully remove the cheesecake from the spring form pan, slice, and serve chilled.
Optionally, garnish with additional Oreo cookies or whipped cream before serving.
No-Bake Oreo Cheesecake
Equipment
Ingredients
- 1 13.9 ounce package Oreo cookies, divided
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, chilled
Instructions
- Crush 18 Oreo cookies into fine crumbs using a food processor or by placing them in a plastic bag and crushing them with a rolling pin.
- Add the melted butter to the Oreo crumbs and pulse until blended.
- Reserve the remaining Oreos for later.
- Press the Oreo crumb mixture firmly and evenly into the bottom of a 9-inch spring form pan.
- Place the pan in the refrigerator while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. (Alternatively, you could buy whipped cream or whipped topping)
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Crush 6 Oreo cookies into small pieces and fold them into the cheesecake filling.
- Remove the prepared crust from the refrigerator and pour the cheesecake filling over the crust, spreading it out evenly with a spatula.
- From the remaining Oreo cookies, crush 10 to 15 and sprinkle the cookies over the top of the cheesecake, smoothing into an even layer.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is set.
- Once set, carefully remove the cheesecake from the spring form pan, slice, and serve chilled.
- Optionally, garnish with additional Oreo cookies or whipped cream before serving.
