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No Bake Oreo Cheesecake
Any Oreo lover will find it hard to resist a slice of this No Bake Oreo Cheesecake! The Oreo cookie crust is filled with a creamy cookies and cream filling.
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Silky smooth and delicious, no one can resist a slice of this No Bake Oreo Cheesecake! The Oreo cookie crust is filled with a creamy combination of velvety cream cheese, pudding, and whipped cream for a decadent treat to serve up anytime you have a chocolate craving.
MORE RECIPES: Banana Cream Cheesecake | Rolo Cheesecake | Oreo Fudge
Any Oreo lover will find it hard to resist this cheesecake. From the crunchy Oreo crust to the creamy filling, you have the perfect cheesecake recipe, and the best part is that you don’t have to bake it. Creamy cookies and cream filling and a crunchy crust make this no bake Oreo cheesecake a dream come true.
Already an indulgent treat, to make your Oreo cheesecake extra decadent, serve it with a drizzle of hot fudge sauce on top and a scoop of vanilla ice cream on the side. You could also serve your no-bake cheesecake with a mug of hot chocolate or an iced mocha.
No-bake dessert recipes, like this Oreo Cheesecake, are the way to go when you want to keep things easy. You can’t go wrong with desserts made with Oreo cookies, and this homemade no-bake Oreo cheesecake is such a delightful dessert.
No Bake Oreo Cheesecake Ingredients
- Cookies - Oreo cookies
- Butter - salted butter
- Cream cheese
- Sugar - powdered sugar
- Vanilla - vanilla extract
- Pudding - cookies ‘n creme pudding mix
- Whipping cream - heavy whipping cream
More chocolate is always better when it comes to desserts. In addition to the chopped Oreos on top, you could add even more decadence with a handful of chocolate chips sprinkled on top.
The cream cheese should be at room temperature so that it mixes smoothly into the cheesecake filling mixture. We used pudding in this no-bake cheesecake for the flavor and to help stabilize the cream cheese mixture.
Perfect for holidays and get-togethers you can even make this no-bake cheesecake in advance. Oreo cheesecake can be kept stored in the freezer for up to one month.
How to Make No Bake Oreo Cheesecake
FIRST STEP: Place 40 Oreo cookies in the bowl of a food processor and pulse until finely ground. Reserve ½ cup of the Oreo cookie crumbs and set aside.
SECOND STEP: To the remaining cookie crumbs, add ½ cup melted butter and pulse to combine.
THIRD STEP: Press the cookie mixture into a greased and parchment-lined 9-inch springform pan. Cover the bottom and ¾ of the way up the sides with an even layer of pressed crumbs. Place the pan in the freezer to firm the crust while preparing the cheesecake layer.
FOURTH STEP: In a medium mixing bowl, beat together the cream cheese, 1 cup of powdered sugar, vanilla extract, and pudding mix until thoroughly combined.
FIFTH STEP: With the mixer running, slowly drizzle in 1 cup of heavy whipping cream, beating until smooth and fluffy.
SIXTH STEP: Pour the remaining 2 cups of heavy whipping cream into a chilled mixing bowl. Beat at medium-high speed (either with a standing mixer whisk attachment or with a handheld mixer). When the whipping cream thickens to soft peaks, add in the remaining ⅓ cup powdered sugar.
SEVENTH STEP: Continue beating until whipped cream forms stiff peaks.
EIGHTH STEP: Fold one cup of the whipped heavy cream and the reserved cookie crumbs into the cream cheese mixture. If desired, you can also chop up a few extra Oreo cookies and fold them into the mixture for some bigger chunks.
NINTH STEP: Spread the cheesecake layer evenly into the prepared crust.
TENTH STEP: Top with the remaining whipped cream.
ELEVENTH STEP: Chop 5 to 6 Oreo cookies and sprinkle around the outer edge of the top of the cheesecake (or decorate however you like!).
TWELFTH STEP: Place the cheesecake in the refrigerator for at least 4 hours or in the freezer for at least 2 hours to set.
How do you thicken a no-bake cheesecake?
If your filling is not thick enough, it may be due to the whipping cream not being whipped enough. Beat the heavy whipping cream into soft peaks. Then when you add it to the mixture, be sure to fold it in gently. At the same time be careful not to overmix the heavy cream as it could turn to butter. We also use pudding in this no-bake cheesecake to help stabilize the cream cheese mixture.
Can I use generic sandwich cookies for this recipe?
If you can’t get ahold of name-brand Oreo cookies, you can certainly use generic chocolate sandwich cookies for this recipe.
How do you get the cream cheese to room temperature quickly?
To get the cream cheese to room temperature quickly, cut the cream cheese into cubes and place it on a plate for about 20 minutes.
How to Store No Bake Oreo Cheesecake
IN THE FRIDGE: Store leftover cheesecake covered with plastic wrap in the refrigerator for 4 to 5 days.
IN THE FREEZER: Delicious Oreo cheesecake can be stored in the freezer for up to 1 month. Defrost in the refrigerator before serving.
FILLING: Cheesecake filling can be stored in the refrigerator in an airtight container for up to 1 week or frozen for up to 3 months. Thaw in the refrigerator and then spread into a prepared cookie crust.
No Bake Oreo Cheesecake
Any Oreo lover will find it hard to resist a slice of this No Bake Oreo Cheesecake! The Oreo cookie crust is filled with a creamy cookies and cream filling.
Ingredients
Oreo Crust
- 40 Oreo cookies
- ½ cup salted butter, melted
Filling
- 24 ounces cream cheese, softened (three 8-ounce packages)
- 1⅓ cups powdered sugar, divided into 1 cup and ⅓ cup
- 1 teaspoon vanilla extract
- 4.2 ounces cookies ‘n creme pudding mix
- 3 cups heavy whipping cream, cold and divided into 1 cup and 2 cups
- 10 to 15 Oreo cookies, optional
DIRECTIONS
- Place 40 Oreo cookies in the bowl of a food processor and pulse until finely ground. Reserve ½ cup of the Oreo cookie crumbs and set aside.
- To the remaining cookie crumbs, add ½ cup melted butter and pulse to combine.
- Press the cookie mixture into a greased and parchment-lined 9-inch springform pan. Cover the bottom and ¾ of the way up the sides with an even layer of pressed crumbs. Place the pan in the freezer to firm the crust while preparing the cheesecake layer.
- In a medium mixing bowl, beat together the cream cheese, 1 cup of powdered sugar, vanilla extract, and pudding mix until thoroughly combined.
- With the mixer running, slowly drizzle in 1 cup of heavy whipping cream, beating until smooth and fluffy.
- Pour the remaining 2 cups of heavy whipping cream into a chilled mixing bowl. Beat at medium-high speed (either with a standing mixer whisk attachment or with a handheld mixer). When the whipping cream thickens to soft peaks, add in the remaining ⅓ cup powdered sugar.
- Continue beating until whipped cream forms stiff peaks.
- Fold one cup of the whipped heavy cream and the reserved cookie crumbs into the cream cheese mixture. If desired, you can also chop up a few extra Oreo cookies and fold them into the mixture for some bigger chunks.
- Spread the cheesecake layer evenly into the prepared crust.
- Top with the remaining whipped cream.
- Chop 5 to 6 Oreo cookies and sprinkle around the outer edge of the top of the cheesecake (or decorate however you like!).
- Place the cheesecake in the refrigerator for at least 4 hours or in the freezer for at least 2 hours to set.
Nutrition
Calories: 791kcal | Carbohydrates: 63g | Protein: 8g | Fat: 58g | Saturated Fat: 33g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 145mg | Sodium: 512mg | Potassium: 253mg | Fiber: 2g | Sugar: 45g | Vitamin A: 1873IU | Vitamin C: 0.4mg | Calcium: 108mg | Iron: 6mg
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