Go Back
–+ servings
No-Bake Oreo Cheesecake

Indulge in Easy No-Bake Oreo Cheesecake Bliss

Experience the creamy delight of No-Bake Oreo Cheesecake, perfect for hot days and gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreo Cookies Use double-stuffed for extra creaminess.
  • 1/4 cup Butter Melted; margarine can be used as a substitute.
For the Cheesecake Filling
  • 16 ounces Full-Fat Cream Cheese Ensure it's cold for easy mixing.
  • 1 cup Powdered Sugar Provides sweetness and smoothness.
  • 1 teaspoon Vanilla Paste Feel free to substitute with vanilla extract.
  • 1 cup Heavy Cream Cold, whipped to give structure.
  • 1 cup Crushed Oreos Fold in for crunchy bits in the filling.
For the Ganache
  • 8 ounces Semi-Sweet Dark Chocolate The star of the topping.
  • 2 tablespoons Butter Melted; helps achieve a smooth ganache.
  • 1/2 cup Cold Heavy Cream Whisk into the melted chocolate mixture.
For Decoration
  • Optional Mini or Regular Oreos Use them to top the cheesecake.

Equipment

  • 9-inch springform pan
  • Food Processor
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Prepare the Springform Pan: Grease a 9-inch springform pan with butter or cooking spray and line the bottom with parchment paper.
  2. Create the Cookie Crust: Crush Oreo cookies in a food processor, melt butter, combine, and press into the springform pan. Refrigerate for 15-20 minutes.
  3. Prepare the Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. This takes about 2-3 minutes.
  4. Whip the Heavy Cream: In a separate bowl, whip cold heavy cream until stiff peaks form, around 3-4 minutes.
  5. Combine the Filling Ingredients: Fold whipped cream into the cream cheese mixture, then gently fold in crushed Oreos.
  6. Assemble the Cheesecake: Spread the filling evenly over the crust, smooth the top, cover, and chill for 6-8 hours or overnight.
  7. Make the Dark Chocolate Ganache: Melt chocolate and butter, stir in cold heavy cream until glossy. Cool slightly before pouring.
  8. Finish and Chill the Cheesecake: Pour ganache over the cheesecake, return to the refrigerator for 20 minutes.
  9. Decorate the Cheesecake: Whip remaining heavy cream until stiff peaks form and pipe decorative dollops on top, optionally garnish with Oreos.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 260mgPotassium: 180mgFiber: 1gSugar: 18gVitamin A: 800IUCalcium: 60mgIron: 1mg

Notes

Keep all ingredients chilled for optimal texture. Gentle mixing is key to maintaining airiness. Allow ample chilling time for best results.

Tried this recipe?

Let us know how it was!