Description
This creamy, dreamy No Bake Oreo Cheesecake is rich, indulgent, and packed with cookies-and-cream flavor—without ever turning on the oven. With a buttery Oreo crust, smooth cream cheese filling, and crushed cookies throughout, it’s the perfect dessert for summer days, dinner parties, or when you just need a little slice of comfort. It’s easy enough for beginner bakers and delicious enough to impress any guest. Chill it overnight for the best texture, and enjoy it straight from the fridge for a refreshing treat.
Ingredients
Scale
- 30 Oreo cookies (divided, for crust, filling, and topping)
- 1/2 cup unsalted butter, melted
- 24 oz (3 blocks) full-fat cream cheese, room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream (cold)
Instructions
- Crush 24 Oreos (with filling) into fine crumbs.
- Mix with melted butter and press into the bottom of a 9-inch springform pan. Chill while preparing filling.
- Whip heavy cream until stiff peaks form. Set aside.
- In a separate bowl, beat cream cheese until smooth. Add powdered sugar and vanilla; beat until well combined.
- Fold in roughly chopped 12 Oreos.
- Gently fold in whipped cream, one-third at a time, until smooth and fluffy.
- Spread filling over crust and smooth the top.
- Garnish with chopped Oreos. Cover and chill for at least 6 hours or overnight.
- Slice and serve chilled.
Notes
- For clean slices, warm a knife with hot water and wipe between cuts.
- Chill overnight for best results.
- Swap Oreos for gluten-free cookies for a gluten-free version.
- Use full-fat cream cheese for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 6–8 hours
- Category: Dessert
- Method: No bake
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 430
- Sugar: 24g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg