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This is the BEST No-Bake Oreo Cheesecake!! The Oreo crust is filled with no-bake white chocolate cheesecake and loaded with Oreo cookies. This Oreo Cheesecake filling is made with homemade whipped cream, so there’s no Cool Whip here. This cheesecake is irresistible! After the first bite, you won’t be able to stop.
I feel like I’ve been saying this a lot lately but this dessert, you guys, unreal. I mean a No-Bake Oreo Cheesecake should be that way, right?
The Oreos get all soft and cake-like, then you have the tangy flavor from the cheesecake and whipped cream on top. What’s not to love here?
I’m sure you’ve seen a No-Bake Oreo Cheesecakes before, but what makes mine a bit different is the white chocolate that’s mixed in the no-bake cheesecake base recipe. This is a variation of my Best Ever No-Bake Cheesecake, and with the addition of the Oreos, I feel like the cheesecake filling tastes like the Oreo Creme. I’m obsessed.
Every time I’ve made this dessert, it quickly disappears from the kitchen in the office. I’m not surprised one bit.
I guess I’ve been all over the Oreo desserts recently because I made this cheesecake then I made the cookies and crème cupcakes. Then, this weekend I made another Oreo mousse dessert. I tell you I am a sucker for Oreos that have been softened in whipped cream. It reminds me of my grandmother’s dirt recipe.
It might seem like this recipe could be difficult or include a lot of steps, but it really isn’t! Almost all of my no-bake recipes, especially the more recent ones include homemade whipped cream. However, this can easily be substituted with Cool Whip.
However, I’ll let you in a little secret. I make the whipped cream first, and then place it in a separate bowl. Then I don’t need to worry about cleaning my bowl before I beat the cream cheese. It makes for far less dishes.
Once the cream cheese has been whipped and smooth, you just need to add the sugar and melted chocolate. When it comes to melting white chocolate, I also set my microwave to 50% power to prevent the chocolate from burning. I also recommend stirring occasionally.
It’s also important that the white chocolate is high quality. I recommend using white chocolate in a bar form as opposed to white chocolate chips. The chips usually have a coating on them and I find they are a bit oilier once they are melted.
Honestly, the hardest part of this cheesecake is waiting to slice it.
I prefer adding the toppings prior to serving which includes more whipped cream, some crushed Oreos for texture and hot fudge sauce for a little bit more WOW factor. Trust me, you’ll win everyone over with this one. Hands down, top 10 favorite. That’s all.
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Best No-Bake Oreo Cheesecake
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8-10 slices
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You’ll love this No-Bake Oreo Cheesecake- it tastes just like the Oreo filling! A classic Oreo crust filled with a light and airy cheesecake filling, stuffed with Oreos.
Ingredients
For the crust:
- 1 package (14.3 oz) Oreos
- ½ cup (113G) unsalted butter, melted
For the cheesecake filling:
- 4 ounces white chocolate
- 1 ¼ cups (354ml) heavy whipping cream
- ½ cup (65g) powdered sugar
- 16 ounces (452g) full-fat cream cheese
- ½ cup (95g) granulated sugar
- 2 teaspoon pure vanilla extract
- 20 Oreos, crushed
For the topping:
- 1 cup (236ml) heavy whipping cream
- ½ cup (65g) powdered sugar
- Additional Oreos for garnish
- Hot fudge sauce for garnish (optional)
Instructions
For the crust:
- Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
- Grind the cookies into a fine crumb using a food processor blender. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
- Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
For the filling:
- In a microwave-safe bowl, microwave the white chocolate chips at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth.
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Prepare the whipped cream. Pour 1 ¼ cups heavy whipping cream into the chilled bowl and use an electric or stand mixer to beat the heavy cream on medium-high speed until soft peaks form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
- Beat the softened cream cheese until it’s completely smooth, scraping down the sides of the bowl as needed. Next add the granulated sugar and vanilla and beat until well combined.
- Next add the melted chocolate, beating until it’s completely mixed into the cream cheese.
- Finally, slowly fold in the whipped cream until it’s completely smooth. Then stir in the crushed Oreos. Pour the filling into the prepared crust, spreading evenly. Refrigerate for 3-4 hours minimum.
For the topping:
- Prior to serving, make a second batch of whipped cream as instructed above. Pipe the borders using a large open round tip. Garnish with more crushed Oreos and hot fudge sauce.
- Category: Cheesecake
- Method: N0-Bake
- Cuisine: American
Keywords: No-Bake Oreo Cheesecake, Oreo Cheescaek
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What kind of fudge do you put on top? Wouldn’t it affect the whipped cream?
I use Smuckers and Hershey’s like you’d find in the ice cream section of the store. As long as the fudge isn’t too hot it should be just fine. If it’s too hot to touch, it’s too hot to use.
Could you convert the recipe for a 6 inch pan?
I have not made a cheesecake in a 6 inch pan but I would at least halve the recipe