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A slice of no-bake Oreo cheesecake on a white plate, topped with Oreos and drizzled with fudge sauce, next to a fork.

No-Bake Oreo Cheesecake

  • Author: Julianne Dell
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 8-10 slices

Description

You’ll love this No-Bake Oreo Cheesecake! The light and silky cheesecake filling tastes just like Oreo creme, stuffed with even more Oreos inside a classic Oreo cookie crust.

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, softened
  • ½ cup (95g) granulated sugar
  • 2 teaspoons 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:

  1. 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.
  2. 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.
  3. 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: 

  1. Melt the chocolate: 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. Set aside
  2. Make the whipped cream: 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 at high speed until stiff peaks form. Set the whipped cream aside.
  3. Beat the 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.
  4. Add the melted chocolate, beating until it’s completely mixed into the cream cheese.
  5. 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.
  6. Refrigerate for 3-4 hours minimum.

For the topping:

  1. 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.
Nutrition Information:
1 slice
522
34.5g
194.9mg
39.9g
23.3g
38.2g
0
4.6g
103.2mg
  • Category: Cheesecake
  • Method: No-Bake
  • Cuisine: American

Keywords: oreo cheesecake, no bake desserts, easy no bake cheesecake