Easy No-Bake Oreo Cheesecake (Only 5 Ingredients & Ready in 15 Mins)
Content:
If you are a fan of cookies and cream, this is going to be your new favorite dessert. This No-Bake Oreo Cheesecake is rich, creamy, and packed with chunks of Oreos.
The best part? You don't even need to turn on your oven. It is the perfect dessert for parties, birthdays, or just when you are craving something sweet but don't want to bake.
Why You Will Love This Recipe
Only 5 Ingredients: You probably have most of them in your kitchen right now.
No Oven Needed: Perfect for hot days or when you want a quick treat.
Looks Impressive: It looks like it came from a fancy bakery, but it’s foolproof.
Ingredients
The Crust:
25 Oreo cookies (regular, not double stuf)
1/2 cup (115g) unsalted butter, melted
The Cheesecake Filling:
16 oz (450g) Cream Cheese, softened to room temperature
1/2 cup powdered sugar (icing sugar)
1 teaspoon vanilla extract
1 ½ cups Heavy Whipping Cream (cold)
10-12 Oreo cookies, roughly chopped (for the filling)
Instructions
1. Make the Crust Place the 25 Oreos (filling and all) into a food processor and pulse until they are fine crumbs. If you don't have a food processor, put them in a ziplock bag and crush them with a rolling pin. Mix the crumbs with the melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Put it in the freezer for 10 minutes to set while you make the filling.
2. Whip the Cream In a medium bowl, whip the cold heavy cream until stiff peaks form. (This means when you lift the beater, the cream stands up straight). Set aside.
3. Make the Cream Cheese Mixture In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. There should be no lumps!
4. Fold it Together Gently fold the whipped cream into the cream cheese mixture using a spatula. Do this slowly to keep it fluffy. Add the chopped Oreos and fold them in gently.
5. Chill and Serve Pour the filling over the crust and smooth the top with a spoon. You can add more crushed Oreos on top for decoration. Refrigerate for at least 4-6 hours (or overnight is best) to let it firm up. Slice and enjoy!
Chef's Tip
Make sure your cream cheese is at room temperature before mixing. If it is cold, your cheesecake will be lumpy instead of smooth.