Forget the fuss of crust chilling, water baths, and oven times! This No-Bake Oreo Cheesecake delivers everything you love about the classic dessert—rich, tangy cream cheese filling and loads of chocolate cookie crunch—with maximum convenience.1 It’s the perfect sweet treat for any occasion and requires only a few ingredients and a simple chill in the refrigerator.
This recipe is incredibly easy, relying on the magic of whipped cream to create a light, yet firm, creamy cheesecake texture.
📝 Ingredients List
The structure of this cheesecake is built around the buttery crust and the fluffy, cream cheese filling.
For the Oreo Crust:
- Oreo Cookies: 25 cookies (about 2 cups of crushed crumbs). Use the entire cookie, filling included.
- Unsalted Butter: $1/2$ cup (1 stick), melted.
For the No-Bake Filling:
- Cream Cheese (Full-Fat): 2 (8 oz) blocks (16 oz total), softened to room temperature. Must be full-fat for the best stability and flavor.
- Powdered Sugar (Confectioners’ Sugar): $1 \frac{1}{2}$ cups. Dissolves easily for a smooth filling.
- Vanilla Extract: 1 teaspoon.2
- Heavy Whipping Cream (Cold): 1 cup. Crucial for fluffiness and structure.
- Oreo Cookies (Roughly Chopped): 10-12 cookies (for mixing into the filling).
- Oreo Cookies (Whole or Chopped): 5-6 cookies (for garnish).
🕒 Timing: Chill for Perfection
While the prep is fast, the chilling time is essential for the cheesecake to firm up and slice cleanly.
| Phase | Time Estimate | Notes |
| Crust Prep | 10 minutes | Crushing cookies and pressing the crust. |
| Filling Prep | 15 minutes | Mixing the cream cheese and whipping the cream. |
| Chilling Time | 6 hours (Minimum) or Overnight | Absolutely required for setting. |
| Total Active Time | 25 minutes | Low-effort prep! |
🛠️ Step-by-Step Instructions
1. Prepare the Oreo Crust
In a food processor, pulse the 25 Oreo cookies until fine crumbs form. Alternatively, place them in a zip-top bag and crush them with a rolling pin. Transfer the crumbs to a medium bowl and stir in the $1/2$ cup of melted butter until the mixture resembles wet sand.
- Pan Tip: Press the crust mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish or a 9-inch springform pan. Refrigerate the crust while you prepare the filling.
2. Whip the Cream
In a separate, clean mixing bowl, use a hand mixer or stand mixer fitted with the whisk attachment to beat the cold heavy whipping cream until stiff peaks form. Set the whipped cream aside.
3. Make the Cream Cheese Base
In a large bowl, beat the softened cream cheese until it is completely smooth and fluffy (about 2 minutes). Gradually add the powdered sugar and vanilla extract, beating until the mixture is light and free of lumps. Stop the mixer and scrape down the sides.
4. Fold and Finish the Filling
Using a rubber spatula, gently fold the prepared whipped cream into the cream cheese mixture in three stages until just combined. Be careful not to deflate the air. Gently fold in the roughly chopped 10-12 Oreo cookies.
5. Assemble and Chill
Spoon the entire cheesecake filling into the prepared and chilled Oreo crust. Smooth the top with a spatula.
- Crucial Step: Cover the cheesecake tightly with plastic wrap and refrigerate for a minimum of 6 hours, but preferably overnight, to allow the gelatin-free filling to fully set.
6. Garnish and Serve
Just before serving, garnish the top with the remaining chopped or whole Oreo cookies. Slice with a sharp knife and enjoy!
💡 Expert Tips
- Softening the Cream Cheese: This is the most important step for a lump-free filling. Let the cream cheese sit at room temperature for at least an hour. If you’re short on time, remove the foil and microwave the blocks for 15-20 seconds.
- Stabilizing the Cream: If you are nervous about the filling setting, you can dissolve 1 teaspoon of unflavored gelatin in 2 tablespoons of hot water and add it to the cream cheese mixture before folding in the whipped cream.
- Springform Pan: If using a springform pan, line the bottom with parchment paper for easier transfer and cleaner slices.
❓ FAQs
Q: How long does the no-bake cheesecake last?
A: Stored properly in an airtight container in the refrigerator, the No-Bake Oreo Cheesecake will last for 4-5 days.3 The crust may start to soften slightly after the third day.
Q: Why did my filling turn out runny?
A: This usually happens for one of two reasons:
- Over-mixing the whipped cream into the cream cheese: This can deflate the air, which is the main stabilizing agent. Fold gently!
- Not chilling long enough: The minimum 6 hours is necessary for the fats and sugars to firm up properly.
Q: Can I use different cookies for the crust?
A: Yes! Chocolate chip cookies, vanilla wafers, or even graham crackers can be substituted for the Oreo crust. Use the same ratio: 2 cups of crushed crumbs mixed with $1/2$ cup of melted butter.
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