Print

Creamy No-Bake Oreo Cheesecake Delight

no-bake Oreo cheesecake - featured image
Print Recipe

A quick and easy no-bake Oreo cheesecake with a creamy texture and crunchy cookie bits, perfect for any occasion and requiring no oven.

Ingredients

Scale
  • 24 Oreo Cookies, crushed (divided for crust and filling)
  • 6 tablespoons (85g) unsalted butter, melted
  • 16 ounces (450g) cream cheese, softened
  • 3/4 cup (90g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) heavy whipping cream, chilled
  • Optional: Mini Oreo pieces for garnish
  • Optional: Chocolate shavings or cocoa powder for decoration

Instructions

  1. Prepare the Oreo crust: Crush 18 Oreos into fine crumbs using a food processor or by placing them in a plastic bag and smashing with a rolling pin. Combine the crumbs with melted unsalted butter until the mixture resembles wet sand.
  2. Press this mixture evenly into the bottom of an 8 or 9-inch springform pan. Use the back of a spoon or a flat-bottomed cup to compact it firmly. Place the crust in the fridge to chill for about 10 minutes.
  3. Cream the cheese and sugar: In a large mixing bowl, beat the softened cream cheese and powdered sugar together with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape the sides occasionally to avoid lumps. Add vanilla extract and mix to combine.
  4. Whip the cream: In a separate chilled bowl, whip the heavy cream using a mixer on high speed until soft peaks form, about 3-4 minutes. Be careful not to overwhip.
  5. Fold whipped cream into cream cheese mixture: Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it up. Then fold in the remaining whipped cream carefully to keep the airy texture.
  6. Add crushed Oreos: Roughly crush the remaining 6 Oreos into chunks and fold them into the cheesecake filling.
  7. Assemble the cheesecake: Pour the filling over the prepared Oreo crust and smooth the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours, ideally overnight.
  8. Serve: Optionally garnish with mini Oreo pieces or chocolate shavings. Run a warm knife around the edges of the springform pan to loosen the cheesecake before removing the sides.

Notes

[‘Make sure cream cheese is fully softened to room temperature for smooth mixing.’, ‘Stop whipping cream at soft peaks to avoid grainy texture.’, ‘Use gentle folding motions to keep the filling airy and light.’, ‘Press crust firmly to avoid crumbling when slicing.’, ‘Chill cheesecake overnight for best texture and flavor.’, ‘If filling is too soft after chilling, allow more time to set.’, ‘For chunkier Oreo bits, crush Oreos by hand instead of food processor.’]

Nutrition

Keywords: no-bake cheesecake, Oreo cheesecake, easy dessert, no oven dessert, creamy cheesecake, Oreo dessert, quick dessert

Find it online: https://blairrecipes.com/creamy-no-bake-oreo-cheesecake-delight-easy-recipe-for-perfect-dessert/