Description
Indulgent no-bake oreo cheesecake brings creamy decadence to dessert lovers seeking a quick, elegant treat. Cool creaminess melts on tongues while chocolate cookie crumbs provide perfect textural contrast.
Ingredients
Scale
Main Ingredients:
- 24 Oreo cookies (filling included)
- 16 ounces (454 grams) cream cheese, softened
- 1 ¼ cups (296 milliliters) heavy whipping cream, cold
- 15 Oreo cookies, chopped
Binding/Structural Ingredients:
- ¼ cup (57 grams) unsalted butter, melted
- ¾ cup (90 grams) powdered sugar
- 1 teaspoon vanilla extract
Topping Ingredients:
- Whipped cream
- Extra Oreo cookies, halved or crushed
Instructions
- Crush the chocolate sandwich cookies in a food processor until they transform into fine, uniform crumbs, ensuring no large chunks remain.
- Mix the cookie crumbs with melted butter, creating a cohesive, slightly damp mixture that will form a sturdy base for the dessert.
- Press the buttery crumb mixture firmly and evenly into the bottom of a springform pan, creating a compact and smooth foundation.
- Refrigerate the crust while preparing the creamy filling to help it set and maintain its structure.
- Beat the cream cheese in a large mixing bowl until it becomes completely smooth and free of any lumps.
- Incorporate powdered sugar and vanilla extract into the cream cheese, mixing until the ingredients are thoroughly combined and the texture is light and fluffy.
- In a separate bowl, whip the cold heavy cream until it develops stiff, billowy peaks that hold their shape when the whisk is lifted.
- Delicately fold the whipped cream into the cream cheese mixture, maintaining the airy texture and creating a silky, uniform filling.
- Gently fold chopped chocolate sandwich cookies into the cream mixture, distributing them evenly throughout the filling.
- Transfer the creamy filling into the chilled crust, smoothing the top with a spatula to create an even, elegant surface.
- Cover the cheesecake and refrigerate for a minimum of 6 hours, allowing it to set completely and develop a rich, creamy consistency.
- Before serving, optionally garnish with additional whipped cream and whole chocolate sandwich cookies for extra visual appeal and texture.
Notes
- Crush Oreos finely for a smoother, more consistent crust texture that holds together perfectly when slicing.
- Soften cream cheese at room temperature for 30-45 minutes to ensure a lump-free, silky smooth filling without overmixing.
- Whip heavy cream in a chilled metal bowl to achieve maximum volume and stability, creating an incredibly light and airy cheesecake texture.
- For gluten-free option, swap regular Oreos with gluten-free chocolate sandwich cookies and ensure all other ingredients are certified gluten-free.
- Prep Time: 25 minutes
- Cook Time: 6 hours
- Category: Desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 240
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 60 mg