If you’re an Oreo lover, this no-bake cheesecake is about to become your new obsession. With a crunchy Oreo crust, silky smooth cheesecake filling loaded with chopped cookies, and a crown of fluffy whipped cream and even more Oreos, it’s a cookies-and-cream dream come true. The best part? You don’t even need to turn on your oven!
Why This Recipe Is a Winner
This cheesecake is the ultimate crowd-pleaser. It combines the classic flavors of cheesecake and Oreos in a dessert that’s easy to make but impressive to serve.
- The no-bake filling comes together quickly with just a handful of ingredients
- Chopped Oreos folded into the batter add texture and pops of chocolatey crunch
- It’s a make-ahead marvel – the cheesecake needs to chill for at least 6 hours, so it’s perfect for prepping the day before a party
- The Oreo crust and cookie topping make it a visual showstopper
Ingredients
For the Crust:
- 24 Oreo cookies (about 2 1/2 cups)
- 5 tablespoons unsalted butter, melted
- Pinch of salt
For the Filling:
- 24 ounces (3 blocks) cream cheese, softened
- 1 1/4 cups powdered sugar
- 1/4 cup sour cream
- 1 tablespoon vanilla extract
- 1 1/2 cups heavy cream
- 20 Oreo cookies, roughly chopped
For the Topping:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 8-10 Oreo cookies, roughly chopped
Instructions
- Make the crust: In a food processor, pulse the Oreos into fine crumbs. Add melted butter and salt, pulsing until the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch springform pan. Freeze while you prepare the filling.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Add powdered sugar, sour cream, and vanilla, mixing until combined. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream and chopped Oreos into the cream cheese mixture until just combined.
- Pour the filling into the crust, smoothing the top with an offset spatula. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
- Make the topping: When ready to serve, whip the heavy cream, powdered sugar, and vanilla to medium peaks. Remove the cheesecake from the springform pan and transfer to a serving plate. Dollop or pipe the whipped cream around the edges of the cheesecake. Sprinkle with chopped Oreos. Slice and serve chilled.
Tips for Cheesecake Perfection
- Use full-fat cream cheese and sour cream for the creamiest texture
- Make sure your cream cheese is fully softened to avoid lumps
- Don’t overbeat the filling once you’ve added the whipped cream – overmixing can lead to a grainy texture
- For clean slices, dip a sharp knife in hot water and wipe dry between cuts
Variations to Try
- Mint Chocolate: Use mint Oreos in the crust and filling, and add a few drops of green food coloring to the whipped cream for a pop of color
- Peanut Butter: Mix 1/2 cup of creamy peanut butter into the cheesecake batter and top with chopped peanut butter cups
- Oreo Brûlée: Sprinkle an even layer of granulated sugar over the top of the chilled cheesecake and caramelize with a kitchen torch for a crackly burnt sugar crust
This no-bake Oreo cheesecake is the stuff dessert dreams are made of. Creamy, crunchy, and oh-so-decadent, it’s guaranteed to be a hit at your next gathering. And with no oven required, it’s a cool, stress-free treat perfect for summer entertaining. Get ready to watch it disappear!