This No Bake Oreo Cheesecake is the ultimate cookies and cream dessert. With a crunchy Oreo crust and a creamy cheesecake filling, it’s so easy to make! You don’t even need to turn the oven on.
Hello Oreos 💜
Today we’re talking cheesecake. And Oreos. This gorgeous No Bake Oreo Cheesecake is literally filled to the brim with Oreo cookies.
It’s creamy, crunchy and oh-so-easy to make.
There’s no denying that I have a serious obsession with Oreos and Oreo desserts. Are you the same way?
I don’t know when it started but I do know that Oreos are my kryptonite. And this cheesecake 👇🏻 is NOT helping things.
It was only a couple of weeks ago that I shared my famous Chocolate Oreo Ice Cream Pie with you.
And now we’ve take all the goodness of Oreos and transformed them into a cheesecake. And you are going to flip when you find out just how easy this cheesecake is to make.
First things first, there’s NO gelatine. No siree.
I don’t like to use gelatine in my no bake cheesecakes because it alters the taste, makes an easy recipe somewhat complicated AND is simply not necessary.
I mean look, this cheesecake totally hold it’s shape, does it not?
So let’s talk flavour. This cheesecake is literally bursting with all things cookies and cream.
It starts with a buttery Oreo cookie crust, made with whole Oreos. Next, is a finger-lickin’ cheesecake filling made with cream cheese, thickened cream and a touch of sour cream (ALL the creams). And a boatload of chopped Oreos.
The final touch? Swirls of whipped cream, mini Oreo cookies and plenty of Oreo crumbs.
Tips for making the perfect no bake cheesecake
- Always use a springform tin so you can easily remove your cheesecake. Simply run a butter knife around the edge and then gently remove the cake rim when you’re ready to serve.
- Make sure your cream cheese is at room temperature so you can beat it well and get rid of any lumps.
- Don’t use a cream cheese substitute or low fat version, go full fat cream cheese and full fat sour cream for maximum flavour.
- Beat your cheesecake mixture well so the mixture becomes thick and your cream is whipped.
- Let your cheesecake set in the fridge for at least 6 hours, or overnight. This recipe doesn’t have any gelatine but if you beat the mixture well, the whipped cream will easily allow the cheesecake to hold it’s shape.
watch how to make it
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Let’s Bake
No Bake Oreo Cheesecake
An easy No Bake Oreo Cheesecake with an Oreo crust.
Ingredients
Cookie crust
- 250 grams (approximately 25 cookies) Oreo cookies
- 60 grams (1/4 cup) butter
Cheesecake filling
- 500 grams (2 and 1/2 cups) full fat cream cheese, room temperature
- 65 grams (1/3 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 240 ml (1 cup) thickened or heavy cream*
- 60 ml (1/4 cup) full fat sour cream
- 150 grams (approximately 15 cookies) Oreo cookies, chopped
Topping
- 240 ml (1 cup) whipped cream, to decorate
- Mini Oreo cookies, to decorate
- Oreo cookies, crushed, to decorate
Instructions
- Lightly grease an 8 inch springform baking tin with butter and line the bottom with baking or parchment paper.
- Add Oreo cookies (cream and all) to a food processor and blend until they resemble fine crumbs. Melt butter in the microwave and then pour over crushed Oreos and whiz again until the mixture resembles wet sand.
- Pour Oreo mixture into prepared tin and press down gently using the back of a spoon to form an even layer. Pop in fridge.
- Add cream cheese, sugar and vanilla to a large mixing bowl and beat with an electric mixture until smooth and creamy. Add cream and beat for a few minutes or until mixture becomes thick and holds its shape. Add sour cream and mix until smooth.
- Gently fold through chopped Oreos. Pour cheesecake mixture on top of the Oreo cookie crust, smooth the top and refrigerate for at least 6 hours or overnight.
- Add whipped cream to a piping bag fitted with a large star tip and pipe swirls of cream along the edges. Decorate with mini Oreo cookies and crushed Oreo cookie crumbs.
Notes
*Cream: You must use a high-fat cream that is suitable for whipping. Here in Australia, it’s called thickened cream. It is usually at least 35% fat and will say on the product that it is suitable for whipping. Do not use light, pouring or cooking cream or your cheesecake won’t set.
Nutrition Information
Sam says
I made this for my bfs birthday and we absolutely loved it. I didn’t have an electric mixer so I whisked the thickened cream separately (as you suggested) and then folded through – it worked well.
It was really simple to make which I liked as not too time consuming and fun :))
Would recommend this to anyone!
★★★★★
Jessica Holmes says
I’m so glad to hear that Sam! Thank you for the kind feedback!