Description
If you’re craving something rich, creamy, and no-fuss, this no bake Oreo cheesecake is the dessert of your dreams. With a buttery Oreo crust and a silky filling packed with cookie crumbles, this treat is both indulgent and incredibly easy to make. There’s no baking involved, which makes it perfect for hot days, holiday prep, or anytime you need a dessert that delivers big flavor with minimal effort. It sets beautifully in the fridge and slices like a dream. Topped with whipped cream and extra cookies, it’s a guaranteed crowd-pleaser — and it’s just as fun to make as it is to eat.
Ingredients
- 24–26 Oreo cookies (regular, with filling)
- 6 tablespoons unsalted butter, melted
- 16 oz full-fat cream cheese, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1¼ cups heavy whipping cream
- 10 Oreo cookies, crushed (for filling)
- Optional toppings: whipped cream, mini Oreos, crushed cookies, chocolate shavings
Instructions
- Line a 9-inch springform pan with parchment paper.
- Pulse Oreos in a food processor until fine. Add melted butter and blend until combined.
- Press crust mixture into the pan and chill while you prepare the filling.
- Whip heavy cream until stiff peaks form. Set aside.
- In another bowl, beat cream cheese until smooth. Add powdered sugar and vanilla and mix well.
- Fold whipped cream into the cream cheese mixture. Then fold in crushed Oreos.
- Pour filling over crust, smooth the top, and cover.
- Chill for at least 6 hours or overnight.
- Top with whipped cream and crushed cookies before serving.
Notes
- Always use softened cream cheese for a smooth texture.
- Chill overnight for the best firmness and flavor.
- Use a warm knife to slice cleanly.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American