Oreo Cheesecake: The Ultimate No-Bake Dessert
This Oreo Cheesecake is a dream come true for cookie lovers. With its creamy texture, rich chocolate flavor, and irresistible Oreo crust, this no-bake dessert will become your go-to treat for any occasion. Perfect for birthdays, potlucks, or just satisfying your sweet tooth, this Oreo Cheesecake recipe is simple yet impressive.
Why You’ll Love This Oreo Cheesecake
This dessert combines the best of both worlds—cheesecake and Oreos—in one decadent bite. The no-bake method makes it foolproof, while the Oreo crust adds a satisfying crunch. It’s a crowd-pleaser that requires minimal effort but delivers maximum flavor.
Oreo Cheesecake Ingredients
For the perfect balance of creaminess and crunch, you’ll need:
- 36 Oreo cookies (divided)
- 5 tbsp unsalted butter (melted)
- 24 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 tbsp vanilla extract
- 1 1/2 cups heavy whipping cream
- Optional: extra Oreos for garnish
How to Make Oreo Cheesecake
Follow these simple steps for the best no-bake Oreo cheesecake:
- Prepare the crust: Crush 24 Oreos into fine crumbs. Mix with melted butter and press into a 9-inch springform pan. Chill for 15 minutes.
- Make the filling: Beat cream cheese until smooth. Add powdered sugar and vanilla, mixing well.
- Whip the cream: In a separate bowl, whip heavy cream to stiff peaks. Gently fold into cream cheese mixture.
- Add Oreo pieces: Crush remaining 12 Oreos and fold into the filling.
- Assemble: Pour filling over chilled crust. Smooth the top and garnish with extra Oreo pieces if desired.
- Chill: Refrigerate for at least 6 hours, preferably overnight, before serving.
Tips for the Best Oreo Cheesecake
- Use full-fat cream cheese for the creamiest texture
- Ensure your cream cheese is at room temperature to avoid lumps
- For a firmer cheesecake, freeze for 1-2 hours before serving
- Try different Oreo flavors for unique variations
Storage and Serving Suggestions
Store your Oreo Cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap. Serve chilled with a drizzle of chocolate sauce or a scoop of vanilla ice cream for extra indulgence.
Frequently Asked Questions
Can I make this Oreo Cheesecake ahead of time?
Absolutely! This dessert actually tastes better when made a day in advance, allowing the flavors to fully develop.
Can I use reduced-fat ingredients?
While possible, full-fat ingredients yield the best texture and flavor. Reduced-fat cream cheese may result in a softer cheesecake.
How do I prevent cracks in my cheesecake?
Since this is a no-bake recipe, cracks aren’t typically an issue. Just be sure to mix the filling until smooth and chill properly.
More Decadent Dessert Recipes
If you loved this Oreo Cheesecake recipe, try these other crowd-pleasing treats:
- Chocolate Peanut Butter Pie
- Strawberry Shortcake Cheesecake
- Triple Chocolate Mousse Cake
Oreo Cheesecake
Description
A creamy and decadent Oreo cheesecake with a chocolate cookie crust and chunks of Oreo cookies throughout. Perfect for any occasion!
Ingredients
For the Crust:
- For the Crust:
- 24 Oreo cookies (with filling)
- 4 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 12 Oreo cookies, coarsely chopped
- For the Topping:
- 8 Oreo cookies, halved
- Whipped cream (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- For the crust: Crush 24 Oreo cookies into fine crumbs. Mix with melted butter and press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
- For the filling: Beat cream cheese and sugar until smooth. Add sour cream and vanilla, mixing well. Beat in eggs one at a time until just combined.
- Fold in chopped Oreo cookies. Pour filling over the cooled crust.
- Bake for 50-60 minutes or until the center is slightly jiggly. Turn off the oven, crack the door, and let cool for 1 hour inside.
- Chill in the refrigerator for at least 4 hours or overnight.
- Garnish with halved Oreos and whipped cream before serving.
Notes
For best results, use room-temperature ingredients. Avoid overmixing the batter to prevent cracks. Store leftovers in the fridge for up to 5 days.
