No Bake Cheesecake with Oreo Crust
This no bake oreo cheesecake is always a huge hit! I’m sharing all my tips on how to combine the ingredients the right way to get a fluffy, creamy and smooth no bake oreo cheesecake that will impress a crowd.
Servings: 12 servings
Ingredients
Oreo Crust
- 24 oreos finely blended
- 6 Tbsp (86g) unsalted butter melted
NO BAKE CHEESECAKE FILLING
- 16 oz (452g) full fat cream cheese room temperature
- 2 cups (473ml) heavy whipping cream equal to 1 pint
- 1 ½ cups (169g) powdered sugar divided into 1 cup and 1/2 cup
- 2 tsp vanilla extract
- 8 finely crushed oreos about 3/4 heaping cup
Whipped Topping (optional)
- 2 cups (473ml) heavy whipping cream equal to 1 pint
- ½ cup (56g) powdered sugar
- 1 tsp vanilla extract
- Oreos
Instructions
BEFORE YOU BEGIN
- Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes. This is used for the whipped cream.
Oreo Crust
- In a blender or food processor, blend the oreos.
- In a mixing bowl combine the oreos and melted butter. Stir together until a thick mixture forms.24 oreos, 6 Tbsp (86g) unsalted butter
- Press the crust into an un-greased 8 or 9 inch springform pan. You can also use a pie pan. Use your fingers and the bottom of a flat cup (I like to use my 1/2 measuring cup) to evenly distribute the crust on the bottom and the sides of the pan. Make sure the crust mixture is really compacted.
- Place the crust in the freeze for 15 minutes before adding the filling. If you’re preparing the crust days or hours in advance, cover with foil or plastic wrap and place in the refrigerator.
NO BAKE CHEESECAKE FILLING
- In a mixing bowl, beat the cream cheese and 1 cup powdered sugar with an electric mixer until smooth and creamy, 1-2 minutes. Set aside.16 oz (452g) full fat cream cheese, 1 1/2 cups (169g) powdered sugar
- Remove the metal mixing bowl from the freezer. Add the heavy whipping cream, 1/2 cup powdered sugar, vanilla extract and beat with an electric mixer until the whipping cream has stiff peaks, about 4-5 minutes.2 cups (473ml) heavy whipping cream, 1 1/2 cups (169g) powdered sugar, 2 tsp vanilla extract
- Add the cream cheese and 8 finely crushed oreos to the whipped cream and mix them together on low speed for 30 seconds or just until you can’t tell which is the cream cheese and which is the whipped cream. Alternatively, you can fold them together with a spatula.8 finely crushed oreos
- Scoop the filling into the crust and smooth with an offset spatula. Cover with foil and place in the fridge to set for at least 8 hours - overnight is recommended.
- Before serving, remove the outer ring of the springform pan. Use a sharp knife to cut the cheesecake into slices. In order to cut perfectly crisp slices, be sure to clean your knife after every single cut. It can be annoying, but you will have the most perfect slices!
Whipping Topping (Optional)
- Place a metal or glass mixing bowl in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add the heavy whipping cream, powdered sugar, vanilla extract and beat with an electric mixer until the whipping cream has stiff peaks, about 4-5 minutes. Pipe whipped cream dollops around the edge of the cheesecake and top with oreos.2 cups (473ml) heavy whipping cream, 1/2 cup (56g) powdered sugar, 1 tsp vanilla extract, Oreos
Notes
We recommend buying a 19.1 oz family size package of oreos for this recipe.
Read the post above to answer questions..
- How To Thicken No Bake Cheesecake
- My No Bake Cheesecake Isn’t Firm - What Happened?
- How Long Does No Bake Cheesecake Keep in the Fridge
- Can I Substitute Cool Whip in No Bake Cheesecake
- Can I Use a Store Bought Crust
- Can You Freeze a No Bake Cheesecake
Nutrition
Calories: 649kcal | Carbohydrates: 41g | Protein: 5g | Fat: 53g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 266mg | Potassium: 167mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1848IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg