No-Bake Oreo Cheesecake

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If you love Oreo’s and cheesecake, then look no further than this delicious no-bake Oreo Cheesecake! A luscious treat that marries the delicious flavors of a Oreo cookie crust and velvety no-bake Oreo cheesecake filling. It is topped with a smooth dark chocolate ganache, whipped cream and mini Oreo’s. This dessert is a must-try for all Oreo lovers.

In this delicious and easy no bake Oreo Cheesecake recipe, a oreo cookie crust lays the foundation for a smooth and creamy Oreo cheesecake filling!  It’s so creamy and it is topped with a dark chocolate ganache and whipped cream, taking it to another level of goodness.

For more cheesecake recipes, try Lemon Meringue Cheesecake, Tiramisu Cheesecake and Biscoff Cheesecake.

WHY THIS RECIPE WORKS

• Oreo cookie crust: The cheesecake sits perfectly on top of a Oreo cookie crust.
• No-bake cheesecake filling: This Oreo cheesecake is so easy to make. It's a no-bake cheesecake making it so quick and easy. The hardest part is waiting to be able to eat it!
• Chocolate ganache: It topped the most delicious dark chocolate ganache.

INGREDIENT NOTES

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

• Oreos: The Oreos are blended whole for the crust and for the filling they roughly crushed. It's decorated with mini Oreos but they can also be decorated with halved normal sized Oreos.
• Cream cheese: It's important that it's full-fat cream cheese. Use it straight out of the fridge.
• Heavy cream: The heavy cream is used multiple places in the recipe. It is used for the ganache, whipped cream decoration and cheesecake filling. Once the heavy cream is addd to the cheesecake filling it is whipped up to a stiff peak but be careful not to whip it into butter. It'll take about 1-3 minutes on medium/high speed.
• Vanilla paste: I recommend using pure vanilla paste for the best flavor.
• Dark chocolate: The dark chocolate is used to make the ganache. I recommend using a semi-sweet dark chocolate.

STEP BY STEP INSTRUCTIONS - CRUST AND FILLING

Here is how to make this no-bake Oreo Cheesecake. This recipe needs a stand mixer or electric mixer.

The full recipe is down below in the recipe card.

Start by lightly greasing a 23 cm / 9-inch springform pan and lined with parchment paper in the bottom and around the sides.

STEP 1: To make the Oreo crust, in a food processor, blend the whole Oreo cookies until a fine crumbs. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.

STEP 2: Add the cookie crumbs and press the cookie crust down with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out. Place it in the fridge while preparing the cheesecake filling.

STEP 3: For the filling, with a hand mixer using a large bowl or in a stand mix using the paddle attachment, cream the cream cheese, powdered sugar and vanilla paste. Then add the heavy cream and whisk it until it can hold a stiff peak. 

STEP 4: Add crushed Oreos to the cheesecake mixture and with a rubber spatula gently fold them in. Add the cheesecake filling into the spring pan and with an off-set spatula even it out. Cover the spring pan with plastic wrap and place it in the refrigerator for 6-8 hours to chill. 

STEP BY STEP INSTRUCTIONS - DECORATION

STEP 1: Start by making the ganache. Melt the chocolate and butter in the microwave or over a double boiler. Once melted add the cold heavy cream and with a rubber spatula gently stir it together until smooth. 

STEP 2: Move the cheesecake to a serving dish and pour the ganache over the cheesecake. Place the cheesecake in the refrigerator for 20 minutes for the ganache to set. 

STEP 3: Meanwhile, whip together heavy cream until it holds a stiff peak and transfer it to a piping bag with a large star piping tip. Take the cheesecake out of the fridge and pip a border around the edge of the cheesecake in a swirl motion and decorate with mini Oreos or regular Oreos cut in half. 

EXPERT BAKING TIPS

• Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
• Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
• Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

FAQ

STORAGE

Store the no-bake Oreo Cheesecake wrapped with plastic wrap or in an airtight container in the fridge. You can store it in the fridge for up to 3-4 days.

Other Cheesecake Recipes To Try

Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.

No-Bake Oreo Cheesecake

If you love Oreo’s and cheesecake, then look no further than this delicious no-bake Oreo Cheesecake! A luscious treat that marries the delicious flavors of a Oreo cookie crust and velvety no-bake Oreo cheesecake filling. It is topped with a smooth dark chocolate ganache, whipped cream and mini Oreo’s. This dessert is a must-try for all Oreo lovers.

5 fra 5 stemmer

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Resting time 8 hours hrs

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Equipment

• 23 cm / 9-inch spring pan

Ingredients

 

MetricUS Customary

 

1x2x3x

OREO COOKIE CRUST

• 24 Oreo cookies
• 60 g butter

OREO CHEESECAKE FILLING

• 600 g full-fat cream cheese cold
• 150 g powdered sugar
• 1 ½ teaspoon vanilla paste
• 360 g heavy cream (380 ml), cold
• 14 Oreo cookies roughly broken into small pieces

GANACHE

• 100 g semi sweet dark chocolate
• 100 g heavy cream
• 10 g butter

WHIPPED CREAM (optional)

• 200 g heavy cream (180 ml), cold
• 12 mini or 6 regular Oreo cookies cut in half for decoration

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

Instructions

 

COOKIE CRUST

• Start by lightly greasing a 23 cm / 9-inch springform pan and line it with parchment paper in the bottom and around the sides.
• In a food processor, blend the whole Oreo cookies until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.
  24 Oreo cookies, 60 g butter
• Add the cookie crumbs and press the cookie crust down with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out. Place it in the fridge while preparing the cheesecake filling.

CHEESECAKE FILLING

• With a hand mixer using a large bowl or in a stand mix using the whisk attachment, cream the cream cheese, powdered sugar and vanilla paste for 1 minute on low speed. Scrape down the sides of the bowl and at low speed let it mix until everything is combined, about 30 seconds.
  600 g full-fat cream cheese, 150 g powdered sugar, 1 ½ teaspoon vanilla paste
• Scrape down the bowl again and add the heavy cream and whisk it until it can hold a stiff peak.
  360 g heavy cream
• Add the Oreo’s to a plastic bag and with a rolling pen crush the Oreos into different size pieces. Add the crushed Oreos to the filling and with a rubber spatula gently fold them in.
  14 Oreo cookies
• Add the cheesecake filling into the spring pan and with an off-set spatula or spoon even it out. Cover the spring pan with plastic wrap and place it in the fridge for 6-8 hours.

DECORATION

• Start by making the ganache. Melt the chocolate and butter in the microwave or over a double boiler. Once melted add the cold heavy cream and with a rubber spatula gently stir it together until smooth.
  100 g semi sweet dark chocolate, 10 g butter, 100 g heavy cream
• Move the cheesecake to a serving dish and pour the ganache over the cheesecake. (Note: If the ganache is very warm, let it cool down to a bit cooler than body temperature, before pouring the ganache over the cheesecake, so it doesn’t melt the cheesecake).
• Place the cheesecake in the fridge for 20 minutes for the ganache to set.
• Meanwhile, whip together heavy cream until it holds a stiff peak and transfer it to a piping bag with a large star piping tip. Take the cheesecake out of the fridge and pip a border around the edge of the cheesecake in a swirl motion and decorate with mini Oreos or regular Oreos cut in half. Store in the fridge until ready to serve.
  200 g heavy cream, 12 mini or 6 regular Oreo cookies cut in half for decoration

Keyword cheesecake, no-bake cheesecake, oreo

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