Oreo Cheesecake - No Bake
Get ready to whip up a No-Bake Oreo Cheesecake! This not too sweet treat combines creamy cheesecake and crunchy Oreo pieces in a dessert. It’s perfect for any occasion, it’s a quick and easy treat that can satisfy your sweet tooth without ever turning on the oven!
Tip #1
Chill It Well: For the perfect slice of No-Bake Oreo Cheesecake, make sure to give it plenty of time to set in the fridge. A good chill for at least 4 hours, or even overnight, helps it firm up and makes slicing a breeze!
Tip #2
Go for Quality Cream Cheese: Always use full-fat, good quality cream cheese for the creamiest texture. It blends smoother and gives your cheesecake that rich, creamy taste.
Tip #3
Cream Cheese Texture: Ensure the cream cheese is at room temperature to avoid lumps in your filling, making it easier to mix to a smooth consistency.
Follow Lilac Diaries
No Bake Oreo Cheesecake
Preparation time: 30 minutes | Chilling time: 6 hours
Ingredients
CRUST:
25 Oreos (250g)
1/4 cup (60g) butter, melted
FILLING:
2 ½ cups (500g) cream cheese, at room temperature
1/3 cup (65g) caster sugar
1 tsp vanilla extract
1 cup (240ml) thickened or heavy cream
1/4 cup (60ml) sour cream
18 Oreos (180g), coarsely chopped
OPTIONAL TOPPINGS:
1 cup whipped cream
7 Oreo cookies, halved
Preparation
1. Prepare the Crust:
Crush 25 Oreo cookies to fine crumbs using a blender or food processor. Gradually add 1/4 cup melted butter and continue to blend until the mixture begins to clump together.
Firmly press the crumbs into the bottom of a 9-inch springform pan to form an even base. Refrigerate this crust while you prepare the filling.
2. Make the Filling:
In a large mixing bowl, beat together 2 ½ cups cream cheese, 1/3 cup caster sugar, and 1 tsp vanilla extract with an electric mixer until the mixture is smooth and creamy.
Gradually add 1 cup thickened cream, continuing to beat until the mixture thickens and holds its shape. Then blend in 1/4 cup sour cream until fully incorporated.
By hand, fold in the coarsely chopped Oreo chunks, ensuring they're evenly distributed throughout the cream mixture.
3. Assemble and Chill:
Pour the cream cheese mixture over the chilled crust, smoothing the top with a spatula. Cover the cheesecake with cling film and refrigerate for at least 6 hours, preferably overnight, to set completely.
4. Prepare Optional Toppings:
Prior to serving, if desired, pipe swirls of whipped cream around the edge of the cheesecake using a piping bag fitted with a large star tip. Place halved Oreo cookies between the swirls for decoration.
5. Serve:
Once set, remove the cheesecake from the springform pan, slice, and serve chilled.
Share this recipe
Watch how to make it
