A buttery Oreo cookie crust filled with a cookies and cream filling and topped with more Oreo cookies! This No Bake Oreo Cheesecake is a simple, and delicious dessert that requires no oven.
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This dessert is great any time of the year, but especially during the warm summer months when you don't want to use the oven.
Other great summertime desserts you might enjoy are this No Bake Banana Split Cake, and this amazing Sour Cream Lemon Pie.
Recipe Ingredients
- Oreo Cookies
- Butter
- Cream Cheese
- Sugar
- Vanilla
- Whipping Cream
Recipe Directions
How to make the Oreo Crust
- Crush the Oreo cookies in a food processor. You can also crush them by placing in a plastic bag and using a rolling pin.
- Drizzle in the melted butter.
- Pulse until well blended.
- Press the Oreo crust mixture into a springform pan. Place the pan in the refrigerator while preparing the filling.
You can spray a light coating of nonstick cooking spray on the springform pan just to ensure the cheesecake releases easily.
How to make the Oreo Cheesecake filling
- In a medium bowl, whip the heavy cream until stiff peaks form.
- In a large bowl, mix the softened cream cheese, vanilla, and sugar until creamy.
- Gently fold the whipped cream into the cream cheese mixture.
- Next, fold in a few crushed Oreo cookies.
Assemble the Cookies and Cream Cheesecake
- Remove the Oreo crust from the refrigerator. Pour the cookies and cream filling into the springform pan.
- Spread the filling out evenly with a rubber spatula.
- Crush the remaining Oreos and spread them over the top of the No Bake Oreo Cheesecake.
- Cover the springform pan with plastic wrap and refrigerate it for at least 4 hours, or until the cheesecake is set.
Once set, carefully remove the cheesecake from the springform pan, slice, and serve chilled.
Equipment
Items that are useful to make this recipe are;
- Food Processor or Zip-loc bag and a rolling pin to crush the Oreo Cookies.
- Stand Mixer or Hand Mixer, to whip the heavy whipping cream and blend the cream cheese with the sugar and vanilla.
- A 9-inch springform pan - to easily remove the prepared cheesecake for serving.
Storage
Store the Oreo Cheesecake, covered, in the refrigerator.
Mom Tip
Try different ways to decorate this delicious Oreo Cheesecake for different occasions. Instead of the layer of cookies on top, try swirls of whipped topping with an Oreo Cookie placed in it. Or, a swirl of whipped cream in the center topped with just a few crushed Oreos.
Other cream cheese recipes you might like
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Recipe
Equipment
- Food Processor or Zip-loc bag and a rolling pin
- Stand or Hand Mixer
- 9-inch Springform pan
Ingredients
- 13.9 ounces Oreo Cookies 1 package - divided
- ¼ cup Butter unsalted - melted
- 16 ounces Cream Cheese softened
- ½ cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 cup Heavy Cream chilled
Instructions
For the Oreo Crust
- Crush 18 Oreo cookies in a food processor. You can also crush them by placing in a plastic bag and using a rolling pin.
- Drizzle in the melted butter.
- Pulse until combined.
- Press the Oreo crust mixture into a 9-inch springform pan. Place the pan in the refrigerator while preparing the filling.
For the Cheesecake Filling
- In a medium bowl, whip the heavy cream until stiff peaks form.
- In a large bowl, mix the softened cream cheese, vanilla, and sugar until creamy.
- Gently fold the whipped cream into the cream cheese mixture.
- Crush 6 Oreo cookies and gently fold into the cheesecake filling.
Assemble the Cheesecake
- Pour the mixture into the springform pan on top of the chilled Oreo crust. Spread out evenly.
- Crush 10 to 15 more Oreo cookies and sprinkle over the top of the cookies and cream filling.
- Cover the springform pan with plastic wrap and refrigerate it for at least 4 hours, or until the cheesecake is set.
- Once set, carefully remove the cheesecake from the springform pan, slice, and serve chilled.
Keri
Anonymous