No-Bake Oreo Cheesecake Recipe

Introduction

This no-bake Oreo cheesecake is a rich and creamy dessert that requires no oven time, making it perfect for warm days or last-minute treats. Layers of crushed Oreo cookie crust, luscious cream cheese filling, and smooth chocolate ganache come together beautifully for an indulgent experience. Decorated with whipped cream and more Oreos, it’s both eye-catching and delicious.

Ingredients

• 24 Oreo cookies
• 60 g butter
• 600 g full-fat cream cheese (cold)
• 150 g powdered sugar
• 1 1/2 tsp vanilla paste
• 360 g heavy cream (380 ml, cold)
• 14 Oreo cookies (roughly broken into small pieces)
• 100 g semi sweet dark chocolate
• 100 g heavy cream
• 10 g butter
• 200 g heavy cream (180 ml, cold)
• 12 mini or 6 regular Oreo cookies cut in half for decoration

Instructions

1. Step 1: Lightly grease a 23 cm (9-inch) springform pan and line the bottom and sides with parchment paper.
2. Step 2: In a food processor, blend the whole Oreo cookies until they reach a fine sand-like texture. Melt the butter, then add it to the food processor and blend again until combined.
3. Step 3: Press the Oreo cookie crumbs firmly into the bottom and up the sides of the prepared pan using the bottom of a glass. Chill in the fridge while preparing the filling.
4. Step 4: Using a hand mixer or stand mixer with a whisk attachment, beat the cream cheese, powdered sugar, and vanilla paste on low speed for 1 minute. Scrape down the sides and mix for another 30 seconds until combined.
5. Step 5: Add the cold heavy cream and whisk until stiff peaks form.
6. Step 6: Crush the 14 Oreo cookies into different size pieces using a rolling pin inside a plastic bag. Gently fold these Oreo pieces into the cheesecake filling with a rubber spatula.
7. Step 7: Pour the filling into the crust-lined springform pan and level it out with an offset spatula or spoon. Cover with plastic wrap and refrigerate for 6–8 hours to set.
8. Step 8: For the ganache, melt the dark chocolate and butter together in the microwave or over a double boiler. Once melted, add the cold heavy cream and stir gently until smooth.
9. Step 9: Transfer the cheesecake to a serving dish. Let the ganache cool until just below body temperature, then pour it evenly over the cheesecake. Chill in the fridge for 20 minutes to set the ganache.
10. Step 10: Whip the remaining heavy cream until stiff peaks form. Transfer to a piping bag fitted with a large star tip. Pipe swirls around the cheesecake edge and decorate with mini Oreos or halved regular Oreos. Keep refrigerated until ready to serve.

Tips & Variations

• For extra flavor, add a splash of coffee or espresso powder to the cheesecake filling to enhance the chocolate notes.
• If you prefer a lighter dessert, substitute half of the full-fat cream cheese with mascarpone cheese.
• Use gluten-free Oreo cookies to make this dessert gluten-free.
• Make the ganache a day ahead and store it covered in the refrigerator; gently warm before pouring.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it chilled to maintain texture and freshness. When ready to serve, you can let it sit at room temperature for about 10 minutes for easier slicing. Leftovers should be refrigerated promptly and are best enjoyed within a few days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this no-bake cheesecake benefits from chilling overnight or up to 8 hours to fully set. You can also prepare the ganache a day ahead and assemble just before serving.

Do I have to use a springform pan?

A springform pan makes it easier to remove the cheesecake without damaging the crust or filling, but you can use a regular cake pan lined with parchment paper if necessary, just be careful when unmolding.

No-Bake Oreo Cheesecake Recipe

Print Recipe

★★★★★

4.5 from 531 reviews

A decadent and creamy no-bake Oreo cheesecake featuring a crunchy Oreo cookie crust, a smooth cream cheese filling studded with Oreo pieces, and topped with rich chocolate ganache and whipped cream swirls decorated with mini Oreo cookies. This easy-to-make dessert requires no baking and is perfect for Oreo lovers looking for a luscious treat.

• Author: Marco
• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 25 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Crust

• 24 Oreo cookies
• 60 g butter, melted

Cheesecake Filling

• 600 g full-fat cream cheese, cold
• 150 g powdered sugar
• 1 1/2 tsp 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 Decoration

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

Instructions

1. Prepare the cookie crust: Lightly grease a 23 cm (9-inch) springform pan and line the bottom and sides with parchment paper. Using a food processor, blend the whole Oreo cookies into a fine sand-like texture. Melt the butter and add it to the cookie crumbs, then blend again until fully combined.
2. Form the crust: Transfer the cookie mixture to the prepared pan and press it down firmly with the bottom of a glass, ensuring it is packed tightly against the bottom and sides of the pan. Chill in the fridge while making the filling.
3. Make the cheesecake filling: In a large bowl or stand mixer with a whisk attachment, beat the cold cream cheese, powdered sugar, and vanilla paste for 1 minute on low speed to combine. Scrape down the sides of the bowl and mix at low speed for another 30 seconds until smooth.
4. Whip the heavy cream: Add the cold heavy cream to the cream cheese mixture and whisk until stiff peaks form.
5. Fold in crushed Oreos: Place 14 Oreo cookies in a plastic bag and crush them into varied sized pieces using a rolling pin. Gently fold the crushed Oreos into the cheesecake filling with a rubber spatula.
6. Assemble the cheesecake: Pour the filling into the chilled cookie crust and smooth out evenly with an offset spatula or spoon. Cover the pan tightly with plastic wrap and refrigerate for 6 to 8 hours to set.
7. Prepare the ganache: Melt the semi sweet dark chocolate and butter together in the microwave or over a double boiler. Once melted, add the cold heavy cream and gently stir with a rubber spatula until the mixture is smooth and glossy.
8. Apply the ganache: Remove the cheesecake from the fridge and transfer it to a serving dish. If the ganache is warm, let it cool slightly to just below body temperature before pouring it over the cheesecake to prevent melting. Spread evenly over the top. Return the cheesecake to the fridge for 20 minutes to set the ganache.
9. Prepare whipped cream decoration: Whip the remaining heavy cream until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a large star tip.
10. Decorate the cheesecake: Remove the cheesecake from the fridge and pipe a border of whipped cream swirls around the edge. Decorate with mini Oreos or regular Oreos cut in half. Keep refrigerated until serving.

Notes

• Make sure all dairy ingredients are cold to achieve the best texture when whipping.
• The ganache should not be too hot when poured over the cheesecake to prevent melting the filling.
• Pressing the cookie crust firmly ensures a sturdy base that won’t crumble when slicing.
• Chilling the cheesecake overnight is ideal for best flavor and texture.
• Can be stored covered in the fridge for up to 3 days.

Keywords: No-Bake Oreo Cheesecake, Oreo dessert, no bake cheesecake, Oreo crust, Oreo ganache, easy cheesecake recipe