Description

This No Bake Oreo Cheesecake is a creamy and indulgent dessert with a buttery Oreo crust and a light, smooth filling packed with crushed cookies. It’s easy to make, requires no oven, and is perfect for parties or summer days.

Ingredients

24 Oreo cookies (for crust)
1/2 cup (115 g) unsalted butter, melted
24 Oreo cookies (for filling, crushed)
24 oz (680 g) cream cheese, softened
1 cup (120 g) powdered sugar
1 tsp vanilla extract
1 1/2 cups (360 ml) heavy whipping cream
Extra Oreo cookies for garnish (optional)

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Instructions

Crush 24 Oreo cookies into fine crumbs and mix with melted butter. Press the mixture firmly into the bottom of a springform pan to form the crust. Chill in the refrigerator while preparing the filling.
In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until fully combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Stir in 24 crushed Oreos, leaving some larger chunks for texture.
Spread the cheesecake filling evenly over the chilled crust and smooth the top.
Refrigerate for at least 4–6 hours, or overnight for best results.
Garnish with additional Oreo crumbs or whole cookies before serving.

Notes

For best results, chill the cheesecake overnight for a firmer set.You can substitute whipped topping for heavy cream, but fresh cream gives a lighter texture.Use a springform pan for easy removal and neat slices.Try flavored Oreos for a fun twist on the recipe.Store leftovers covered in the fridge for up to 5 days or freeze slices for up to 2 months.

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 480
Sugar: 32 g
Sodium: 310 mg
Fat: 34 g
Saturated Fat: 19 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 95 mg