No-Bake Oreo Cheesecake Recipe

Introduction

This no-bake Oreo cheesecake is a creamy, indulgent dessert that’s simple to prepare and perfect for any occasion. With a crunchy Oreo crust, a rich cheesecake filling studded with Oreo pieces, and a smooth chocolate ganache topping, it’s sure to impress your guests without requiring oven time.

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 24 whole Oreo cookies until fine and sand-like. Melt the butter and add it to the food processor. Blend again until combined.
3. Step 3: Press the cookie crumb mixture firmly into the bottom and up the sides of the prepared pan using the bottom of a glass. Refrigerate while preparing the cheesecake filling.
4. Step 4: Using a hand mixer or stand mixer with the whisk attachment, beat the cream cheese, powdered sugar, and vanilla paste on low speed for 1 minute. Scrape down the sides and mix again for 30 seconds until combined.
5. Step 5: Scrape the bowl again, then add 360 g cold heavy cream. Whisk until stiff peaks form.
6. Step 6: Crush 14 Oreo cookies into different sized pieces using a rolling pin inside a plastic bag. Gently fold the crushed Oreos into the cheesecake filling with a rubber spatula.
7. Step 7: Spread the filling evenly into the prepared crust using an offset spatula or spoon. Cover the pan with plastic wrap and refrigerate for 6–8 hours until set.
8. Step 8: To make the ganache, melt the chocolate and 10 g butter together in the microwave or over a double boiler. Stir in 100 g cold heavy cream until smooth. Let the ganache cool slightly before using.
9. Step 9: Remove the cheesecake from the springform pan and place it on a serving dish. Pour the ganache evenly over the top. Refrigerate for 20 minutes to allow the ganache to set.
10. Step 10: Whip 200 g cold heavy cream until stiff peaks form. Transfer to a piping bag fitted with a large star tip and pipe a decorative border around the edge of the cheesecake. Garnish with mini Oreos or halved regular Oreos.
11. Step 11: Keep the cheesecake refrigerated until ready to serve.

Tips & Variations

• Use full-fat cream cheese and heavy cream for the creamiest texture.
• Try using flavored Oreos (like mint or golden) for a unique twist.
• For extra crunch, add finely chopped nuts to the crust mixture.
• If you prefer a firmer crust, chill it longer before adding the filling.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To serve, let it sit at room temperature for 10–15 minutes for easier slicing. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, it can be prepared and refrigerated up to 8 hours in advance, making it perfect for dinner parties or special occasions.

What can I use instead of vanilla paste?

You can substitute vanilla extract or vanilla bean powder in the same quantity if you don’t have vanilla paste on hand.

No-Bake Oreo Cheesecake Recipe

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★★★★★

4.6 from 148 reviews

This delightful No-Bake Oreo Cheesecake combines a crunchy Oreo cookie crust with a creamy, rich cream cheese filling speckled with Oreo pieces. Topped with a luscious dark chocolate ganache and decorated with whipped cream swirls and Oreo cookies, it’s an easy and indulgent dessert perfect for any occasion.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 10 minutes (for ganache preparation)
• Total Time: 6 hours 30 minutes (including chilling time)
• Yield: 12 servings 1x
• Category: No-Bake Cheesecake
• Method: No-Cook
• Cuisine: American

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 it with parchment paper on the bottom and sides. In a food processor, blend the whole Oreo cookies until they form a fine, sand-like texture. Melt the butter and add it to the cookie crumbs in the processor, blending until combined. Press this mixture into the bottom and up the sides of the prepared pan using the bottom of a glass to create a compact and even crust. Place the pan in the fridge while preparing the filling.
2. Make the Cheesecake Filling: Using a hand mixer or stand mixer with the whisk attachment, beat the cold cream cheese, powdered sugar, and vanilla paste on low speed for 1 minute. Scrape down the sides of the bowl, then mix again on low speed for about 30 seconds until smooth and combined. Add the cold heavy cream and whisk until stiff peaks form. Crush the 14 Oreo cookies into varying size pieces by placing them in a plastic bag and crushing with a rolling pin. Gently fold these Oreo pieces into the cheesecake filling with a rubber spatula.
3. Assemble and Chill: Pour the cheesecake filling into the springform pan over the chilled crust and smooth the surface with an offset spatula or spoon. Cover the pan tightly with plastic wrap and refrigerate for 6 to 8 hours, allowing the cheesecake to set firmly.
4. Prepare the Ganache: Melt the semi sweet dark chocolate and butter together in the microwave or over a double boiler until smooth. Remove from heat and stir in the cold heavy cream gently with a rubber spatula until well combined and smooth. Let the ganache cool until it is slightly cooler than body temperature to avoid melting the cheesecake.
5. Decorate the Cheesecake: Remove the cheesecake from the fridge and transfer it to a serving dish if desired. Pour the cooled ganache evenly over the top of the cheesecake. Return the cheesecake to the fridge for 20 minutes to allow the ganache to set.
6. Whip and Pipe Cream: Whip the 200 g heavy cream until it holds stiff peaks. Transfer it to a piping bag fitted with a large star tip. Pipe a decorative swirl border around the edge of the cheesecake. Finish by placing mini Oreo cookies or halved regular Oreos evenly around the border as decoration. Store the cheesecake in the fridge until ready to serve.

Notes

• Use cold cream cheese and heavy cream to achieve the best texture for the cheesecake filling.
• If you don’t have vanilla paste, you can use 1 teaspoon of vanilla extract as a substitute.
• Make sure the ganache is not too warm when poured over the cheesecake to prevent melting.
• For easier removal of the cheesecake, let it sit at room temperature for 10 minutes before slicing.
• This cheesecake is best enjoyed within 2-3 days when refrigerated.

Keywords: no-bake cheesecake, Oreo cheesecake, Oreo dessert, no-bake dessert, Oreo crust, chocolate ganache cheesecake