No Bake Oreo Cheesecake

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This oreo cheesecake recipe is made with an Oreo cookie crust, and is velvety smooth. No need for turning the oven on or preparing a hot water bath for this super easy no bake dessert.

Prep Time30

Cook Time0

Chilling time6

Total Time6 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 583kcal

Author: Heather Perine

Ingredients

For the crust:

24 Oreo cookies
4 Tablespoons (57 g) unsalted butter, melted

For the filling:

1 cup (240 ml) heavy whipping cream cold
24 ounces (3 packages) full-fat cream cheese softened to room temperature
1 ½ cups (170 g) powdered sugar
2 teaspoons vanilla extract
¼ cup (57 g) sour cream
22 Oreo cookies crushed

Instructions

For the crust:

In a food processor, add your cookies and pulse until they become fine crumbs. Add the melted butter and pulse to combine. 24 Oreo cookies 4 Tablespoons (57 g) unsalted butter, melted
Pour the mixture into a 9-inch springform pan. Use the bottom of a measuring cup to press the crumbs down and up the sides. You want to pack them in tightly so the crust holds together. Freeze the crust for 20 minutes while you make the cheesecake filling.

For the filling:

In a large mixing bowl, whip the heavy cream until stiff peaks form. I do this in my stand mixer with the whisk attachment, on high speed, for about 3 minutes. Or you can do this with a hand mixer, or with a whisk by hand (but this will take longer). The peaks should stand up on their own when you lift the beaters out of the bowl. I transfer to this another bowl (so I can re-use my mixer bowl). And then refrigerate until ready to use. 1 cup (240 ml) heavy whipping cream
Wipe out the mixing bowl and using your paddle attachment (if using a stand mixer) beat the cream cheese, and sugar together until light and fluffy, on medium-high speed, for about 2 to 3 minutes. 24 ounces (3 packages) full-fat cream cheese 1 ½ cups (170 g) powdered sugar
Add in the vanilla and sour cream, and mix on medium speed until smooth, about 1 minute. 2 teaspoons vanilla extract ¼ cup (57 g) sour cream
Fold in the whipped cream from step 1, until no streaks remain. Or beat on low speed.
Fold in the chopped Oreo cookies until evenly combined throughout. 22 Oreo cookies
Remove the crust from the freezer and spoon the cheesecake mixture into the prepared graham cracker crust. Smooth the top. Cover the springform pan with plastic wrap or tin-foil (being careful it doesn’t touch the top of the cheesecake) and refrigerate until firm, about 6-8 hours (I like doing this the day before, so it sits overnight and its ready the next day.)
When ready to serve, I use a knife or metal spatula around the sides to loosen the edges of the crust from the springform pan and then remove the springform pan. Cut into slices and top with whipped cream.

Notes

Oreo cookies - You can use regular Oreos or gluten free Oreos. No need to remove the filling. You could even try a fun flavored Oreo cookie like Mint Oreos. You will use Oreos in the crust and in the filling.
Cream cheese - I recommend full fat cream cheese for the best texture in this cheesecake. Low-fat may work, but I would not use fat-free. And do not use the whipped tub type. Make sure it's softened before you start.
Make ahead: This no bake cheesecake can be made up to 2 days in advance.
Storage: Store any leftovers covered in the fridge for up to 4 days. Once the cheesecake has set up in the fridge, then yes you can freeze it, or any leftovers, for up to 3 months. Make sure to wrap it in a few layers of plastic wrap and then a final layer of tinfoil.

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