No-Bake Oreo Cheesecake
A fine Oreo-butter crust supports a thick cream-cheese filling with visible cookie pieces. A separate whipped-cream layer covers the top, with coarsely crushed cookies added before serving. For a smooth, airy filling, soften the cream cheese, whip the cold cream separately, and fold the two together gently.
Refrigeration sets this cheesecake, so plan ahead. The filling needs at least 6 hours before the topping goes on; an overnight chill gives the tall cake more time to firm up for slicing.
Prep time: 35 minutes; Chilling time: At least 6 hours for the filling, plus 30 minutes after topping; Total time: About 8 hours 35 minutes, including chilling; Yield: 12 slices
Ingredients for No-Bake Oreo Cheesecake
Crust
- 24 Oreo or chocolate sandwich cookies, finely crushed (270g)
- 5 tablespoons unsalted butter, melted (70g)
Filling
- Three 8-ounce packages full-fat block cream cheese, softened (680g)
- 1 cup powdered sugar (120g)
- 1 teaspoon vanilla extract
- 1 1/2 cups cold heavy whipping cream (360g)
- 12 Oreo or chocolate sandwich cookies, coarsely chopped (135g)
Topping
- 1 cup cold heavy whipping cream (240g)
- 2 tablespoons powdered sugar (15g)
- 3 Oreo or chocolate sandwich cookies, coarsely crushed (about 35g)
Use fine crumbs for a compact crust, but leave the cookies for the filling and topping in larger pieces. Store-brand chocolate sandwich cookies also work; use the same type throughout. For a gluten-free version, use gluten-free chocolate sandwich cookies and check the labels of the other ingredients.
How to Make No-Bake Oreo Cheesecake
- Press the crust: If desired, line the base of a 9-inch springform pan with a parchment round. Mix the finely crushed cookies and melted butter until evenly moistened. Press firmly and evenly across the pan base, then refrigerate while making the filling.
- Whip the filling cream: In a clean bowl, beat 1 1/2 cups cold heavy cream until it holds stiff peaks, about 3 to 5 minutes. Stop before it looks grainy.
- Beat the cream cheese: In another bowl, beat the softened cream cheese until smooth. Add 1 cup powdered sugar and the vanilla; beat until combined, scraping the bowl so no lumps remain.
- Fold the filling together: Gently fold the whipped cream into the cream-cheese mixture in two additions, stopping when no large streaks remain. Fold in the 12 coarsely chopped cookies just until distributed.
- Fill and chill: Spread the filling over the crust and smooth the top. Refrigerate at 40°F (5°C) or below for at least 6 hours, preferably overnight. Cover loosely without touching the surface. Start checking after 6 hours: the center should show little movement when the pan is gently nudged. Chill longer if it still looks soft or fluid.
- Add the top layer: Once the filling is set, beat the remaining 1 cup cold heavy cream with 2 tablespoons powdered sugar until it holds stiff peaks. Spread it in a thick layer all the way to the edges.
- Chill and serve: Refrigerate for about 30 minutes to firm the topping. Release the springform ring and cut the cheesecake into wedges with a sharp knife, wiping the blade between cuts. Finish each slice with a small mound of the coarsely crushed cookies.
How to Tell When the Cheesecake Is Set
The filling should look set rather than glossy or fluid, and its center should barely move when the pan is nudged. It should hold a cut edge, though it will remain softer than a baked cheesecake. If it slumps when sliced, give it more refrigerator time. Freezing is not a shortcut for setting the filling; it can change the texture.
Storing and Freezing
Keep the cheesecake chilled between servings. Cover leftovers and refrigerate for up to 3 days for best quality. The filling can be made a day ahead; add the whipped-cream layer after it has set.
Leftover slices can be tightly wrapped in a freezer-safe container for up to about 2 months. Thaw overnight in the refrigerator, keeping in mind that the texture may change.
For a different chilled cheesecake dessert, try No-Bake Cherry Cheesecake Cups or No-Bake Cookie Butter Cheesecake Cups.
Nutrition
Approximate nutrition per slice, based on 12 slices: 630 calories, 7g protein, 50g fat, and 41g carbohydrates. Per 100g: approximately 390 calories, 4g protein, 31g fat, and 26g carbohydrates. Values vary by ingredient brand.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Sharp knife
Ingredients
Crust
- 24 Oreo or chocolate sandwich cookies, finely crushed (270 g)
- 5 tablespoons unsalted butter, melted (70 g)
Filling
- Three 8-ounce packages full-fat block cream cheese, softened (680 g)
- 1 cup powdered sugar (120 g)
- 1 teaspoon vanilla extract
- 1 1/2 cups cold heavy whipping cream (360 g)
- 12 Oreo or chocolate sandwich cookies, coarsely chopped (135 g)
Topping
- 1 cup cold heavy whipping cream (240 g)
- 2 tablespoons powdered sugar (15 g)
- 3 Oreo or chocolate sandwich cookies, coarsely crushed (about 35 g)
Instructions
- If desired, line the base of a 9-inch springform pan with a parchment round.
- Mix the finely crushed cookies with the melted butter until evenly moistened. Press firmly and evenly into the pan base, then refrigerate while preparing the filling.
- Beat 1 1/2 cups cold heavy cream in a clean bowl until stiff peaks form, about 3 to 5 minutes. Stop before the cream looks grainy.
- In another bowl, beat the softened cream cheese until smooth. Add 1 cup powdered sugar and the vanilla, then beat until combined, scraping the bowl to remove lumps.
- Gently fold the whipped cream into the cream cheese mixture in two additions. Stop when no large streaks remain, then fold in the chopped cookies.
- Spread the filling over the crust and smooth the top. Cover loosely without touching the surface and refrigerate at 40°F (5°C) or below for at least 6 hours, preferably overnight, until the center barely moves when the pan is nudged.
- Once the filling is set, beat the remaining 1 cup cold heavy cream with 2 tablespoons powdered sugar until stiff peaks form. Spread it over the filling in a thick layer, all the way to the edges.
- Refrigerate for about 30 minutes to firm the topping. Release the springform ring and cut into wedges with a sharp knife, wiping the blade between cuts. Add a small mound of crushed cookies to each slice before serving.
Tips
- Use fine cookie crumbs for a compact crust and larger cookie pieces in the filling and topping.
- Soften the cream cheese before mixing to help prevent lumps.
- Whip the filling cream separately and fold it in gently to keep the filling airy.
- Check the filling after 6 hours; chill it longer if the center still looks soft or fluid.
- Use the same type of chocolate sandwich cookies throughout the recipe.
Variations
- Gluten-Free Oreo Cheesecake: Use gluten-free chocolate sandwich cookies and check the labels of the other ingredients.