No-Bake Oreo Cheesecake Recipe
Easy no-bake Oreo cheesecake made with 6 simple ingredients and done in 20 minutes. Completely fuss-free and delicious, this creamy and rich dessert is perfect during summer, holidays or celebrations!
Equipment
- Hand mixer or wire whisk
- 6-inch springform pan and spatula
- food processor or ziplock plastic and rolling pin
- mixing bowl, measuring cups and spoons
Ingredients
- 24 pieces Oreo cookies, divided
- 3 tablespoons butter, melted
- 200 grams heavy cream, cold
- 227 grams (8 oz) cream cheese, room temperature
- 100 grams feta cheese optional but recommended
- 3 tablespoons sugar
- ½ teaspoon vanilla extract
Instructions
- Using a food processor, grind 14 pieces of Oreo cookies. You can also use a ziplock and rolling pin to crush the cookies.
- Pour melted butter into the grounded cookies. If using a ziplock, transfer to a bowl and combine the melted butter. Mix until well incorporated.
- Pour mixture onto bottom of 6-inch round spring-form pan and press it down firmly using a spoon or the bottom of a drinking glass. Set aside in the refrigerator while making the filling.
- In a medium bowl and using a hand mixer, whip the heavy cream until doubled in size. Set aside. Note: You can use a wire whisk if you don’t have a hand mixer but it will take a lot longer.
- In another bowl, beat cream cheese until smooth and fluffy. Combine the feta cheese (if using) and whisk until well combined. Add the sugar and vanilla. Whisk until combined. Note: You can also use a spatula when mixing.
- Combine the whipped cream into the cream cheese mixture and fold using a spatula.
- Toss in around 5 pieces of chopped Oreo cookies (if desired) and fold until incorporated.
- Pour mixture into the chilled crust and spread it out into an even layer.
- Top with additional crushed or chopped cookies as desired.
- Cover with cling/ plastic wrap on top and refrigerate for at least 4 hours or preferably overnight.
- Remove from pan and slice into serving sizes.
- Share and enjoy!
Notes
- I recommend using a springform pan so it will be easier to remove the cheesecake.
- Make sure your cream cheese is softened at room temperature to achieve a smooth cheesecake filling.
- Ensure that the butter is evenly distributed throughout the Oreo crumbles. Butter aids in their adhesion and solidification. A liquidy, bad-tasting crust would come from using too much butter, whereas a crumbly crust would result from using too little butter.
- Apply pressure when making the crust to hold it together well. To make a nice and level crust, I frequently use the bottom of a drinking glass. Don't hold back, but also don't exert all of your strength.
- To avoid the cheesecake turning "grey," don't process your Oreos for the filling. Just break them using your hands.
- This should chill in the fridge for at least 4 hours, but overnight is preferable. This enables the cream cheese to set up correctly with the other ingredients.
