Description
This easy no-bake Oreo cheesecake is a creamy, indulgent dessert that’s perfect for hot summer days. It combines the rich flavor of Oreos with a smooth cheesecake filling, making it a simple yet delightful treat for any gathering or party.
Ingredients
For the Crust:
15.35 ounces (435.17 g) of Double Stuff Oreo Cookies (crushed)
1/2 cup (113.5 g) unsalted butter (melted)
For the Cheesecake Filling:
16 ounces (453.59 g) cream cheese (softened)
1 cup (200 g) granulated sugar
1 cup (240 ml) heavy cream
1 teaspoon vanilla extract
For the Whipped Topping:
1 cup (240 ml) heavy cream
2 tablespoons granulated sugar
Instructions
Prepare the Crust: Crush the Oreo cookies in a food processor until finely ground. Mix the crushed cookies with melted butter, then press the mixture into the base of a springform pan to form an even crust.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with sugar and vanilla extract until smooth. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Assemble the Cheesecake: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula. Refrigerate for at least 4 hours or overnight for best results.
Serve and Enjoy: Once set, remove from the refrigerator and serve chilled. Optionally, top with additional crushed Oreos or whipped cream.
Notes
Use room temperature cream cheese for a smooth filling.
To make the cheesecake more decadent, top with chocolate chips, fresh fruit, or additional crushed Oreos.
Make sure the cheesecake is fully chilled before serving to allow it to set properly.
- Prep Time: 15 minutes
- Cook Time: N/A (no baking required)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Keywords: No-Bake Oreo Cheesecake, Easy Oreo Cheesecake, Summer Dessert, No-Bake Dessert, Oreo Cheesecake Recipe, Creamy Cheesecake, Make-Ahead Dessert, Oreo Cookies