No-Bake Oreo Cheesecake
The dreamiest cookies and cream cheesecake made without any baking! Rich and creamy French Vanilla filling studded with Oreo cookies on a delicious Oreo crust.
Servings 12 slices
Equipment
Ingredients
Oreo Crust
- 22 (250g) Oreo cookies
- 5 Tbsp (72g) unsalted butter, melted
Oreo Cheesecake Filling
- 1 1/4 Cups (300ml) heavy whipping cream, cold
- 24 Oz (678g) full-fat brick-style cream cheese, room temperature not the spread
- 1/2 Cup (100g) granulated sugar
- 2 Tbsp powdered sugar
- 1/4 Cup (60g) sour cream, room temperature
- 2 tsp Amoretti French Vanilla Compound or 1 tsp pure vanilla extract
- 16 (182g) Oreo cookies, chopped
Homemade Whipped Cream
- 1/2 Cup (120ml) heavy whipping cream
- 2 Tbsp powdered sugar
- 1/4 tsp pure vanilla extract
Garnish
- 6 Oreo cookies, cut in half
Instructions
Make the Oreo Cookie Crust
- Using a food processor, grind the Oreo cookies into a fine crumb. Add the cookie crumbs into a medium bowl and pour the melted butter on top. Mix until uniform, then press the mixture into the bottom and up the sides of a 9-inch springform pan or 10-inch springform pan. Use a round glass or jar to pack the crust as tightly as possible (this helps keep it together when you cut the cheesecake slices later). Freeze the Oreo cookie crust in the pan for 10-20 minutes while you prepare the Oreo cheesecake filling.
Make the Oreo Cheesecake Filling
- Using a hand mixer with a medium bowl or a stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4–5 minutes. Set aside.
- In another large bowl (either with a hand mixer or stand mixer), beat the cream cheese and granulated sugar together on medium until creamy. Scrape down the bowl and paddle as needed. Add the powdered sugar, sour cream, and Amoretti French Vanilla Compound (or vanilla extract). Beat on medium-high speed until smooth and combined (no lumps), about 2–3 minutes.
- Use a rubber spatula to gently fold the whipped cream into the cheesecake filling until combined. Then, fold in the chopped Oreos.
- Remove the Oreo crust from the freezer and add the Oreo cheesecake filling into it. Spread the filling to the edges of the crust and smooth the top using an angled spatula, then cover it tightly with plastic wrap or aluminum foil. Refrigerate for at least 8 hours and up to 2 days. For best results, chill the cheesecake overnight. This will yield the most set filling.
Make the Homemade Whipped Cream
- Make sure the no-bake Oreo cheesecake filling is set before making the homemade whipped cream. Put the metal bowl of a stand mixer or a large metal mixing bowl into the refrigerator to chill for at least 15-30 minutes.
- Add the heavy whipping cream, powdered sugar, and vanilla extract into the chilled bowl. Using a whisk attachment on your stand mixer or a hand mixer, beat the ingredients together on high speed until stiff peaks form, 1-2 minutes.
Assembly
- When you’re ready to serve the no-bake Oreo cheesecake, remove the rim from the springform pan. Garnish with whipped cream and more Oreos.
Notes
Make Ahead Tips:
- After making and freezing the Oreo cookie crust, it can be covered and stored in the refrigerator until you add the filling (1-2 days ahead is best for the freshest flavor).
- You can make and assemble the no-bake Oreo cheesecake up to 2 days in advance, stored in the refrigerator and covered in aluminum foil or plastic wrap. You can alternatively freeze the cheesecake for up to 3 months after it’s set in the refrigerator. Be sure to cover well if freezing. I recommend one layer of plastic wrap and one layer of aluminum foil.