Easy No Bake Oreo Cheesecake
This easy no-bake Oreo cheesecake is a family favourite made with just 6 simple ingredients, no gelatin, and 20 minutes of hands-on time. It sets clean in the freezer and slices into 10 generous pieces.
Servings 12 servings
Calories 667kcal
Equipment
- Stand Mixer or hand mixer
- Zip-top bag and rolling pin (for hand-crushing cookies, optional)
Ingredients
- 1 1/2 cups Oreo baking crumbs (or 24 Oreo cookies, finely crushed)
- 5 tablespoons butter, melted
- 900 grams plain cream cheese (4 cups or about 32 ounces)
- 1 3/4 cups powdered sugar
- 3 cups whipped cream
- 24-28 coarsely crushed Oreo cookies
- extra whipped cream, chocolate sauce, and Oreo cookies for garnish
Instructions
- Combine the Oreo baking crumbs and melted butter in a medium bowl and stir until evenly moistened. Press the mixture firmly into the base of a 9-inch springform pan, packing tightly with the flat bottom of a measuring cup for a clean, even crust.
- In a stand mixer or with hand beaters in a mixing bowl, whip the cream cheese on high speed until completely smooth and creamy, about 30 seconds to 1 minute. Add the powdered sugar with the mixer running and continue whipping on high speed until light and fluffy. Scrape down the bowl once to make sure everything is fully incorporated.
- Fold the whipped cream and coarsely crushed Oreo cookies into the cream cheese mixture with a rubber spatula until just combined. Fold gently to keep the filling light and airy.
- Pour the filling over the prepared crust and smooth the top with an offset spatula or the back of a spoon. Tap the pan gently on the counter once or twice to release any air pockets.
- Freeze the cheesecake for at least 2 hours, ideally 4 hours or overnight. Before serving, move to room temperature for 20 to 30 minutes, then run a warm butter knife around the inside of the pan and release the springform. Garnish with extra whipped cream, chocolate sauce, and crushed Oreo cookies just before serving.
Video
Notes
Storage. Store the cheesecake in an airtight container or covered with plastic wrap in the refrigerator for up to 3 days. The filling softens slightly the longer it sits, so serve within the first 24 to 48 hours for the best texture.
Freezing. Once fully set, wrap individual slices tightly in plastic wrap and then in foil, or freeze the whole cheesecake (un-garnished) in an airtight container. Keeps for up to 3 months in the freezer.
Thawing. Move slices from the freezer to the fridge the night before serving, or let them sit at room temperature for 20 to 30 minutes. Don't thaw the whole cheesecake on the counter – the structure softens too much.
Whipped topping swap. Substitute one 8-oz tub of thawed whipped topping for the 3 cups of fresh whipped cream. If your whipped topping is already sweetened, reduce the powdered sugar to 1 cup.
If your filling won't set. Make sure you're using full fat cream cheese (not low fat), whip the cream to stiff peaks before folding it in, and set the cheesecake in the freezer, not just the fridge.
Nutrition
Serving: 1slice | Calories: 667kcal | Carbohydrates: 61g | Protein: 8g | Fat: 45g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 3g | Cholesterol: 100mg | Sodium: 518mg | Potassium: 215mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1256IU | Calcium: 95mg | Iron: 4mg