Description
No-Bake Oreo Cheesecake is a rich and creamy dessert featuring a buttery Oreo cookie crust, smooth cream cheese filling loaded with crushed Oreo cookies, and a fluffy whipped topping. This easy make-ahead dessert is perfect for holidays, birthdays, or anytime you crave cookies and cream.
Ingredients
- 30 Oreo cookies, divided
- 6 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream, cold
- 1/2 cup sour cream
- 8 Oreo cookies, roughly chopped
- Whipped cream, for garnish (optional)
- Mini Oreo cookies, for garnish (optional)
- Chocolate shavings, for garnish (optional)
Instructions
- Crush 22 Oreo cookies into fine crumbs using a food processor.
- Mix the Oreo crumbs with the melted butter until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Refrigerate the crust for at least 20 minutes.
- Beat the softened cream cheese until smooth and creamy.
- Add the powdered sugar, vanilla extract, and sour cream, mixing until fully combined.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Fold the whipped cream gently into the cream cheese mixture.
- Fold in the chopped Oreo cookies.
- Spread the filling evenly over the chilled crust.
- Crush the remaining Oreo cookies and sprinkle them over the top.
- Refrigerate for at least 6 hours, preferably overnight, until fully set.
- Garnish with whipped cream, mini Oreos, and chocolate shavings before serving.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Chill overnight for the cleanest slices and best flavor.
- Freeze for 30 minutes before slicing for easier serving.
- Customize with chocolate ganache or caramel drizzle.
- Store covered in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American