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no bake oreo cheesecake
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Oreo Cheesecake [No Bake]

An oreo cheesecake like no other: oreo cookie crust, tangy cream cheese filling flavored with oreo cream, and whipped cream dusted with more oreo crumbs. This is a no-bake dessert recipe that sets up nicely for clean, creamy slices.
Prep Time 45 minutes
Cook Time 10 minutes
Chill Time 8 hours
Servings 1 8 inch cheesecake

Equipment

  • 8 or 9 inch springform pan

Ingredients

Crust

  • 275g or 2 cups oreo cookie crumbs cream removed
  • 87g or 6 tablespoons melted butter salted or unsalted
  • Pinch of salt if using unsalted butter

Filling

  • 240g or 1 cup g heavy cream or heavy whipping cream not light cream
  • 125g or 1 cup oreo cookie crumbs
  • -
  • 452g or 2 bricks full fat cream cheese at room temperature
  • 120g or ½ cup full fat sour cream
  • 100g or ½ cup fine granulated sugar
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon fine sea salt only a pinch if using table salt

Topping

  • 240g or 1 cup heavy cream
  • 2 tablespoons fine granulated sugar
  • Pinch fine sea salt
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons oreo cookie crumbs

Instructions

Make the ‘oreo cream’

  • Add the heavy cream for the filling into a bowl along with 125g or ½ cup ground cookie crumbs. Stir then cover with plastic wrap and set in the fridge for 1-2 hours. The crumbs will dissolve.

Make the oreo crust

  • Preheat the oven to 350 F. Set a piece of parchment paper on the bottom of an 8 or 9 inch springform pan and clip the ring around it.
  • In a bowl combine the cookie crumbs, melted butter, pinch of salt and stir. When you squeeze the crumbs they should hold together. Press half of the crumbs into the bottom of the prepared pan and the other half up the sides of the ring. Use a measuring cup to help pack it into an even layer.
  • Bake the crust for 10 minutes, this helps ‘set’ the crust. Leave it to completely cool before starting the filling.

Make the filling

  • The cream cheese should be at a warm room temperature before beginning. Place it in a large bowl and use a rubber spatula to press it into the bowl - this helps remove lumps. Add the sugar, salt and vanilla to the bowl and use a hand mixer to blend it well until creamy.
  • Add the sour cream and blend. Take the oreo cream out of the fridge and stir it, then add it to the bowl. Beat with the mixer until you have stiff peaks: the marks left by the mixer should hold shape.
  • Pour the filling into the cooled crust and smooth it into an even layer. Leave it to set in the fridge for 6-8 hours (overnight is fine).

Make the topping (optional)

  • In a food processor add the heavy cream, sugar, salt and vanilla. Process on high until thickened, about 2 minutes (check it for stiff peaks). Stir in the cookie crumbs. Spread over the top of the chilled cheesecake. Sprinkle additional cookie crumbs on top, if desired.
  • Serve and store chilled. The cheesecake will last in the fridge for 4-5 days.

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