Creamy No-Bake Oreo Cheesecake Delight
A quick and easy no-bake Oreo cheesecake that combines creamy texture with crunchy Oreo bits, perfect for any occasion and a crowd-pleaser dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 24 Oreos (about 200 grams or 7 oz), crushed (reserve some for topping)
- 6 tablespoons (85 grams) unsalted butter, melted
- 16 ounces (450 grams) cream cheese, softened to room temperature
- 3/4 cup (90 grams) powdered sugar, sifted
- 1 cup (240 ml) heavy whipping cream, chilled
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: Crush 16 Oreos into fine crumbs using a food processor or by placing them in a ziplock bag and rolling over them with a rolling pin.
- Combine Oreo crumbs with melted butter until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer and chill in the fridge for about 10 minutes.
- Whip the cream cheese in a large bowl using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add sifted powdered sugar and vanilla extract to the cream cheese, beating until fully incorporated and silky smooth.
- In a separate chilled bowl, whip the heavy cream on high speed until stiff peaks form, about 3-5 minutes.
- Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining whipped cream carefully to keep the airy texture.
- Fold in the remaining 8 crushed Oreos, leaving some chunks for texture.
- Pour the creamy filling over the chilled crust and smooth the top with a spatula.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Before serving, sprinkle reserved crushed Oreos on top, release the sides of the springform pan, and slice with a sharp knife.
Notes
Keep cream cheese softened but not melted for best texture. Chill mixing bowls and beaters before whipping cream to achieve stiff peaks. Fold whipped cream gently to keep filling airy. Chill cheesecake for at least 4 hours or overnight for best results. Let cheesecake sit at room temperature for 10 minutes before serving for a melt-in-your-mouth texture.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 350
- Sugar: 22
- Sodium: 250
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 28
- Fiber: 1
- Protein: 6
Keywords: no-bake cheesecake, Oreo cheesecake, easy dessert, creamy cheesecake, Oreo dessert, no oven dessert