No Bake Oreo Cheesecake Recipe
Indulge in this simple and delicious No Bake Oreo Cheesecake with a rich Oreo crust and creamy filling, perfect for any occasion. With no baking required, it's a hassle-free dessert that is sure to impress.
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Ingredients
Cookie Crust
- 60 grams 1/4 cup butter, melted
- 250 grams about 25 Oreo cookies
- Cheesecake Filling
- 500 grams 2 1/2 cups full-fat cream cheese, softened
- 240 ml 1 cup thickened or heavy cream
- 1 teaspoon vanilla extract
- 150 grams about 15 Oreo cookies, chopped
- 65 grams 1/3 cup granulated or caster sugar
- 60 ml 1/4 cup full-fat sour cream
Topping
- Oreo cookies crushed, for garnish
- Mini Oreo cookies for decoration
- 240 ml 1 cup whipped cream, for piping
Instructions
- Lightly grease an 8-inch springform pan and line the base with parchment paper.
- Using a food processor, blend the Oreo cookies (including the filling) into fine crumbs. Melt the butter and combine it with the cookie crumbs, pulsing until the mixture resembles damp sand.
- Firmly press the crumb mixture into the base of the prepared pan to form an even crust. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth and creamy. Gradually add the cream, continuing to beat until the mixture thickens and holds its shape. Then, incorporate the sour cream and mix until well combined.
- Fold in the chopped Oreos gently. Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 6 hours or overnight until fully set.
- Fill a piping bag fitted with a large star tip with whipped cream. Pipe decorative swirls along the edge of the cheesecake. Garnish with mini Oreos and sprinkle with crushed Oreo crumbs.
Notes
Ensure to use a high-fat cream suitable for whipping (typically 35% fat). In Australia, this is called thickened cream. Do not substitute with light, pouring, or cooking cream, as the cheesecake will not set properly.