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Creamy No-Bake Oreo Cheesecake Recipe with Thick Cookie Crust

no bake Oreo cheesecake - featured image
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A quick and easy no-bake Oreo cheesecake featuring a thick, crunchy cookie crust and a silky smooth, creamy filling. Perfect for casual gatherings or a special treat without the oven hassle.

Ingredients

Scale
  • 28 Oreo cookies (about 1 ¾ cups crushed, including filling) – Golden Oreos or classic
  • 6 tablespoons unsalted butter, melted
  • 16 ounces (450g) cream cheese, softened (full-fat recommended)
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (360ml) heavy whipping cream, cold
  • 12 Oreo cookies, roughly chopped

Instructions

  1. Crush 28 Oreos (with filling) in a food processor until finely ground or crush in a plastic bag with a rolling pin until crumbs resemble coarse sand. Pour crumbs into a medium bowl.
  2. Add 6 tablespoons melted butter to the Oreo crumbs and stir until all crumbs are moistened and look like wet sand.
  3. Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Chill in the fridge for about 10 minutes.
  4. Beat 16 ounces softened cream cheese in a large bowl with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
  5. Gradually add 1 cup powdered sugar and 1 teaspoon vanilla extract. Beat until combined and smooth, scraping sides as needed.
  6. In a separate chilled bowl, whip 1 ½ cups heavy cream on high speed until stiff peaks form, about 3-5 minutes.
  7. Gently fold about half of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining whipped cream until fully incorporated.
  8. Fold in the roughly chopped 12 Oreos evenly throughout the filling.
  9. Pour the filling over the chilled crust, smooth the top with a spatula, cover loosely with plastic wrap, and refrigerate for at least 6 hours or overnight to set firmly.
  10. Before serving, run a knife around the pan edges to loosen the cheesecake, remove the springform sides carefully, and slice with a sharp knife.

Notes

Press the crust firmly and evenly, especially up the sides, to prevent crumbling. Chill the cheesecake overnight for best texture. Use cold bowls and beaters when whipping cream for better results. For easier removal, line the springform pan base with parchment paper. If filling is too soft when slicing, chill in freezer for 15 minutes before serving.

Nutrition

Keywords: no-bake cheesecake, Oreo cheesecake, easy dessert, cookie crust, creamy cheesecake, no oven dessert, quick cheesecake

Find it online: https://leilameals.com/creamy-no-bake-oreo-cheesecake-recipe-with-thick-cookie-crust-easy-steps/