Go Back
+ servings
No Bake Oreo Cheesecake
Print Recipe
5 from 11 votes

No Bake Oreo Cheesecake

No Bake Oreo Cheesecake is perfect for when you are craving the silky smooth delightfulness of Cheesecake but don’t want to turn on your oven!  Creamy and delicious velvety cheesecake filling, with the perfect Oreo Cookie Crust.  
Prep Time12 mins
Cooling Time3 hrs
Course: Dessert
Cuisine: American
Keyword: No Bake Oreo Cheesecake
Servings: 12
Author: Amanda Rettke

Ingredients

Oreo Crust

  • 24  Oreo cookies, (about 1½ cups of crushed cookies), filling removed and reserved
  • tablespoons  (85g) butter, melted

Cheesecake Filling

  • 16  ounces  (454g) cream cheese
  • ½  cup  (100g) granulated sugar
  • teaspoon vanilla
  • cups  (595g) heavy whipping cream
  • 1½  cups  (188g) confectioners' sugar
  • 15  cookies (about a cup), crushed and divided
  • Hot Fudge

Instructions

OREO CRUST

  • Add 24 Oreos (filling removed and set aside) to a food processor and process until the Oreos are finely crushed. This will yield approximately 1½ cups of crushed cookies.
  • In a large bowl, add the processed cookies and the melted butter. Stir to combine.
  • Pour the cookie mixture into the bottom of a prepared 9-inch springform pan and press into the bottom and up the sides to form a foundation for the cheesecake.
  • Place in refrigerator to chill.

FILLING

  • In a large bowl using a hand mixer, beat the cream cheese until it is light and fluffy. Add in the sugar, vanilla, and reserved cookie filing.
  • In a separate bowl, whip the heavy whipping cream with a hand mixer until it beings to thicken. Add in confectioners sugar, and beat until stiff peaks form.
  • Fold 2 cups whipped cream mixture and crushed Oreos (reserve 1/4 cup for garnish) into the cream cheese.
  • Pour mixture on top of the Oreo Crust and spread evenly.
  • Place in the refrigerator to chill for at least 3-4 hours. (Preferably overnight)
  • Garnish with remaining whipped cream, remaining crushed Oreos and hot fudge.