No-Bake Oreo Cheesecake
An easy No-Bake Oreo Cheesecake with a crunchy Oreo base, silky smooth Oreo cheesecake filling, and even more Oreos on the top. This is the ultimate dessert for Oreo lovers!
Servings: 6-inch/15 cm cake
Ingredients
- 14 Oreos
- 3 tbsp (42 gr) unsalted butter, melted
Cheesecake
- 8.8 oz (250 gr) cream cheese, room temperature
- 1/4 cup (33 gr) confectioners' sugar
- 1/2 tsp vanilla extract
- 1 1/2 tsp gelatin powder, optional
- 1 1/2 tbsp water, optional
- 1 cup (240 ml) heavy whipping cream
- 10 Oreos, roughly chopped
Toppings
- Fine Oreo crumbs, from 8-9 Oreos
- 3 Oreos, halved
Instructions
Crust
- Separate the cream filling from the 14 Oreos into 2 different bowls.
- Place the cookies into a plastic bag and crush the cookies into fine crumbs with a rolling pin.
- In a medium bowl, mix the crumbs and melted butter until the crumbs are moistened.
- Pour the crumbs into a 6-inch/15 cm cake ring or springform pan (If using a cake ring, line the bottom with a cake board or other flat surface). Firmly press it down into one even layer.
- Refrigerate the crust for at least 30 minutes while you make the cheesecake filling.
Cheesecake
- In a small bowl, bloom gelatin powder with water for 5 minutes. Heat in a microwave or over a water bath until the gelatin is dissolved.
- Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream cheese, confectioners' sugar, vanilla extract, and the Oreos' cream filling (if desired) until smooth and well combined.
- While the mixer is running, pour the dissolved gelatin into the cream cheese mixture and beat until well combined.
- In a separate bowl, whisk the heavy whipping cream until soft peaks form. Add the whipped cream to the cream cheese mixture. Mix on low speed with your mixer just until well combined. Fold the batter with a spatula until the mixture is smooth and loose, not too stiff. Then, fold in the chopped Oreos.
Assemble
- Pour the cheesecake batter onto the chilled crust. Carefully spread it around into one even layer. Use a spatula to smooth the top.
- Cover tightly and transfer back to the refrigerator to chill for at least 4 hours or overnight.
- Soak a kitchen towel with warm water and squeeze out the water. Wrap the towel around the cake ring/springform pan and hold for 30-60 seconds. Carefully remove the mold from the cheesecake.
Decorate
- Using your hand, press the Ore crumbs on the side of the cake. Pour the remaining crumbs over the top of the cake and gently spread and press them into one thin layer. Use a cake spatula to finish smoothing the crumbs (*see Video for visual guide)
- Decorate the top of the cheesecake with halved Oreos.
Notes
Gelatin powder is an optional ingredient. Adding it will make the cheesecake sturdier and more stable.
You can double the recipe to fit an 8-inch/20 cm or 9-inch/22 cm pan with the same cake height (2-inch/5 cm)
Nutrition
Serving: 1whole cake | Calories: 4149kcal | Carbohydrates: 358g | Protein: 50g | Fat: 290g | Saturated Fat: 152g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 93g | Trans Fat: 2g | Cholesterol: 616mg | Sodium: 2543mg | Potassium: 1584mg | Fiber: 13g | Sugar: 222g | Vitamin A: 7973IU | Vitamin C: 1mg | Calcium: 507mg | Iron: 53mg
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