Description
No Bake Oreo Cheesecake 2 is a rich, creamy dessert that skips the oven but delivers all the flavor. With a buttery Oreo crust, a smooth cream cheese filling, and cookie chunks throughout, this no-fuss treat is a dream for both beginner and seasoned bakers. It’s perfect for parties, holidays, or a simple sweet craving, offering cool comfort with every bite—no oven needed.
Ingredients
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24 Oreo cookies (for crust)
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1/4 cup unsalted butter, melted
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16 oz (2 blocks) full-fat cream cheese, softened
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1 cup powdered sugar
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1 tsp vanilla extract
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1 1/4 cups heavy whipping cream, cold
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8–10 crushed Oreo cookies (for filling)
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Optional toppings: extra whipped cream, crushed Oreos, chocolate sauce
Instructions
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Crust: Crush 24 Oreos into fine crumbs. Mix with melted butter until coated. Press firmly into the bottom of an 8 or 9-inch springform pan. Chill in fridge while preparing filling.
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Whipped Cream: In a cold bowl, whip heavy cream until stiff peaks form. Set aside.
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Filling: In a separate bowl, beat cream cheese until smooth. Add powdered sugar and vanilla; mix well.
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Combine: Gently fold whipped cream into cream cheese mixture using a spatula. Mix until smooth.
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Add Oreos: Stir in 8–10 crushed Oreo cookies.
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Assemble: Pour filling over chilled crust. Smooth the top with a spatula.
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Chill: Refrigerate for at least 6 hours, or overnight for best results.
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Serve: Remove from pan, top with extra Oreos or whipped cream, and slice with a warm knife.
Notes
Do not use low-fat cream cheese; it can make the filling too soft.
Chill cheesecake for a full 6 hours or overnight for a firmer texture.
Use real vanilla for a better flavor.
For clean slices, dip your knife in warm water and wipe between cuts.
Add gelatin if you want an extra firm filling.
- Prep Time: 25 minutes
- Chilling Time: 6 hours
- Cook Time: 0 minutes (no baking required)
- Category: Dessert
- Method: No-bake
- Cuisine: American