No-Bake Oreo Cheesecake

If you are an Oreo lover, you will want to make this recipe! The crust is made with crushed Oreos, and then the cheesecake filling is stuffed with more Oreos, and topped off with even MORE Oreos! I love this recipe because it has the creaminess of the cheesecake, but isn’t over-the-top sweet like you would expect with it being chocked full of Oreos!

Supplies

• Food processor
• Ziplock bag and rolling pin
• Stand mixer, hand mixer or whisk
• 9″ Springform pan
• Medium microwave-safe bowl
• Large bowl
• Spatula

Ingredients to Make No-Bake Oreo Cheesecake

• Butter
• Oreos
• White chocolate chips
• Heavy whipping cream
• Cream cheese
• Powdered sugar

Looking for more baking resources?

Be sure to download your copy of The Essential Guide to Baking. I created an eBook filled with resources like a baking conversion chart, substitution cheatsheet, and articles on how to stock up your kitchen for your baking adventures. Whether you are a beginner baker, or more experienced, you will find The Essential Guide to Baking to be an incredibly useful tool to have!

Alright, you ready to get started?! Let’s get baking!

Instructions on How to Make No-Bake Oreo Cheesecake

First, melt your butter for thirty-second increments, stirring in between, in the microwave until completely melted. Pour the butter into a food processor and toss in one package of Oreo cookies. Run the food processor until the cookies have turned into fine crumbs, and are starting to stick together. Pack into an even layer on the bottom of a springform pan, and about 2/3 of the way up the side. Smooth the top rim of the Oreo crust as best as you can. Set pan aside to work on the filling.

In a clean, medium-sized microwave-safe bowl, add the chocolate chips and 1/4 cup heavy whipping cream. Microwave in thirty-second increments, stirring between until completely melted. I did some extra stirring at the end to help break down the last of the chocolate that wasn’t melting as quickly. Set the bowl aside.

Next, in a large bowl, beat the cream cheese until smooth and creamy. Combine white chocolate mixture with the cream cheese. Add in the powdered sugar and remaining 1 cup of heavy cream. Start to beat together using a slow speed. Once everything is incorporated together, increase the speed to high to get it thick and creamy. Continue to beat until stiff peaks form. Set aside.

Pour the Oreos from the second bag into a ziplock bag, remove air from the bag and seal it closed. Use a rolling pin to crush the cookies into small pieces. You don’t need to crush it too fine. Pull out about 1/2 cup of the Oreo crumbs and set aside. You will use this to garnish the top of the cheesecake just before serving.

Pour the Oreo crumbs into the cream cheese mixture. Use a spatula to gently fold in the Oreo crumbs, ensuring that it is well incorporated.

Spread the mixture into the prepared crust. I filled it just underneath the top of the crust. Cover the pan and chill for a minimum of 5-6 hours, or overnight.

Just before serving, spread the reserved Oreo crumbs onto the top of the No-Bake Oreo Cheesecake. I also used whipped cream to decorate the top of the cheesecake too.

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LOOKING FOR MORE NO-BAKE RECIPES?

• Easy No-Bake Oreo Truffles
• No-Bake Peanut Butter Balls
• Easy No-Bake Cherry Delight
• Melted Snowman Almond Bark
• Easy Marshmallow Fudge Recipe

Download your copy of The Essential Guide to Baking!

Be sure to download your copy of The Essential Guide to Baking. I created an eBook filled with resources like a baking conversion chart, substitution cheatsheet, and articles on how to stock up your kitchen for your baking adventures. Go ahead and download The Essential Guide to Baking eBook below!

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