No-Bake Oreo Cheesecake
A creamy, rich, and no-bake Oreo cheesecake filled with crushed cookies and a crisp Oreo crust, perfect for hot days and special occasions.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 360 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 24–28 Oreo cookies, crushed
- 5 tablespoons unsalted butter, melted
- 16 ounces cream cheese, full-fat, room temperature
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional)
- Pinch of salt
- 1 cup heavy whipping cream, very cold, whipped to stiff peaks
- 6–10 Oreo cookies, chopped (for filling and topping)
Instructions
- Line the bottom of a 9-inch springform pan with parchment, lightly grease the sides, and gather all ingredients.
- Crush 24–28 Oreos into fine crumbs, mix with melted butter, and press firmly into the pan to form an even crust. Chill for 15 minutes.
- Whip the cold heavy cream to stiff peaks.
- Beat cream cheese, powdered sugar, vanilla, lemon juice (if using), and salt in a bowl until smooth and creamy.
- Fold whipped cream into the cream cheese mixture until just combined. Gently fold in chopped Oreos.
- Spread the filling over the chilled crust and smooth the top. Chill for at least 6 hours or overnight.
- Release the springform ring, top with extra Oreo pieces and whipped cream if desired, slice, and serve chilled.
Notes
Add gelatin for better setting in warmer temperatures. Use room-temperature cream cheese for easier mixing.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Find it online: https://diymealprep.com/no-bake-oreo-cheesecake/