This No Bake Oreo Cheesecake is made with an Oreo crust, filled with creamy Oreo mixture, then topped with chocolate ganache, whipped cream, and Oreos.
Oreos have always been one of my favorite cookies! I can’t go to the grocery store without picking up a package. They are somewhat a weakness of mine. They are just so good!
That is why you have to make this No Bake Oreo Cheesecake! With an Oreo crust, Oreo filling, and topped with Oreos you are in cookies and cream Heaven, and that is the best place to be!
This cheesecake is so smooth and creamy and has so much flavor in each and every bite that you will not want to stop! What really makes this is the chocolate ganache!
I mean there is no such thing as too much chocolate right? It just holds everything together and gives you that perfect balance of flavors that you are looking for.
This is one dessert that will be a showstopper on the dessert table at your next gathering. I haven’t met a person who has turned down a slice of this No Bake Oreo Cheesecake.
We absolutely love it, and my husband requests it so often and I’m always happy to oblige to that. Since it’s no-bake it doesn’t nearly take as much time as your regular cheesecake either!
Some of my other favorite recipes we have on our site that use Oreos include: No Bake Oreo Pie, Oreo Fudge Brownies and Red Velvet Oreo Fudge!
WHY THIS RECIPE WORKS:
- With minimal overall ingredients, this comes together quickly.
- You can add more or less Oreos to the filling depending on how potent the flavor you want.
- This serves a crowd, so it is perfect for gatherings.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Oreos
Salted butter
Salt
Cream cheese
Powdered sugar
Vanilla extract
Cool whip
Semi-sweet chocolate chips
Heavy cream
HOW TO MAKE A NO BAKE OREO CHEESECAKE:
- Add the 28 Oreos for the crust to a food processor and pulse until fine crumbs form. Add in the melted butter and salt and pulse until combined.
- Transfer the crust mixture to a 10-inch springform pan and press evenly into the bottom and up the sides of the pan. I find that a flat bottomed and sided drinking glass helps with this.
- In a large bowl or stand mixer fitted with a paddle attachment, cream together the cream cheese, sugar, vanilla, and salt until light and fluffy.
- Scrape down the sides of the bowl and fold in the cool whip followed by the crushed Oreos and mix until combined and hardly any white streaks remain. The mixture will have a grayish tint to it.
- Transfer the filling to the crust and spread out evenly and gently.
- Add the chocolate chips and heavy cream to a medium microwave-safe bowl and microwave for 45 seconds, whisk together the ganache, microwaving for an additional 15 seconds, if needed for the chocolate to fully melt. Let sit at room temperature for 15 minutes.
- Pour the cooled ganache over the top of the cheesecake filling then refrigerate for at least 6 hours before slicing and serving.
- Top with whipped cream and Oreos for garnish, if desired.
WHAT SIZE PAN SHOULD I USE?
I highly suggest that you use a 10-inch springform pan for this recipe. It is able to hold everything into place and you are able to put the crust up to the sides of the pan.
If you do not want a high crust like this you can reduce the crust to 20 Oreos, 4 tablespoons butter, and ¼ teaspoon salt and just press it into the bottom of the pan.
If you want to make this in a 9-inch pie plate instead you can follow the ratios for the crust above and then the filling in half. Everything else will stay the same.
CAN I USE HOMEMADE WHIPPED CREAM?
For this recipe, I highly suggest using the cool whip. It is more stabilized and it keeps it fluffier. Homemade whipped cream tends to deflate faster.
Also with using cool whip you can keep it in the refrigerator longer when you have leftovers since it is already stabilized.
CAN I USE OTHER TYPE OF OREOS?
Absolutely! This will work great with various Oreos! Golden, Red Velvet, Mint, etc. They will all be great with this recipe and the ganache will still taste great with those flavors.
HOW TO STORE:
This No Bake Oreo Cheesecake can be stored in the pan covered or in an airtight container in the refrigerator for up to 3 days. After that, the crust will start to soften. I do not recommend freezing.
TIPS AND TRICKS:
- This does have to chill for about 6 hours for the filling to set up.
- You can make this in a pie plate instead of a springform pan, see my tips above.
- Increase or decrease your Oreos in the filling to your flavor preference.
- The ganache is optional but highly recommended.
- Switch up your Oreos for a different color or flavor.
If you want that show-stopping dessert to grace your table for your next gathering then you need to make my No Bake Oreo Cheesecake ASAP!
If you like this recipe you might also like:
If you’ve tried this NO BAKE OREO CHEESECAKE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
No Bake Oreo Cheesecake
Ingredients
Crust:
- 28 Oreos
- 6 tablespoons salted butter melted
- ½ teaspoon salt optional
Filling
- 16 ounces cream cheese full fat only
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 16 ounces cool whip thawed
- 15 Oreos crushed
Ganache (optional)
- ⅔ cup semi-sweet chocolate chips
- ½ cup heavy cream
Topping
- Whipped Cream
- Oreos
Instructions
- Add the 28 Oreos for the crust to a food processor and pulse until fine crumbs form. Add in the melted butter and salt and pulse until combined.
- Transfer the crust mixture to a 10-inch springform pan and press evenly into the bottom and up the sides of the pan. I find that a flat bottomed and sided drinking glass helps with this.
- In a large bowl or stand mixer fitted with a paddle attachment, cream together the cream cheese, sugar, vanilla, and salt until light and fluffy.
- Scrape down the sides of the bowl and fold in the cool whip followed by the crushed Oreos and mix until combined and hardly any white streaks remain. The mixture will have a grayish tint to it.
- Transfer the filling to the crust and spread out evenly and gently.
- Add the chocolate chips and heavy cream to a medium microwave-safe bowl and microwave for 45 seconds, whisk together the ganache, microwaving for an additional 15 seconds, if needed for the chocolate to fully melt. Let sit at room temperature for 15 minutes.
- Pour the cooled ganache over the top of the cheesecake filling then refrigerate for at least 6 hours before slicing and serving.
- Top with whipped cream and Oreos for garnish, if desired.
Notes
- Nutritional value does not include the toppings.
- This does have to chill for about 6 hours for the filling to set up.
- You can make this in a pie plate instead of a springform pan, see my tips above.
- Increase or decrease your Oreos in the filling to your flavor preference.
- The ganache is optional but highly recommended.
- Switch up your Oreos for a different color or flavor.
Nutrition
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