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 sort of a weakness of mine. Don’t judge! You know they’re tasty.
You have to make this No Bake Oreo Cheesecake! Imagine creamy cheesecake filling, with the crunchy goodness of Oreo cookies, all without turning on the oven.
It’s a perfect dessert for any occasion, or when you just crave something sweet and simple. It’s so smooth and creamy and has so much flavor in each and every bite.
It might just be the best way to enjoy oreos. My husband requests it so often and I’m always happy to oblige!
I’m all about the easy dessert recipes in my life. With its oreo cookie crust and amazingly creamy filling, this one is the perfect recipe wow the crowd.
No one needs to know it was so easy to make. Am I right? A good no bake recipe can be your secret weapon, haha!
I’ll be really surprised if this mini no bake oreo cheesecake isn’t your new favorite thing. So let’s get into more of why it’s so awesome!
Some of our other favorite cheesecake recipes we have on our site include: Strawberry Shortcake Cheesecake Cake Recipe, Best Turtle Cheesecake Recipe from Scratch, and Golden Oreo Strawberry Cheesecake Bars (Easy Recipe).
WHY THIS RECIPE WORKS:
- No Baking Needed: Say goodbye to the oven! This easy recipe is all about mixing and chilling. That cheesecake mixture is absolutely scrumptious once cooled.
- Perfect Individual Portions: These mini cheesecakes are just the right size for a single serving. Mini desserts are just plain fun!
- Oreo Galore: If you love Oreo cookies, this no bake cheesecake recipe has them in the crust, filling, and as a topping!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Oreos
- Salted butter
- Cream cheese
- Powdered sugar
- Vanilla extract
- Cool whip
- Semi-sweet chocolate chips
- Heavy cream
HOW TO MAKE CHICKEN PARMESAN SUBS RECIPE:
- 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.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN THESE BE MADE INTO OTHER FLAVORS?
Absolutely! You can switch up your Oreos for a different color or flavor to create a variety of cheesecakes. You could even opt for mini oreos!
DO I HAVE TO USE OREOS?
While Oreos are a classic choice for this recipe, you can try other types of your favorite sandwich cookies to change things up. Make sure you take notes on your recipe card. That’s my favorite way to remember what I changed up. That way, next time (and there will be a next time) I’ll remember how it went!
CAN THESE BE MADE AHEAD?
Yes, these mini cheesecakes are the perfect make-ahead dessert. Just keep them in the fridge until you’re ready to serve.
ANY ADDITIONS?
There are so many delicious options. Let me know what your favorite idea is in the comments!
- Mini chocolate chips
- Caramel drizzle
- Fresh berries
- Sprinkles
- Shaved chocolate
- Crushed nuts
- Coconut flakes
- White chocolate drizzle
- Crushed peppermint
- Dollop of jam
ANY SUBSTITUTIONS?
Absolutely! Here are just a few ideas to get you started.
- Graham crackers for a different crust
- Whipped coconut cream for a dairy-free option
- Maple syrup instead of powdered sugar for natural sweetness
- Gluten-free Oreos for a gluten-free version
- Almond butter in place of butter for a nutty flavor
- Vegan cream cheese for a vegan-friendly cheesecake
HOW TO STORE:
Refrigerator: Keep in an airtight container for up to 5 days.
Freezer: You can freeze them for up to a month; just thaw in the fridge before serving.
DANA’S TIPS AND TRICKS:
- Use a food processor to get fine crumbs for the crust.
- Make sure your cream cheese is at room temperature for a smooth filling.
- Use a muffin tin with paper liners for easy removal and clean servings.
- Tap the pan on the counter after filling to remove any air bubbles.
- Chill the cheesecakes in the fridge for at least 6 hours for the best texture.
- Get creative with toppings for a fun and personalized touch!
Mini No Bake Oreo Cheesecakes are a dream come true for dessert lovers. They’re simple, delightful, and full of that classic Oreo flavor we all love. Whether you’re making them for a party, as a treat for the family, or just because you deserve something sweet, these mini cheesecakes are sure to be a huge hit. Enjoy the process of creating these little cheesecakes and even more, enjoy every delicious bite!
If you like this recipe, you might also like:
If you’ve tried this MINI NO BAKE OREO CHEESECAKE, let me know how it turned out in the comments! 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.
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