Looking for a delightful dessert that's a breeze to make? Look no further than the delectable no-bake Oreo cheesecake! With Oreo cookies taking center stage in the filling, this treat is a guaranteed crowd-pleaser. Whether you're hosting a lively party or gearing up for a festive holiday gathering, this recipe will surely impress your guests.
Prep Time 25 minutesminutes
Additional Time 6 hourshours
Total Time 6 hourshours25 minutesminutes
Servings 10
Ingredients
For the crust
1 ½cups(148g)graham cracker crumbs, from about 1 and ½ sleeves
6tablespoonsunsalted butter, melted
For the filling
24ounces(680g)cream cheese, softened
1 ½cups(180g)confectioners’ sugar, sifted
1tablespoonsvanilla extract
⅛teaspoonsalt
1cup(240ml)heavy whipping cream, cold
10ounces(285g)Oreo cookies, about 25 whole cookies
Line the bottom of a 9-inch springform pan with foil or parchment paper: set aside.
In a medium bowl, combine the cookie crumbs and melted butter. Mix until crumbs are well coated with butter.
Press the mixture firmly into the bottom and an inch up the sides of the prepared pan. Set in the freezer while you make the filling.
Make the filling
In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 3 minutes.
Add the confectioners' sugar and mix on low speed until the sugar is moistened. Then turn the speed up to medium and continue mixing until well combined, about 2 minutes.
Add the vanilla and salt. Mix on medium speed until well incorporated, about 1 minute.
If using a stand mixer with the paddle attachment, switch to the whisk attachment and add the heavy cream. Beat on low speed until the cream is well mixed in. Turn the speed up to high and beat until the batter becomes thick and stiff.
Place Oreos in a zip-top bag and crush them into bits. Add them to the batter and gently fold until they're evenly distributed.
Pour the filling over the prepared crust and spread to the edges of the pan. Refrigerate for at least 8 hours.
Remove the sides of the pan. Garnish with whipped cream and crushed Oreos as desired just before serving.
Notes
Make ahead tip
The assembled cheesecake will keep for up to 5 days stored covered in the refrigerator.
After the cheesecake has been refrigerated for 8 hours, you can transfer it to the freezer. Wrap the entire pan in plastic wrap followed by a layer of aluminum foil. It will keep for up to 3 months. Thaw in the refrigerator overnight before serving.