Print

No-Bake Oreo Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 8 reviews

This No-Bake Oreo Cheesecake features a crunchy Oreo crust paired with a creamy, decadent white chocolate and cream cheese filling studded with Oreo pieces. Topped with fluffy whipped cream, crushed Oreos, and optional hot fudge sauce, this easy-to-make dessert is perfect for any occasion and requires no baking, just chilling.

Ingredients

Crust

  • 1 package (14.3 oz) Oreos
  • ½ cup (113g) unsalted butter, melted

Filling

  • 4 ounces white chocolate bar (Ghirardelli or Lindt)
  • 1 ¼ cups (354ml) heavy whipping cream
  • ½ cup (65g) powdered sugar
  • 16 ounces (452g) full-fat cream cheese, at room temperature
  • ½ cup (95g) granulated sugar
  • 2 teaspoons (10ml) pure vanilla extract
  • 20 Oreos, crushed

Topping

  • 1 cup (236ml) heavy whipping cream
  • ½ cup (65g) powdered sugar
  • Additional Oreos for garnish
  • Hot fudge sauce for garnish (optional)

Instructions

  1. Prepare the crust: Lightly grease the edges of a 9-inch springform pan with cooking spray and wipe gently with a paper towel. Line the bottom with parchment paper.
  2. Make the crust crumbs: Use a food processor or blender to grind the Oreos into fine crumbs. Pour the melted butter over the crumbs and stir until well coated.
  3. Form the crust: Press the crumb mixture firmly into the bottom and up the sides of the springform pan to create a thick crust. Refrigerate while preparing the filling.
  4. Melt the white chocolate: In a microwave-safe bowl, microwave the white chocolate at 50% power in 30-second increments, stirring after each until melted and smooth. Set aside.
  5. Prepare whipped cream for filling: Chill a mixing bowl and whisk attachment in the freezer for 5-10 minutes. Pour in the heavy whipping cream and beat with an electric mixer at medium-high speed until soft peaks form. Gradually add powdered sugar and beat at high speed until stiff peaks form. Set aside.
  6. Make the filling: Beat the cream cheese until smooth, scraping bowl sides as needed. Add granulated sugar and vanilla extract; beat until combined. Mix in the melted white chocolate thoroughly. Fold in the whipped cream gently until smooth. Stir in the crushed Oreos.
  7. Assemble the cheesecake: Pour the filling into the prepared crust and spread evenly. Refrigerate for at least 3-4 hours to set.
  8. Prepare topping whipped cream: Repeat the whipped cream preparation as in step 5 using the 1 cup heavy whipping cream and ½ cup powdered sugar.
  9. Decorate: Pipe the whipped cream around the edges using a large open round tip. Garnish with additional crushed Oreos and drizzle with hot fudge sauce if desired.
  10. Serve: Remove the cheesecake from the springform pan carefully, slice, and serve chilled.

Notes

  • Make sure the cream cheese is at room temperature for a smooth filling.
  • Chilling the bowl and whisk ensures better whipped cream volume.
  • Use full-fat cream cheese and heavy whipping cream for best texture and flavor.
  • Allow enough time for the cheesecake to chill and set properly to avoid it being too soft.
  • Optional hot fudge sauce adds a rich, chocolatey contrast.

Find it online: https://lauracooks.com/no-bake-oreo-cheesecake-recipe/