This No-Bake Oreo Cheesecake is a cookies & cream lovers DREAM! A cool and creamy no-bake cheesecake stuffed with chocolate cookie pieces on a chocolate cookie crust.
Memorial Day is this weekend which means it will be the unofficial kickoff to summer… and you know what that means?
It means it’s hot as heck outside and it’s time to break out all the no-bake recipes!
Thankfully Sacramento has been pretty kind to us lately weather-wise but I know the brutality is coming. I’ll be holding onto the mild spring for just a wee bit longer if you need me!
But let’s talk about this cheesecake, because we all know that’s why you’re here. And I don’t blame you – this stuff is seriously mind-blowing!
No-Bake Oreo Cheesecake
This cheesecake starts with an Oreo cookie crust which is made from crushed Oreo cookies and melted butter. Normally a graham cracker crust would also have some sugar, but since the cookies have plenty of that, we don’t need it here. You’ll simply combine the crushed cookie crumbs with the melted butter and pat it into an even layer into your lightly greased springform pan.
The filling consists of cream cheese (obviously), granulated sugar for sweetness, pure vanilla extract for flavor, and some sour cream for some quintessential cheesecake tanginess. You’ll also fold in some freshly made whipped cream or Cool Whip, if that’s your fancy. And of course, you cannot forget the Oreo crumbs! This is what creates that addictive cookies & cream cheesecake filling.
You’ll fold all the ingredients together until they’re smooth, creamy and fully incorporated, and then pour them into the prepared crust into an even layer. The hardest part is waiting for the cheesecake to chill and set completely, which takes about 8 hours. I like to do this the night before and let it set in there overnight so it’s ready the next day.
Once ready to serve, garnish with some more fresh whipped cream and little Oreo cookie pieces and you’re done!
Tips for Oreo Cheesecake
- For the smoothest cheesecake batter, make sure your cream cheese is at room temperature and not too cold. Cold cream cheese will be lumpy.
- I recommend using freshly-whipped whipped cream in this recipe as it maintains the structure of the cheesecake. Make sure you whip your whipped cream to stiff peaks. Depending on whether or not you use a stand mixer or handheld electric mixer, this could take anywhere from 5-7 minutes.
- Store leftover cheesecake covered with plastic wrap or foil in the fridge for up to 3 days.
This No-Bake Oreo Cheesecake is rich, creamy, chocolaty and SO delicious! You’re going to LOVE the insanely addictive cookies & cream vibes!
No-Bake Oreo Cheesecake
Ingredients
FOR THE CRUST:
- 28 regular Oreo cookies, finely crushed
- 6 Tbsp unsalted butter, melted
FOR THE CHEESECAKE:
- 1¼ cups heavy whipping cream
- 16 oz (2 packages) cream cheese, at room temperature
- 3/4 cup granulated white sugar
- 1 tsp pure vanilla extract
- 1/3 cup sour cream
- 6 regular Oreo cookies, coarsely crushed
- Additional fresh whipped cream and Oreos for garnish, optional
Instructions
- Lightly grease the bottom of a 9" round springform pan with cooking spray; set aside. Meanwhile, in a medium bowl, combine the Oreo cookie crumbs and the melted butter and stir until moistened. Pour the crumbs into the prepared pan and pat into an even, compact layer with your hands. Freeze for 10 minutes while you prepare the filling.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy whipping cream until stiff peaks form, about 5-7 minutes. Spoon the whipped cream into a medium bowl and set aside.
- To the stand mixer bowl you just used, cream together the cream cheese and granulated sugar with the paddle attachment until creamy and smooth, about 1 minute on medium speed. Stop and scrape down the bottom and sides of the mixer, then add in the vanilla extract and the sour cream and mix well, stopping to scrape down the bowl as needed. Stir in the coarsely crushed Oreo crumbs.
- Fold the whipped cream into the cream cheese mixture gently with a rubber spatula until no streaks of whipped cream remain. Spread the filling evenly over the crust layer. Cover with plastic wrap or foil and refrigerate until set and firmed, about 8 hours, or overnight.
- Just before serving, if desired you can garnish with more fresh whipped cream and Oreo cookie pieces.
This cheesecake is so sinfully delicious! If you’re a fan of cookies & cream, you’re going to LOVE this!
Have a super sweet day!
xo, Hayley
Kathleen Adams says
Question:
Ate we scraping the cream center off of the wafer before crushing to make the crust?
thedomesticrebel says
Hi Kathleen, no, you pulverize the whole cookie- cream and all.
things to do says
Always a big YES for no bake cheesecake! Thank you for the recipe!