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No bake Oreo cheesecake dessert with chocolate cookies and creamy filling

Oreo Cheesecake No Bake

This no-bake Oreo cheesecake is a creamy, indulgent dessert that’s easy to make and perfect for family gatherings, featuring the iconic flavors of Oreo cookies.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 36 cookies 36 Oreo cookies, finely crushed
  • 6 tablespoons 6 tablespoons unsalted butter, melted
For the Filling
  • 16 ounces 16 ounces cream cheese, softened to room temperature
  • 1 1/4 cups 1 1/4 cups granulated sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1/4 teaspoon 1/4 teaspoon salt
  • 2 cups 2 cups heavy cream, cold
  • 24 cookies 24 Oreo cookies, coarsely chopped
For Toppings
  • Whipped cream (for topping)
  • Mini Oreo cookies (for decoration)
  • Chocolate shavings (optional, for that extra indulgence)

Method
 

Make the Oreo Crust
  1. Crush the Oreo cookies in a food processor until they resemble fine crumbs.
  2. Melt the butter in a microwave-safe bowl or saucepan.
  3. Combine the crushed Oreos with the melted butter in a medium bowl until evenly moistened.
  4. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
  5. Refrigerate for at least 30 minutes to set.
Make the Cheesecake Filling
  1. Coarsely chop the remaining Oreo cookies.
  2. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  3. Gradually incorporate the sugar, vanilla extract, and salt until well mixed.
  4. In a separate bowl, whip the cold heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture in two or three additions until just combined.
  6. Fold in the chopped Oreo cookies until evenly distributed.
Assemble and Chill
  1. Once the crust has set, pour the cheesecake filling onto the crust, spreading it evenly.
  2. Cover with plastic wrap and chill in the refrigerator for at least 6 hours, preferably overnight.
Serve
  1. After chilling, carefully remove the cheesecake from the refrigerator.
  2. Run a thin knife around the edges to loosen it, then release the springform pan.
  3. Decorate with whipped cream, mini Oreos, and chocolate shavings as desired.
  4. Slice and serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to a week or freeze individual slices tightly wrapped in plastic wrap.