Description
If you’re craving a rich, creamy dessert that’s easy to make and guaranteed to impress, this No-Bake Oreo Cheesecake is calling your name.
Ingredients
Scale
Crust:
- 24 Oreo cookies (crushed into fine crumbs)
- ¼ cup (60g) butter, melted
Filling:
- 2 packages (8 oz each) cream cheese, softened
- ½ cup (100g) granulated sugar
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- 12 Oreo cookies, crushed or chopped
Topping (Optional but Recommended):
- Extra whipped topping or whipped cream
- Oreo crumbs or halves for decoration
Instructions
- Prepare the crust:
In a bowl, combine the finely crushed Oreo cookies (with filling) and melted butter. Stir until the mixture resembles wet sand. Press it evenly into the bottom of a springform pan. Use a flat-bottomed glass or spoon to pack it tightly. Chill in the fridge while you make the filling. - Make the cheesecake filling:
In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Gently fold in the whipped topping until combined and fluffy. Add the chopped or crushed Oreos and stir gently to distribute evenly. - Assemble the cheesecake:
Pour the filling over the prepared crust. Smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm. - Decorate and serve:
Once set, top with more whipped cream and Oreo cookies for decoration. Slice and enjoy!
Notes
Use room temperature cream cheese to prevent lumps
Fold don’t beat the whipped topping to keep the mixture light and airy
Crush Oreos gently if you like larger cookie chunks for texture
Chill for at least 4 hours but overnight gives the best set
Use a springform pan for easy slicing and removal
- Prep Time: 15
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 430 kcal
- Sugar: 26g
- Fat: 30g
- Carbohydrates: 38g
- Protein: 4g
Keywords: No-Bake Oreo Cheesecake