Prep Time: 20 mins | Cook Time: 4 hrs | Total Time: 4 hrs 20 mins | Yield: 8-10 slices
I love no-bake desserts like this Oreo Cheesecake that tastes just like Oreo filling! It is made with a classic Oreo crust packed with airy and light cheesecake filling that’s stuffed with Oreos. It’s a real treat for all ages and impressive to serve even on special occasions!
INGREDIENTS
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CRUST:
½ c. (113 grams) unsalted butter, melted
1 package (14.3 ounces) Oreos
CHEESECAKE FILLING:
1 ¼ c. (354ml) heavy whipping cream
4 oz. white chocolate
½ c. (65 grams) powdered sugar
½ c. (95 grams) granulated sugar
20 Oreos, crushed
2 tsp pure vanilla extract
16 oz. (452 grams) full-fat cream cheese softened
Topping:
½ c. (65g) powdered sugar
1 c. (236ml) heavy whipping cream
Hot fudge sauce for garnish (optional)
Additional Oreos for garnish
HOW TO MAKE THE BEST NO-BAKE OREO CHEESECAKE
CRUST:
Step 1: Lightly grease the edges of the pan using a cooking spray, then line the bottom with parchment paper.
Step 2: Place the cookies in a food processor blender and grind them into fine crumbs. Pour in the melted butter and mix until the crumbs are completely coated.
Step 3: Into the prepared springform pan, pour the crumbs. Firmly press the crumbs into the bottom and up the sides of the pan to make a thick crust. Keep the crust in the fridge until ready to use.
FILLING:
Step 4: Place the white chocolate chips in a microwave-safe bowl. Heat in the microwave at 50% power in 30-second increments, stirring in between until the melted. Stir well until smooth and set aside.
Step 5: Keep a mixing bowl and whisk in the freezer for at least 5 to 10 minutes. Once ready, take the bowl and whisk from the freezer. Add 1 ¼ cups heavy whipping cream to the chilled bowl, then beat the heavy cream using an electric or stand mixer on medium-high speed until soft peaks form. Gradually add in the powdered sugar, beating continuously at high speed until stiff peaks form. When done, set the whipped cream aside.
Step 6: In a different mixing bowl, beat the cream cheese until smooth. Make sure to scrape the sides of the bowl as needed. Add the granulated sugar along with the vanilla. Continue to beat until well incorporated.
Step 7: To the cream cheese, add the melted chocolate, beating until thoroughly incorporated. Now, fold in the whipped cream until smooth. Add the crushed Oreos and stir to mix.
Step 8: Into the prepared crust, evenly spread the filling. Keep in the fridge again for at least 3 to 4 hours.
TOPPING:
Step 9: Before serving, prep the second batch of whipped cream. Using a large open round tip, pipe the whipped cream. Lastly, garnish the cheesecake with extra crushed Oreos and hot fudge sauce.
Nutrition Facts:
Serving Size: 1 slice Calories: 522 Sugar: 34.5g Sodium: 194.9mg Fat: 39.9g Saturated Fat: 23.3g Carbohydrates: 38.2g Fiber: 0 Protein: 4.6g Cholesterol: 103.2mg
Ingredients
- CRUST:
- ½ c. (113 grams) unsalted butter, melted
- 1 package (14.3 ounces) Oreos
- CHEESECAKE FILLING:
- 1 ¼ c. (354ml) heavy whipping cream
- 4 oz. white chocolate
- ½ c. (65 grams) powdered sugar
- ½ c. (95 grams) granulated sugar
- 20 Oreos, crushed
- 2 tsp pure vanilla extract
- 16 oz. (452 grams) full-fat cream cheese softened
- Topping:
- ½ c. (65g) powdered sugar
- 1 c. (236ml) heavy whipping cream
- Hot fudge sauce for garnish (optional)
- Additional Oreos for garnish
Instructions
CRUST:
Step 1: Lightly grease the edges of the pan using a cooking spray, then line the bottom with parchment paper.
Step 2: Place the cookies in a food processor blender and grind them into fine crumbs. Pour in the melted butter and mix until the crumbs are completely coated.
Step 3: Into the prepared springform pan, pour the crumbs. Firmly press the crumbs into the bottom and up the sides of the pan to make a thick crust. Keep the crust in the fridge until ready to use.
FILLING:
Step 4: Place the white chocolate chips in a microwave-safe bowl. Heat in the microwave at 50% power in 30-second increments, stirring in between until the melted. Stir well until smooth and set aside.
Step 5: Keep a mixing bowl and whisk in the freezer for at least 5 to 10 minutes. Once ready, take the bowl and whisk from the freezer. Add 1 ¼ cups heavy whipping cream to the chilled bowl, then beat the heavy cream using an electric or stand mixer on medium-high speed until soft peaks form. Gradually add in the powdered sugar, beating continuously at high speed until stiff peaks form. When done, set the whipped cream aside.
Step 6: In a different mixing bowl, beat the cream cheese until smooth. Make sure to scrape the sides of the bowl as needed. Add the granulated sugar along with the vanilla. Continue to beat until well incorporated.
Step 7: To the cream cheese, add the melted chocolate, beating until thoroughly incorporated. Now, fold in the whipped cream until smooth. Add the crushed Oreos and stir to mix.
Step 8: Into the prepared crust, evenly spread the filling. Keep in the fridge again for at least 3 to 4 hours.
TOPPING:
Step 9: Before serving, prep the second batch of whipped cream. Using a large open round tip, pipe the whipped cream. Lastly, garnish the cheesecake with extra crushed Oreos and hot fudge sauce.
