No-Bake Oreo Cheesecake
Sure, there are lots of desserts that you can make, but many of them require baking, which, sometimes, is a hassle. We all know that. But the good news is that there is also a long list of ‘no-bake’ desserts. A good example is this Oreo Cheesecake.
This one here is the perfect treat even on weeknights. It is also an excellent dessert on weekends as well as during special occasions. Plus, you can make it all year round, unlike the fruit desserts where you need to wait for the ingredients to be on season.
I am sure many of you love cheesecake as much as I do. 🙂 And who doesn’t want Oreos? It’s the world’s favorite cookies! So, yeah, this treat is going to be sooooo good that you would want to make it over and over.
Some recipes for Oreo Cheesecake uses whipped topping, but for this one, we are going to use heavy whipping cream instead. Trust me, this recipe is so easy, plus it only requires minimal ingredients. What’s more? It comes with an Oreo crust. Uhmmmm yummy!!! 🙂
This No-Bake Oreo Cheesecake is the perfect dessert any time of the year. Whether you are hosting a huge gathering or just a simple family reunion, you can make this treat without any hassle. It is special since it is loaded with Oreos, not to mention the Oreo crust.
2 dozens Oreos
4 tbsp. melted butter
16 oz. brick-style cream cheese (softened to room temperature)
1 c. powdered sugar
1 tsp. vanilla extract
2 c. heavy whipping cream (cold)
15 Oreos (chopped)
6 Oreos (chopped)
- Using a food processor, process the Oreos until they turn into fine crumbs. Place the crumbs in a mixing bowl and add the melted butter. Mix until the crumbs are moistened.
- Line a 9-inch springform pan with parchment paper. Firmly press the Oreo mixture into the bottom of the pan in an even layer. Refrigerate while you work on the cheesecake.
- Using a hand-held or stand mixer, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract. Mix until well combined.
- Place the heavy whipping cream in a separate bowl. Mix on low-speed, and then increase the speed to medium-high. Mix until the mixture thickens and stiff peaks form.
- Add the whipped cream to the cream cheese mixture. On low-speed, gently fold it in until just combined. Fold in the chopped Oreos.
- Scoop the cheesecake filling onto the Oreo crust and spread it around into one even layer.
- Top with chopped Oreos. Press them down a little.
- Cover and chill for at least 5 hours.
- For the topping, you can also use whole Oreos along with chopped Oreos. You can use your creativity when arranging them on top of the cake.
- It would be best if you chill your Oreo Cheesecake overnight.
To avoid smooth filling and no lumps, make sure that your cream cheese is at room temperature. Lining your springform pan with parchment paper is also important so that your cake won’t stick to the pan.