Oreo No Bake Cheesecake
This Oreo No Bake Cheesecake is super easy to throw together. Plus, it’s completely loaded with Oreo goodness making it a double win. This is my favorite way to make this recipe, but don’t be afraid to add as many Oreos as you want. Feel free to load this bad boy up! This is a judgement-free zone.
I wanted to make this cheesecake a fluffy and creamy, with a smooth texture. As some of you probably already know, I have a thing about textures. They have to be just so or else I can’t eat it… so I had to make sure this was just right.
As if we actually need a reason for eating cheesecake.
- 22 Oreo Cookies
- 3 tbsp melted Butter
- 1 tbsp Sugar
- 16 oz softened Cream Cheese
- 16 oz Heavy Cream
- 1 cup Sugar
- 1/4 cup Powdered Sugar
- 12 Oreos, chopped
Crush your crust Oreos in food processor to be as fine as possible. Add the melted butter and sugar.
Press mixture into bottom and partway up the sides of springform pan.
Refrigerate for 30 minutes or until completely firm.
Beat together the cream cheese and sugar until well mixed. Set aside.
Whip heavy cream and poweder sugar until stiff peaks form.
Fold and blend the cream cheese mixture into whipped cream mixture.
Fold chopped Oreos into filling mixture. Try not to eat too many of them before getting them into the mixture…
Pour or spread on top of your crust.
Refrigerate for at least 4 hours or until firm.
You can also garnish with crushed cookies if desired – but who wouldn’t? And on to the best part, enjoying it!
Here is another great recipe I think you will love:
If you’re a pineapple lover like me then this the dessert for you. The perfect combination of the graham cracker crust, the creamy buttery filling, and the fluffy, pineapple-studded whipped cream is seriously the best thing ever. This complete combination makes it far too hard for me to say no to temptation.