Oreo Cheesecake is a chocolate lover’s dream—creamy, dreamy, and loaded with crushed Oreos. With an Oreo crust, a smooth cream cheese filling packed with cookie pieces, and a whipped cream topping, this no-bake dessert is easy, impressive, and requires zero oven time.
Make the Oreo Crust
In a food processor, crush 24 Oreos into fine crumbs. Transfer to a bowl and mix with melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
Make the Cheesecake Filling
In a large bowl, beat cream cheese, sugar, and vanilla until smooth. In a separate cold bowl, whip 1½ cups heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until just combined. Fold in the chopped Oreo cookies.
Assemble the Cheesecake
Spread the filling evenly over the chilled crust. Smooth the top with a spatula. Refrigerate for at least 6 hours, or overnight, until firm.
Make the Topping
In a cold bowl, whip 1 cup heavy cream with powdered sugar and vanilla to stiff peaks. Spread or pipe over the chilled cheesecake.
Garnish and Serve
Crush or place whole Oreo cookies on top for garnish. Slice and serve chilled.
Pro-Tips for Picture-Perfect Oreo Cheesecake
- Use Full-Fat Cream Cheese: Low-fat versions may not set properly.
- Chill the Bowl and Cream: Cold cream whips better.
- Don’t Overmix the Filling: Fold gently to keep it light.
- Chill Overnight for Best Results: The cheesecake needs time to set.
- Use a Springform Pan: Makes removal easy.
This No-Bake Oreo Cheesecake is creamy, chocolatey, and incredibly easy—a perfect make-ahead dessert.
