No Bake Oreo Cheesecake
This No Bake Oreo Cheesecake is a dessert dream come true! With just a handful of ingredients, you can create a creamy, Oreo-filled delight that’s perfect for hot summer days when turning on the oven is the last thing you want to do.
If you’re a fan of cookies ‘n’ cream, this cheesecake is going to be your new favorite treat. It’s so simple to make and doesn’t require any baking, which means you can whip it up without breaking a sweat. It joins the ranks of other no-bake favorites like the No Bake Chocolate Cheesecake and No Bake White Chocolate Raspberry Cheesecake, and let me tell you, no one’s complaining about having more options!
Why You’ll Love This Recipe
- No baking required: Perfect for those hot days when you want a delicious dessert without heating up the kitchen.
- Smooth and creamy texture: The combination of cream cheese and whipped cream creates an irresistible filling.
- Oreos galore: Every bite is packed with chunks of everyone’s favorite cookie.
- Easy to make: With just a few steps and simple ingredients, this is a great recipe for bakers of all levels.
Kitchen Equipment You’ll Need
- Food processor
- 9-inch Springform pan
- Medium and large mixing bowls
- Electric mixer
- Microwave
- Zip-top bag
- Rolling pin
Ingredients
- 1/4 cup melted butter
- 50 Oreo cookies (2 300g packages) divided
- 1/2 cup white chocolate chips
- 24 oz cream cheese (3 250g/8oz packages)
- 1 1/2 cups powdered sugar
- 1 1/4 cup heavy whipping cream, divided
Step-by-Step Instructions
Crust:
- Combine melted butter and 25 Oreo cookies in a food processor. Process until smooth and the mixture starts to stick together.
- Press the mixture into a 9-inch Springform pan, covering the bottom and about 1/2 inch up the sides.
Filling:
- In a medium bowl, combine white chocolate chips and 1/4 cup of cream. Microwave on high in 20-second intervals, stirring well each time, until melted and smooth. Set aside.
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add powdered sugar and the melted white chocolate, and beat until combined.
- Add the remaining 1 cup of cream. Beat on low until incorporated, then increase speed to high and beat until thickened and fluffy (about 3-4 minutes).
- Reserve 5 Oreo cookies for garnish. Place the remaining 20 cookies in a large zip-top bag, crush with a rolling pin, and stir into the cheesecake filling.
- Spread the filling into the prepared crust, cover, and chill for at least 5-6 hours or overnight.
- Slice and serve.
Tips for Success
- Ensure the cream cheese is at room temperature before mixing for a smoother consistency.
- Be patient when whipping the cream; it needs to be thick and fluffy to hold the cheesecake’s shape.
- Chill the cheesecake for the recommended time for the best results.
Additional Tips and Variations
- Try using different flavored Oreos for a fun twist!
- Add a drizzle of chocolate syrup on top before serving for extra indulgence.
Nutritional Highlights (Per Serving)
Calories: Approximately 450
Fat: 28g
Carbohydrates: 45g
Protein: 6g
Frequently Asked Questions (FAQ)
Can I make this cheesecake ahead of time? Yes, this cheesecake is actually better when made a day ahead, as it allows the flavors to develop and the filling to set properly.
How long can I store leftovers? Store leftovers in the refrigerator for up to 5 days. Be sure to cover it well to prevent it from drying out.
Can I freeze this cheesecake? Yes, you can freeze it for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving.
Conclusion
This No Bake Oreo Cheesecake is a delightful treat that’s sure to impress with its creamy texture and Oreo-packed flavor. It’s easy to make, requires no baking, and is perfect for any occasion. Give it a try and let us know how it turns out for you! We’d love to hear your feedback and see your creations.