The No-Bake Oreo Cheesecake with an Oreo crust is the ultimate dessert for cookies and cream lovers.
No bake recipe are my favourite desserts to make! They’re super simple and almost all the time the quickest but prettiest things to put together. As much as I love baking, there are times when I just want to escape the heat and whip up something delicious and quick, and no-bake cheesecakes top that list! I have lots of no bake cheesecake recipes on my blog starting from a decadent Nutella cheesecake, to a tangy and summery lemon cheesecake, an indulgent strawberry and Oreo cheesecake and an all time favourite blueberry cheesecake. No matter what you love, you’ll find a cheesecake that matches your preferences, and if you’re a cookies and cream lover, my latest addition to the list No-Bake Oreo Cheesecake will satisfy those cravings too!
This absolutely indulgent Oreo cheese is the ultimate dessert for anyone who wants a quick fix for their cookies and cream cravings, it is so quick to make and tastes decadent. I did an Oreo crust to match the theme, and piped some rosettes topped with crushed Oreo pieces to decorate this beauty.
- Oreo Biscuits (for the base), 12-14 pieces
- Butter, 2 tablespoons (melted)
- Cream Cheese, 180 grams
- Whipping Cream (sweetened), 1 cup or 240 ml (see notes)
- Vanilla Extract, 1 teaspoon
- Crushed Oreo Biscuits (for the batter), 12-14 (see notes)
- Whipping cream (for decoration), 60ml
- Crush Oreo biscuits in a food processor until they turn almost powdery. They won't turn completely powdery because of the Oreo filling. But once they're fine enough add the melted butter and pulse again until everything is completely mixed.
- Take a springform (7" or 8") tin and transfer the crushed oreo biscuit mix to it. Using the back of a glass or a spatula flatten the mixture until you form a nice flat base for the cheesecake. Freeze it for 15 minutes while you get the rest of the stuff ready.
- In a bowl, whisk the cream cheese for a couple of minutes on low speed with an electric mixer. Add in the vanilla extract. In another bowl, whisk the whipping cream until stuff peaks form.
- Now, combine the whipped cream and cream cheese mix, and whisk again until a smooth batter is formed. Next, add in the crushed Oreo cookies (minus the centre filling-see notes) and fold them in using a spatula.
- Take out your tin from the freezer, pour your cheesecake batter into it and spread evenly. Cover and refrigerate overnight or at least 4 hours before serving.
- To decorate, pipe some whipped cream onto the cheesecake right before serving. Top each rosette with a small piece of Oreo cookie. Serve chilled.
2. Make sure to remove the Oreo filing in the centre before you crush the biscuits. If you leave the filling in, the cheesecake will be too sweet.
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