Oreo Cookies and Cream Cheesecake Recipe: A Rich, No-Bake Dessert with Crunchy Cookie Layers
There’s something magical about combining the creamy luxury of cheesecake with the irresistible crunch of Oreo cookies. This Oreo Cookies and Cream Cheesecake is a dreamy, no-bake dessert that’s perfect for warm-weather gatherings, potlucks, or when you simply crave a decadent treat without turning on the oven. With a buttery Oreo crust, a velvety cream cheese filling studded with cookie pieces, and a fluffy whipped topping, this cheesecake is as stunning as it is delicious. Plus, it’s beginner-friendly—no water bath or baking precision required!
Prep Time:
20 minutes
Cook Time:
2 hours
Calories:
~450 kcal per slice
ingredients
For the Oreo Crust:
2 cups (about 24 Oreos) finely crushed Oreo cookies (including filling)
½ cup (1 stick / 113g) unsalted butter, melted
For the Cheesecake Filling:
24 oz (3 packages) cream cheese, softened
1 cup (120g) powdered sugar
1 tsp vanilla extract
1 cup (240g) sour cream
1½ cups (about 18 Oreos) coarsely chopped Oreo cookies
For the Topping:
1 cup (240ml) heavy cream, chilled
2 tbsp (15g) powdered sugar
6–8 whole Oreos, halved or crushed (for garnish)
Directions
1. Prepare the Crust
In a bowl, mix the crushed Oreos and melted butter until the mixture resembles wet sand.
Press firmly into the bottom of a 9-inch springform pan using the back of a spoon or a flat-bottomed glass.
Freeze for 15 minutes to set while preparing the filling.
2. Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth and lump-free (about 2 minutes).
Add the powdered sugar and vanilla, mixing until fully incorporated.
Gently fold in the sour cream, then stir in the chopped Oreos.
3. Assemble the Cheesecake
Pour the filling over the chilled crust, spreading it evenly with a spatula.
Cover and refrigerate for at least 6 hours (or overnight) to set.
4. Add the Whipped Topping
Just before serving, whip the chilled heavy cream and powdered sugar until stiff peaks form.
Spread over the cheesecake and garnish with halved Oreos or a sprinkle of crushed cookies.
Frequently Asked Questions
1. Can I use a different type of cookie for the crust?
Yes! Chocolate graham crackers or digestive biscuits work well. Add 1 tbsp cocoa powder for a similar flavor.
2. How do I prevent lumps in the cream cheese filling?
Ensure the cream cheese is fully softened (room temperature) before mixing. Microwave in 10-second intervals if needed.
3. Can I make this ahead of time?
Absolutely! This cheesecake tastes even better after 24 hours in the fridge, allowing the flavors to meld.
4. Why is my crust soggy?
Press the crust firmly into the pan and freeze it before adding the filling. Avoid overmixing the butter, which can make it greasy.
5. Can I freeze this cheesecake?
Yes! Wrap tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the fridge before serving.
Tools You'll Need
9-inch springform pan
Food processor (for crushing Oreos)
Electric mixer
Spatula
Mixing bowls
Tips
Chill your mixing bowl and beaters before whipping the cream for faster, fluffier results.
Use full-fat ingredients (cream cheese, sour cream) for the creamiest texture.
Chop Oreos unevenly for varied crunchy bites in the filling.
Run a hot knife under water before slicing for clean, neat pieces.
Allergy Information
Contains: Dairy (cream cheese, butter, sour cream), Gluten (Oreos), Soy (Oreo filling).
Substitutions: Use gluten-free Oreo-style cookies and dairy-free cream cheese/butter if needed.
Conclusion
This Oreo Cookies and Cream Cheesecake is a showstopper that’s surprisingly simple to make. The contrast of the crisp cookie crust, silky filling, and airy whipped topping is pure bliss—and the no-bake method means less stress and more time to enjoy the compliments!
No comment