No Bake Oreo Cheesecake Recipe
Easy No bake Oreo Cheesecake is cool, creamy, and loaded with cookies and cream flavor for the ultimate make ahead dessert!
Servings: 12
Equipment
Ingredients
- 48 Oreos, use an 18.12-ounce package
- ½ cup butter, melted
- 32 ounces cream cheese, softened
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped cream topping
Instructions
- Crush Oreos in large Ziploc bag using a rolling pin or in a food processor. Set aside ⅓ of the crumbs to use later.
- Mix ⅔ of the Oreo crumbs with butter and press onto the bottom of a 9x13-inch pan. Set aside
- In a large bowl, add cream cheese, sugar, and vanilla and beat with a mixer until blended. Fold in whipped cream and most of the crumbs you had set aside.
- Spoon the mixture over the crust. Sprinkle with the remaining cookie crumbs.
- Refrigerate 4 hours, or until firm. ENJOY!
Video
Notes
Recipe tips.
- For a smooth, lump-free filling, make sure the cream cheese is softened to room temperature.
- When crushed, 48 Oreos will produce about 2¼ cups of crumbs. When crushing the Oreos, do not remove the cream filling. Crush the Oreos finely for a crust that presses together easily and slices neatly.
- You will use about 1½ cups to make the crust and save about ¾ cups to fold into the cream cheese filling and sprinkle some on top.
- Line your baking pan with parchment paper or aluminum foil. Once the dessert has set, lift the entire block of cheesecake out of the pan. Use a large kitchen knife to make a smooth cut. Wipe the blade of the knife after each slice.
Nutrition
Calories: 629kcal | Carbohydrates: 54g | Protein: 7g | Fat: 43g | Saturated Fat: 23g | Cholesterol: 106mg | Sodium: 544mg | Potassium: 227mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1285IU | Calcium: 107mg | Iron: 4.4mg