No Bake Oreo Cheesecake Recipe

Print Recipe

4.97 from 32 votes

No Bake Oreo Cheesecake Recipe

No bake Oreo cheesecake is cool, creamy, and loaded with cookies and cream flavor for the ultimate easy dessert!

Prep Time15

Refrigerate4

Total Time4 15

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

9x13 baking dish

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!

Notes

Recipe tips.

For a smooth, lump-free filling, make sure the cream cheese is softened to room temperature.
We suggest using full-fat ingredients for the creamiest version that sets well.
When crushed, 48 Oreos will produce about 2¼ cups of crumbs. When crushing the Oreos, do not remove the cream filling.
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.

Store. Cover the cheesecake with plastic and store it in the refrigerator for up to 5 days, or wrap it again with foil and freeze for 4-6 months. Be aware that the cookies will soften up. Have a fresh package to add new crumbles on top when serving it.

Nutrition