No-Bake Oreo Cheesecake with Oreo Crust

slice of no-bake Oreo cheesecake with chocolate topping on a plate, creamy cookies and cream filling and oreo cookie crust

No-Bake Oreo Cheesecake with Oreo Crust

A creamy no-bake Oreo cheesecake with a crunchy Oreo crust, smooth cream cheese filling, and a simple chocolate topping. Easy to make and sets perfectly without baking.

Recipe Developer-Estefania

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Prep Time 30

Cook Time 1

Total Time 31

Ingredients

For the Oreo Crust:

▢ 8 Oreo cookies
▢ 40 g unsalted butter melted

For the Cheesecake Filling:

▢ 400 g cream cheese
▢ 100 g powdered sugar
▢ 400 ml heavy whipping cream
▢ 10 Oreo cookies chopped

For the Chocolate Topping:

▢ 75 g chocolate
▢ 75 ml whole milk
▢ 4 Oreo cookies

Instructions

Finely crush 8 Oreo cookies in a food processor until they form fine crumbs.
Transfer the crumbs to a bowl, add 3 tablespoons (40 g) melted butter, and mix until fully combined. Press the mixture firmly into a lined 20 cm (8-inch) cake mold using the bottom of a glass. Refrigerate for 30 minutes.
In a mixing bowl, beat 14 oz (400 g) cream cheese with ¾ cup (100 g) powdered sugar until smooth and creamy.
In a separate bowl, whip 1⅔ cups (400 ml) heavy whipping cream until soft peaks form, then gently fold it into the cream cheese mixture until fully combined.
Chop 10 Oreo cookies and fold them into the filling.
Pour the filling over the chilled crust and smooth the top evenly. Refrigerate for at least 4 hours, or until fully set.
Heat ⅓ cup (75 ml) milk in a saucepan until warm but not boiling, then pour it over 2.6 oz (75 g) chopped chocolate. Let it sit for 5 minutes, then stir until smooth.
Pour the chocolate topping over the set cheesecake and spread evenly.
Finish with 4 Oreo cookies on top, then refrigerate briefly before slicing and serving.

Notes

Smooth the Cream Cheese First: Mix the cream cheese well before adding anything else. I find this helps the filling turn out creamy without lumps.

Fold Gently for a Light Texture: I like to fold in the whipped cream slowly so the mixture stays airy and not dense.

Press the Crust Firmly: Use the bottom of a glass to compact the crust well. I find this helps it hold together when slicing.

Let It Set Fully: I always chill the cheesecake properly before cutting because rushing this step can make the filling too soft.

Nutrition