Unbaked Oreo Cheesecake

Indulge in the ultimate no-bake dessert with this decadent Unbaked Oreo Cheesecake, a creamy and effortless treat that’s perfect for any occasion. This recipe features a buttery Oreo cookie crust topped with a luscious, velvety filling made from cream cheese, heavy whipping cream, and crushed Oreo pieces for a delightful texture and rich flavor. With no oven required, this cheesecake is a quick and stress-free option, coming together in just 25 minutes of prep before chilling to perfection. Whether you’re satisfying your chocolate cravings or impressing your guests, this crowd-pleaser—garnished with even more Oreo cookies—is guaranteed to deliver! Perfect for Oreo lovers and those seeking a hassle-free dessert, this recipe is sure to become a new favorite.

Nutriscore Rating: 35/100

Prep Time:25 mins

Cook Time:0 mins

Total Time:25 mins

Servings: 10

Ingredients

• 24 pieces Oreo cookies
• 6 tablespoons Unsalted butter
• 16 ounces Cream cheese
• 0.5 cups Granulated sugar
• 1 teaspoon Vanilla extract
• 1.25 cups Heavy whipping cream
• 0.5 cups Powdered sugar
• 6 pieces Additional Oreo cookies (for topping)

Directions

Step 1

Separate 20 of the Oreos into cookies and filling. Place the cookie halves (without filling) into a food processor and pulse into fine crumbs. Reserve the filling for later.

Step 2

Melt the butter in a small microwave-safe bowl. Combine the Oreo crumbs and melted butter in a mixing bowl until well combined.

Step 3

Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the refrigerator to set while you prepare the filling.

Step 4

In a large mixing bowl, beat the cream cheese and reserved Oreo filling together until smooth and creamy using a hand or stand mixer.

Step 5

Add the granulated sugar and vanilla extract to the cream cheese mixture. Beat until thoroughly combined and no grainy texture remains.

Step 6

In a separate chilled mixing bowl, whip the heavy cream and powdered sugar together on high speed until stiff peaks form.

Step 7

Fold the whipped cream into the cream cheese mixture gently until no streaks remain. Be careful not to deflate the whipped cream.

Step 8

Coarsely chop the remaining 4 Oreos and fold them into the cheesecake filling for added texture.

Step 9

Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula.

Step 10

Refrigerate the cheesecake for at least 6 hours, or overnight, to allow it to set.

Step 11

Before serving, garnish the top of the cheesecake with the additional Oreos, either coarsely chopped or left whole, as desired.

Step 12

Remove the sides of the springform pan, slice, and serve chilled. Enjoy!

Nutrition Facts

Serving size	1885.6 grams (1885.6g)

Amount per serving	% Daily Value*
Calories	7984

Total Fat 509.80g	654%
Saturated Fat 247.60g	1238%
Polyunsaturated Fat 6.70g
Cholesterol 944mg	315%
Sodium 5047mg	219%
Total Carbohydrate 835.20g	304%
Dietary Fiber 25.80g	92%
Total Sugars 540.50g
Protein 55.50g	111%

Vitamin D 0IU	0%
Calcium 729mg	56%
Iron 32mg	179%
Potassium 1947mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.3%

Protein: 2.7%

Carbs: 41.0%