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No Bake Oreo Cheesecake

A creamy, indulgent dessert featuring a crunchy Oreo cookie crust and fluffy cream cheese filling, perfect for any occasion.
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Prep Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 24 cookies Oreo cookies, filling removed and reserved Use standard Oreos for the best base.
  • 6 tablespoons butter, melted Make sure it’s unsalted.
For the filling
  • 16 ounces cream cheese, softened to room temperature Use high-quality cream cheese for best results.
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 1/2 cups heavy whipping cream Choose cream with at least 36% fat content.
  • 1 1/2 cups confectioners' sugar
  • 15 cookies Oreo cookies, crushed and divided for garnish Reserve some for topping.
  • to taste Hot fudge, for drizzling on top

Method
 

Preparation
  1. Start by crushing 24 Oreo cookies in a food processor until finely crushed. Mix with melted butter until blended.
  2. Press the mixture into the bottom of a 9-inch springform pan and chill in the fridge.
  3. In a large bowl, beat cream cheese until light and fluffy, then mix in sugar, vanilla, and reserved Oreo filling.
  4. In a separate bowl, whip heavy cream until thick and gradually add confectioners' sugar until stiff peaks form.
  5. Fold the whipped cream into the cream cheese mixture and gently stir in 1 cup of crushed Oreos.
  6. Pour the filling over the chilled crust, cover with plastic wrap, and refrigerate for at least 3-4 hours, preferably overnight.
Garnishing
  1. Just before serving, top with whipped cream, sprinkle remaining crushed Oreos, and drizzle with hot fudge.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months. This cheesecake can be made up to 2 days in advance.