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A slice of no bake Oreo cheesecake with a cookie crust, cheesecake and Oreo filling and chocolate topping.
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Oreo Cheesecake (No Bake)

This no bake Oreo cheesecake is a cookie crust with a creamy cheesecake filling that's studded with plenty of Oreos. An easy dessert that's perfect for the chocolate lovers in your life!
Course Dessert
Cuisine American
Keyword no bake oreo cheesecake, oreo cheesecake
Prep Time 20 minutes
Cook Time 1 minute
Chill Time 6 hours
Total Time 21 minutes
Servings 12
Calories 424kcal
Author Sara Welch

Ingredients

For the crust

  • 25 Oreo cookies
  • 2 tablespoons granulated sugar
  • 6 tablespoons butter melted
  • cooking spray

For the filling

  • 16 ounces cream cheese softened
  • 1 teaspoon vanilla extract
  • 3/4 cup granulated sugar
  • 1 1/2 cups heavy whipping cream
  • 20 Oreo cookies

For the topping

  • 1/2 cup heavy whipping cream
  • 8 ounces semisweet chocolate chopped
  • 1 tablespoon butter cut into small pieces
  • Additional whipped cream and chocolate shavings for garnish optional

Instructions

  • Place 25 Oreo cookies and 2 tablespoons of sugar in a food processor. Process until fine crumbs form.
  • Pour the cookie mixture into a bowl and add the melted butter. Stir until thoroughly combined.
  • Coat a 9 inch springform pan with cooking spray. Press the cookie crust firmly into the bottom and sides of the pan. 
  • Chill the crust for at least 30 minutes.
  • Place the cream cheese in the bowl of a mixer. Beat until smooth.
  • Add the vanilla and 3/4 cup sugar and beat until combined.
  • Add the heavy whipping cream to the cream cheese mixture. Using a mixer fitted with the whisk attachment, beat the mixture until stiff peaks form, 3-5 minutes.
  • Spread 1/3 of the cheesecake mixture into the springform pan. Arrange a layer of 10 whole cookies over the cheesecake mixture. Repeat the process with the remaining cheesecake mixture and cookies, ending with a layer of cheesecake.
  • Place the cheesecake in the fridge for 30 minutes.
  • Place the 1/2 cup cream in a medium bowl. Microwave in 20 second increments until cream is very hot but not boiling.
  • Add the chopped chocolate to the cream. Let sit for a minute, then stir until a smooth chocolate mixture forms. Stir in the butter until melted.
  • Pour the chocolate mixture over the top of the cheesecake and gently spread into an even layer.
  • Cover and chill the cheesecake for at least 6 hours or up to 2 days.
  • To serve, remove side of springform pan. Garnish with additional whipped cream and chocolate shavings if desired.

Notes

Instructions on how to make chocolate curls are in the tips section of the post.

Nutrition

Calories: 424kcal | Carbohydrates: 34g | Protein: 5g | Fat: 28g | Saturated Fat: 20g | Cholesterol: 97mg | Sodium: 389mg | Potassium: 171mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1120IU | Vitamin C: 0.2mg | Calcium: 68mg | Iron: 4.1mg