Oreo Cookie Cheesecake (Easy No-Bake Recipe!)

Oreo Cookie Cheesecake (Easy No-Bake Recipe!)

This fluffy, easy no-bake Oreo Cookie Cheesecake Recipe is airy perfection. The creamy filling is made with cream cheese, sugar and whipped cream, layered onto a base of crushed oreo cookies, dolloped with a cloud-like topping of sweetened whipped cream and more cookies.

Prep Time15

Cook Time0

Chill Time12

Course: Dessert

Cuisine: American

Keyword: Cookies and Cream Cheesecake, No Bake Oreo Cheesecake, No Bake Oreo Cheesecake Recipe, Oreo Cheesecake, Oreo Cheesecake Recipe

Servings:

Author: Jennifer Pallian BSc, RD

Ingredients

For Crust:

16 Oreo cookies
¼ cup salted butter

For Filling

1 cup heavy whipping cream
3 8-oz packages regular cream cheese softened
¼ cup plain full-fat Greek yogurt
1 cup granulated sugar
2 tbsp fresh lemon juice
2 tsp vanilla extract
14 Oreo cookies chopped (optional)

To Finish (optional)

1 cup whipped cream
6 Oreo cookies halved

US Customary - Metric

Instructions

For Crust

Line the bottom of a 9” springform pan with parchment paper and spray the bottom and sides with cooking spray.
In a large bowl, stir all crust ingredients together. Scrape into prepared pan and press into the bottom. I like to press it in with a greased, flat-bottomed measuring cup.
Freeze crust for 10 minutes while you prep the filling.

For Filling

In a stand mixer on medium-high speed, whip the cream to stiff peaks. Scrape it into a separate bowl to reserve. Don’t bother washing the stand mixer bowl
To the stand mixer bowl, add the cream cheese, yogurt, sugar, lemon juice, and vanilla and beat on medium-high speed until it's fluffy and shiny like buttercream frosting. It could take 5 minutes. If cream cheese is too cold to whip up to this airy consistency, warm the bowl slightly by pressing a hot, damp towel on the bottom.
Gently fold the whipped cream into the cream cheese mixture using a large rubber spatula.
Scrape the cheesecake batter into prepared crust and smooth the top. Chill in the fridge for at least 6 hours (12 hours is even better) to set.

To Finish

Top cheesecake with spoonfuls (or piped mounds) of whipped cream and more oreo cookies just before serving. Wrap any leftovers tightly with plastic wrap and store in the refrigerator.

Notes

One standard 14.3 oz package of Oreo cookies has about 36 cookies, the perfect quantity for this recipe (including finishing touches on top).
For a faster set, you can place the covered cheesecake in the freezer for approximately 1 to 2 hours.

Check frequently: Monitor the cheesecake to ensure the edges don't freeze solid while the center is still soft. You do not want it to actually freeze completely if your goal is a creamy, refrigerated texture.

Thaw slightly before serving: If it becomes too firm to slice, let it sit at room temperature for 10-15 minutes before cutting.

Nutrition