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No-Bake Oreo Cheesecake

This no-bake Oreo cheesecake is a creamy, indulgent dessert that requires minimal effort and no oven time. Made with crushed Oreo cookies, softened cream cheese, whipped heavy cream, and a hint of lemon, it boasts a velvety texture and a rich chocolatey flavor. The final appearance is a smooth, set cheesecake topped with Oreo crumbs or chocolate shavings, perfect for quick gatherings or sweet cravings.
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Prep Time 20 minutes
Total Time 4 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 20 cookies Oreo cookies preferably double-stuffed
  • 16 oz cream cheese full-fat, softened
  • 1 cup heavy cream chilled
  • 1/4 cup superfine sugar or granulated sugar, dissolved
  • 1 tsp lemon juice freshly squeezed
  • reserved Oreo crumbs or chocolate shavings for garnish

Equipment

  • Springform pan
  • Mixing bowl
  • Spatula
  • Whisk
  • Rolling pin or heavy glass

Method
 

  1. Place about 20 Oreos in a zip-top bag and crush them into fine crumbs using a rolling pin or the bottom of a heavy glass. Set aside a couple of tablespoons for topping.
  2. Press the crushed Oreos firmly into the bottom of a springform pan to create an even crust. Chill in the fridge for 10 minutes while preparing the filling.
  3. In a large mixing bowl, beat the softened cream cheese with a whisk until smooth and fluffy, about 2 minutes. This helps create a creamy base for your cheesecake.
  4. Stir in the superfine sugar and lemon juice until well combined. The mixture will smell bright and tangy, and will be slightly thicker.
  5. Gently fold in the crushed Oreo crumbs into the cream cheese mixture, mixing until evenly distributed but keeping some texture for a bit of crunch.
  6. In a separate bowl, whip the chilled heavy cream with a whisk until soft peaks form; it should shimmer and curl gently when lifted, about 2-3 minutes.
  7. Gently fold the whipped cream into the cream cheese mixture in stages, maintaining the airy texture. Use a spatula to incorporate thoroughly without deflating the cream.
  8. Pour the creamy filling over the chilled Oreo crust, smoothing out the top with a spatula for an even layer. Sprinkle the reserved Oreo crumbs or chocolate shavings on top for decoration.
  9. Loosely cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the filling is set and silky.
  10. Once chilled, run a warm knife around the edges before carefully removing the sides of the springform pan. Slice with a warm, damp knife for clean cuts, and serve chilled to enjoy the creamy, firm texture.

Notes

For best results, chill the cheesecake overnight to allow the flavors to meld and the texture to firm up. You can prepare the crumbs and filling a day in advance, making assembly quick and easy when ready to serve.