Oreo Cheesecake {No Bake Recipe!}

A close up of a slice of Oreo Cheesecake, ready to eat.

4.52 from 186 votes

Oreo Cheesecake {No Bake Recipe!}

This simple no bake Oreo Cheesecake recipe is a MUST make. Even if you're a beginner, it's quick, easy AND delicious. With cream cheese, whipped cream and crushed Oreos on a buttery Oreo biscuit cookie base, simply add some chocolate topping for a super impressive and decadent dessert!

Prep Time15

Total Time15

Course: Dessert

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

Ingredients

For the base:

75 g Butter Unsalted, melted
150 g Oreos Crushed

For the cheesecake filling:

300 ml Double cream (heavy whipping cream (US/CAN) - min 35% fat - or (AUS) thickened cream) See notes
400 g Full fat cream cheese
250 g Oreos Crushed very finely

For the decoration:

150 g Dark chocolate Melted and cooled
12 Mini Oreos About x3 bags

Metric - Imperial

Instructions

Make the base: Combine the crushed Oreo biscuits with the melted butter and press into a 18cm (7") springform pan (US)/loose-bottomed tin (UK). Chill in the fridge while you make the topping.
Whip the creamy filling: Pour the double cream into a bowl, add the cream cheese and whisk until it's very thick – almost the consistency of ice cream. Use an electric whisk if you have one.
Carefully fold in the crushed Oreos.
Assemble the cheesecake: Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
Chill: Pop into the fridge for at least 3 hours (or overnight is much better if you don't need it until the next day).
To serve: When you ready to serve the cheesecake, melt the dark chocolate. You can do this a bowl over a pan of boiling water, or in the microwave. To microwave heat in 30 second blasts, stirring carefully in between until the chocolate is melted.
Remove the cheesecake from the tin using the notes below, drizzle over (or use a piping bag if you prefer) the melted dark chocolate and evenly space 12 mini Oreos around the edge.
Store the cheesecake in the fridge until ready to serve. For clean slices, dip your knife in hot water and wipe dry between each cut.

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Notes

Storing: Chill for a minimum of 3 hours in the fridge, ideally overnight. You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Defrost thoroughly in the fridge before eating.

Cream: Whip your cream they hold their shape but are also still a bit floppy. Outside the UK? Use heavy whipping cream (if you're in USA or Canada, with minimum 35% fat) or thickened cream (if you're in Australia.) Do not use single cream or half-and-half.

Decorating: Do this after the cheesecake has set. Pipe slightly cooled, melted chocolate onto the top. Then pipe more whipped cream and add mini Oreos.

Crush the biscuit base: I use a food processor to get the right consistency of the crushed Oreos.

Tin to use: The recipe is for a 18cm (7") springform pan (US)/loose-bottomed tin (UK) which is also DEEP (not a standard sandwich cake tin, it will overflow!) You can use smaller or larger but your cheesecake will obviously be taller or shorter.

Removing from tin: Use a tin with either a springform (unclippable sides) or removable base. Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake. For clean slices, dip your knife in hot water and wipe dry between each cut.

Cream cheese: I use Philadelphia as it combines better than others. Always use full fat.

If it's not set: It's probably because your cream wasn’t whipped quite enough. No problem - pop it into the freezer for a few hours before serving.

Nutrition