About our No Bake Oreo Cheesecake
This no bake oreo cheesecake is so delicious and quick to whip up - the test will be whether you can wait till it's set to dig in! Prep the cheesecake in just 20 minutes and set it in the fridge for 4 hours or overnight.
Experience the perfect blend of creamy cheesecake and the irresistible crunch of Oreo Cookies with this super simple recipe, so easy you don't even have to turn your oven on! Get ready to slice into a smooth cheesecake with that perfect biscuity base in our tasty twist on a classic dessert.
If you like this recipe, we think you'll love our oreo cupcakes and oreo brownies.
For the creamiest Vanilla flavour.
Bake with Nielsen-Massey
Method
Step 1:
Begin by preparing a 9” circular springform tin with baking paper.
Step 2:
In a food processor or a using a freezer bag and rolling pin, crush up the Oreos to a fine crumb. Mix in a bowl with the melted butter and pour into the tin, pressing down firmly. A top tip is to use a potato masher to apply the right pressure.
Step 3:
Place the tin into the fridge to chill whilst you make the filling.
Step 4:
In a clean mixing bowl, whip together the cream cheese, icing sugar and vanilla extract.
Step 5:
In a separate bowl whip the cold 'straight from the fridge' whipping cream until it reaches a stiff peak consistency - this means when you remove the whisk the peaks of the whipped cream stand upright. Gently fold the cream into the cream cheese mixture with a spatula.
Step 6:
Next carefully fold in the chopped Oreo crumbs (specified in the filling ingredients list). Remove the tin from the fridge and spoon in the filling, using a spatula to smooth the top.
Step 7:
Place the mixture back in the fridge to set for 4 hours or overnight.
Step 8:
Decorate by placing remaining oreos (specified in the toppings ingredients list) around the edges, you can also pipe whipped cream in between if you choose and sprinkle oreo crumb in the centre.
Ingredients
For the Base
- 300g Oreos (chopped finely)
- 60g Butter (melted)
For the Filling
- 450g Cream cheese
- 125g Silver Spoon Icing sugar
- 1 tsp Nielsen-Massey Vanilla Extract
- 480ml Whipping cream
- 15 Oreos (chopped)
For the Topping
- 14 Oreos (chopped finely)
Utensils
- 9in circular springform tin
- Food processor
- Mixing bowl
- Mixer
Nutritional Information
per 186g- 778cal Energy
- 57g Fat
- 32g of which Saturates
- 56g Carbohydrates
- 39g of which Sugars
- 9g Protein
- 0.93g Salt
Recipe Reviews
I just made a light and creamy cheesecake out of this recipe. Thanks for sharing!
Can this be frozen
Yes you can freeze this cheesecake. We would recommend double wrapping the cheesecake whilst still in the tin (to keep its shape) and fully thawing out in the fridge before eating. Eat with 2 days of defrosting.
This cheesecake is soooo delicious. It was really easy to make and lasted ages. Will definitely try making smaller individual portions next time to mix it up
This was absolutely delish but a wee bit sickly. Great recipe. Next time I will halve the ingredients for the cream topping to make it not so thick.
Thanks for a great recipe.
absolutely class.
It is really good. You should however specify that the whipping cream is supposed to be whipped before you put it in with the cream cheese. I see that some people dont get theirs to set and that is probably why. It isn't obvious to beginners.
Thanks for your feedback we have revised our method steps to help bakers with the challenges that they have been facing.
Ingredients
For the Base
- 300g Oreos (chopped finely)
- 60g Butter (melted)
For the Filling
- 450g Cream cheese
- 125g Silver Spoon Icing sugar
- 1 tsp Nielsen-Massey Vanilla Extract
- 480ml Whipping cream
- 15 Oreos (chopped)
For the Topping
- 14 Oreos (chopped finely)
Utensils
- 9in circular springform tin
- Food processor
- Mixing bowl
- Mixer
Nutritional Information
per 186g- 778cal Energy
- 57g Fat
- 32g of which Saturates
- 56g Carbohydrates
- 39g of which Sugars
- 9g Protein
- 0.93g Salt