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.
If you like this recipe, we think you'll love our oreo cupcakes and oreo brownies.
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:
Reduce the speed of the mixer and add in the whipping cream. Increase the speed once again, beating the mixture to a soft peak consistency.
Step 6:
Gently fold in the Oreo crumbs. 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 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
Disappointed! I made it twice & still no luck. The 2nd one has now been frozen & will be used as a frozen dessert instead! It has way too much cream in it to set as it should. It was in the fridge for over 10hrs.
Great recipe - I used double cream not whipping cream and it worked fine. It doesn’t taste too rich, so can enjoy a big slice! I also omitted any cream from the decorations, hust out Oreo’s and Oreo crumbs on top all worked we
This is the best recipe ever.
its seems alr and amazing 😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍
it was very good and all the guest loved it
Absolutely delicious 😋 I love this recipe, the flavour is gorgeous. It's not sickly at all. I was worried at first about it but when tasted, it was perfectly balanced. I had only little bit whipping cream, so I couldn't male the top decoration, but will next time get more of it. I made it twice and it's super easy. 100000% recommend to everyone. You have to give it a go.
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