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
AWFUL
Absolutely lovely!
Only thing I changed was I doubled the base ingredients as love a deep biscuit base.
But creamy filling is lovely and it looks gorgeous when decorated! Thanks
It was good, but very sickly
Oh my goodness, I can't even begin to describe how good this was!!
When I made the base I separated the Oreos and used the filling as part of the cream cheese component which really added to the Oreo taste.
Tastes just like a huge extra double stuff Oreo. Will definitely be making this again.
(the potato masher tip is absolute genius!!)
Made with mascarpone cream cheese absolutely delicious and fool proof. Needs 4 packs of Oreos to include decoration. It's very rich, so serves at least 12 imo.
It tastes nice but despite following the recipe exactly it came out too runny. Not ridiculously runny but enough to not stand. Dunno what went wrong.
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