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:
Before serving, chop the remaining Oreos finely and sprinkle on the top to decorate.
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
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