Craving a dessert that’s rich, creamy, and effortless? This No-Bake Cookies and Cream Cheesecake is your go-to Oreo Dessert! Loaded with crushed Oreo cookies and a velvety cream cheese filling, it’s a decadent treat that comes together without an oven. Perfect for parties, potlucks, or a sweet indulgence at home, this cheesecake is sure to wow everyone.
Why You’ll Love No-Bake Cookies and Cream Cheesecake
No-Bake Cookies and Cream Cheesecake is a standout Oreo Dessert:
- No Oven Needed: Quick prep with zero baking required.
- Oreo Heaven: Crunchy cookies in every creamy bite.
- Make-Ahead Magic: Chills in the fridge for easy planning.
- Crowd-Pleaser: Loved by kids and adults alike.
- I whip up this Oreo Dessert for gatherings, and it disappears fast!
Ingredients for No-Bake Cookies and Cream Cheesecake
Here’s what you’ll need for No-Bake Cookies and Cream Cheesecake (serves 8–10):
For the Crust:
- 24 Oreo cookies
- ½ cup (1 stick) unsalted butter, melted
For the Filling:
- 24 oz (3 cups) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups heavy whipping cream
- 12 Oreo cookies, crushed
For the Topping:
- 6 Oreo cookies, halved
- Whipped cream (optional, for garnish)
Ingredient Tips:
- Oreos: Classic Oreos for authentic flavor; Double Stuf works too.
- Cream Cheese: Full-fat for richness; soften at room temperature for smooth blending.
- Heavy Cream: Whip to stiff peaks for a fluffy filling.
- Butter: Unsalted to control flavor; melt evenly for crust binding.
- Powdered Sugar: Sifts easily for a lump-free filling.
Directions for No-Bake Cookies and Cream Cheesecake
Let’s create this indulgent No-Bake Cookies and Cream Cheesecake!
Prepare Crust
- I pulse 24 Oreo cookies in a food processor until fine crumbs form.
- I mix in ½ cup melted butter until well combined, then press the mixture evenly into the bottom of a 9-inch springform pan.
- I refrigerate the crust for 20 minutes while preparing the filling.
Make Filling
- In a large bowl, I beat 24 oz softened cream cheese until smooth, about 2 minutes.
- I add 1 cup powdered sugar and 1 tsp vanilla extract, beating until fully blended.
- In a separate bowl, I whip 2 cups heavy cream to stiff peaks.
- I gently fold the whipped cream into the cream cheese mixture, then fold in 12 crushed Oreo cookies.
Assemble Cheesecake
- I pour the filling over the chilled crust, spreading it evenly with a spatula.
- I cover and refrigerate the cheesecake for at least 4 hours, or overnight for best results, until fully set.
Add Topping
- Once set, I remove the cheesecake from the springform pan.
- I garnish with 6 halved Oreo cookies and, if desired, pipe whipped cream swirls on top for extra decadence.
Serve
- I slice the cheesecake with a warm, clean knife for neat cuts and serve chilled, savoring every creamy bite.
Nutrition
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: ~4 hours 20 minutes
- Servings: 8–10
- Calories: ~450 kcal per slice
- Macros per Slice: 40g carbs, 6g protein, 32g fat, 1g fiber
Variations for No-Bake Cookies and Cream Cheesecake
Try these twists on No-Bake Cookies and Cream Cheesecake:
- Cookie Swap: Use chocolate graham crackers or vanilla wafers for a unique Oreo Dessert crust.
- Chocolate Boost: Fold in ½ cup mini chocolate chips or drizzle with melted chocolate.
- Fruit Mix-In: Add chopped strawberries or raspberries for a fruity contrast.
- Lighter Version: Swap cream cheese for Neufchâtel and use light whipped topping.
- Minty Twist: Use mint Oreos and add a drop of peppermint extract for a cool vibe.
Serving Ideas:
- Pair with Layla Cooks’ Easy Refreshing Peach Sorbet for a refreshing dessert duo.
- Serve with a drizzle of chocolate sauce or extra Oreo crumbs for a decadent Oreo Dessert.
- Present on a chilled platter with Oreo halves for a stunning display.
- Pair with coffee or milk to balance the richness.
Storage
I store No-Bake Cookies and Cream Cheesecake in the refrigerator, tightly covered with plastic wrap or in an airtight container, for up to 5 days to keep it fresh. For longer storage, I freeze it by wrapping tightly in plastic wrap and aluminum foil to prevent freezer burn, storing for up to 2 months. To thaw, I place it in the fridge overnight, avoiding room-temperature thawing to maintain texture. For a firmer treat, I serve slightly frozen after 10–15 minutes at room temperature. For make-ahead, I prepare up to 2 days in advance and refrigerate until serving.
FAQs About No-Bake Cookies and Cream Cheesecake
Here are answers to some common questions about this recipe:
Can I use a different type of cookie for the crust?
Yes, you can! While Oreo cookies are traditional for this recipe, you can substitute with other types of cookies like chocolate graham crackers, chocolate chip cookies, or any other cookie that you enjoy. Just make sure to adjust the amount of butter if needed to achieve the right consistency for the crust.
Can I make this cheesecake ahead of time?
Absolutely! This No-Bake Cookies and Cream Cheesecake is a great make-ahead dessert. You can prepare it up to 2 days in advance. Just keep it refrigerated and covered with plastic wrap or in an airtight container until you’re ready to serve.
What should I do if my cheesecake filling is too runny?
If your cheesecake filling is too runny, it may be due to under-whipped cream or not enough chilling time. Make sure to whip the heavy cream until stiff peaks form before folding it into the cream cheese mixture. If the filling is still runny, refrigerate the cheesecake for an additional hour or two to allow it to set properly.
Can I add other mix-ins to the filling?
Yes, you can get creative with additional mix-ins. Chopped chocolate, mini chocolate chips, or even fruit like strawberries or raspberries can be folded into the filling for extra flavor and texture. Just be sure to adjust the amount of mix-ins so the filling remains creamy and not too chunky.
Can I freeze this cheesecake?
Yes, this No-Bake Cookies and Cream Cheesecake freezes beautifully. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving for the best texture.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
This No-Bake Cookies and Cream Cheesecake is the ultimate treat for Oreo lovers. Its rich and creamy filling combined with a crunchy Oreo crust makes it a crowd-pleaser. With minimal effort and no need for an oven, it’s the perfect dessert for any occasion. Try it out and enjoy the sweet, creamy goodness!
No-Bake Cookies and Cream Cheesecake
Ingredients
- For the Crust:
- 24 Oreo cookies
- 1/2 cup 1 stick unsalted butter, melted
- For the Filling:
- 3 cups cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 12 Oreo cookies crushed
- For the Topping:
- 6 Oreo cookies halved
- Whipped cream optional
Instructions
Prepare the Crust:
- In a food processor, pulse the Oreo cookies until they become fine crumbs.
- Add the melted butter and mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan, spreading it out evenly to form a crust.
- Refrigerate the crust while preparing the filling.
Make the Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar and vanilla extract, and continue to beat until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well incorporated.
- Fold in the crushed Oreo cookies.
Assemble the Cheesecake:
- Pour the filling over the prepared crust and spread it out evenly.
- Refrigerate the cheesecake for at least 4 hours, or until set.
Add the Topping:
- Once the cheesecake is set, remove it from the springform pan.
- Garnish with halved Oreo cookies and, if desired, add a dollop of whipped cream on top.
Serve and Enjoy:
- Slice and serve this delicious No-Bake Cookies and Cream Cheesecake. Enjoy!
Notes
- Ensure the cheesecake is well-chilled before serving for the best texture and flavor.
- For cleaner slices, wipe the knife with a warm, damp cloth between cuts.
- This cheesecake can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
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