No Bake Oreo Cheesecake
Servings: 8
Calories: 793kcal
OREO cookie crust filled with a rich, creamy and delicious no-bake cookies and cream no-bake cheesecake filling.
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Ingredients
Crust (if baking):
- vegetable shortening , for greasing the pan
- 2 cups Oreo crumbs (32 cookies) , reserve filling
- 1/4 cup sugar
- 8 tablespoons unsalted butter , melted
Cheesecake Filling:
- Reserved Oreo filling from 32 cookies
- 1 cup white chocolate chips
- 12 ounces cream cheese , room temperature
- 1-1/2 cups whipping cream
- 16 Oreo cookies , chopped
Topping:
- 1/2 cup whipping cream
- 2 tablespoons sugar
- 8 Oreo cookies
Instructions
Crust (if Baking):
- Preheat the oven to 325°F, and grease a 9-inch springform pan with vegetable shortening or cake release.
- Remove the filling from the cookies and set aside. Add the Oreos to a food processor and grind them into fine crumbs. Add the sugar and melted butter, and pulse a couple of times to make a paste.
- Press the mixture into the bottom and halfway up the sides of the prepared springform pan. Bake for 10 minutes. Cool completely before adding the filling.
Oreo Cheesecake Filling:
- In a microwave-safe bowl, melt the Oreo filling and white chocolate chips for 30-60 seconds, stopping after 30 seconds to stir it. Repeat until melted, but do not cook too long or it will burn. Let it cool.
- Using a hand mixer, whip the cream, on medium-high speed until medium peaks form, about 3-4 minutes. Set aside.
- In a large bowl, beat together the cream cheese and white chocolate mixture. Add a quarter of the whipped cream and fold (the cream cheese mixture will be thick and heavy).
- Add the rest of the whipped cream and fold by hand gently until smooth. Fold chopped Oreos into the cheesecake mixture. Do not use electric mixer or stand mixer for this step.
- Pour filling into the prepared crust or store bought Oreo crust. Cover with plastic wrap and chill for at least 4 hours or overnight.
Topping:
- Whip 1/2 cup of the whipping cream with the sugar, until stiff peaks form.
- Use a pastry bag or a Ziploc bag with the tip cut off and 1M decorating tip. Pipe whipped cream on top of the cheesecake.
- Use the rest of the Oreos to decorate the cheesecake.
- This Oreo cheesecake keeps well in the refrigerator for 5 days.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Notes
The crust does need to be baked, however you can buy a premade crust to make the whole cake a no-bake wonder!
Nutrition
Calories: 793kcal | Carbohydrates: 65g | Protein: 8g | Fat: 58g | Saturated Fat: 32g | Cholesterol: 130mg | Sodium: 428mg | Potassium: 266mg | Fiber: 2g | Sugar: 47g | Vitamin A: 1453IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 5mg
