No Bake Oreo Cheesecake Recipe

No-Bake Oreo Cheesecake Recipe

Cheesecakes are a beloved dessert, and when combined with the universally adored Oreo cookie, it becomes an irresistible treat. The No-Bake Oreo Cheesecake is perfect for those who crave a decadent dessert without the hassle of baking. This recipe is not only straightforward but also requires minimal ingredients, making it an excellent choice for both novice and experienced bakers. With its rich, creamy filling and crunchy Oreo crust, this cheesecake is sure to be a hit at any gathering.

Ingredients

Before diving into the step-by-step instructions, let’s take a closer look at the ingredients required for this No-Bake Oreo Cheesecake. The recipe yields approximately ten slices, making it ideal for sharing with family and friends.

For the Crust:

• 24 Oreos
• 4 tablespoons unsalted butter, melted (60 grams)

For the No-Bake Cheesecake:

• 16 ounces brick-style cream cheese, softened
• 1 cup powdered sugar (120 grams)
• 1 teaspoon vanilla extract
• 2 cups cold heavy whipping cream (480 ml)
• 16 Oreos, chopped

Topping (optional):

• Homemade whipped cream
• 12 to 14 mini Oreos, chopped (or 6 full-size Oreos, cut in half)

Preparation

The preparation time for this cheesecake is approximately 25 minutes, with a chilling time of around four hours. Here’s a detailed breakdown of the steps involved:

Step 1: Preparing the Crust

1. Crushing the Oreos: Begin by adding the 24 Oreos to a food processor. Process them until you have fine crumbs. This step is crucial as the fine crumbs will help in forming a sturdy crust.
2. Mixing with Butter: Transfer the Oreo crumbs to a mixing bowl. Add the melted unsalted butter to the crumbs and mix until the crumbs are evenly moistened.
3. Forming the Crust: Line the bottom of a 9-inch springform pan with parchment paper. Pour the Oreo mixture into the pan and press it down firmly to form an even layer. This crust will serve as the foundation of your cheesecake.
4. Chilling the Crust: Place the pan in the refrigerator to chill while you prepare the cheesecake filling. Chilling helps the crust to set properly.

Step 2: Making the Cheesecake Filling

1. Creaming the Cheese: In a large mixing bowl, beat the softened cream cheese using a stand mixer fitted with the whisk attachment or a handheld mixer. Beat until the cream cheese is smooth and creamy.
2. Adding Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract to the cream cheese. Mix until well combined. The powdered sugar adds sweetness while the vanilla enhances the overall flavor.
3. Whipping the Cream: In a separate bowl, pour the cold heavy whipping cream. Start mixing on low speed, then gradually increase to medium-high until the mixture thickens and stiff peaks form. This step is critical as it adds a light and airy texture to the cheesecake filling.
4. Combining Ingredients: Gently fold the whipped cream into the cream cheese mixture. You can also use the mixer on low speed to combine. Ensure that the mixture is smooth and well incorporated.
5. Adding Chopped Oreos: Finally, fold in the chopped Oreos. This adds texture and the signature Oreo flavor to the cheesecake filling.

Step 3: Assembling the Cheesecake

1. Filling the Crust: Remove the springform pan with the crust from the refrigerator. Scoop the cheesecake filling onto the crust and spread it evenly.
2. Topping (Optional): If desired, pipe homemade whipped cream around the edges of the cheesecake and top with additional chopped Oreos. This adds a decorative touch and extra flavor.

Step 4: Chilling and Serving

1. Chilling the Cheesecake: Cover the cheesecake tightly and transfer it back to the refrigerator. Let it chill for at least 4 to 5 hours or overnight. Chilling is essential as it allows the cheesecake to set and develop its flavors.
2. Serving: Once the cheesecake is properly chilled, remove it from the springform pan. Slice it into ten even pieces and serve. Enjoy the creamy, Oreo-filled goodness of this no-bake dessert!

Storage and Tips

• Storage: Store any leftover cheesecake in an airtight container in the refrigerator. It can be stored for up to four days, allowing you to enjoy this delightful dessert over multiple servings.
• Heavy Whipping Cream Alternative: If you prefer, you can use 16 ounces of thawed whipped topping (such as Cool Whip) instead of heavy whipping cream. If using whipped topping, gently fold it into the other filling ingredients and reduce the powdered sugar to ¾ cup, adding more if desired.
• Chilling Time: Ensure that the cheesecake chills for the recommended time. This not only helps in setting the cheesecake but also enhances the flavors, making it more enjoyable.