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No Bake Oreo Cheesecake

By Britney
Prep: 35 minutes
Setting Time: 4 hours
Total: 4 hours 35 minutes
Servings: 12
sliced oreo cheesecake on a plate topped with crushed oreo cookies.
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This No-Bake Oreo cheesecake has a creamy white chocolate cream cheese filling and layers of crushed oreos all on a crunchy cookie crust.

Equipment

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Ingredients 

Oreo Cookie Crust

  • 26 Oreos
  • 6 tbsp Unsalted Butter, (melted)

Oreo Cheesecake Filling

  • 4 oz White Chocolate
  • 24 oz Cream Cheese
  • 1 1/2 cups Powdered Sugar
  • 2 tsp Vanilla Extract
  • 1 1/2 cups Heavy Cream
  • 1/8 tsp Kosher Salt
  • 26 Oreos

Instructions 

  • Prepare the crust. Line a springform pan with parchment paper on the bottom and the sides of the pan. This makes it easier to remove the cheesecake from the pan without the sides sticking.
  • Add oreos to a food processor and pulse until uniform crumbs form. Pour in melted butter and continue to blend until the texture resembles wet sand. Rinse out the food processor and dry (we'll be using it again).
  • Add the oreo crust to the bottom of the pan. Using the bottom of the cup, press into an even layer and place into the refrigerator set.
  • Make the cheesecake filling - in a small microwave safe bowl, warm the white chocolate in 15 second increments until fully melted. Add cream cheese to a large bowl and use a hand mixer to blend the cream cheese together, about 20-30 seconds. Add the powdered sugar, melted white chocolate, vanilla extract, and kosher salt. Mix on medium speed until smooth and all ingredients are combined, about 1 minute.
  • In a separate bowl, add heavy cream. Beat until stiff peaks form. Add to the cream cheese mixture and mix until just combined.
  • Add remaining 26 oreos to the food processor and pulse until uniform crumbs form.
  • Remove 1/4 cup of the crushed oreos and fold into the cheesecake batter. Remove the crust from the refrigerator and add half of the batter into the pan. sprinkle half of the remaining oreo crumbs on top. Add the remaining batter and sprinkle the rest of the oreo crumbs on top of the batter.
  • Place into the refrigerator to set, about 2-4 hours, ideally overnight.

Notes

  • Use a Food Processor: To get fine crumbs for the crust and filling, a food processor is key.
  • Go for Room-Temperature Full-Fat Cream Cheese: Cold cream cheese can lead to a lumpy filling, so let it warm up before mixing.
  • White Chocolate: Melting white chocolate carefully in the microwave ensures it blends smoothly into the filling.
  • Chill Time is Key: Letting the cheesecake set in the fridge is essential for easy slicing and that perfect creamy texture.

Nutrition

Calories: 702kcal, Carbohydrates: 62g, Protein: 8g, Fat: 49g, Saturated Fat: 27g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Trans Fat: 0.3g, Cholesterol: 108mg, Sodium: 422mg, Potassium: 255mg, Fiber: 2g, Sugar: 44g, Vitamin A: 1378IU, Vitamin C: 0.2mg, Calcium: 106mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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