No-Bake Oreo Cheesecake Dream
The No-Bake Oreo Cheesecake Dream is a luscious, creamy dessert with a crunchy Oreo crust and an airy, cookie-studded filling that’s as easy to make as it is to love. Perfect for any celebration or casual gathering, this no-fuss treat delivers maximum indulgence with minimal effort—no oven required.
Prep Time 30 minutes mins
Total Time 8 hours hrs 30 minutes mins
- Oreo Crust
- 22 Oreo cookies 250g
- 5 tablespoons unsalted butter melted (72g)
- Oreo Cheesecake Filling
- 1 1/4 cups cold heavy whipping cream 300ml
- 24 oz full-fat brick-style cream cheese softened to room temperature (678g) — avoid using the spreadable type
- 1/2 cup granulated sugar 100g
- 2 tablespoons powdered sugar
- 1/4 cup sour cream room temperature (60g)
- 2 teaspoons Amoretti French Vanilla Compound or 1 teaspoon pure vanilla extract
- 16 Oreo cookies chopped (182g)
- Homemade Whipped Cream
- 1/2 cup heavy whipping cream 120ml
- 2 tablespoons powdered sugar
- 1/4 teaspoon pure vanilla extract
- Garnish
- 6 Oreo cookies halved
Prepare the Oreo Cookie Crust
Begin by placing the Oreo cookies into a food processor and pulsing them into a fine crumb. Transfer the crumbs to a medium-sized mixing bowl and pour in the melted butter. Stir together until the mixture is evenly combined. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch or 10-inch springform pan. To ensure the crust is compact and holds together well when sliced, use a flat-bottomed glass or jar to press it down tightly. Place the pan in the freezer for 10 to 20 minutes to allow the crust to firm up while you prepare the filling.
Make the Oreo Cheesecake Filling
In a mixing bowl, use a hand mixer or a stand mixer with a whisk attachment to whip the cold heavy cream on medium-high speed until stiff peaks form, which should take about 4 to 5 minutes. Set this whipped cream aside. In a separate large bowl, beat the softened cream cheese together with the granulated sugar on medium speed until smooth and creamy, scraping down the sides of the bowl as needed. Add in the powdered sugar, sour cream, and either the Amoretti French Vanilla Compound or pure vanilla extract. Continue beating on medium-high speed for 2 to 3 minutes until the mixture is silky and free of lumps. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until fully incorporated. Then, fold in the chopped Oreo cookies, distributing them evenly throughout the filling. Retrieve the crust from the freezer and spoon the cheesecake filling into it. Spread it out evenly to the edges, then smooth the surface with an angled spatula. Cover the pan tightly with plastic wrap or foil and refrigerate for at least 8 hours, or up to 2 days. For the best consistency and flavor, allow the cheesecake to chill overnight.
Make the Homemade Whipped Cream
Ensure the cheesecake has fully set before preparing the whipped cream. For best results, place the bowl you’ll be using—a metal bowl is ideal—in the refrigerator to chill for 15 to 30 minutes. Once chilled, pour in the heavy whipping cream, powdered sugar, and vanilla extract. Using a hand mixer or a stand mixer with the whisk attachment, beat the mixture on high speed for 1 to 2 minutes, or until stiff peaks form.
Make-Ahead Tips
Once the Oreo cookie crust has been prepared and frozen, it can be covered and kept in the refrigerator for up to 1–2 days before adding the filling. This timeframe helps preserve the freshest flavor and texture. You can also fully prepare and assemble the no-bake Oreo cheesecake up to 2 days in advance. Store it in the refrigerator, covered tightly with aluminum foil or plastic wrap. If you'd like to store it longer, the cheesecake can be frozen for up to 3 months after it has been set in the fridge. For best results when freezing, wrap the cheesecake securely with one layer of plastic wrap followed by a layer of aluminum foil to prevent freezer burn and maintain quality.
Leftovers
Keep any leftover cheesecake well covered and store it in the refrigerator for up to 5 days. Alternatively, you can freeze leftovers for up to 3 months.
