No Bake Oreo Cheesecake is only made with just a handful of ingredients. It is so delicious with smooth creamy cheesecake and delicious bites of Oreos. The ultimate childhood dessert.
Course Dessert
Cuisine International
Keyword Cheesecake, Oreos
Prep Time 30 minutesminutes
Chilling Time 2 hourshours
Total Time 2 hourshours30 minutesminutes
Servings 6people
Calories 384kcal
Author SforB
Ingredients
Bottom Crust
150gOreos (with cream)
40gUnsalted Butter, melted
Cheesecake
240mlDouble Cream, cold
240gCream Cheese, softened but not quite room temperature
60gCaster Sugar
115gOreos (with cream)
Topping (optional)
100mlDouble Cream, cold
30gOreos (cream layer removed)
Instructions
Bottom Crust
Using a food processor, or the classic rolling pin and a sealed bag, crush the oreos until they are quite finely grounded.
In a bowl, add the crushed oreos and melted butter in. Mix them until the mixture comes together. Press firmly into a 7-inch springform pan. Leave in the fridge to set as you prepare the cheesecake layer.
Cheesecake
Again with the food processor, or the rolling pin + sealed bag duo, crush the oreos but less finely this time. I like to split 95g into broken oreo bits, and 20g into finely grounded.
In a large mixing bowl, whisk the double cream and sugar just until you get stiff peaks. * Add the softened cream cheese and whisk to incorporate. Add the Oreos and fold into the cheesecake mixture.
Spread the mixture onto the previously prepared crust and chill for at least 2 hours before adding the toppings or serving.
Topping (optional)
Using a food processor, finely ground the oreos (without cream). Spread the grounded oreos onto the cheesecake evenly.
In a medium sized mixing bowl, whisk the double cream just until you get stiff peaks. Add the whipped cream into a piping bag with decorative nozzle. Pipe the whipped cream onto the cheesecake to make any final decorations.
Notes
* I used a whisk to give myself a good exercise, but a electric mixer works as well. Just make sure you watch the cream carefully as it can easily be overwhipped. Stop as soon as the cream is no longer liquid and holds its structure.Volume to metrics Conversions can be found here.