No-Bake Oreo Cheesecake

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About Me!

Hi, thanks for stopping by, my name is Anna Kosti and I am 17 years old. I live in Larnaca, Cyprus, with my family and I am still going to high school. I fell in love with baking since the age of 9! I started with simple recipes to making complicated and fascinating desserts. I am planning to join university next year, overseas, to become a professional pastry chef.

Easy and delicious OREO Cheesecake recipe. It starts with a crunchy Oreo cookie base and it’s topped with a rich and creamy Oreo Filling.

On the top I love decorating it with some ganache and create a few drips to make it look even more attractive!

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This cheesecake is perfect for Summer time as it is cold and refreshing. Your family and friends will fall in love with how rich and delicious it is.

You can decorate this using some chocolate sauce, caramel sauce or even some homemade ganache to take the OREO flavour a step further.

This cheesecake even though it doesn’t need to be baked, it needs to be stored in the fridge.

It’s one of my favourite cheesecakes recipes as it is super simple to prepare and tastes incredible.

It lasts up to 5 days in the fridge covered in plastic wrap.

Check Out my Youtube Video Tutorial:

No-Bake Oreo Cheesecake

Preparation Time:

30 Minutes

Cooking Time:

-

Total Time:

30 Minutes

Serves:

10

Level of Difficulty:

Medium

Description

Easy and delicious OREO Cheesecake recipe. It starts with a crunchy Oreo cookie base and it’s topped with a rich and creamy Oreo Filling.

Ingredients

Cookie Base

  • 2 packages OREO cookies
  • 100gr melted unsalted butter

Filling

  • 500gr whipping cream
  • 3 tbsp icing sugar
  • 250gr cream cheese
  • 1 tsp vanilla extract
  • 3gr of gelatine mixed with 1 tbsp water (melted in the microwave)
  • 30gr OREO cookie crumbs (from the base)

Ganache

  • 80gr dark chocolate
  • 60gr cream
  • optional: some whipping cream and OREO cookies for the Top

Instructions

  1. Cookie Base: Break your cookies in a food processor or mini chopper (SAVE some crushed oreos for the filling later).
  2. Place them in another bowl and add your melted butter and mix until the consistency looks like wet sand.
  3. Take a spring form pan or an adjustable mousse cake ring and pour your cookie mixture in. Then press it down using a cup or a spoon.
  4. Filling: In the bowl of a stand mixer add your cream and whip until soft peaks. Then add in the icing sugar, vanilla, cream cheese, gelatin (your gelatin needs to be bloomed in water for a couple of minutes and then microwaved until completely liquid) and mix until incorporated!
  5. When your mixture is nice and smooth add in your Oreo cookie crumbs and mix using a spatula. Then pour the filling in your form and smooth it out on top.
  6. Chill your cheesecake for at least 3 hours before removing from the form.
  7.  Ganache: In a microwave safe bowl melt together your cream and chocolate and stir every 30 seconds until completely melted.
  8. Place it in a squeezing bottle and create few drips on top of your cheesecake.
  9. Now decorate it however you want.

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