Oreo Cheesecake
This Oreo Cheesecake is a rich and creamy no-bake dessert loaded with crushed Oreo cookies, layered over a thick chocolate cookie crust, and topped with whipped cream and extra Oreos. Perfect for summer parties, potlucks, and make-ahead entertaining.
Equipment
- 9-inch springform pan
- food processor For crushing Oreo cookies
- electric mixer
- mixing bowls
- Offset Spatula Optional for smoothing the filling
- measuring cup Used to press crust firmly
Ingredients
- 36 Oreo cookies
- 85 g unsalted butter, melted
- 1 pinch fine salt
- 675 g full-fat block cream cheese, softened
- 150 g powdered sugar, sifted
- 120 g full-fat sour cream
- 2 tsp vanilla extract
- 0.25 tsp fine salt
- 360 ml cold heavy whipping cream
- 16 Oreo cookies, roughly crushed
- 240 ml cold heavy whipping cream (for topping)
- 3 tbsp powdered sugar (for topping)
- 1 tsp vanilla extract (for topping)
- 12 Oreo cookies for decoration
- 2 tbsp Oreo crumbs for dusting
Instructions
- Line the base of a 23cm (9 inch) springform pan with parchment paper and lightly grease the sides.
- Process the Oreo cookies into fine crumbs. Mix with melted butter and salt until evenly combined.
- Press the crust mixture firmly into the base and slightly up the sides of the pan using the bottom of a measuring cup.
- Refrigerate the crust for 20 minutes while preparing the filling.
- Beat the softened cream cheese until completely smooth and lump-free.
- Add the powdered sugar, sour cream, vanilla extract, and salt. Beat until fluffy and fully combined.
- In a separate cold bowl, whip the heavy cream to firm peaks.
- Fold one third of the whipped cream into the cream cheese mixture, then gently fold in the remaining whipped cream.
- Fold the crushed Oreo cookies into the cheesecake filling until evenly distributed.
- Spoon the filling into the chilled crust and smooth the top evenly with an offset spatula.
- Cover tightly and refrigerate for at least 6 hours or overnight until fully set.
- Whip the topping cream, powdered sugar, and vanilla extract until firm peaks form.
- Release the cheesecake from the springform pan and transfer to a serving plate.
- Pipe or spoon whipped cream around the edges and decorate with whole Oreos and Oreo crumbs.
- Slice with a hot knife cleaned between cuts and serve cold.
Notes
For the cleanest slices, freeze the cheesecake for 20 minutes before cutting. Always use full-fat block cream cheese for proper structure and chill overnight for the best texture. Decorate with whipped cream and Oreos just before serving for the freshest presentation.