No Bake Oreo Cheesecake
This impressive No Bake Oreo Cheesecake is so much easier to make than it looks, requiring just 5 simple ingredients. The cheesecake starts with a chocolatey crushed Oreo base, which is then topped with a creamy cheesecake filling loaded with chopped Oreos.
Need a show-stopper dessert to take to a potluck or birthday party? This No Bake Oreo Cheesecake keeps a hot kitchen cool in the summer and it’s an ideal recipe to prep in advance.
Ingredients
Crust:
26 Oreos, crushed (approximately 2 cups of Oreo crumbs)
1/2 cup butter, melted
Cheesecake filling:
3 teaspoons gelatine powder
1/4 cup water
16oz. cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
12 Oreos, roughly chopped (approximately 1 1/2 cups)
Decorating:
1 cup whipped cream
Mini Oreos, left whole
1 tablespoon crushed Oreos
Step by Step Instructions
MAKE THE CRUST
STEP ONE – Line the base of an 8-inch round springform tin with parchment paper. Set aside.
STEP TWO – Add the crushed Oreos and melted butter to a large mixing bowl. Mix until combined, and the mixture has the consistency of wet sand.
STEP THREE – Press the Oreo mixture firmly into the base of the prepared springform tin. Transfer to the fridge to begin setting.
BLOOM THE GELATIN & MAKE THE FILLING
STEP FOUR – Bloom the gelatine powder by adding the water to a small mixing bowl, and sprinkling the gelatine powder over the surface of the water. Mix until well combined using a small whisk or fork. Set aside to firm up for 5 minutes, by which time the gelatine should be firm to touch. Microwave the gelatine for 20 seconds until liquid, and whisk once again until smooth. Set aside to cool for 5 minutes before using.
STEP FIVE – While the gelatine is cooling, add the heavy cream to the bowl of a stand mixer. Beat using a wire whisk attachment on a medium-high speed for 3 minutes or until stiff peaks form. Transfer the cream to another bowl and set aside.
STEP SIX – Spoon the filling mixture over the cheesecake base, and smooth the surface. Transfer to the fridge to chill for at least 6 hours, or preferably overnight.
STEP SEVEN – Remove the cheesecake from the tin, running a sharp knife around the cheesecake if necessary. Decorate the cheesecake with the whipped cream, crushed Oreos and mini Oreos before serving.
GARNISH & ENJOY!
Storage & Freezing Instructions
Store this cheesecake in an airtight container in the fridge for up to 5 days.
This cheesecake is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw in the fridge before enjoying.
No Bake Oreo Cheesecake
- Total Time: 6 hours 30 minutes
- Yield: 8 to 10 servings
Description
This impressive No Bake Oreo Cheesecake is so much easier to make than it looks, requiring just 5 simple ingredients. The cheesecake starts with a chocolatey crushed Oreo base, which is then topped with a creamy cheesecake filling loaded with chopped Oreos.
Ingredients
Crust:
26 Oreos, crushed (approximately 2 cups of Oreo crumbs)
1/2 cup butter, melted
Cheesecake filling:
3 teaspoons gelatine powder
1/4 cup water
16oz. cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
12 Oreos, roughly chopped (approximately 1 1/2 cups)
Decorating:
1 cup whipped cream
Mini Oreos, left whole
1 tablespoon crushed Oreos
Instructions
- Line the base of an 8-inch round springform tin with parchment paper. Set aside.
- Add the crushed Oreos and melted butter to a large mixing bowl. Mix until combined, and the mixture has the consistency of wet sand.
- Press the Oreo mixture firmly into the base of the prepared springform tin. Transfer to the fridge to begin setting.
- Bloom the gelatine powder by adding the water to a small mixing bowl, and sprinkling the gelatine powder over the surface of the water. Mix until well combined using a small whisk or fork. Set aside to firm up for 5 minutes, by which time the gelatine should be firm to touch. Microwave the gelatine for 20 seconds until liquid, and whisk once again until smooth. Set aside to cool for 5 minutes before using.
- While the gelatine is cooling, add the heavy cream to the bowl of a stand mixer. Beat using a wire whisk attachment on a medium-high speed for 3 minutes or until stiff peaks form. Transfer the cream to another bowl and set aside. Without cleaning the stand mixer bow or wire whisk attachment, add the softened cream cheese, granulated sugar and vanilla extract. Beat on a medium speed until smooth and well combined. Fold through the whipped cream, then gently fold through the chopped Oreos.
- Spoon the filling mixture over the cheesecake base, and smooth the surface. Transfer to the fridge to chill for at least 6 hours, or preferably overnight.
- Remove the cheesecake from the tin, running a sharp knife around the cheesecake if necessary. Decorate the cheesecake with the whipped cream, crushed Oreos and mini Oreos before serving.
Notes
TIPS:
1 – Ensure the cream cheese is at room temperature before beginning to make the cheesecake filling. Beating cold cream cheese will likely result in lumps of cream cheese throughout the filling.
2 – Use the heavy cream cold straight from the fridge. Cold cream will whip better than warm cream.
3 – It’s important to bloom the gelatine powder before adding it to the cheesecake mixture. This will keep the gelatine smooth and prevent any gelatine lumps.
4 – important not to heat the gelatine mixture too much, as this could prevent the gelatine from setting.
5 – If the Oreo base mixture is too dry, stir through a little extra melted butter.
STORAGE & FREEZING INSTRUCTIONS
Store this cheesecake in an airtight container in the fridge for up to 5 days.
This cheesecake is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw in the fridge before enjoying.
- Prep Time: 30 minutes
- Chilling Time: 6 hours
- Category: Dessert
- Method: No Bake
- Cuisine: American
