Looking for a dessert that’s both indulgent and easy to make? This No-Bake Cookies and Cream Cheesecake is a perfect choice! Packed with Oreo cookies and a rich cream cheese filling, it’s a creamy, dreamy treat that’s ideal for any occasion. Whether you’re hosting a party or simply craving something sweet, this cheesecake will surely impress.
Ingredients:
For the Crust:
24 Oreo cookies
1/2 cup (1 stick) unsalted butter, melted
For the Filling:
3 cups cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
12 Oreo cookies, crushed
For the Topping:
6 Oreo cookies, halved
Whipped cream (optional)
Directions:
Prepare the Crust:
In a food processor, pulse the Oreo cookies until they become fine crumbs.
Add the melted butter and mix until well combined.
Press the mixture into the bottom of a 9-inch springform pan, spreading it out evenly to form a crust.
Refrigerate the crust while preparing the filling.
Make the Filling:
In a large mixing bowl, beat the softened cream cheese until smooth.
Add the powdered sugar and vanilla extract, and continue to beat until fully combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well incorporated.
Fold in the crushed Oreo cookies.
Assemble the Cheesecake:
Pour the filling over the prepared crust and spread it out evenly.
Refrigerate the cheesecake for at least 4 hours, or until set.
Add the Topping:
Once the cheesecake is set, remove it from the springform pan.
Garnish with halved Oreo cookies and, if desired, add a dollop of whipped cream on top.
Serve and Enjoy:
Slice and serve this delicious No-Bake Cookies and Cream Cheesecake. Enjoy!
Serving Tips:
Chill Before Serving: Ensure the cheesecake is well-chilled before serving. This helps maintain its structure and enhances the flavor.
Slicing: Use a sharp knife to slice the cheesecake. For cleaner cuts, wipe the knife with a warm, damp cloth between slices.
Garnishing: Add a dollop of whipped cream to each slice for an extra touch of decadence. You can also drizzle with chocolate sauce or sprinkle with extra crushed Oreos.
Presentation: Serve the cheesecake on a chilled plate to keep it cool longer. Garnish the serving plate with a few extra Oreo halves or crumbs for a decorative touch.
Storage Tips:
Refrigeration: Store any leftovers in the refrigerator. Cover the cheesecake tightly with plastic wrap or place it in an airtight container to keep it fresh. It will last for up to 5 days.
Freezing: This cheesecake can be frozen for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Label with the date for easy tracking.
Thawing: To thaw, transfer the cheesecake to the refrigerator and let it sit overnight. Avoid thawing at room temperature to maintain the best texture and flavor.
Serving from Frozen: If you prefer a firmer texture, you can serve the cheesecake slightly frozen. Just let it sit at room temperature for about 10-15 minutes before slicing.
Related Recipes:
- Gourmet Thick Peanut Butter Cookies
- No-Bake Cookie Dough Cheesecake Bars
- Oreo Cheesecake Tacos Recipe
FAQs:
Can I use a different type of cookie for the crust?
Yes, you can! While Oreo cookies are traditional for this recipe, you can substitute with other types of cookies like chocolate graham crackers, chocolate chip cookies, or any other cookie that you enjoy. Just make sure to adjust the amount of butter if needed to achieve the right consistency for the crust.
Can I make this cheesecake ahead of time?
Absolutely! This No-Bake Cookies and Cream Cheesecake is a great make-ahead dessert. You can prepare it up to 2 days in advance. Just keep it refrigerated and covered with plastic wrap or in an airtight container until you’re ready to serve.
What should I do if my cheesecake filling is too runny?
If your cheesecake filling is too runny, it may be due to under-whipped cream or not enough chilling time. Make sure to whip the heavy cream until stiff peaks form before folding it into the cream cheese mixture. If the filling is still runny, refrigerate the cheesecake for an additional hour or two to allow it to set properly.
Can I add other mix-ins to the filling?
Yes, you can get creative with additional mix-ins. Chopped chocolate, mini chocolate chips, or even fruit like strawberries or raspberries can be folded into the filling for extra flavor and texture. Just be sure to adjust the amount of mix-ins so the filling remains creamy and not too chunky.
Conclusion:
This No-Bake Cookies and Cream Cheesecake is the ultimate treat for Oreo lovers. Its rich and creamy filling combined with a crunchy Oreo crust makes it a crowd-pleaser. With minimal effort and no need for an oven, it’s the perfect dessert for any occasion. Try it out and enjoy the sweet, creamy goodness!
📖 Recipe:
Print
No-Bake Cookies and Cream Cheesecake
- Total Time: 4 hour 20 minutes (including chilling)
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in this No-Bake Cookies and Cream Cheesecake, a creamy and rich dessert loaded with Oreo cookies and a luscious cream cheese filling. Perfect for any occasion, this easy-to-make treat requires no baking, making it a hassle-free way to impress your guests. Ideal keywords: no-bake cheesecake, cookies and cream, Oreo cheesecake, easy cheesecake recipe.
Ingredients
For the Crust:
24 Oreo cookies
1/2 cup (1 stick) unsalted butter, melted
For the Filling:
3 cups cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
12 Oreo cookies, crushed
For the Topping:
6 Oreo cookies, halved
Whipped cream (optional)
Instructions
- Prepare the Crust:
- In a food processor, pulse the Oreo cookies until they become fine crumbs.
- Add the melted butter and mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan, spreading it out evenly to form a crust.
- Refrigerate the crust while preparing the filling.
- Make the Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar and vanilla extract, and continue to beat until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well incorporated.
- Fold in the crushed Oreo cookies.
- Assemble the Cheesecake:
- Pour the filling over the prepared crust and spread it out evenly.
- Refrigerate the cheesecake for at least 4 hours, or until set.
- Add the Topping:
- Once the cheesecake is set, remove it from the springform pan.
- Garnish with halved Oreo cookies and, if desired, add a dollop of whipped cream on top.
- Serve and Enjoy:
- Slice and serve this delicious No-Bake Cookies and Cream Cheesecake. Enjoy!
Notes
Ensure the cheesecake is well-chilled before serving for the best texture and flavor.
For cleaner slices, wipe the knife with a warm, damp cloth between cuts.
This cheesecake can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 400 kcal
