Oreo Cheesecake {EASIEST EVER No Bake Recipe!}

A close up of a slice of Oreo Cheesecake, ready to eat.

4.52 from 184 votes

Oreo Cheesecake {EASIEST EVER No Bake Recipe!}

This simple no bake Oreo Cheesecake recipe is a MUST make. Even if you're a beginner, it's quick, easy AND delicious. With cream cheese, whipped cream and crushed Oreos on a buttery Oreo biscuit cookie base, simply add some chocolate topping for a super impressive and decadent dessert!

Prep Time15

Total Time15

Course: Dessert

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

Ingredients

For the base:

75 g Butter Unsalted, melted
150 g Oreos Crushed

For the cheesecake filling:

300 ml Double cream
400 g Full fat cream cheese
250 g Oreos Crushed very finely

For the decoration:

150 g Dark chocolate Melted and cooled
12 Mini Oreos About x3 bags

Metric - Imperial

Instructions

Combine the crushed Oreo biscuits with the melted butter and press into a tin. Chill in the fridge while you make the topping.
Pour the double cream into a bowl, add the cream cheese and whisk until it's very thick – almost the consistency of ice cream. Use an electric whisk if you have one.
Carefully fold in the crushed Oreos.
Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
Pop into the fridge for at least 3 hours (or overnight is much better if you don't need it until the next day).
When you ready to serve the cheesecake, melt the dark chocolate. You can do this a bowl over a pan of boiling water, or in the microwave. To microwave heat in 30 second blasts, stirring carefully in between until the chocolate is melted.
Remove the cheesecake from the tin, drizzle over (or use a piping bag if you prefer) the melted dark chocolate and evenly space 12 mini oreos around the edge.
Store the cheesecake in the fridge until ready to serve.

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Notes

Storing: Chill for a minimum of 3 hours in the fridge, ideally overnight. You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Defrost thoroughly in the fridge before eating

Cream: Whip your cream they hold their shape but are also still a bit floppy. If you are in the US you can use heavy or whipping cream instead

Decorating: Do this after the cheesecake has set. Pipe slightly cooled, melted chocolate onto the top. Then pipe more whipped cream and add mini Oreos

Crush the biscuit base: I use a food processor to get the right consistency of the crushed Oreos

Tin to use: The recipe is for a 7″ tin which is also DEEP (not a standard sandwich cake tin, it will overflow!) You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin as it is a great size and very easy to use

Cream cheese: I use Philadelphia as it combines better than others. Always use full fat

If it's not set: It's probably because your cream wasn’t whipped quite enough. No problem - pop it into the freezer for a few hours before serving

Nutrition