Oreo No Bake Cheesecake Recipe
Easy no bake cheesecake is taken to the next level when Oreo cookies are used for the crust and added into the cheesecake filling. If you love Oreos, this no bake cheesecake is just for you!
Prep Time15 minutes mins
Cook Time0 minutes mins
Chill Time4 hours hrs
Total Time4 hours hrs 15 minutes mins
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 625kcal
Oreo Cookie Crust
- 2 ¼ cups Oreo cookie crumbs
- ⅓ cup butter {melted}
Oreo Cookie Cheesecake Filling
- 16 ounces cream cheese {softened} {2 packages}
- 14 ounces sweetened condensed milk
- 8 ounces whipped topping {thawed}
- ½-¾ cup Oreo cookie crumbs
Toppings
- 4 ounces whipped topping
- 10-12 mini Oreo cookies
Oreo Cookie Cheesecake Filling
Cheesecake Assembly
Pour Oreo cookie cheesecake filling into the crust and spread out into an even layer. Refrigerate for at least four hours before serving. To serve, add whipped topping to a piping bag with a star tip {or a zipper bag} and pipe the whipped topping around the edge of the cheesecake. Go back and place mini Oreo cookies around the edge of the cheesecake as desired. Sprinkle with any leftover Oreo crumbs. Leftovers can be stored in the refrigerator covered tightly for up to 4 days.
- If you do not have a springform pan, use a 9" pie plate.
- Be sure to use softened cream cheese to get a creamy filling.
Store: To store the No Bake Oreo Cheesecake recipe, cover it and refrigerate it for up to 4 days.
Freeze: To freeze, wrap the whole cheesecake tightly in plastic wrap or aluminum foil. You can also use an airtight container. Frozen cheesecake can be stored for up to 2-3 months.
Serving: 1slice | Calories: 625kcal | Carbohydrates: 64g | Protein: 9g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 441mg | Potassium: 349mg | Fiber: 1g | Sugar: 50g | Vitamin A: 930IU | Vitamin C: 1mg | Calcium: 192mg | Iron: 6mg