No-Bake Cookies and Cream Cheesecake
This No-Bake Cookies and Cream Cheesecake is an easy, creamy dessert packed with crushed Oreo cookies in every bite. With a buttery Oreo crust, smooth cheesecake filling, and extra cookie crumbles on top, this no-bake treat is perfect for any occasion!
- Prep Time: 15 minutes
- Cook Time: 4+ hours
- Total Time: 4 hours 15 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the crust:
- 24 Oreo cookies (crushed)
- 5 tbsp unsalted butter (melted)
For the cheesecake filling:
- 16 oz (2 blocks) cream cheese (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups heavy whipping cream (cold)
- 12 Oreo cookies (crushed)
For topping:
- Whipped cream (optional)
- Extra Oreo cookies (crumbled or whole)
Instructions
- Make the crust – In a bowl, combine crushed Oreos and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan. Chill in the fridge for at least 30 minutes.
- Prepare the cheesecake filling – In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Whip the cream – In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Add Oreos – Fold in the crushed Oreo cookies until evenly distributed.
- Assemble – Spread the cheesecake filling over the chilled crust, smoothing the top. Cover and refrigerate for at least 4 hours or overnight for best results.
- Garnish & serve – Before serving, top with whipped cream and extra Oreo crumbs or whole cookies. Enjoy!
Notes
- For best texture, let the cheesecake chill overnight.
- Use a food processor to easily crush the Oreos for a fine crust.
- You can substitute the Oreos with any chocolate sandwich cookies.
- Store leftovers in the fridge for up to 5 days.
