No Bake Oreo Cheesecake
Are you looking for a delicious dessert that you can make without having to turn on the oven? Look no further! This No Bake Oreo Cheesecake is the perfect indulgent treat that requires minimal effort and time, but is sure to be a hit with family and friends. Featuring an Oreo cookie crust, creamy no bake cheesecake filling, and a topping of glossy ganache, this No Bake Oreo Cheesecake is a sure fire winner!
What is no bake cheesecake?
No bake cheesecake is a simpler, creamier, softer version of a regular cheesecake. Since there is no baking required it also means that is A LOT easier than a standard baked cheesecake. Baked cheesecakes have a silky texture that is quite firm, while no bake cheesecakes are soft, and super light. Personally, I am a big fan of both!
How do you remove a no-bake cheesecake from the pan?
Whether you are using a springform or loose bottomed cake pan, the best way to remove your cheesecake from the pan. Is to use a small sharp paring knife and run it along the edge of your cheesecake, to release the cheesecake. Once released you can unlock the springform pan or, if using a loose bottomed pan, then place a tin underneath the cheesecake and slide the ring of the pan down gently. If you wish to remove the base, simply use the same clean, small sharp paring knife and run it between the base of the cheesecake and the base of the pan to release it.
Will no-bake cheesecake firm up in the fridge?
Yes! This no-bake oreo cheesecake will set up nicely in the fridge, and have a light, soft and almost mousse-like texture. You should allow no bake cheesecake to set up for at least 6 – 8 hours or, for best results, refrigerate overnight. The longer you allow it to sit in the fridge, the better it will taste and the firmer it will be.
How long does a no bake oreo cheesecake last?
This no bake cheesecake is the perfect dessert to make ahead of time because it stores so well. You can store any leftovers in the fridge, in an airtight container or, on a plate or a tray covered in plastic wrap, for up to 5 days.
Best tips and tricks for making No Bake Oreo Cheesecake:
- Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
- Use room temperature cream cheese – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
- Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
- Use a sharp + clean knife – helps you get even clean slices, that looks super professional!
How to make No Bake Oreo Cheesecake
- Start by making the crust. Add the Oreos to a food bag and bash into fine crumbs with a rolling pin, or add them to a food processor and process until you have fine crumbs. Then, in a large bowl, mix the oreo crumbs with melted butter, and mix till you have the texture of wet sand and all the crumbs are moistened.
- Lightly grease and line the bottom of a 8-inch or 9-inch springform or loose bottom pan with parchment paper. Scoop the mixture into the pan, and firmly press it down, using a glass or measuring cup, until you have one even layer.
- Then freeze the base for 10 – 20 minutes, while you make the cheesecake filling.
- To make the filling: Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, beat room temperature cream cheese until smooth.
- Next, add in the icing sugar, caster sugar, salt and vanilla extract and mix until well combined.
- In a separate bowl, pour in the double cream / heavy cream and whisk until, cream thickens and stiff peaks form.
- Add ⅓ of the whipped cream and fold gently into the cream cheese mixture. Then, add in the rest of the cream and continue to fold gently, until everything is fully combined.
- Then, add in the melted white chocolate and fold gently, until well mixed.
- Finally, add in the chopped oreos and fold one last time.
- Remove the base from the freeze, pour the cheesecake filling onto the crust, and carefully spread it around into one even layer. Place in the fridge for 2 hrs.
- To make the ganache topping: In a microwave safe bowl, break up the milk chocolate and pour in the double cream / heavy cream. Microwave in 30 second increments, until fully melted, stirring in between each increment. Allow to cool to room temp.
- Pour the ganache over the cheesecake and spread evenly. Then, cover tightly and place back in the fridge to set for at least 4 to 6 hours or overnight.
- Once set, run a sharp knife around the edge of the cheesecake to release it out of the pan. Decorate with extra whipped cream and mini oreos, or however you wish to decorate. Then slice and enjoy!
Ingredient Notes
The ingredients that go into this No Bake Oreo Cheesecake
Oreos – of course we need oreos, for a no bake oreo cheesecake!
Cream Cheese – will be the base for the cheesecake.
Double Cream / Heavy Cream – for the cheesecake filling, ganache and whipped cream decoration.
White Chocolate – will add so much more flavor.
Vanilla Extract – adds that classic vanilla flavour.
Salt – to balance everything out.
Melted Butter – for the crisp oreo base.
Icing Sugar + Sugar – to sweeten the cheesecake filling with.
Milk chocolate – is perfect for the ganache topping!
Tips and Tricks – No Bake Oreo Cheesecake
- Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
- Use room temperature cream cheese – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
- Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
- Use a sharp + clean knife – helps you get even clean slices, that looks super professional!
- The recipe video is on my TikTok and IG – please tag me @aceofspoons if you make this recipe!
No Bake Oreo Cheesecake
Equipment
- 8 – 9 inch springform or loose bottomed cake pan
- 2 Large bowls
- Stand mixer or handheld mixer
- Rubber Spatula
- Small sharp paring knife
Ingredients
Base Ingredients
- 28 Oreos
- 80 g butter (melted) (3/4 of a stick)
No Bake Oreo Cheesecake Filling Ingredients
- 500 g cream cheese (17.6 oz)
- 60 g icing sugar (1/2 cup)
- 50 g caster sugar (1/4 cup)
- 250 ml double cream / heavy cream (1 cup)
- 100 g white chocolate (3.5 oz)
- 14 Oreos (chopped)
- 2 tsp vanilla extract
- 1/3 tsp salt
Ganache Topping Ingredients
- 100 g baking chocolate (30 – 50%) or milk chocolate, if your prefer (3.5 oz)
- 100 ml double cream / heavy cream
Decoration (optional)
- 1/2 cup whipped cream
- 16 mini Oreos
Instructions
- Start by making the crust. Add the Oreos to a food bag and bash into fine crumbs with a rolling pin, or add them to a food processor and process until you have fine crumbs. Then, in a large bowl, mix the oreo crumbs with melted butter, and mix till you have the texture of wet sand and all the crumbs are moistened.
- Lightly grease and line the bottom of a 8-inch or 9-inch springform or loose bottom pan with parchment paper. Scoop the mixture into the pan, and firmly press it down, using a glass or measuring cup, until you have one even layer.
- Then freeze the base for 10 – 20 minutes, while you make the cheesecake filling.
- To make the filling: Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, beat room temperature cream cheese until smooth.
- Next, add in the icing sugar, caster sugar, salt and vanilla extract and mix until well combined.
- In a separate bowl, pour in the double cream / heavy cream and whisk until, cream thickens and stiff peaks form.
- Add ⅓ of the whipped cream and fold gently into the cream cheese mixture. Then, add in the rest of the cream and continue to fold gently, until everything is fully combined.
- Then, add in the melted white chocolate and fold gently, until well mixed, and add in the chopped oreos and fold one last time.
- Remove the base from the freeze, pour the cheesecake filling onto the crust, and carefully spread it around into one even layer. Place in the fridge for 2 hrs.
- To make the ganache topping: In a microwave safe bowl, break up the milk chocolate and pour in the double cream / heavy cream. Microwave in 30 second increments, until fully melted, stirring in between each increment. Allow to cool to room temp.
- Pour the ganache over the cheesecake and spread evenly. Then, cover tightly and place back in the fridge to set for at least 4 to 6 hours or overnight.
- Once set, run a sharp knife around the edge of the cheesecake to release it out of the pan. Decorate with extra whipped cream and mini oreos, or however you wish to decorate. Then slice and enjoy!
Notes
- Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
- Use room temperature cream cheese – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
- Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
- Use a sharp + clean knife – helps you get even clean slices, that looks super professional!
