Go Back
Oreo Cheesecake

Oreo Cheesecake

This no-bake Oreo Cheesecake is rich, creamy, and packed with crushed Oreo cookies in every bite. Featuring a buttery Oreo crust, fluffy cookies-and-cream filling, and a whipped cream topping loaded with more Oreos, this make-ahead dessert is perfect for summer parties, birthdays, and crowd-friendly entertaining.
Print Recipe Pin Recipe
Prep Time 35 minutes
Total Time 8 hours 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 36 Oreo cookies for crust
  • 85 g melted unsalted butter
  • 360 ml cold heavy whipping cream
  • 675 g full-fat block cream cheese, softened
  • 150 g powdered sugar
  • 2 tsp pure vanilla extract
  • 120 g full-fat sour cream
  • 16 Oreo cookies, roughly chopped
  • 240 ml cold heavy cream for topping
  • 2 tbsp powdered sugar for topping
  • 0.5 tsp vanilla extract for topping
  • 4 Oreo cookies, crushed for topping
  • whole Oreo cookies for decoration

Equipment

  • 9-inch springform pan
  • food processor
  • mixing bowls
  • electric hand mixer or stand mixer
  • rubber spatula
  • offset spatula
  • measuring cups and spoons
  • parchment paper

Method
 

  1. Lightly grease a 23cm (9-inch) springform pan and line the base with parchment paper.
  2. Crush 36 Oreo cookies into fine crumbs using a food processor or rolling pin.
  3. Mix the Oreo crumbs with melted butter until evenly coated and the mixture holds together when pressed.
  4. Press the mixture firmly into the base and sides of the prepared pan. Refrigerate for at least 30 minutes.
  5. Whip the cold heavy cream to stiff peaks in a chilled bowl, then refrigerate until needed.
  6. Beat the softened cream cheese until completely smooth and lump-free.
  7. Add the powdered sugar and vanilla extract, beating until silky and fully incorporated.
  8. Beat in the sour cream until just combined and creamy.
  9. Fold the whipped cream gently into the cream cheese mixture in three additions until no streaks remain.
  10. Fold the chopped Oreo cookies through the filling gently without overmixing.
  11. Spread the filling evenly into the chilled crust and smooth the top with an offset spatula.
  12. Cover tightly and refrigerate for at least 6 hours, ideally overnight.
  13. Whip the topping cream with powdered sugar and vanilla extract to stiff peaks.
  14. Remove the cheesecake from the pan, pipe or spoon whipped cream around the border, decorate with whole Oreos, and scatter crushed Oreos over the center.
  15. Slice with a hot clean knife and serve cold directly from the refrigerator.

Notes

For the cleanest slices, freeze the cheesecake for 20 minutes before cutting and wipe the knife clean between each slice. Full-fat block cream cheese is essential for proper texture and setting. Refrigerate overnight for the best flavor and structure. Decorate shortly before serving for the freshest whipped cream appearance.