Why This Dessert Works & What You’re Aiming For
This no-bake cheesecake combines the beloved cookie flavour of OREO with the smooth, luxurious texture of cheesecake — but you skip the oven entirely. The crust gives crunch and chocolate flavour; the filling delivers creamy tang and cookie bits; the chilling sets everything beautifully. As described by recipe sources, it’s “easy, forgiving and deeply satisfying” to prep ahead. Gourmet Martha+2The Feedfeed+2
What you want to end up with:
A crisp chocolate-cookie crust that holds up under the filling
A creamy, thick cheesecake layer with plenty of cookie chunks
Clean, well-set slices after chill time
No baking, so minimal fuss, ideal for warm weather or when your oven is busy
Ingredients (makes about 10-12 slices, depending on size)
For the Crust
~30–36 OREO cookies (standard size) — divided: some for crust, some for filling/topping
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~¼ to ⅓ cup (about 55–75 g) unsalted butter, melted
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For the Filling
~24 oz (≈680 g) full-fat cream cheese, softened to room temperature
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~¾ cup (≈150 g) granulated sugar OR powdered sugar (depending on recipe variant)
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1–2 teaspoons vanilla extract
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~1¼ cups (≈300 ml) heavy whipping cream (cold)
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~1½ cups chopped OREO cookies (after removing cream centres) for folding into filling
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Optional Toppings / Decoration
Whole or halved OREO cookies around the edge
Crushed OREO crumbs sprinkled on top
Whipped cream rosettes
Chocolate drizzle or ganache (if desired)
Equipment & Prep
A spring-form pan (≈9-inch/23 cm) or a deep round cake tin (with removable base)
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Parchment paper or grease for ease of removal
Food processor or zip-bag + rolling pin to crush cookies
Electric mixer (hand or stand) for cream cheese and whipping cream
Spatula, mixing bowls
Refrigerator — you’ll need to chill the cheesecake for several hours or overnight
Step-by-Step Instructions
Step 1: Prepare the Crust
Remove the OREO cookies and separate the cream filling if you prefer (some recipes remove it for crushing). Gâteau et cuisine Rachida+1
Crush ~24–30 cookies into fine crumbs using a food processor or by placing in a zip-lock bag and using a rolling pin.
Combine the cookie crumbs with the melted butter. Mix until the crumbs are evenly coated and damp.
Press this mixture firmly into the base (and optionally slightly up the sides) of your prepared pan. Use the back of a spoon or the base of a glass to compact it.
Chill in the fridge for ~15–30 minutes while you prepare the filling — this helps the crust set and ensures it holds up when filling is added.
Step 2: Make the Filling
Using an electric mixer, beat the softened cream cheese on medium‐high speed until smooth and free of lumps (about 1–2 minutes).
Add the sugar and vanilla extract, and continue to beat until combined and creamy.
In a separate bowl (or using your mixer if large enough), whip the cold heavy cream until stiff peaks form. This means when you lift the whisk, peaks hold their shape and do not collapse.
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Gently fold the whipped cream into the cream cheese mixture with a spatula — careful not to deflate the mixture, but combine thoroughly so you get a light, mousse‐like texture.
Chop the remaining OREO cookies (15–20 cookies) into bite-sized pieces and fold them into the cheesecake filling. This gives your filling that classic cookies-and-cream texture.
Pour the filling over the chilled crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles and ensure the filling settles evenly.
Step 3: Chill to Set
Cover the cheesecake with cling film or foil (to prevent it absorbing fridge odours).
Chill in the refrigerator for at least 4-6 hours; for best results, overnight (8+ hours) is ideal for full firming and clean slicing.
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If you prefer, freeze for ~30 minutes before serving to make slicing easier — but avoid fully freezing unless you intend to keep it longer.
Step 4: Decorate and Serve
Release the cheesecake from the pan — if using a spring-form, undo the side ring carefully. You may use parchment paper “handles” to lift it out if you lined the base. oreo.com
Decorate the top: arrange whole or halved OREO cookies around the edge, sprinkle crushed OREO crumbs, and optionally pipe rosettes of whipped cream between cookies.
For a dramatic finish, drizzle melted chocolate or ganache over the top and allow slight drip.
Use a large, sharp knife and warm slightly under hot water then wipe, for clean slices.
Serve chilled; each slice should hold shape and reveal visible cookies in the filling.
Variations & Customisations
Golden OREO version: Use Golden Oreos for crust and/or filling instead of traditional chocolate. crazyforcrust.com+1
Mini cheesecakes: Instead of one big cake, use muffin tins or individual jars for portable servings.
Vegan version: Use dairy-free cream cheese, coconut cream whipped instead of heavy cream, and vegan cookies.
Chocolate ganache topping: Melt 4 oz dark chocolate with ½ cup heavy cream, pour over chilled cake. GE Latam
Fruit-twist: Add a layer of raspberry or strawberry compote between crust and filling for colour and tang contrast.
No crust option: For a crustless version, omit crust and press filling into greased dish, or use chopped cookies folded in the filling only.
Lighter version: Use reduced-fat cream cheese and light whipped topping; some brands provide guidelines. oreo.com
Tips for Success & Troubleshooting
Soft or runny cheesecake: Usually due to inadequate chilling or too-warm ingredients. Make sure cream cheese is fully softened and the whipped cream is stiff before folding. Chill long enough. The Big Man's World ®
Crust falls apart when slicing: Press crust firmly and chill well. Use a sharp knife and wipe clean slices.
Filling separated or weepy: Avoid excessive whipping and over-mixing once whipped cream is folded in. Keep cheesecake chilled. Fresh whipped cream tends to weep if left too long. crazyforcrust.com
Cookies sinking: Ensure crust is chilled and firm before adding filling.
Cheesecake too sweet: Adjust sugar down or use slightly less cookie filling; balance with tang from cream cheese and vanilla.
Cheesecake spreads too much: Use a spring-form pan with sides high enough, or reduce size of pan for thicker cake.
Serving issues: For best texture and flavours, allow cake to sit 5-10 minutes at room temperature before cutting, but serve still chilled.
Storage & Shelf Life
Store in the refrigerator, covered, for up to 3–4 days.
For longer storage, you can freeze slices wrapped in plastic + foil for up to 1 month; thaw in the fridge for ~1–2 hours before serving.
Keep topped cakes well-covered to prevent absorption of fridge smells and to protect the cookie topping.
Nutrition & Serving Notes
This dessert is indulgent: rich cream cheese, heavy cream, butter, cookies. To moderate portions: slice thinly, serve with fresh berries or fruit to balance sweetness. Note that the “no-bake” nature makes it perfect for hot weather when you don’t want to heat the kitchen. Gourmet Martha
Recipe Recap (In One Flow)
Crush OREO cookies and mix with melted butter; press into pan to form crust and chill.
Beat softened cream cheese, sugar, vanilla until smooth.
Whip heavy cream to stiff peaks.
Fold whipped cream into cream cheese mixture, then fold in chopped cookies.
Pour filling over chilled crust, smooth top, tap out air bubbles.
Chill for at least 4-6 hours (ideally overnight) until set.
Decorate with cookies, whipped cream rosettes and chocolate drizzle if desired.
Slice with warm knife, serve chilled, store covered in fridge up to 4 days or freeze slices.
Why You’ll Love This Dessert
No oven required — perfect for when you don’t want to heat the kitchen.
High “wow” factor — looks like a fancy cheesecake, tastes like a cookies-and-cream dream.
Flexible & forgiving — easy to customise and adapt for dietary needs.
Make-ahead friendly — prepare in advance, chill, and serve when ready.
Crowd-pleaser — big flavour, simple process, appealing to kids and adults alike.
Final Thoughts
If you’ve been hesitant to try cheesecake because of water baths, complicated steps or using the oven, this no-bake OREO cheesecake is your gateway. With basic ingredients, simple process and chilling instead of baking, you can produce a dessert that tastes luxurious, looks impressive and satisfies cookie lovers everywhere. Whether for a celebration, potluck, or just a weekend treat, this dessert hits home.
So gather your OREO cookies, soften your cream cheese, chill your crust — and get ready for that first look at a slice with cookie-filled filling and chocolate crust. Your dessert table is about to get a major upgrade.
Would you like me to create a printable recipe card and step-by-step photo guide for this no-bake Oreo cheesecake (with portion sizes, alternative sizes, and printable ingredients list)?
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