I am actually not a big fan of No-bake Cheesecakes. I think the baked ones are better and I personally don’t find the baked ones difficult to make. That being said, the no-bake ones are still tasty! I made one for my daughter’s birthday party, to complement her oreo “regular” cake. I was serving it to a bunch of teenagers, so I didn’t want to put the time and effort into a baked cheesecake, when they just inhale food. HA!
This No-bake Oreo Cheesecake turned out pretty darn good. I had a leftover slice for breakfast. Since I never have cool whip, I did the homemade whipped cream route. YUM! I usually have these ingredients in my house, so it’s a pretty easy, fast, and delicious dessert to whip up!
Ingredients:
Crust
- 22 oreo cookies
- 3 tbsp melted butter
- 1 tbsp sugar
Filling:
- 2 8oz blocks of cream cheese
- 1 cup sugar
- 16 oz Whipping Cream
- 1/4 cup powdered sugar
- 12 chopped oreos
- Alternative: 1 tub of cool whip instead of the Whipping Cream and 1/4 cup powdered sugar
Directions:
Crust:
Crush the oreos in the food processor. Add in the melted butter and sugar and mix until mixed and brought together. Press into the bottom of a springform pan. Refrigerate for at least 30 minutes until firm.
Filling:
Whip the whipping cream and powdered sugar together until stiff peaks form. In another bowl, beat the cream cheese and sugar together until well mixed and fluffy. Fold the Whipped Cream into the cream cheese mixture. If using cool whip, simply fold cool whip into the cream cheese mixture. Fold chopped oreos into filling mixture. Pour over crust. Refrigerate at least 4 hours or until firm. Garnish with chopped or crushed cookies, if desired.
Ingredients
- Crust
- 22 oreo cookies
- 3 tbsp melted butter
- 1 tbsp sugar
- Filling:
- 2 8oz blocks of cream cheese
- 1 cup sugar
- 16 oz Whipping Cream
- 1/4 cup powdered sugar
- 12 chopped oreos
- Alternative: 1 tub of cool whip instead of the Whipping Cream and 1/4 cup powdered sugar
Instructions
- Crust:
- Crush the oreos in the food processor.
- Add in the melted butter and sugar and mix until mixed and brought together.
- Press into the bottom of a springform pan.
- Refrigerate for at least 30 minutes until firm.
- Filling:
- Whip the whipping cream and powdered sugar together until stiff peaks form.
- In another bowl, beat the cream cheese and sugar together until well mixed and fluffy.
- Fold the Whipped Cream into the cream cheese mixture.
- If using cool whip, simply fold cool whip into the cream cheese mixture.
- Fold chopped oreos into filling mixture.
- Pour over crust.
- Refrigerate at least 4 hours or until firm.
- Garnish with chopped or crushed cookies, if desired.
