This no-bake oreo cheesecake is a cream cheesecake filling, stuffed and topped with oreos on top of a buttery oreo crust. You’re just 7 ingredients and 20 minutes effort away from a decadent dessert.
For best results, always weigh ingredients where a weight is provided
Equipment
handheld beater or stand mixer
food processor
8 inch round spring form tin
Instructions
Grease then line an 8 inch round springform pan with baking paper.
In a small microwave-safe bowl, melt the white chocolate in 20 second increments in the microwave, stirring well between each until just melted.
In a medium, high-sided bowl, using and electric beater, whip the cream to stiff peaks and place back in the fridge. Be very careful not to overwhip the cream or it will become grainy.
Use a food processor to process 1 ½ packs of Oreos (21 cookies) to fine crumbs. Add the melted butter and press into the base of the prepared tin until firm. Place in the fridge.
With the remaining oreos, roughly chop 1 packet (14 cookies) into small pieces (about 8 pieces per oreo). Cut 8 oreos in half and chop up the rest to rough crumbs.
In a large bowl, using an electric beater, beat the cream cheese until smooth. Add the melted chocolate, sour cream and vanilla and beat through.
Fold through the whipped cream until just combined ⅓ at a time, then gently fold through the 1 packet of chopped oreos. (The remaining halved and crushed oreos are for the topping).
Spread the cheesecake mixture over the base and level out as much as possible.
Place in the fridge to set for at least 4 hours or overnight (best).
Decorate the top with the halved oreos and crushed oreos. If you like, top it with shaved chocolate like this one.
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Notes
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
The cream cheese must be full fat (not light). The sour cream is best if full fat, but can work with light.
Cream cheese and sour cream should be a room temperature before using.
Don't overwhip the cream or your cheesecake will be grainy.
Let the melted chocolate cool a little before using it.
Don't overmix after adding the cream - just gently fold.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.