No Bake Oreo Cheesecake
Yes! I would recommend chilling it in the refrigerator first so that it is easier to handle. This works best if you leave the cheesecake in the pan, otherwise, the top gets quite smooshed. I also wait to decorate the top until after thawing.
If you need your springform pan, carefully remove the cheesecake from the pan and slide off the bottom layer of the springform onto a freezer-safe plate. Cover with plastic wrap and then place in a large freezer-safe bag (the big ones!) or wrap it again with aluminum foil.
It should be safe in the freezer for about 2 months. When ready to enjoy, remove the foil and place it in the refrigerator for 24 hours.
No Bake Oreo Cheesecake
PREP TIME12MINUTES MINS
CHILLING TIME3HOURS HRS
TOTAL TIME3HOURS HRS 12MINUTES MINS
No Bake Oreo Cheesecake is perfect for when you are craving the silky smooth delightfulness of Cheesecake but don’t want to turn on your oven! Creamy and delicious velvety cheesecake filling, with the perfect Oreo Cookie Crust.
Ingredients
Oreo Crust
▢24 Oreo cookies, (about 1 ½ cups of crushed cookies), filling removed and reserved▢6 tablespoons (85 g) butter, melted
Cheesecake Filling
▢16 ounces (454g) cream cheese▢½ cup (100g) granulated sugar▢1 teaspoon vanilla▢2 ½ cups (595 g) heavy whipping cream▢1 ½ cups (188 g) confectioners' sugar▢15 cookies (about a cup), crushed and divided▢Hot Fudge
Instructions
OREO CRUST
Add 24 Oreos (filling removed and set aside) to a food processor and process until the Oreos are finely crushed. This will yield approximately 1½ cups of crushed cookies.
In a large bowl, add the processed cookies and the melted butter. Stir to combine.
Pour the cookie mixture into the bottom of a prepared 9-inch springform pan and press into the bottom and up the sides to form a foundation for the cheesecake.
Place in refrigerator to chill.
FILLING
In a large bowl using a hand mixer, beat the cream cheese until it is light and fluffy. Add in the sugar, vanilla, and reserved cookie filing.
In a separate bowl, whip the heavy whipping cream with a hand mixer until it beings to thicken. Add in confectioners sugar, and beat until stiff peaks form.
Fold 2 cups whipped cream mixture and crushed Oreos (reserve ¼ cup for garnish) into the cream cheese.
Pour mixture on top of the Oreo Crust and spread evenly.
Place in the refrigerator to chill for at least 3-4 hours. (Preferably overnight)
Garnish with remaining whipped cream, remaining crushed Oreos, and hot fudge.
