Description
This no-bake Oreo cheesecake is the ultimate creamy, chocolatey dessert that’s perfect for any occasion. With a crisp Oreo biscuit base and a luscious cream cheese and whipped cream filling studded with hunks of Oreo, every slice is irresistible and cut neat. You’ll love how easy it is: no oven, no gelatin, no complicated steps—just simple, fresh ingredients and a little chill time. Ideal for summer days, birthday parties, or anytime you crave a show-stopping, crowd-pleasing treat that delivers pure Oreo flavor in every bite. Serve straight from the fridge for a refreshingly cool, dense, and satisfying cheesecake.
Ingredients
- 250 g biscuits Oreo
- 80 g beurre doux fondu
- 400 g fromage à la crème type Philadelphia
- 250 ml crème entière liquide
- 70 g sucre glace
- 1 cuillère à café extrait de vanille
- 8 biscuits Oreo
- 3–4 biscuits Oreo
Instructions
- Prepare the base: Blend 250 g Oreo cookies into fine crumbs using a food processor. Add 80 g melted butter and mix until the crumbs are shiny and stick together. Press the mixture firmly into the bottom of a 20 cm springform pan (use the back of a glass for even compacting). Refrigerate at least 15 minutes to set.
- Whip the cream: Pour 250 ml cold heavy cream into a large bowl. Add 70 g powdered sugar and 1 teaspoon vanilla extract. Whip with an electric mixer (or by hand) for 3 to 4 minutes until very stiff peaks form and the cream holds its shape on the whisk.
- Soften the cream cheese: In a separate bowl, beat 400 g cream cheese until smooth and no lumps remain. Gradually fold in the whipped cream (in thirds), using a spatula and lifting gently to keep the mixture light and airy.
- Fold in Oreos: Gently fold in 8 coarsely broken Oreo cookies, distributing the chunks evenly through the filling.
- Assemble and chill: Pour the filling over the chilled base. Smooth the top with a spatula or knife. Cover loosely with plastic wrap and refrigerate at least 4 hours (or overnight) until set and firm.
- Decorate and serve: Run a thin knife around the edge, release the springform ring, and transfer the cheesecake to a serving plate. Sprinkle 3 to 4 crumbled Oreos on top. Slice with a sharp knife, rinsing between cuts for clean edges.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 110 g)
- Calories: 424
- Sugar: 21.2 g
- Sodium: 328 mg
- Fat: 29.7 g
- Saturated Fat: 18.1 g
- Unsaturated Fat: 10.8 g
- Trans Fat: 0.5 g
- Carbohydrates: 38.0 g
- Fiber: 1.1 g
- Protein: 4.9 g
- Cholesterol: 78 mg
Keywords: For the best texture, ensure the heavy cream is very cold and whip until very stiff peaks form. The cream cheese should be well softened for lump-free filling. Only add the decoration Oreos just before serving to keep them crunchy. Try substituting with Golden Oreos or chocolate chip cookies for a twist, but note the texture will vary. For extra indulgence, drizzle with a homemade raspberry coulis or top with fresh strawberries. This cheesecake keeps well in the fridge, covered, for up to 4 days. Freezing is not recommended, as the texture can suffer.