No Bake Oreo Cheesecake

Ingredients

• 2 rowsoriginal Oreo biscuits
• 70 g (5 tablespoons)butter, melted
• 100 g (½ cup)granulated sugar
• 227 g (8 oz)cream cheese, softened
• 300 ml (1¼ cups)double cream
• 30 g (¼ cup)icing sugar
• 5 ml (1 teaspoon)vanilla extract
• 1 rowOreo biscuits, crushed

Instructions

1. 1

   Make the base

   Use a food processor to grind 2 rows of Oreo biscuits into fine crumbs, then mix them with the melted butter. Press the mixture firmly into a 23 cm springform tin or pie dish and place it in the freezer while you prepare the filling.

2. 2

   Whip the cream

   In a stand mixer, whisk the double cream until it forms soft peaks. Add the icing sugar and vanilla, then whisk until stiff peaks form. Transfer to a separate bowl and set aside. If you prefer, use 8 oz of ready-made whipped topping instead of the homemade whipped cream.

3. 3

   Mix the filling

   Using the paddle attachment in the stand mixer bowl, beat the cream cheese and granulated sugar until well combined. Fold in the whipped cream with a spatula.

4. 4

   Fill and chill

   Once the mixture is smooth, fold in 1 row of crushed Oreo biscuits. Spoon the filling into the prepared base and refrigerate for 1 hour.

5. 5

   Add the topping

   If desired, finish with extra whipped cream and more Oreo biscuits.

What is no-bake Oreo cheesecake?

This American-style cheesecake pairs a biscuit crumb base with a chilled cream cheese filling rather than a baked one. Oreo biscuits bring cocoa flavour to both the base and the filling.

A separate batch of whipped cream is folded into the sweetened cream cheese, giving the filling a lighter texture. The method keeps the flavours familiar while avoiding the need to bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 456 calories, 3g protein, 21g carbs, 41g fat.

The Oreo biscuits and sugar provide most of the carbohydrates, while the butter, cream cheese and double cream account for much of the fat. Cream cheese and cream contribute some protein, though the recipe is not especially protein-rich. Serve a slice with fresh fruit for a contrasting, balanced plate.

Why the base needs fine crumbs

Fine crumbs: process the biscuits until there are no large pieces, so the melted butter can coat them evenly. Press the mixture firmly into the tin to help it hold together when sliced.

Chilling: the short spell in the freezer firms the base while you make the filling. Keep it there until you are ready to add the cheesecake mixture.

Getting the filling right

Softened cream cheese: this is easier to beat smoothly with the sugar and helps avoid lumps. Beat the two together before adding the whipped cream.

Whipped cream: stop at stiff peaks, then fold it in gently with a spatula. Folding, rather than beating, helps keep the mixture airy.

Folding in the Oreos

Crushed biscuits: fold the final row into the filling once the cream cheese and whipped cream are combined. This distributes the pieces without stirring the filling more than necessary.

Even distribution: scrape around the bowl as you fold, so the biscuits do not all collect at the bottom. Spoon the mixture over the base once it looks evenly mixed.

Chilling and serving

Set time: refrigerate the filled cheesecake for 1 hour as directed. The centre should feel chilled before you add the optional topping and serve.

For cleaner slices, use a sharp knife and wipe it between cuts. A little extra whipped cream and Oreo biscuit makes a simple finish.

What to serve alongside it

Fresh fruit: strawberries or raspberries offer a bright contrast to the rich, creamy filling. Serve them alongside rather than mixing them into the cheesecake.

Coffee: a cup of black coffee or tea makes a simple accompaniment. Keep portions of extra toppings modest if you want the Oreo flavour to stay centre stage.

Recipe notes & tips

• Soften the cream cheese before mixing to make a smoother filling.
• Use fine biscuit crumbs so the base presses together evenly.
• Whisk the double cream in a clean bowl until it reaches stiff peaks.
• Fold the whipped cream in gently rather than beating it into the filling.
• Chill the base while you prepare the filling, as directed.
• Add the optional whipped cream and extra biscuits just before serving.

Variations

• Extra chocolate: scatter a little grated chocolate over the top before serving.
• Berry topping: serve with fresh strawberries or raspberries on the side.
• Chocolate crumbs: use chocolate-flavoured sandwich biscuits for the base and filling.
• Ready-made topping: replace the homemade whipped cream with 8 oz of ready-made whipped topping, as suggested in the method.

Common mistakes to avoid

• Lumpy filling: soften the cream cheese before beating it with the sugar.
• Loose base: grind the biscuits finely and press the crumb mixture firmly into the tin.
• Overmixed cream: stop whisking once stiff peaks form.
• Deflated filling: fold in the whipped cream gently with a spatula.
• Uneven biscuit pieces: fold the crushed Oreos through the filling until distributed throughout.
• Rushing the chill: refrigerate the cheesecake for the full 1 hour before serving.

How to store

Cover and keep the cheesecake refrigerated, where it will keep for up to 3 days. Serve chilled; reheating is not suitable for this dessert.

Frequently asked questions