No Bake Oreo Cheesecake

Ingredients

• 454 g (16 oz)cream cheese or vegan cream cheese
• 180 g (¾ cup)Greek yoghurt or dairy-free alternative
• 135 g (⅔ cup)sugar or granulated erythritol
• 40 g (⅓ cup)cornflour or unsweetened protein powder
• 5 ml (1 tsp)pure vanilla extract (omit if using vanilla yoghurt)
• 2Oreo cookies or keto chocolate cookies
• 1Oreo crust (recipe above) or crust of choice

Instructions

1. 1

   Prepare the pan

   Allow the cream cheese to reach room temperature while you prepare the crust in a 23 cm (9-inch) springform or pie tin.

2. 2

   Mix the filling

   Blend all the cheesecake ingredients except the Oreo cookies in a food processor or with beaters, stopping as soon as the mixture is smooth.

3. 3

   Add the cookies

   Finely chop the cookies and fold them into the filling by hand. Spread the mixture over the crust.

4. 4

   Chill and serve

   Refrigerate, very loosely covered, for 8 hours or overnight, until firm. Add a garnish if desired, then serve. Keep leftovers covered in the refrigerator for up to 5 days, or slice and freeze for up to 1 month.

What is Oreo cheesecake?

This is an American-style cheesecake variation that uses Oreo cookies for a chocolatey crust and bits of cookie in the filling. Unlike baked cheesecake, it sets in the fridge rather than the oven.

Here, a simple cream cheese and yoghurt mixture gives the filling its tangy, creamy character, while the long chill helps it firm up for slicing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 13g protein, 3g carbs, 14g fat.

The crust, sugar and cornflour provide most of the carbohydrate, while cream cheese contributes much of the fat and Greek yoghurt and cream cheese supply protein. Pair a slice with fresh berries to add fruit to the plate.

Choosing the ingredients

Cream cheese: Let it soften to room temperature before mixing so it blends smoothly with the other filling ingredients. Vegan cream cheese can be used as an alternative.

Yoghurt and sweetener: Greek yoghurt adds a slight tang alongside the sugar. The listed alternatives are dairy-free yoghurt and granulated erythritol.

Cookies and crust: Use two cookies in the filling and one prepared Oreo crust, or another crust of your choice. The recipe also suggests keto chocolate cookies as an alternative.

Getting a smooth filling

Mixing: Process or beat the filling ingredients just until smooth. Stop once the mixture comes together rather than continuing to beat it.

Cookie pieces: Chop the Oreos finely, then stir them in by hand. This keeps the pieces distinct instead of blending them into the filling.

Chilling until firm

The cheesecake needs 8 hours or an overnight rest in the refrigerator to set, so allow for that time even though the hands-on preparation is short. The filling is ready when it has firmed enough to hold its shape when sliced.

Cover it very loosely while chilling, as directed, and keep it refrigerated until serving.

Serving and slicing

For neater portions, use a clean knife to cut the chilled cheesecake and wipe the blade between slices. Add a garnish if you like, as the method suggests.

Serve it as a dessert on its own or alongside fresh berries for a bright contrast to the creamy filling and chocolate crust.

Recipe notes & tips

• Bring the cream cheese to room temperature before mixing.
• Blend the filling only until smooth.
• Chop the cookies finely before folding them in.
• Chill for the full 8 hours or overnight so the filling can set.
• Keep the cheesecake covered in the refrigerator between servings.

Variations

• Use vegan cream cheese: Choose it for a dairy-free filling.
• Try dairy-free yoghurt: Swap it for the Greek yoghurt as listed.
• Change the sweetener: Use granulated erythritol instead of sugar.
• Use keto chocolate cookies: Replace the Oreos with the suggested alternative.
• Choose another crust: Use a crust of your choice instead of the Oreo crust.

Common mistakes to avoid

• Cold cream cheese: Let it soften to room temperature before mixing to help it blend smoothly.
• Overmixing: Stop blending as soon as the filling is smooth.
• Blending in the cookies: Chop them and stir them in by hand so the pieces remain distinct.
• Serving too soon: Chill for 8 hours or overnight until the filling is firm.
• Storing uncovered: Keep leftovers covered in the refrigerator.

How to store

Keep leftovers covered in the refrigerator for up to 5 days. To store for longer, slice the cheesecake and freeze it for up to 1 month.

Frequently asked questions