No Bake Oreo Cheesecake

Ingredients

• 16 piecesOreo biscuits, for the base
• 71 g, meltedbutter
• 200 gcream cheese
• 500 mlwhipping cream
• 5 mlvanilla extract
• 45 gicing sugar
• 6 pieces, brokenOreo biscuits
• 100 ml, hotwhipping cream
• 100 gdark chocolate chips
• 16 piecesOreo biscuits, any kind, for decoration

Instructions

1. 1

   Make the base

   Combine the melted butter and Oreo crumbs in a bowl. Spread the mixture evenly in a baking pan and press it firmly with a spoon until compact. Refrigerate.

2. 2

   Mix the filling

   In a bowl, beat the cream cheese, icing sugar and vanilla with a hand mixer. In a separate bowl, whip the cream until light and fluffy. Add the cream cheese mixture to the whipped cream and mix until combined, then fold in the broken Oreo pieces with a spatula.

3. 3

   Fill the crust

   Pour the filling over the chilled base and refrigerate.

4. 4

   Make the topping

   Heat the cream and pour it over the chocolate chips. Stir until combined, then spread the mixture over the filling and decorate with the Oreos.

5. 5

   Chill and serve

   Cover the cheesecake with plastic wrap and refrigerate until the filling is firm and cold. Cut into portions to serve.

What is Oreo cheesecake?

Oreo cheesecake is a chilled dessert built around the familiar chocolate-and-cream biscuit. This version takes the no-bake approach, with a crushed biscuit base, a whipped cream cheese filling and a chocolate topping.

The method works by chilling the assembled layers until the filling firms up, rather than baking the cheesecake. Oreo pieces in the filling add crunch against the soft, airy mixture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1140 calories, 11g protein, 82g carbs, 85g fat.

The biscuits, icing sugar and chocolate provide most of the carbohydrates, while butter, cream and cream cheese contribute much of the fat. Cream cheese and cream also supply some protein, though this is a rich dessert overall; serve a modest slice with fruit for a more balanced plate.

Build a compact base

Fine crumbs: crush the biscuits evenly so the melted butter can coat them and the base holds together.

Firm pressure: press the crumb mixture into a level layer with the back of a spoon. A compact base is less likely to crumble when the cheesecake is cut.

Whip the filling carefully

Cream cheese mixture: beat the cream cheese with icing sugar and vanilla until combined before bringing it together with the cream.

Whipped cream: whip until light and fluffy, then mix in the cream cheese mixture. Fold in the broken biscuits with a spatula so their pieces remain distinct.

Check the texture

Filling: the recipe gives no exact whipping or chilling times, so use the stated cues: the cream should be light and fluffy, and the finished filling should be firm and cold before serving.

Chocolate topping: stir the hot cream and chocolate chips until the mixture is smooth and combined, then spread it over the filling.

Allow time to chill

The base is refrigerated before the filling goes on, and the assembled cheesecake is chilled again. The final chill is important: wait until the filling feels firm and cold before slicing.

Because no total time is specified, plan for the chilling stages rather than relying on a set number of minutes.

Serve it simply

Cut the chilled cheesecake into portions and serve it as it is, with the decorative Oreos on top.

For a more balanced dessert plate, pair a smaller slice with fresh fruit, such as berries, rather than adding another rich topping.

Recipe notes & tips

• Crush the base biscuits finely for a more even, compact layer.
• Press the crumb mixture firmly into the pan so it holds together after chilling.
• Make sure the cream cheese mixture is combined before adding it to the whipped cream.
• Fold the broken Oreos through the filling with a spatula rather than beating them in.
• Stir the hot cream and chocolate chips until fully combined before spreading the topping.
• Wait for the cheesecake to become firm and cold before cutting it.

Variations

• Use milk chocolate: swap it for the dark chocolate chips for a sweeter topping.
• Add a coffee note: stir a little cooled espresso into the chocolate topping.
• Try other biscuits: use a different sandwich biscuit for the base and decoration.
• Add fresh berries: serve them alongside the cheesecake for a tart contrast.
• Make individual portions: divide the base and filling between small serving glasses.

Common mistakes to avoid

• Loose base: press the crumbs firmly and evenly into the pan so the base holds together.
• Uneven crumbs: crush the biscuits thoroughly to avoid weak, crumbly patches.
• Overmixing the filling: fold in the Oreo pieces gently to keep their texture.
• Lumpy topping: stir the hot cream and chocolate chips until the mixture is smooth and combined.
• Cutting too soon: chill until the filling is firm and cold before slicing.

How to store

Cover the cheesecake and keep it refrigerated; the recipe does not specify a storage duration. Keep it chilled until serving, and avoid leaving it at room temperature for extended periods because the filling contains cream and cream cheese.

Frequently asked questions