Oreo cookies were actually designed in 1912 to mimic expensive European biscuits—now they're America's best-selling cookie.
OREO Cheesecake (No-Bake)
Indulge in a heavenly no-bake OREO cheesecake that combines a luscious cream cheese filling with the irresistible crunch of an OREO cookie crust. This delightful dessert is a breeze to whip up, featuring a blend of rich cream cheese, whipped cream, and crushed OREOs for that perfect balance of creamy and crunchy. Get ready to impress your friends and family with this simple yet decadent treat!
Prep
15
min
Cook
30
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥛Dairy & Eggs(3)
- 70 g Butter, geschmolzen (4.9 tbsp)
- 525 g Frischkäse Philadelphia Doppelrahmstufe (18.5 oz)
- 200 ml Schlagsahne, kalt (6.76 fl oz)
🫙Pantry Staples(2)
- 7 EL Puderzucker (105 ml)
- 1 Päckchen Vanillinzucker
🧂Spices & Seasonings(1)
- 1 Prise Salz
📦Other(4)
- 220 g Oreo-Kekse (mit Creme) (7.77 oz)
- 5–6 Oreo-Kekse, grob zerdrückt
- 7 Oreo-Kekse, grob zerbröselt
- 4 TL San-apart (20 ml)
👨🍳 Instructions
- 1
Crush the Oreos finely.
- 2
Mix with 70 g melted butter.
- 3
Press the mixture into a 22-cm springform pan (line the bottom with baking paper if necessary).
- 4
Chill for 30 minutes.
- 5
Whip the cold cream with 4 tsp San-apart until stiff and set aside.
- 6
Briefly mix the Philadelphia cream cheese until smooth (just briefly, otherwise it will become soft).
- 7
Stir in the powdered sugar, vanilla sugar, and salt.
- 8
Gently fold in the whipped cream.
- 9
Incorporate the crushed Oreos.
- 10
Spread the filling over the chilled base.
- 11
Smooth the surface.
- 12
Chill for at least 4-5 hours, preferably overnight.
- 13
Just before serving, sprinkle with the 7 crumbled Oreo cookies.
💡 Pro Tips
- ✓Chill your mixing bowl and beaters for 15 minutes before whipping cream because fat globules stabilize better at 35-40°F, creating firmer peaks that hold longer.technique35-40°F
- ✓Mix cream cheese for only 30-45 seconds at medium speed because overbeating breaks down the protein structure and creates a loose, grainy texture instead of smooth.timing30-45 seconds
- ✓Use room temperature cream cheese (65-70°F) for easier mixing, but return it to cold before folding with whipped cream to prevent deflation.ingredient65-70°F
- ✓Press Oreo crust with a flat-bottomed measuring cup using 2-3 pounds of pressure to create an even 1/4-inch thick base that won't crumble when sliced.technique1/4-inch thick
- ✓Fold whipped cream into cream cheese mixture using only 15-20 gentle strokes in a J-motion to preserve 80% of the air bubbles for maximum lightness.technique15-20 strokes
Share this recipe
Prep
15
min
Cook
30
min
Serves
8
people
Level
beginner
Share this recipe
Oreo cookies were actually designed in 1912 to mimic expensive European biscuits—now they're America's best-selling cookie.
OREO Cheesecake (No-Bake)
Indulge in a heavenly no-bake OREO cheesecake that combines a luscious cream cheese filling with the irresistible crunch of an OREO cookie crust. This delightful dessert is a breeze to whip up, featuring a blend of rich cream cheese, whipped cream, and crushed OREOs for that perfect balance of creamy and crunchy. Get ready to impress your friends and family with this simple yet decadent treat!
📝 Ingredients
Serves 8🥛Dairy & Eggs(3)
- 70 g Butter, geschmolzen (4.9 tbsp)
- 525 g Frischkäse Philadelphia Doppelrahmstufe (18.5 oz)
- 200 ml Schlagsahne, kalt (6.76 fl oz)
🫙Pantry Staples(2)
- 7 EL Puderzucker (105 ml)
- 1 Päckchen Vanillinzucker
🧂Spices & Seasonings(1)
- 1 Prise Salz
📦Other(4)
- 220 g Oreo-Kekse (mit Creme) (7.77 oz)
- 5–6 Oreo-Kekse, grob zerdrückt
- 7 Oreo-Kekse, grob zerbröselt
- 4 TL San-apart (20 ml)
👨🍳 Instructions
- 1
Crush the Oreos finely.
- 2
Mix with 70 g melted butter.
- 3
Press the mixture into a 22-cm springform pan (line the bottom with baking paper if necessary).
- 4
Chill for 30 minutes.
- 5
Whip the cold cream with 4 tsp San-apart until stiff and set aside.
- 6
Briefly mix the Philadelphia cream cheese until smooth (just briefly, otherwise it will become soft).
- 7
Stir in the powdered sugar, vanilla sugar, and salt.
- 8
Gently fold in the whipped cream.
- 9
Incorporate the crushed Oreos.
- 10
Spread the filling over the chilled base.
- 11
Smooth the surface.
- 12
Chill for at least 4-5 hours, preferably overnight.
- 13
Just before serving, sprinkle with the 7 crumbled Oreo cookies.
💡 Pro Tips
- ✓Chill your mixing bowl and beaters for 15 minutes before whipping cream because fat globules stabilize better at 35-40°F, creating firmer peaks that hold longer.technique35-40°F
- ✓Mix cream cheese for only 30-45 seconds at medium speed because overbeating breaks down the protein structure and creates a loose, grainy texture instead of smooth.timing30-45 seconds
- ✓Use room temperature cream cheese (65-70°F) for easier mixing, but return it to cold before folding with whipped cream to prevent deflation.ingredient65-70°F
- ✓Press Oreo crust with a flat-bottomed measuring cup using 2-3 pounds of pressure to create an even 1/4-inch thick base that won't crumble when sliced.technique1/4-inch thick
- ✓Fold whipped cream into cream cheese mixture using only 15-20 gentle strokes in a J-motion to preserve 80% of the air bubbles for maximum lightness.technique15-20 strokes