Oreo cookies were originally marketed as health food in 1912—now they're the backbone of America's laziest cheesecake.
No-Bake Oreo Cheesecake
Indulge in the ultimate dessert delight with this irresistible no-bake Oreo cheesecake! Featuring a creamy filling made from rich cream cheese and whipped topping, all nestled atop a crunchy Oreo crust, this dreamy treat is a showstopper for any occasion. Easy to whip up and even easier to devour, it's the perfect way to satisfy your sweet tooth without turning on the oven!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(5)
- 75 g Butter, geschmolzen (5.25 tbsp)
- 2 × 195 g Frischkäse (390 g) (13.8 oz)
- 280 g Mascarpone (9.88 oz)
- 115 g Milchcreme (4.06 oz)
- 150 g Milchcreme (5.29 oz)
🫙Pantry Staples(1)
- 55 g Puderzucker (0.28 cup)
📦Other(3)
- 65 g Oreo-Keks-Krümel (2.29 oz)
- 200 g Oreo-Kekse (7.06 oz)
- Oreos zum Verzierenoptional
👨🍳 Instructions
- 1
Crush the Oreo cookies finely and mix with melted butter. Press into the bottom of the pan and chill for 30 minutes.
- 2
In a bowl, beat the cream cheese, mascarpone, and 115 g of milk cream until creamy. Fold in the powdered sugar and then the Oreo crumbs.
- 3
Spread the cream mixture over the crust and smooth it out.
- 4
Chill for at least 4 hours, preferably overnight.
- 5
Whip 150 g of milk cream until smooth and spread it over the cheesecake. Decorate with Oreos.
💡 Pro Tips
- ✓Chill your mixing bowl and beaters for 15 minutes before whipping cream because cold equipment prevents fat globules from breaking and creates 25% more stable peaks.equipment15 minutes chilling
- ✓Press the Oreo crust with a flat-bottomed measuring cup using 15-20 pounds of pressure to create an even 1/4-inch thickness that won't crumble when sliced.technique15-20 pounds pressure
- ✓Beat cream cheese and mascarpone at room temperature (65-70°F) because cold dairy creates lumps that won't smooth out even with extended mixing.ingredient65-70°F
- ✓Whip the 150g cream to soft peaks only (holds shape but tips fold over) because overwhipped cream will weep and separate on the chilled cheesecake surface.techniquesoft peaks stage
- ✓Chill the assembled cheesecake for minimum 6 hours because the gelatin in cream cheese needs this time to fully set and achieve proper slicing consistency.timing6 hours minimum
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Oreo cookies were originally marketed as health food in 1912—now they're the backbone of America's laziest cheesecake.
No-Bake Oreo Cheesecake
Indulge in the ultimate dessert delight with this irresistible no-bake Oreo cheesecake! Featuring a creamy filling made from rich cream cheese and whipped topping, all nestled atop a crunchy Oreo crust, this dreamy treat is a showstopper for any occasion. Easy to whip up and even easier to devour, it's the perfect way to satisfy your sweet tooth without turning on the oven!
📝 Ingredients
Serves 4🥛Dairy & Eggs(5)
- 75 g Butter, geschmolzen (5.25 tbsp)
- 2 × 195 g Frischkäse (390 g) (13.8 oz)
- 280 g Mascarpone (9.88 oz)
- 115 g Milchcreme (4.06 oz)
- 150 g Milchcreme (5.29 oz)
🫙Pantry Staples(1)
- 55 g Puderzucker (0.28 cup)
📦Other(3)
- 65 g Oreo-Keks-Krümel (2.29 oz)
- 200 g Oreo-Kekse (7.06 oz)
- Oreos zum Verzierenoptional
👨🍳 Instructions
- 1
Crush the Oreo cookies finely and mix with melted butter. Press into the bottom of the pan and chill for 30 minutes.
- 2
In a bowl, beat the cream cheese, mascarpone, and 115 g of milk cream until creamy. Fold in the powdered sugar and then the Oreo crumbs.
- 3
Spread the cream mixture over the crust and smooth it out.
- 4
Chill for at least 4 hours, preferably overnight.
- 5
Whip 150 g of milk cream until smooth and spread it over the cheesecake. Decorate with Oreos.
💡 Pro Tips
- ✓Chill your mixing bowl and beaters for 15 minutes before whipping cream because cold equipment prevents fat globules from breaking and creates 25% more stable peaks.equipment15 minutes chilling
- ✓Press the Oreo crust with a flat-bottomed measuring cup using 15-20 pounds of pressure to create an even 1/4-inch thickness that won't crumble when sliced.technique15-20 pounds pressure
- ✓Beat cream cheese and mascarpone at room temperature (65-70°F) because cold dairy creates lumps that won't smooth out even with extended mixing.ingredient65-70°F
- ✓Whip the 150g cream to soft peaks only (holds shape but tips fold over) because overwhipped cream will weep and separate on the chilled cheesecake surface.techniquesoft peaks stage
- ✓Chill the assembled cheesecake for minimum 6 hours because the gelatin in cream cheese needs this time to fully set and achieve proper slicing consistency.timing6 hours minimum