Print

Creamy No-Bake Oreo Cheesecake Recipe with Easy Fluffy Whipped Topping

creamy no-bake Oreo cheesecake - featured image
Print Recipe

A quick and easy no-bake Oreo cheesecake with a rich, creamy filling and fluffy whipped topping, perfect for any occasion without the need for an oven.

Ingredients

Scale
  • 24 Oreo cookies (crushed, with some reserved for garnish)
  • 6 tablespoons (85 grams) unsalted butter, melted
  • 16 oz (450 grams) cream cheese, softened
  • 3/4 cup (150 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup (240 ml) heavy whipping cream, cold
  • 2 tablespoons (15 grams) powdered sugar
  • Optional: mini Oreo cookies or shavings for garnish

Instructions

  1. Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a pin. Reserve about 1/2 cup (60 grams) of crumbs for garnish.
  2. In a medium bowl, combine the crushed Oreos with the melted butter until evenly coated.
  3. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form an even crust layer. Use the back of a spoon or a flat-bottomed glass for an even press.
  4. Chill the crust in the fridge for at least 15 minutes while preparing the filling.
  5. In a cold mixing bowl, pour 1 cup (240 ml) of cold heavy whipping cream and add 2 tablespoons (15 grams) of powdered sugar. Beat on medium-high speed until stiff peaks form (about 3-4 minutes). Refrigerate the whipped topping until ready to use.
  6. In a large bowl, beat the softened cream cheese with 3/4 cup (150 grams) granulated sugar and 1 teaspoon vanilla extract until smooth and creamy (about 2-3 minutes). Scrape down the sides as needed.
  7. Gently fold half of the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the cream.
  8. Fold in about 1 cup (120 grams) of coarsely crushed Oreo pieces into the filling.
  9. Pour the filling over the chilled crust and spread evenly with a spatula.
  10. Dollop or pipe the remaining whipped cream on top, creating fluffy peaks or swirls.
  11. Sprinkle the reserved Oreo crumbs or mini Oreos over the whipped topping for garnish.
  12. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to let it firm up and the flavors meld together.
  13. Run a knife around the edges before releasing the springform pan to get clean slices. Serve cold and enjoy.

Notes

Use softened cream cheese to avoid lumps. Chill heavy cream before whipping for best results. Fold whipped cream gently to keep filling airy. Press crust firmly to prevent crumbling. Chill cheesecake at least 4 hours or overnight for best texture and flavor. For vegan option, use vegan cream cheese and coconut cream. For gluten-free, substitute Oreo crust with gluten-free cookies.

Nutrition

Keywords: no-bake cheesecake, Oreo cheesecake, easy dessert, creamy cheesecake, whipped topping, quick dessert, no oven dessert

Find it online: https://tempotaste.com/creamy-no-bake-oreo-cheesecake-recipe-with-easy-fluffy-whipped-topping/