No Bake Oreo Cheesecake

Here’s a last min dessert recipe for your Easter menu. It’s so easy to make, quick and simple. I guess, you can even delegate it to your kids ;)

For once, I knew what I wanted to make as Easter special dessert. A big packet of Oreo biscuits were lying around in my pantry for quite sometime. I was looking for a no bake Oreo dessert and found this one. It just requires whipping and creaming of some ingredients, no gelatine or agar agar business. Good old cream cheese and whipping cream does the magic!

No Bake Oreo Cheesecake
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So, before you go…

We, Jose & Maria, Wish You and Your Loved Ones A Happy & Blessed Easter!

Here is the recipe…

Combine cookie crumbs and butter until thoroughly combined. Press the mixture evenly and firmly into the bottom of an 8-inch square pan or any serving dish. After you press the crust into the pan, refrigerate or freeze it for about 30 minutes before filling it…

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Using an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla until thoroughly combined…

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Place the heavy / whipping cream in a separate bowl. Use an electric mixer with a whisk attachment to whisk the cream to soft peaks…

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Gently fold the whipped cream into the cream cheese mixture…

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Gently stir in the chopped cookies…

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Spread the filling over the cooled crust. Refrigerate at least 4 hours before serving…

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Recipe from here

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No Bake Oreo Cheesecake

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Author: Maria Jose Martin

Ingredients

  • For the crust:
  • 7 ounces Oreo cookie crumbs (about 1 & 3/4 cups or 18 to 20 Oreos)
  • 5 tbsp Unsalted butter ( (70 gms) melted)
  • For the filling:
  • 16 ounces Cream cheese ( (454 gms approx) at room temperature)
  • 3/4-1 cup Sugar (refer notes)
  • 1 tsp Vanilla extract
  • 1 cup Heavy / Whipping cream
  • 1 cup Roughly chopped Oreo cookies (about 9 to 10 cookies )
  • Mini Oreo cookies (for garnish (optional))

Instructions

  • Combine cookie crumbs and butter until thoroughly combined. Press the mixture evenly and firmly into the bottom of an 8-inch square pan. After you press the crust into the pan, refrigerate or freeze it for about 30 minutes before filling it.
  • To make the filling:
  • Using an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla until thoroughly combined.
  • Place the heavy / whipping cream in a separate bowl. Use an electric mixer with a whisk attachment to whisk the cream to soft peaks.
  • Gently fold the whipped cream into the cream cheese mixture. Gently stir in the chopped cookies.
  • Spread the filling over the cooled crust. Refrigerate at least 4 hours before serving.

Notes

I did freeze the crust and it was a bit hard, so I recommend refrigerating the crust instead of freezing.
I used 1 cup sugar and it was a bit too sweet for my taste. If you dont like your desserts too sweet, i suggest you add 3/4 cup sugar, do a taste test & add more, if required.
I used Kiri cheese for this, but you can use Philadelphia cream cheese also. If you are in india, you can use Amul Cheese spread for the same.
Keep it at room temp for 10-15 mins, before serving.
I got 11 mini cheesecakes and 4 individual cheesecakes (medium size portion)

 

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