No-Bake Oreo Cheesecake!
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Oreo base, Oreo cheesecake filling, Oreo decoration.. Oreo heaven!
Oreo cheesecake
I have had an insane amount of requests for this recipe (even though there are so many already!!) so I hope it doesn’t disappoint! Oreo’s, as you might have noticed, are a big thing for me as they’re yummy and very popular all over the world.
I know that some people aren’t a fan of them, but they do so many different flavours now you probably will find some that you like! Mixing the Oreo flavouring with the cream cheese & the rest of it makes it such a DELICIOUS treat!
Cheesecakes
I know I have done many a cheesecake recipe, but I feel like a couple more wouldn’t hurt too much! They are 100% my favourite dessert though still, no matter how much of it I eat!
I prefer no-bake cheesecakes so much more than baked ones as to me they are creamier and easier to make, and to me they are a more guaranteed success in comparison to other desserts because I have made so many over my time on this blog now!
Whipping
The whipping of the ingredients in my method is second nature to me – once you have whipped a cheesecake to the perfect texture, it is the same every time!
The rules are – don’t whip too fast, and don’t be too scared – then you’ll be fine and you will want to make them again and again! If you want to strip the basics of cheesecake making down, take a look at my back to basics recipe here – if you can nail this recipe then you are good to go on many others!
Recipe updated September 2017
I use classic Oreos in mine, but you can use any flavour you like! I went to the supermarket last week and found they have mint, raspberry and vanilla, brownie and even birthday cake which would be fun to experiment with!
When using Oreos for the base of this cheesecake, I just blitz the Oreos to a crumb whilst intact. I dont remove the cream from the middle as theres no need, and it also helps bind the base together! Enjoy!
No-Bake Oreo Cheesecake!
Ingredients
Cheesecake Base
- 300 g Oreos
- 100 g unsalted butter (melted)
Cheesecake Filling
- 750 g full fat cream cheese/mascarpone
- 125 g icing sugar
- 1 tsp vanilla extract
- 300 ml double cream
- 150 g Oreos, crushed
Decoration
- 150 ml double cream
- 2 tbsp icing sugar
- 12 Oreos + Oreo Crumb
Instructions
For the Base
- Blitz the Oreos in a food processor until they’re a fine crumb. I don’t remove the creme filling as I like it to bind the biscuits together!
- Mix the biscuits in with the melted butter and press down into the bottom of an 8″/20cm deep springform tin and refrigerate whilst you make the filling!
For the Cheesecake Filling
- Using an electric stand mixer cream together the cream cheese, icing sugar, and vanilla until smooth. Add the double cream and whisk the two mixes together.
- I use my KitchenAid as it whisks the mixture to the perfect texture. It shouldn’t take too long to whisk, but I set mine to a medium/high setting and whisk it till it holds itself (like meringue does!)
- Be careful not to over whisk though – there is always a limit to a mix, it might curdle – so keep an eye on it, you will know when its ready (took my mix 2 minutes!)
- When whisked – fold through the finely crushed Oreos and spread on top of the biscuit base! Make sure to keep 12 of the Oreos whole for the decoration, and a spoonful or two of the crumbs.
- Set the cheesecake in the fridge for 5-6 hours, or preferably over night!
For the Decoration
- Once set, remove the cheesecake from the tin. Whip together the double cream and icing sugar and pipe onto the cheesecake using a disposable piping bag, and a 2D closed star piping tip.
- Then, decorate with the whole Oreos, and some Oreo crumbs! Enjoy!
Notes
- If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
- I recommend using a 8″/20cm Deep Springform Tin in this recipe!
- Like I said in the Method, I use one mixer to make my cheesecake filling – but I use a stand mixer. If using an electric hand-held whisk then try not to use too high a setting as this might cause it to over whip and go all icky! So take your time, it will be smooth and hold itself when the mix is ready!
- Using Full-Fat cream cheese is 100% needed so that it sets – if you would rather use a lower fat one be careful when you mix so that it doesn’t split, and it probably needs to set in a dish as it won’t hold itself!
- This recipe will last 3 days, covered, in the fridge!
ENJOY!
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J x
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First ever cheesecake! It was defitinely a huge hit in our house 😊 really enjoyed making it and found the level of detail in the instructions were great. would really recommend giving it a go! I have learnt one lesson in cheesecake making though… always make sure the mix reaches the bottom of the pan – sounds simple enough but I found I had a few huge air pockets … oh well on to the next cheesecake 😂
I’m so glad you liked it! Yes, I tend to mush it into the sides as I put it in the pan to try and prevent these, but often I forget haha!
Hey, I’d like to make this for my husband (he loves Oreos!) but I don’t have a food processor – can I bash the biscuits up with a rolling pin or do you think this might be more difficult than with Digestives in a normal cheesecake? Thanks!
I’m sure you can, it might just take a while!!
Hi Jane, I have made a few of your cheesecake recipes all with success. The ones I have made have all had melted chocolate in them which I think helps to set them. I would like to make the oreo one but as it doesn’t have melted chocolate in it I am worried it won’t set. Will it still set or can I add chocolate anyway.
It’ll be fine without, they don’t always need chocolate. If you add in any to this one, it’ll cover the Oreo taste.
Just wondering I am wanting to make this but in a 10″ size.
Do you know what the rough quantities would be for this
Many thanks
For a 10″ tin, you need to increase the quantities by about half to two thirds more if its a deep tin x
Would you recommend using mascarpone or philadelphia cheese for this recipe? Can you do two thirds mascarpone and a third philadelphia so it’s not TOO sweet? Or would you recommend sticking with one? Thanks!
As long as both are the full fat, and you use the same weight total, you can use whatever combination you like! x
Do you have to let the cream cheese soften first?
I don’t, just straight in!
Hi just wondering is d base really heavy?
Thanks
I don’t find it heavy, but I do like my biscuit bases quite thick.
Thanks x
this is the second recipe for no bake cheesecake I’ve tried from you! Honestly I’ve never tasted anything better. The instructions are so clear and easy to follow, I can’t recommend this enough! And this is coming from someone who cannot bake at all
Hi, I am wanting to make this with my cooking club at school. Is there anyway it needs to be adapted to make 10 individual cheesecakes or would you use same recipe?
You could just use the same recipe, but I would imagine it would easily make 12 mini ones x
Hi Jane, Sorry if it’s inappropriate to ask here, but I’m just curious – how much would you charge for a cake like this? Thanks!
Hiya – I’m afraid I can’t answer. Its down to so many factors that its impossible to give an answer. x
I accidently only used one packet of OREOs for the base and have only just realised once I put it in the fridge. Will it still be okay?
How did it turn out? I imagine it might have been a little soggy but im not sure?
My filling does not have peaks like meringue its more like a think cake mix or pancake batter smooth texture will it still set?
Eh just wondering if when ur putting the double cream in do u have to whip it first??
I don’t personally, but you can if you wish. In all of my cheesecakes I add it in liquid.
Hi Jane would this recipe be suitable to make mini cheesecakes?
Yes absolutely, take a look at my mini chocolate orange cheesecakes for guidance! Hope this helps! x
Hi, I’ve just made this cheese cake but only after I put it in the fridge I realised I hadn’t used my other pot of soft cheese so it’s missing 150g! Will it still set? And I also didn’t add the Oreo crumbs to the filling but that was choice I just didn’t want them in.
I believe it should still set fine – it might be slightly softer however.
I have made many of your cheesecakes before all which are very tasty, just woundering why this Oreo one has a much higher quantity of cream cheese than all the others ?
Thanks
Heather
Because otherwise it’s very thin. The others have melted chocolate or chunks of something inside which bulks it up. Any without any of that I use more cream cheese.
Hi ive made the cheesecake twice it taste perfect only thing is Everytime i try to slice it i cant seem to cut the base together as its far too hard any suggestions why?
I’m not sure really – try decreasing your butter to only 100g next time and see how it goes.
Ok will do! Also how do you move the cheesecake to a plate or any other flat dish sorry im complete amateur i dont really bake but your recipes are so good and make it sound so easy!
I lift it off the base with a thin metal spatula, and move it.
Hi Jane,
How long does this take to set, and is it best in the fridge or freezer? Also, when you say “2x 154g Pack Oreos, Crushed (Keep 12 Oreos for decoration)”, does this mean 2 packs for the filling and another 12 for the decoration?
Can’t wait to try this 🙂
Thanks!
100% set in the fridge for at least 5-6 hours, but preferably over night. And No, it means two packets in total with 12 of them taken out for the decoration on top.