Oreo lovers, get ready to meet your new favourite cheesecake! This Oreo Cheesecake is no bake, has an Oreo biscuit base, a creamy vanilla filling with Oreo crumbs mixed into it, then it's topped with chocolate, whipped cream and more Oreos of course! I've stuffed Oreos into every aspect of this easy to make dessert to create the ultimate Oreo cheesecake. It would be an amazing dessert for a birthday or any celebration, and the Oreo fan in your life will adore it!
How to make Oreo Cheesecake
To make the biscuit base, blitz the Oreo biscuits into crumbs and mix them with melted butter. Press the mixture into the base of a springform tin, then put in the fridge to set.
To make the filling, whisk together the cream cheese, icing sugar and vanilla extract until smooth. Then add the double cream and whisk until thick and holds its shape.
Stir in Oreo crumbs, then smooth the mixture into the tin and place in the fridge overnight to set. To decorate, remove from the tin and drizzle melted chocolate all over the cheesecake. Then add whipped cream and more Oreos!
How do you make sure the cheesecake sets?
When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.
How do you remove a no bake cheesecake from the tin?
To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!
How should the cheesecake be stored and can it be frozen?
Store the cheesecake in the fridge to keep it fresh and enjoy it within 2-3 days. It will be fine after 3 days, but I always find fresh cream is nicer when eaten within 2 days. You can freeze the cheesecake without the decoration. Before you freeze it, you do need to set it in the fridge for at least 4 hours, then move to the freezer.
I usually freeze the cheesecake in the tin, with cling film covering the top. Check your tin is freezer safe before doing this. Or you can remove it from the tin and freeze it in an airtight container. Or freeze it on a plate and when it is frozen solid, then cover it with cling film. Make sure to remove the cling film as soon as you take it out to defrost.
What is the best way to crush the Oreo biscuits?
The easiest way is to use a food processor, it will also give you the best results and it will be very fast. If you don't have a food processor, you can put the Oreos in a bowl and use the end of a rolling pin to crush them (or if you have a pestle and mortar then that would work too!) Another option is to put the Oreos in a freezer bag and again use a rolling pin to crush them.
More tips for making the Oreo Cheesecake:
- You could make this cheesecake with any of the Oreo flavours. For example you could use the mint Oreos and swap the vanilla extract in the filling for peppermint extract. You could even make it with other filled biscuits like custard creams
- I used a Ateco 849 nozzle to pipe the cream onto the cheesecake
- I drizzled melted dark chocolate over the cheesecake, but you could use milk or even white chocolate instead
Recommended equipment & ingredients*
- Mixing bowls
- Food processor
- 23cm Springform tin
- Kitchen scales
- Angled palette knife
- Electric hand mixer
- Piping bags
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More Oreo recipes...
Oreo Cheesecake (No Bake)
For the biscuit base
- 308 g Oreos (2 x 154g packs)
- 100 g Butter or baking spread
For the cheesecake filling
- 750 g Full fat cream cheese
- 125 g Icing sugar
- 2 tsp Vanilla extract
- 300 ml Double cream
- 154 g Oreos (1 tube/pack)
- 50 g Dark chocolate or milk chocolate
- 200 ml Double cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract
- 8 Oreos cut in half
- 8 Oreos chopped up
- To make the base use a food processor to blitz the oreo biscuits into crumbs, or bash them with a rolling pin in a bowl or a freezer bag, then put them in a mixing bowl
- Pour the melted butter into the biscuit crumbs and mix them in. Press the mixture into the bottom of a 23cm springform tin until compact and even. Put it in the fridge for 30 minutes to set
- For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, vanilla extract and icing sugar until smooth with no lumps
- Add the double cream and whisk until it is thick and holds it's shape. You want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more
- Use a food processor to blitz the oreo biscuits into crumbs, or bash them with a rolling pin in a bowl or a freezer bag, then stir them into the cheesecake filling
- Smooth the filling into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
- Remove the cheesecake from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish if needed
- Drizzle or pipe the melted chocolate all over the cheesecake
- Whip up the double cream with the icing sugar and vanilla, ideally using an electric whisk, and pipe rosettes all around the edge of the cheesecake
- Sprinkle the chopped up Oreos in the centre of the cheesecake, and place the cut in half Oreos around the edge on top of the whipped cream
- Serve immediately, store any leftovers in the fridge and eat within 2 days
If you like this, check out more of my Cheesecake recipes!
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