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Golden Oreo Cheesecake

Golden Oreo Cheesecake (No Bake)

Creamy no bake cheesecake topped with golden oreos and white chocolate

Course Dessert
Cuisine American
Keyword Cheesecake
Prep Time 45 minutes
Setting time 4 hours
Total Time 4 hours 45 minutes
Servings 16
Author thebakingexplorer


For the base

  • 308 g Golden Oreos (2 x 154g packs)
  • 100 g Butter melted

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 125 g Icing sugar
  • 300 ml Double cream
  • 2 tsp Vanilla extract

For decoration

  • 200 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 75 g White chocolate melted
  • 154 g Golden Oreos (1 x 154g pack)


  1. To make the base use a food processor to whizz up the golden oreos into crumbs, or gently crush them with a rolling pin in a bowl

  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

  3. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and vanilla extract until smooth with no lumps

  4. Add the double cream and whisk until it is very thick and holds it's shape

  5. Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set

  6. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  7. Drizzle over half of the melted white chocolate

  8. Whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake

  9. Add Golden Oreos all around the edge, then crumble up the rest and sprinkle them in the centre of the cheesecake. Drizzle the remaining white chocolate all over the cheesecake

  10. Serve immediately, store any leftovers in the fridge and eat within 2-3 days