5 Ingredient No Bake Oreo Cheesecake

This Oreo cheesecake is easy to make since no baking is required! Simply mix the ingredients, chill it in the fridge, and you are done. It is rich, creamy, and airy, with a crunchy Oreo crust. If you are craving something sweet and indulgent, this 5-ingredient no bake Oreo cheesecake is the perfect treat.

5 Ingredient No Bake Oreo Cheesecake Ingredients

Crust Ingredients:

• 10 Oreo cookies
• 3 tbsp unsalted butter, melted

Filling Ingredients:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 3/4 cup cold heavy whipping cream
• 6 Oreo cookies, chopped

In a blender or food processor, grind 10 Oreo cookies. You can also place the Oreos in a ziplock bag and crush them using the bottom of a cup or a rolling pin.

Transfer the crushed Oreos to a bowl, add melted butter, and mix until it reaches a dough-like texture.

Line a 6 x 6-inch container with parchment paper. Press the Oreo mixture firmly and evenly into the bottom of the pan using a spoon. Place it in the fridge while you prepare the filling.

In a bowl, add the cream cheese and whisk until smooth. Add powdered sugar and vanilla extract, then whisk until well combined.

In a separate bowl, add heavy whipping cream and whisk until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture.

Chop a few Oreo cookies and add it to the filling. Save some chopped Oreos for the topping.

Pour the filling over the Oreo crust and spread it evenly. Sprinkle the chopped Oreos on top.

Refrigerate for at least four hours before serving.

Storage Tips

• You can store this Oreo cheesecake in the fridge in an airtight container or covered with plastic wrap for up to five days.
• To freeze, place it in an airtight container or wrap it tightly with plastic wrap and freeze for up to one month.
• If serving from frozen, thaw the cheesecake in the fridge overnight for the best texture.

Oreo Cheesecake Tips

• Use softened cream cheese, or the filling will turn out lumpy.
• Let the cheesecake chill in the fridge for at least four hours so it can firm up enough for a clean cut.
• Be sure to whip the heavy cream until stiff peaks form to achieve an airy texture.

Substitute

• You can substitute powdered sugar with granulated sugar. Just be sure to beat it well to avoid graininess.
• You can also use a zero-calorie sweetener in place of powdered sugar.
• If you don’t have vanilla extract, substitute it with almond extract (use a smaller amount, as it’s stronger).
• You can use Cool Whip instead of heavy cream for a quicker option.