My Irresistible 5-Step Easy No Bake Oreo Cheesecake: A Simple Recipe

An easy no bake Oreo cheesecake has always been my secret weapon for a quick, comforting treat, a trick my Mum taught me for when Dad came home with a surprise pack of biscuits. It’s a joy to share this incredibly simple recipe with you here at Let Them Cook, a little piece of my heart on a plate.

In this post, we’ll explore why this easy no bake Oreo cheesecake is the ultimate fuss-free dessert, perfect for any occasion. I’ll guide you through creating that perfectly crunchy Oreo crust and a velvety smooth filling, ensuring you have the best no bake oreo dessert every single time. We’ll also cover my Mum’s special tip for an extra creamy texture, making this a truly unforgettable treat.

Key Takeaways

• Chill your bowl and beaters for a firmer cream cheese filling.
• Use full-fat ingredients for the richest, creamiest cheesecake texture.
• Don’t overmix the filling to keep it wonderfully light and airy.

Baker’s Quotes

Every biscuit crushed and every dollop of cream is a memory of my mother’s love.

Baking isn’t just about ingredients; it’s about the love you pour into every step.

Story Image

If you’d like a similar recipe…

<!– wp:wpzoom-recipe-card/block-recipe-card {"recipeTitle":"My Irresistible 5-Step Easy No Bake Oreo Cheesecake: A Simple Recipe","summary":"A ridiculously easy and decadent no-bake Oreo cheesecake with a crunchy biscuit base and a creamy, dreamy filling. A tribute to simple joys and sweet memories.","course":["Dessert","Treat"],"cuisine":["American","British"],"keywords":["Oreo Cheesecake","No Bake Dessert","Cream Cheese Recipe","Easy Cheesecake"],"ingredients":[{"name":"32 Oreo cookies (about 350g), divided"},{"name":"115g unsalted butter, melted"},{"name":"500g full-fat cream cheese, softened to room temperature"},{"name":"100g icing sugar, sifted"},{"name":"1 tsp vanilla extract"},{"name":"250ml double cream, cold"},{"name":"Extra Oreo cookies for decoration (optional)"}],"steps":[{"text":"For the crust: Crush 24 Oreo cookies into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin. Mix the crumbs with the melted butter until it resembles wet sand."},{"text":"Press the buttery crumb mixture firmly and evenly into the bottom of a 9-inch springform pan. Pop it in the fridge to chill while you make the filling."},{"text":"For the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and lump-free. Add the sifted icing sugar and vanilla extract, and beat again until well combined."},{"text":"In a separate bowl, whip the cold double cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix."},{"text":"Roughly chop the remaining 8 Oreo cookies and gently fold them into the cheesecake filling."},{"text":"Spoon the filling over the chilled crust and smooth the top with a spatula. Cover and refrigerate for at least 6 hours, or preferably overnight, until firm."},{"text":"Before serving, carefully run a knife around the edge of the pan before releasing the springform ring. Decorate with extra Oreo cookies if you like. Enjoy this slice of heaven!"}],"details":[{"jsonKey":"prepTime","value":"20","unit":"minutes"},{"jsonKey":"cookTime","value":"0","unit":"minutes"},{"jsonKey":"restingTime","value":"6","unit":"hours"},{"jsonKey":"servings","value":"10","unit":"-12 slices"},{"jsonKey":"calories","value":"450","unit":"kcal per slice"}],"notes":"

For the best results, use full-fat cream cheese and double cream. It makes all the difference to the texture!

Ensure your cream cheese is at room temperature to avoid a lumpy filling. This was my Mum’s golden rule.

This cheesecake can be made up to 2 days in advance and kept in the fridge.

“} –>