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The finished Oreo cheesecake is garnished with additional crushed Oreos and optional hot fudge sauce drizzled on top. The cheesecake is placed on a dessert plate, with a fork beside it, ready to serve.

Oreo Cheesecake Recipe

This indulgent no-bake Oreo cheesecake is a creamy dream! With a rich chocolatey filling, crunchy Oreo crust, and fluffy whipped cream topping, it's a dessert that satisfies every sweet tooth.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 20
Calories 334 kcal

Equipment

  • 9-inch springform pan
  • Parchment paper
  • Food processor or blender
  • Mixing Bowls (3)
  • Electric mixer
  • Whisk or spatula
  • Microwave Safe Bowl
  • Piping Bag with Round Tip
  • Refrigerator

Ingredients
  

Crust:

  • 1 18 ounce package Oreo Cookies, divided
  • ¼ cup unsalted butter melted

Filling:

  • 4 8 ounce packages Philadelphia Cream Cheese, softened
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • 1 8 ounce tub Cool Whip Whipped Topping, thawed

Instructions
 

For the Crust

  • Prepare a 9-inch springform pan by greasing lightly and lining the bottom with parchment paper.
    A 9-inch springform pan with the bottom lined with parchment paper sits on a white marble cooktop. Oreos are being crushed into fine crumbs in a food processor, and melted butter is ready to mix. The crushed Oreos are combined with butter in a bowl, and the mixture is pressed into the bottom and sides of the pan.
  • Crush Oreos into fine crumbs, mix with melted butter, and press into the pan's bottom and sides. Chill in the refrigerator.

For the Cheesecake Filling

  • Melt chocolate in the microwave, stirring until smooth.
    A microwave-safe bowl with melted chocolate is being stirred until smooth, ready to be incorporated into the cheesecake filling. The chocolate is glossy, and a few ingredients are visible on the white marble cooktop.
  • Whip 1 ¼ cups heavy cream until stiff peaks form; add powdered sugar and set aside.
    A large bowl with softened cream cheese, sugar, and vanilla is being beaten with a hand mixer on a white marble cooktop. The cream cheese mixture is smooth, with a few splashes of sugar around the edges of the bowl.
  • Beat cream cheese, granulated sugar, cocoa powder, and vanilla until smooth. Mix in melted chocolate.
    A large bowl with Cool Whip whipped topping is being gently folded into the smooth cream cheese mixture on a white marble cooktop. The Cool Whip is thick and creamy, blending perfectly with the mixture.
  • Gently fold in whipped cream, then stir in crushed Oreos.
    A handful of crushed Oreos is being added to the cheesecake filling, with the mixture gently stirred to combine. The Oreo crumbs swirl through the creamy filling in a large bowl, with some crumbs sprinkled around the edges.
  • Spread the filling evenly into the crust.
    The creamy cheesecake filling is being spread evenly into the chilled Oreo crust inside the springform pan. The filling is smooth and rich, filling the pan completely, with the crust edges visible.
  • Chill for 3-4 hours.
    The cheesecake, now filled, is being placed in the refrigerator to chill for 3-4 hours. The springform pan is centered on a shelf, with a few utensils visible nearby on the marble countertop.

For the Topping

  • Whip 1 cup heavy cream with powdered sugar until stiff peaks form.
  • Pipe whipped cream onto the cheesecake.
    A piping bag is being used to pipe whipped cream in decorative swirls onto the chilled cheesecake. The creamy topping is neatly placed around the edges of the cake, with some Oreo crumbs scattered over the top.
  • Garnish with additional crushed Oreos and optional hot fudge. Serve and enjoy!
    The finished Oreo cheesecake is garnished with additional crushed Oreos and optional hot fudge sauce drizzled on top. The cheesecake is placed on a dessert plate, with a fork beside it, ready to serve.