Summer is all about easy, cool recipes. Do you agree?? Living in Arizona, we are always looking for delicious recipes that are quick, don’t require heating up the kitchen too much and are nice and cool. Today’s recipe fits that bill and it happens to be so amazingly yummy as well – No Bake Oreo Cheesecake!!
The hubby has been a cheesecake fan for as long as I remember so he was very excited we were making it on one of our last photo shoot days. Things had already started warming up that day so it was very nice to be making a treat that required no baking. And the treat was made even better since it involved OREOS – everyone’s favorite cookie.
I posted this recipe in April of 2016 and never imagined that this would become one of the most popular recipes on my blog. I think it’s safe to say you all love Oreos and cheesecake just as much as I do! One reason I wanted to update this post is because I wanted to breathe some new life into it and also update the recipe just a little bit.
I wanted to update this recipe to use heavy whipping cream instead of whipped topping. I know that whipped topping isn’t available everywhere and I’ve had several questions about alternatives. I’ve also grown to prefer using heavy whipping cream over whipped topping in my recipes. But, if you loved the original recipe I still have notes in the recipe for how to use whipped topping.
Here’s an updated picture below of the cheesecake with the heavy whipping cream. The filling holds up just as well and looks just as good as the other version.
We love treats like this Oreo Cheesecake that can be thrown together quickly. It does need to refrigerate for several hours, but it was so quick to make and the cheesecake was delish! We’ve already decided to try a grasshopper version next time and add some mint flavoring. 😉
- 1 1/2 cups Oreo baking crumbs (or 24 Oreo cookies, finely crushed)
- 5 tablespoons butter, melted
- 900 grams plain cream cheese (4 cups or about 32 ounces)
- 1 3/4 cups powdered sugar
- 3 cups whipped cream
- 24-28 coarsely crushed Oreo cookies
- extra whipped cream, chocolate sauce, and Oreo cookies for garnish
- Combine the Oreo baking crumbs and the melted butter and press the mixture into the base of a spring form pan.
- Whip the cream cheese on high speed until smooth and creamy. Add the powdered sugar and continue to whip on high speed until well combined.
- Fold the whipped cream and the coarsely crushed Oreo cookies into the cream cheese mixture with a rubber spatula just until well combined.
- Pour the cream cheese mixture into the prepared pan and smooth out the top.
- Chill the cheesecake in the freezer for at least 2 hours (4 hours or more is ideal), and remove to room temperature for 20-30 minutes before garnishing with additional whipped cream, chocolate sauce, and crushed Oreo cookies and serving.