No-Bake Oreo Cheesecake!
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Oreo base, Oreo cheesecake filling, Oreo decoration.. Oreo heaven!
Oreo cheesecake
I have had an insane amount of requests for this recipe (even though there are so many already!!) so I hope it doesn’t disappoint! Oreo’s, as you might have noticed, are a big thing for me as they’re yummy and very popular all over the world.
I know that some people aren’t a fan of them, but they do so many different flavours now you probably will find some that you like! Mixing the Oreo flavouring with the cream cheese & the rest of it makes it such a DELICIOUS treat!
Cheesecakes
I know I have done many a cheesecake recipe, but I feel like a couple more wouldn’t hurt too much! They are 100% my favourite dessert though still, no matter how much of it I eat!
I prefer no-bake cheesecakes so much more than baked ones as to me they are creamier and easier to make, and to me they are a more guaranteed success in comparison to other desserts because I have made so many over my time on this blog now!
Whipping
The whipping of the ingredients in my method is second nature to me – once you have whipped a cheesecake to the perfect texture, it is the same every time!
The rules are – don’t whip too fast, and don’t be too scared – then you’ll be fine and you will want to make them again and again! If you want to strip the basics of cheesecake making down, take a look at my back to basics recipe here – if you can nail this recipe then you are good to go on many others!
Recipe updated September 2017
I use classic Oreos in mine, but you can use any flavour you like! I went to the supermarket last week and found they have mint, raspberry and vanilla, brownie and even birthday cake which would be fun to experiment with!
When using Oreos for the base of this cheesecake, I just blitz the Oreos to a crumb whilst intact. I dont remove the cream from the middle as theres no need, and it also helps bind the base together! Enjoy!
No-Bake Oreo Cheesecake!
Ingredients
Cheesecake Base
- 300 g Oreos
- 100 g unsalted butter (melted)
Cheesecake Filling
- 750 g full fat cream cheese/mascarpone
- 125 g icing sugar
- 1 tsp vanilla extract
- 300 ml double cream
- 150 g Oreos, crushed
Decoration
- 150 ml double cream
- 2 tbsp icing sugar
- 12 Oreos + Oreo Crumb
Instructions
For the Base
- Blitz the Oreos in a food processor until they’re a fine crumb. I don’t remove the creme filling as I like it to bind the biscuits together!
- Mix the biscuits in with the melted butter and press down into the bottom of an 8″/20cm deep springform tin and refrigerate whilst you make the filling!
For the Cheesecake Filling
- Using an electric stand mixer cream together the cream cheese, icing sugar, and vanilla until smooth. Add the double cream and whisk the two mixes together.
- I use my KitchenAid as it whisks the mixture to the perfect texture. It shouldn’t take too long to whisk, but I set mine to a medium/high setting and whisk it till it holds itself (like meringue does!)
- Be careful not to over whisk though – there is always a limit to a mix, it might curdle – so keep an eye on it, you will know when its ready (took my mix 2 minutes!)
- When whisked – fold through the finely crushed Oreos and spread on top of the biscuit base! Make sure to keep 12 of the Oreos whole for the decoration, and a spoonful or two of the crumbs.
- Set the cheesecake in the fridge for 5-6 hours, or preferably over night!
For the Decoration
- Once set, remove the cheesecake from the tin. Whip together the double cream and icing sugar and pipe onto the cheesecake using a disposable piping bag, and a 2D closed star piping tip.
- Then, decorate with the whole Oreos, and some Oreo crumbs! Enjoy!
Notes
- If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
- I recommend using a 8″/20cm Deep Springform Tin in this recipe!
- Like I said in the Method, I use one mixer to make my cheesecake filling – but I use a stand mixer. If using an electric hand-held whisk then try not to use too high a setting as this might cause it to over whip and go all icky! So take your time, it will be smooth and hold itself when the mix is ready!
- Using Full-Fat cream cheese is 100% needed so that it sets – if you would rather use a lower fat one be careful when you mix so that it doesn’t split, and it probably needs to set in a dish as it won’t hold itself!
- This recipe will last 3 days, covered, in the fridge!
ENJOY!
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J x
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Hi, I’m making this for a friend tomorrow and then delivering it to them, they live around 30 minutes away. Will the cheesecake be ok out of the fridge for that long whilst it’s being delivered? Many thanks, love your recipes! X
Hey! So as long as the car is very cold, it should be fine! Make sure your friends put it back in the fridge for a bit once you’ve got there! If you have any freezer blocks use those! x
Hello I love making your cheesecakes always go down so well, I’m just wondering if they can be frozen to if we don’t eat all in The 3 days ? Xx
Hey!! Yes you can freeze them – or you can half a recipe to fit a 6″ tin if you want a smaller one! X
Hi what would the measurements be for a 20 cm tin x
This is a 20cm tin recipe!
I am new to baking and this was the first cheesecake i’ve ever made. It was delicious! Recipes are so easy to follow. Already planning my next bake… think i’ll be going for the basic chocolate cake. Keep it simple lol.
Ahh yay! So glad you liked it! x
Could you use stork for the Oreo base instead of butter?
Yes you can!
Hi Jane, do tpubremove the filling for the crushed oreos that go in the filling?
No, I don’t!
can’t wait to try this out 🙂 just wondering though, will the cheesecake melt if left out? How long can i leave it out for after cutting a piece?
Cheesecake should be stored in the fridge, not at room temperature.
It is so easy to follow this recipe. My cheesecake turned out perfect 😍
Amazing, delicious ! Will make again.
Hi jane, i love your cheesecakes, and recently been making gluten free versions which frim the advice you gave me worked well with the base in my last one 😁 but do you think gluten free oreos would work just as well in this as theyre mixed into the filling not inly the base?
Ahh yay! I’m so glad! I’m sure they would work in the exact same way as regular Oreos – and it would taste lovely!
I want to make a small one. About a 4 inch tin. Will halfing the ingredients be the correct amount needed? Thanks
Half is about a 6″ tin – as it’s based on volume, not the diameter! For a 4″ tin, you will want about 1/3 of the recipe.
Wow family and I loved this recipe! Looking through your site for the next one to try!
Hi Jane! This looks lovely and I really want to make it but can I make it in a 6 inch tin? If so how much do I need to adjust the recipe by? Thanks 😊
A 6″ tin uses about 2/3 of the ingredients! x
Have just made the oreo no bake cheesecake and it’s currently in the fridge setting. Filling tastes delicious (well you need to try some before you serve your guests for quality control!). Only concern is there’s a huge amount of filling compared to base…I followed the recipe quantities exactly and used a 20cm tin but feel the biscuit base is too thin for the depth of filling. I’m sure it will taste wonderful but next time might only use 3/4 filling.
Oh that’s a shame, I would say it’s personal taste though – I use the same ratio for all cheesecakes. Some people complain the biscuit is too thick..!
Hi Jane,
Amazing recipe! Cannot wait to try! Would it still be ok if I were to double the ingredients for the biscuit base in order for it to be a little thicker?
Thank you in advance.
Hey! Oh yes for sure – I love a thick biscuit base!
Hi there! I always make your Kinder Bueno cheesecake for special occasions however my tin is 12x20cm and I found that the base is thin? How should I adjust the recipe? X
Hey! I always make my cheesecakes in 20cm round tins and the base is reasonably thick, so I can’t imagine your base could be that thin as 12x20cm would be smaller in volume that the 20cm round tin I recommend using?
Hi I wanted to ask would it still be ok if i made it in a 10 or 9 inch spring for tin instead
For a 9″ you need to use 1.3x the recipe, and for a 10″ you need to use 1.6x!