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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First time making any form of cheesecake and it came out fine was a little runny but holding firm then as soon as I decorated it the whole thing just collapsed! 🙈
This was so unfortunate as it was for my daughters birthday and I decorated it just before presenting it too her with her happy birthday song 😅
But the taste was absolutely divine and hubby went in for seconds, so what I done is managed to get the spring form ring back around the edges took out the Oreos and stuck it in the freezer for cheesecake ice cream tomorrow 🤣 I just hope this won’t ruin it and I hope the cream will be OK.
But I do highly recommend this beautiful cheesecake to anyone and I will certainly be making this again.
This has happened with several of mine when following the method. I know whip the double cream separate and fold into the cream cheese. Sets so much firmer
Hi jane, second time Ive made this cheesecake. First time no issues at all, second time the filling came out a bit mousse like? Didn’t over whip it either! Any ideas?
It can be a number of things – temperature of ingredients, temperature of the room, brand of ingredients etc!
Hi Jane! Do we need to be careful about the temperatures of the ingredients? Would you recommend that the cream cheese and double cream for the main filling be at room temperature?
Hey, not for this one no I never bother xx
Hi Jane I made this and it came out wonderful! However the only issue I had was that I couldn’t get it out of the tin as the base was stuck down. Any suggestions on how to remove it from the tin without breaking it?
Thanks!
Hi this is a fab recipe. Do you line or grease the base of the tin.. I have a non stick tin but struggling to remove the base
Hello, Thank you very much, I never personally do it but you can if you want!xx
Hi – Would it be ok to leave out the vanilla extract?
Hello, you can do it just changes the flavour slightly xx
Hi Jane, can l whip the cream prior and add to mixture and then fold through Oreos. I feel l may over whip the cream. Thankyou, looks delish
Yes you can!
Hi Jane – or others!
I’m making this on a smaller scale in a 6inch tin (8″ / 6″ = 0.75) so would the recipe work if I based it on 0.75x the quantity?
Hey! So it works slightly differently as it’s based on volume! I use this website as it’s so helpful! For a 6″ it advises using 2/3 of a recipe! http://www.cakebaker1.co.uk/apps-for-bakers/baking-tin-size-conversion-calculator/ x
Hi Jane
I’m hoping to re create this recipe but with the white chocolate covered oreos. Do you have any suggestions or tips on anything that might need changing for this?
Many thanks Laura
Theoretically it would work in the same way, but if you used them for the base it may need even less butter but its hard to know.
I wasnt sold on this but my son asked for it for his birthday so obviously it had to be done! Well I’m so glad I did it was like cookies and cream it was so rich and creamy and just heavenly!! Even my sister in law who doesn’t like oreos loved it.
Hi Jane, I dont own a stand mixer and do everything with a hand whisk. Is there a particular order I should whip the double cream and cream cheese?
Thank youn
I would whip the cream separately, and whip the cream cheese/sugar/vanilla separately, and fold everything together with the crushed oreos xx
Hey Jane, just wanted to ask would I use this recipe once or twice for 6 9oz cheesecake tubs x
I’m unsure, sorry!!
Hi Jane
I’m doing 2 cheesecakes at same time my 8” is for my lemon one and the other tin for this is 26cm spring tin how much should I increase by please ? Xxx
For a 10″ tin it is roughly 1.6x the recipe, so use at least one half more of the mix! x
I used to make my cheesecake mix with a regular mixer but then I started to use my stand mixer. But I find using my stand mixer makes my cheesecake too runny. Any ideas why?
All mixers mix differently – speed levels are different, whisk shapes are different – so it just means you are over doing it!
Hi Jane! Thank you for the recipe! I am from the Czech Republic and I love your website! I tried to make this cheesecake today but the decoration with double cream was not good. How can I make good whiped double cream? I made butter from it 😬
That means you’ve over whipped the cream. You just need to whip it quite a bit less!
Could you do half of two cheesecake recipes in the same tin? Like half and half?
I don’t see why not! You could use a divider whilst you put the mixes in, and then take it out for it to set!
Quick question, could I add white chocolate to the filling. If so how much? Can’t wait to try this
Hey! I don’t see why not – I would say about 200g or so!