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20-Minute No Bake Oreo Cheesecake with an Oreo cookie pie crust is the ultimate easy summer dessert. Creamy, flavorful, and DELICIOUS!

No Bake Oreo Cheesecake

20-Minute No Bake Oreo Cheesecake with an Oreo cookie pie crust is the ultimate easy summer dessert. Creamy, flavorful, and DELICIOUS!
Servings: 8 slices
5 from 1 vote
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Prep Time 15 minutes
Chill Time 5 hours

Equipment

  • 10 inch springform pan or pie dish
  • mixing bowls
  • electric hand mixer
  • spatula
  • Plastic wrap
  • Knife

Ingredients
  

  • ½ cup butter
  • 4 cups crushed Oreos
  • 16 ounce cream cheese at room temperature
  • 1 cup heavy whipping cream
  • ½ cup whole milk
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Add 3 cups of the crushed Oreos into a 10-inch springform pan
  • Mivrowave the butter in a microwave safe dish
  • Pour the melted butter over the crushed cookies and use a fork to stir the mixture until fully combined
  • Use a glass to press the cookie mixture into the pan to form a firm crust and set aside.
  • In a large mixing bowl, whip the cream cheese until it is smooth (about 1 minute) with an electric hand mixer
  • Add the heavy cream, milk, powdered sugar, and vanilla to the mixing bowl and mix on a medium-high speed for about 2 minutes
  • Use a spatula to fold in the remaining cup of crushed Oreos until they are evenly distributed throughout the cheesecake mixture
  • Pour the cheesecake mix into the springform pan, cover with plastic wrap, and chill in the freezer for 4-5 hours
  • Remove the pan from the freezer, slice with a sharp knife, serve, and enjoy!

Notes

  • I like to run my knife under hot water for a few seconds to help get nice, smooth cuts. 
  • 4 cups of crushed Oreos is equivalent to about 2 ½ sleeves of Oreos from a family size container. 
  • Powdered sugar will incorporate into the cheesecake much smoother than granulated sugar and will help keep the cheesecake from looking a little grainy.
  • You can store your cheesecake in the freezer covered with plastic wrap for about 3 weeks before it begins to develop freezer burn.
  • You can leave this cheesecake on the counter for up to 30 minutes before it should be put back in the freezer.
  • 5 hours of chill time is the sweet spot for this cheesecake. It allows the cheesecake to set enough to be firm, but still smooth when you take a bite.
  • If you do not have heavy cream, you can use 1 cup of sweetened condensed milk instead. If you do this, you can omit the powdered sugar because of the amount of sweetness you’ll get from the condensed milk.

Nutrition

Calories: 812kcalCarbohydrates: 69gProtein: 9gFat: 58gSaturated Fat: 30gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 123mgSodium: 594mgPotassium: 317mgFiber: 2gSugar: 44gVitamin A: 1580IUVitamin C: 0.2mgCalcium: 114mgIron: 10mg