I may never bake a cheesecake again. When the no-bake version is this creamy, rich, and light, who needs the traditional kind? This no-bake Oreo cheesecake is the kind of dessert where you don’t even want to bother with plates; you’ll just eat the whole thing with a fork, straight out of the pan. It has the crunch and chocolate of Oreos, the tanginess of cream cheese, and heavy cream to make the whole thing a creamy delight. And while it isn’t completely no-bake (I baked the crust before making the filling to make sure that it was crispy), it’s still the easiest, most delicious cheesecake I’ve ever made. It tastes even better than it looks, and it looks pretty tempting.
Spring is here in Michigan, finally. The birds are singing, blossoms are appearing like magic on the trees, the yard is calling to me to go out and clean up all the debris that’s been hiding under the snow so the plants can come back to life. But we haven’t quite gotten to the best part of spring yet, which is when all of the fresh berries start showing up at the farmer’s market. We’re in Michigan; the closest farmer’s market is still being held indoors every weekend on the chance that it’s going to start snowing again. But no worries; we have this Oreo cheesecake to tide us over.
The crust here is as simple as it gets, with crushed Oreos and melted butter mixed together and baked to a crisp. The filling is just as easy, with cream cheese, sugar, heavy cream, and more Oreos. The whole thing takes minutes to put together, and then it chills for a few hours or overnight and you have a rich, delicious, mile-high cheesecake, no water bath or oven fiddling required. Don’t get me wrong; I still love a traditional cheesecake. But there’s something about the lightness of this no-bake version that seems to go with this season, where we’re finally shedding our winter coats and lightening up. So grab the ingredients and a fork, because you’re not going to be able to stop yourself from eating this scrumptious cake.
- 24 Oreos
- ⅓ cup melted butter
- 24 oz cream cheese, softened
- 1 cup sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 ¼ cups heavy cream
- 6 Oreos, crumbled, plus more for decorating
- Preheat the oven to 350°F. Butter a 9” springform pan, line it with parchment paper, and butter the parchment. Make sure to butter the sides of the pan as well.
- Pulse the Oreos in a food processor until they are fine crumbs. If you don’t have a food processor, you can put them in a plastic bag and leave a small opening in the top, then use a rolling pin to smash them.
- Combine 2 cups of the Oreo crumbs and the butter in a bowl, mixing well with a fork. Press this mixture into the prepared springform pan. Bake for 10 minutes, then allow to cool to room temperature.
- To make the filling, combine the cream cheese, sugar, vanilla, and salt in the bowl of a stand mixer with the paddle attachment, or in a large bowl and with a hand mixer. Mix on low for a minute or two, then increase the speed to medium and mix until it is soft and smooth. Scrape down the bowl with a rubber spatula.
- Switch to the whisk attachment and pour in the heavy cream. Mix at a low speed to combine everything, then increase the speed to high and mix until the mixture holds stiff peaks, about 4 minutes. Gently fold in the Oreo pieces.
- Spoon the filling into the cooled crust and smooth it as evenly as possible. Refrigerate the cake for at least three hours, or overnight.
- Release the springform pan and very gently remove the sides of the springform pan. I wiggled mine gently back and forth and it released fairly easily, but if yours is sticking you can run a sharp knife around the edges first. Serve the cake while still cold so that it holds its shape. It will keep for several days in the refrigerator.