An easy, foolproof No-Bake Oreo Cheesecake Recipe with a rich and creamy filling and a thick Oreo crust.
Have ready a 9" springform pan, greased and lined with parchment paper.
Add the finely crushed Oreos, butter, sugar, and salt to a medium-sized mixing bowl and stir to combine. The mixture will feel slightly wet.
Transfer to the springform pan and press across the bottom and about 1 inch up the sides using the bottom of a measuring cup. Set aside until ready to use.
Add 1/4 cup of heavy whipping cream and the envelope of unflavored gelatin to a microwave-safe bowl or measuring pitcher, and stir to combine. Set aside and let sit for 5 minutes. Then, microwave the mixture for 30-45 seconds, until bubbling. Carefully, remove from the microwave and set aside.
Add the remaining 1 1/2 cup of heavy whipping cream to the bowl of stand mixer fitted with a whisk attachment. If you do not have a stand mixer, use a large bowl and a handheld mixer. Beat the cream on high until stiff peaks form.
If using a stand mixer, switch to the paddle attachment. Add the cream cheese, sweetened condensed milk, and vanilla extract and mix on medium-high speed just until the mixture is smooth and homogenous. Slowly drizzle in the gelatin mixture and mix for 2 minutes more.
Add the chopped Oreos and mix once more, just until evenly distributed.
Pour the filling over the crust and smooth over the top. Refrigerate for at least 6 hours before serving.