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5 from 7 votes

No-Bake Oreo Cheesecake

An easy, foolproof No-Bake Oreo Cheesecake Recipe with a rich and creamy filling and a thick Oreo crust.
Prep Time25 minutes
Chill Time6 hours
Total Time6 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: No-Bake Oreo Cheesecake
Servings: 12
Calories: 575kcal
Author: Kelly Anthony

Ingredients

For the Crust:

  • 2 ½ cups finely crushed Oreos (about 24 Oreos)
  • ½ cup unsalted butter
  • ⅓ cup granulated sugar
  • ¼ teaspoon fine sea salt

For the Filling:

  • 1 ¾ cup heavy whipping cream, separated
  • 1 Envelope of unflavored gelatin
  • 2 (8-ounce) packages cream cheese, room temperature
  • 1 cup sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • 2 cups roughly chopped Oreo cookies (about 15 Oreos)

Instructions

Make the 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.

Make the Filling:

  • Add ¼ 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 ½ 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.

Nutrition

Calories: 575kcal | Carbohydrates: 63g | Protein: 6g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 77mg | Sodium: 372mg | Potassium: 250mg | Fiber: 2g | Sugar: 44g | Vitamin A: 815IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 5mg