No-Bake Oreo Cheesecake

Make the Crust

1. Crush the Oreos into fine crumbs using a food processor (or place in a bag and crush with a rolling pin).
2. Mix with melted butter until well combined.
3. Press firmly into the bottom of a 9-inch springform pan.
4. Chill in the fridge while you prepare the filling.

Make the Cheesecake Filling

1. In a large bowl, beat cream cheese until smooth.
2. Add powdered sugar and vanilla extract, beating until creamy.
3. In another bowl, whip heavy cream until stiff peaks form.
4. Gently fold whipped cream into the cream cheese mixture.
5. Stir in the crushed Oreo chunks.

Assemble

• Pour filling over the chilled crust, smoothing the top.
• Decorate with halved Oreos, whipped cream swirls, or more crushed Oreos.

Chill & Serve

• Cover and refrigerate for at least 4–6 hours (overnight is best).
• Slice with a hot knife for clean cuts.

Tips for Oreo Cheesecake Perfection

• Use full-fat cream cheese for the creamiest texture.
• If you want a firmer set, add ½ tbsp gelatin dissolved in warm water to the filling.
• Try flavored Oreos (mint, peanut butter, birthday cake) for fun twists.
• This cheesecake lasts up to 5 days in the fridge and can be frozen for 1 month.