Make this easy, creamy no-bake Oreo cheesecake. It uses Oreos in the crust, filling, and topping, making it the ultimate cookies and cream dessert for parties or any day.
Prepare the crust: Place 18 Oreo cookies (about 1 3/4 cups crumbs) in a food processor and pulse until finely crushed. Mix the crumbs with the melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the freezer while you prepare the filling.
Make the filling: In a large bowl, beat the softened cream cheese, granulated sugar, and 1 teaspoon vanilla extract until smooth. Mix in the thawed whipped topping until just combined.
Fold in Oreos: Crush 6 more Oreo cookies into medium chunks. Gently fold these chunks into the cream cheese mixture.
Assemble: Spread the filling evenly over the chilled crust. Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.
Prepare the topping: In a separate bowl, beat the heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
Garnish and serve: Just before serving, remove the cheesecake from the springform pan. Top with the remaining crushed Oreos and the homemade whipped cream. Slice and serve this easy cheesecake recipe.
Notes
For a richer chocolate flavor, use chocolate cream cheese if available.
If you want a firmer crust, bake the crust for 8 minutes at 350°F before chilling.
This dessert is perfect for make ahead preparation for parties.