This no-bake cheesecake is tangy, smooth, rich and creamy, all nestled in a crisp cookie crust. It can be denser than its cooked brethren, but this recipe is lightened by loads of billowy whipped cream. It's a recipe that has the ability to please die-hard cheesecake fans as well as those who find themselves on the fence about the decadent dessert.
Crushed Oreos make up the crust and are mixed in as well, giving the filling texture and a wonderful chocolate and vanilla flavor profile. This cheesecake comes together in minutes and is the perfect make-ahead dessert since it needs to chill in the fridge before serving anyway.
- 52 Oreo cookies (divided, plus more for decorating)
- 1/2 cup unsalted butter (melted)
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- 16 ounces cream cheese (at room temperature)
- 2/3 cup light brown sugar (packed)
- 1/2 teaspoon fine sea salt
Gather the ingredients. Grease a 9-inch springform pan with cooking spray or softened butter. Line the bottom and sides with parchment paper.
To make the crust, place 36 Oreos in a food processor fitted with the metal blade and process until fine crumbs form.
Add the melted butter and process until combined, scraping the bowl periodically with a rubber spatula.
Transfer the crumbs to the prepared pan and firmly press the crumbs into the bottom and 3/4 of the way up the sides of the pan. Place the crust in the freezer while you prepare the filling.
Place the heavy cream and vanilla in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium-high until stiff peaks form. Transfer to a large bowl.
Place the cream cheese, sugar and salt in the bowl of the stand mixer, now fitted with the paddle attachment (no need to clean it) and beat on medium until smooth, scraping the bowl with a rubber spatula as needed.
Fold the whipped cream into the cream cheese in several installments with a rubber spatula, being mindful not to deflate the air you just whipped into the cream.
Process the remaining Oreos until coarse crumbs form. Gently fold the coarse crumbs into the cheesecake batter.
Transfer the filling to the prepared crust, smoothing the top with an offset spatula or butter knife. Add filling just to the top of the crust. Cover with plastic wrap and refrigerate for at least 5 hours, preferably overnight.
When ready to serve, remove the sides of the pan and then slide a long knife between the parchment paper and the metal bottom to loosen and remove the sides. Peel off the parchment. Sprinkle crushed Oreos over the top of the cake to decorate.
Place the cake on a serving plate, slice into wedges with a serrated knife, and serve. Run the knife under hot water each time you make a cut to ensure clean slices.
- Be sure that you bring your cream cheese to room temperature before beginning to assemble your cake, or it will be close to impossible to achieve a smooth batter. Depending on the temperature of your kitchen, this can take up to a few hours, so plan ahead.
- When shaping the crust in the prepared pan, use a one-cup dry measure to press the crust flat and evenly up the sides of the pan and across the bottom.
- The cheesecake will keep refrigerated for up to 3 days and can be frozen, tightly wrapped in plastic wrap and a sheet of tin foil for up to a month.
- You may substitute granulated sugar for the brown sugar.
- When decorating the cake, consider omitting the additional crushed Oreos and covering the top in ganache or drizzle it with chocolate syrup.