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No Bake Cheesecake With Oreo Crust – Creamy, Quick, and Crowd-Pleasing

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the Oreo crust: 24–28 Oreo cookies (regular, not Double Stuf), finely crushed
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt (optional, helps balance sweetness)
  • For the cheesecake filling: 16 ounces (450 g) cream cheese, softened to room temperature
  • 2/3 cup powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon juice (fresh, optional but brightens the flavor)
  • 1 cup heavy whipping cream, very cold
  • 1/8 teaspoon fine salt
  • For topping (optional): Crushed Oreos, mini Oreos, or Oreo halves
  • Fresh berries or a spoonful of berry jam
  • Chocolate shavings or drizzle

Method
 

  1. Prepare the pan: Lightly grease a 9-inch springform pan, then line the bottom with parchment paper. This makes clean slices and easy removal.
  2. Crush the Oreos: Add cookies to a food processor and pulse to fine crumbs. If you don’t have a processor, seal in a zip-top bag and crush with a rolling pin until sandy.
  3. Make the crust: Stir in melted butter and a pinch of salt until all crumbs look evenly moistened. The mixture should hold together when pressed.
  4. Press and chill: Firmly press the crumbs into the bottom and slightly up the sides of the pan. Use the bottom of a measuring cup to pack it tight. Chill for at least 20 minutes while you make the filling.
  5. Whip the cream: In a cold bowl, whip heavy cream with a pinch of salt to stiff peaks. Don’t overbeat into butter. Set aside.
  6. Beat the cream cheese: In a separate bowl, beat cream cheese until smooth and fluffy, about 1–2 minutes. No lumps should remain.
  7. Add sweetness and flavor: Beat in powdered sugar, vanilla, and lemon juice until fully combined and silky.
  8. Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and light strokes to keep the mixture airy.
  9. Fill the crust: Spoon the filling into the chilled crust and smooth the top with an offset spatula. Tap the pan lightly on the counter to release air pockets.
  10. Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight. The longer chill gives cleaner slices and a firmer set.
  11. Garnish and serve: Run a thin knife around the edge and release the springform. Top with crushed Oreos, berries, or chocolate shavings. Slice with a hot, clean knife for neat edges.