OREO cookie crust filled with a rich, creamy and delicious no-bake cookies and cream no-bake cheesecake filling.
Oreo crumbs (32 cookies)
, reserve filling
Reserved Oreo filling from 32 cookies
white chocolate chips
, room temperature
Preheat oven to 325 degrees, and grease a 9-inch springform pan.
Remove the filling from the cookies and set aside. Add the Oreos to a food processor and grind them into fine crumbs. Add sugar and melted butter, and pulse a couple of times to make a paste.
Press mixture into bottom and halfway up the sides of the prepared springform pan. Bake for 10 minutes. Cool completely before adding the filling.
In a microwave-safe bowl, melt Oreo filling and white chocolate chips for 60 seconds, stopping after 30 seconds to stir it. Let it cool.
Using a hand mixer, whip the cream, on medium-high speed until medium peaks form, about 3-4 minutes. Set aside.
Beat together cream cheese and white chocolate mixture. Add a quarter of the whipped cream and fold (the cream cheese mixture will be thick and heavy).
Add the rest of the whipped cream and fold by hand gently until smooth. Fold chopped Oreos into the cheesecake mixture. Do not use electric mixer or stand mixer for this step.
Pour filling into the prepared crust. Cover with plastic wrap and chill for at least 4 hours or overnight.
Whip 1/2 cup of whipping cream and sugar, until stiff peaks form.
Use a pastry bag or a Ziploc bag with the tip cut off and 1M decorating tip. Pipe whipped cream on top of cheesecake.
Use the rest of the Oreos to decorate the cheesecake.
This Oreo cheesecake keeps well in the refrigerator for 5 days.
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