Wednesday, November 16, 2016

Oreo Cheesecake - No Baking

You wouldn’t judge someone if they ate half a cheesecake in just a couple of days, would you? I’m asking for a friend.

This recipe can be made in under 20 minutes, I promise. You start with a no-bake Oreo crust. You can make your own there with that little how-to post, or you can buy one from the store. Then comes the fun part: the no bake cheesecake!
No bake cheesecake is one of my favorite pies to make because it’s fast, easy, and it works every time. It’s totally no-fuss! Start with a brick of cream cheese that you’ve let soften on the counter for at least an hour. (Honestly, that’s the hardest part of this recipe – remembering to leave the cream cheese out!)
You sweeten the cream cheese with sugar and vanilla and then you add the fun part: the Oreos! I coarsely chopped some Oreo cookies and then mixed them into the cream cheese with my hand mixer. Doing this breaks up the cookies even more and gives that all-through-the-cheesecake Oreo look.

Then, to give the cheesecake it’s volume, you fold in a container of Cool Whip.
The hot question: can you use fresh whipped cream? Yes, but only if you’re serving this pie the same day. Fresh whipped cream doesn’t hold up like whipped topping does and it tends to weep and flatten over time. So if you’re making and serving this pie within a couple hours, it’s probably okay with the fresh.
Fold in your whipped topping, fill your pie, and chill for at least an hour. Before serving, top with some more whipped topping and crumbled cookies. Because, duh, that makes it better.
No bake cheesecake is a winner all year long, but especially in the summer.

No Bake Oreo Cheesecake

Yield: 8-10 servings
Total Time: 20 minutes plus chilling
This No Bake Oreo Cheesecake is easy, delicious, and the perfect pie! Start with a homemade Oreo crust and fill it with cookie filled cheesecake for the perfect no bake cheesecake!


  • 1 Oreo Crust (or store bought)
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 container (8 ounces) Cool Whip, plus more for garnish
  • 10 Oreos, divided


  1. Beat cream cheese, sugar, and vanilla with a hand mixer in a large bowl.
  2. Chop 8 of the Oreos into coarse pieces. Add to mixing bowl and mix in with the mixer until combined. This will break up some of the chunks into smaller pieces. Fold in the Cool Whip.
  3. Spread filling into prepared pie crust. Chill at least 2 hours before serving.
  4. Before serving, crush the remaining 2 Oreos. Top with more whipped topping and the crushed Oreos.
  5. Store covered in refrigerator for up to 3 days.

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