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frozen oreo cheesecake with crushed cookies and cream sandwich cookies

Super Easy No-Bake Oreo Cheesecake

This simple cheesecake recipe with America's favorite sandwich cookie is a perfect overnight dessert that's fabulous for any occasion!
Course Dessert
Cuisine American
Keyword easy cheesecake recipe, no bake dessert
Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings 12 slices
Calories 310 kcal
Author munchmunchyum

Ingredients

Crust

  • 1/3 cup unsalted butter melted
  • 1 1/4 cup crushed Oreos

Cheesecake

  • 1 7/8 cup heavy cream
  • 20 ounces reduced-fat cream cheese
  • 1/4 cup icing sugar sifted
  • juice from 2 lemons
  • 2 cups finely crushed Oreos

Optional toppings

  • Coconut cream
  • More Oreos mini or regular size
  • Hot fudge or chocolate sauce
  • Caramel sauce

Instructions

  1. Make your crust by mixing the butter and crushed Oreos together well, then press evenly throughout the bottom of your spring form tin.
  2. Put your crust into the refrigerator to chill while you make the filling.
  3. Beat the heavy cream until it is stiff.
  4. Mix the stiffened heavy cream with the remaining cheesecake filling ingredients.
  5. Add the cheesecake mixture to your cake tin, smoothing out the top.
  6. Refrigerate at least four hours, but preferably overnight.
  7. Before serving, decorate as desired with any of the optional toppings.

Recipe Notes

When crushing your Oreos, use a food processor, or go with a sliding lock zip lock bag to minimize the chances of your bag exploding and it raining Oreo crumbs everywhere.

If you’re cheesecake isn’t setting hard enough, put it in the freezer for a few hours to help it along.

There’s no better topping for an Oreo cheesecake than more Oreos! With the wide array of Oreo flavors, you can really go to town and get super creative: