Introduction

This Oreo Cheesecake is a rich and creamy dessert that combines the classic flavors of Oreos with a smooth, velvety filling. Perfect for any occasion, this no-bake cheesecake is easy to prepare and sure to impress your friends and family.

A slice of cake is shown on a white plate with a speckled pattern, placed on a white marbled surface. The cake has three visible layers: the bottom layer is a thin dark chocolate crust, the middle layer is a thick, smooth, and rich red mousse, and the top layer is covered with a crumbly dark chocolate cookie topping. On one side of the cake slice, there is a thick swirl of white whipped cream, adding a soft texture contrast. Some dark cookie crumbs are scattered around the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Oreo cookies (crushed)
1 stick unsalted butter (melted)
2 cups heavy cream (cold)
16 oz cream cheese (room temperature)
¼ cup sour cream (room temperature)
2 tsp vanilla extract
1 cup confectioners’ sugar (sifted)
3 tbsp cocoa powder
Red food dye
6 Oreos (crushed)
1 cup heavy cream (cold)
¼ cup sugar

Instructions

Step 1: In a large mixing bowl, combine the crushed Oreo crumbs with the melted butter. Stir until all crumbs are moist with no dry patches.
Step 2: Press the mixture into the bottom and slightly up the sides of a 9″ springform pan using a rubber spatula or the bottom of a measuring cup. Place the pan in the freezer for 20 minutes to set.
Step 3: Using a stand mixer with the whisk attachment or a hand mixer, whip 2 cups of cold heavy cream on high for about 5 minutes until stiff peaks form. Set aside.
Step 4: In another bowl, beat the cream cheese with a paddle attachment or by hand until smooth and free of lumps.
Step 5: Add sifted confectioners’ sugar, vanilla extract, cocoa powder, sour cream, and red food dye to the cream cheese. Beat on medium-high until the mixture is smooth and well combined.
Step 6: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, being careful not to deflate the whipped cream.
Step 7: Pour the filling over the chilled crust and smooth the top with an offset spatula. Cover with plastic wrap and refrigerate overnight, ideally for 12 hours. Before serving, remove the sides of the springform pan.
Step 8: For the topping, whip 1 cup of cold heavy cream and ¼ cup sugar in a medium bowl until stiff peaks form.
Step 9: Sprinkle the crushed Oreos over the top of the cheesecake.
Step 10: Transfer the whipped cream to a piping bag fitted with a star tip and pipe decorative swirls along the sides of the cheesecake before serving.

Tips & Variations

For a stronger chocolate flavor, try mixing in a little melted dark chocolate into the filling before folding in the whipped cream.
If you prefer a classic cheesecake look, omit the red food dye and extra cocoa powder.
Use a food processor to crush Oreos for evenly sized crumbs and a finer crust texture.
Let the cheesecake sit at room temperature for 10 minutes before serving to enhance the creamy texture.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best texture, avoid freezing as the cream filling may separate. When ready to serve, remove from the fridge and let it sit briefly at room temperature to soften slightly.

How to Serve

A slice of three-layer dessert is placed on a white plate with black speckles, set on a white marbled surface. The bottom layer is a dark, crumbly chocolate crust. Above it is a thick, smooth red mousse layer, rich in color and texture. The top layer is a fine, dark chocolate crumb covering half of the surface, with the other half decorated with fluffy white whipped cream swirls. Some crumbs are scattered around the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of heavy cream?

Heavy cream is essential for whipping into stiff peaks, which gives the cheesecake its light texture. Regular cream will not whip properly, so it’s best to use heavy cream.

Do I need to bake this cheesecake?

No baking is required for this Oreo cheesecake since the filling is a no-bake mixture made with whipped heavy cream and cream cheese, which sets well in the refrigerator.