No-Bake Oreo Cheesecake

Hi everyone. Today is the day I’m sharing my much requested no-bake Oreo cheesecake. I’m going to start things off with a chocolate Oreo crust.

Why You’ll Love This

This epic creation is perfect for a special occasion such as a birthday or any time if you’re just obsessed with Oreos.

They’re so good and this cake is simply delicious.

Now this is what all Oreo cheesecake should taste like. This filling simply melts in your mouth. It’s so fluffy and creamy, velvety smooth. And it’s not too sweet. And then with every bite, you get some of those crunchy, chocolatey Oreo cookies. Absolute heaven. If you love chocolate or Oreos, if you love chocolate and Oreos, this is the cheesecake for you.

Ingredients

For the Crust

• about 20 Oreo cookies
• a quarter cup of melted butter

For the Cheesecake Filling

• half a cup of sweetened condensed milk
• a quarter teaspoon of salt
• one teaspoon of vanilla extract
• three cups of chilled heavy cream
• four teaspoons or half an ounce, which is two packets of unflavored gelatin
• four tablespoons or a quarter cup of water
• about 20 Oreo cookies

For Garnish

• a little bit of melted chocolate
• some more Oreo cookies

Instructions

1. I’m going to start things off with my chocolate crust.
2. I’m going to place about 20 Oreo cookies into a food processor and pulse the cookies into fine crumbs.
3. And to bring all the crumbs together, I’m going to pour in a quarter cup of melted butter,
4. And then I’m going to add a quarter cup of melted butter, melted butter, and melted butter.
5. And then I’m going to use my hand mixer to cream this together.
6. Then add in half a cup of sweetened condensed milk, a quarter teaspoon of salt, and one teaspoon of vanilla extract.
7. And mix that all together.
8. Into a separate clean mixing bowl, I’m going to pour in three cups of chilled heavy cream.
9. I’m just going to whip it on high speed until I get stiff peaks.
10. And then to my whipped cream, I’m going to add all of my cream cheese mixture.
11. Just drop it right in.
12. And I’m going to whisk this all together for a few minutes until it again reaches stiff peak stage.
13. Scrape down the sides of the bowl to make sure that everything gets combined.
14. I want my no-bake cheesecake to hold its shape really well, so I’m going to be using four teaspoons or half an ounce, which is two packets of this unflavored gelatin.
15. To that, I’m going to pour in four tablespoons or a quarter cup of water.
16. Give that a good mix.
17. And then I’m going to take it over to the microwave and heat it for about 30 seconds or until that gelatin is completely dissolved.
18. I’m going to pour the hot gelatin directly into my cheesecake filling.
19. And then I’m going to mix that all together.
20. Now, before I add my cookie crumbs, I’m actually going to place about a third of this cream into a separate bowl.
21. This is going to be our topping and our whipped cream.
22. So I placed about 20 Oreo cookies into a large Ziploc bag.
23. You want to grab either a rolling pin or a meat mallet, and we’re going to crush these into little chunks.
24. And then empty all that chocolate goodness into our cheesecake filling.
25. And then fold it right in.
26. Pour that filling over the prepared crust.
27. And then I’m going to pour that cheesecake filling into a pastry bag.
28. And today I’m using tip number 9FT.
29. I’m going to add some dollops into the center of the cake.
30. I want nice large ones.
31. And drizzle everything with a little bit of melted chocolate.
32. And add some more Oreo cookies on top.
33. And this beautiful creation is ready to hit the refrigerator.
34. I’m going to let it chill for about three hours.
35. You can even leave it in there overnight.
36. Then we’ll come back to take it out of the springform pan.
37. And my cheesecake is all set.
38. I’m going to round a spatula along the edges to release it from the springform pan.
39. And then to move the cake from the pan onto a cake stand, just slide a flat spatula underneath.
40. And then gently nudge it onto the stand.
41. And let’s cut into this cake to see what it looks like on the inside.
42. Time to dig in and give this a try.

Cooking Tips

I want my no-bake cheesecake to hold its shape really well, so I’m going to be using four teaspoons or half an ounce, which is two packets of this unflavored gelatin.

You can even leave it in there overnight.

I hope you guys have enjoyed this recipe.

Thank you guys for watching, and I’ll see you next time.