A very gourmet dessert to share: the No-Bake Oreo Cheesecake ! Inside: a crunchy base of Oreo cookies, a very creamy filling with pieces of cookies, a chocolate topping and whipped cream (optional) for decoration.
Lovers of these little black and white cookies will love it: so will everyone else! It's so creamy, it's a pleasure to dip your spoon into this Oreo cheesecake... Plus, it can easily be prepared in advance.
What You'll Love With This Oreo Cheesecake
flavors : we find the good taste of the Oreo biscuit, that is to say cocoa and vanilla cream, in a fresh and delicious cheesecake.
Texture : the base of the Oreo cheesecake is crunchy, the filling is creamy, the chocolate topping too. I slipped some pieces of cookies into the filling for even more crunch.
Difficulty level : It is not complicated to make as you will see in my recipe, I advise you to prepare it in advance to make your task even easier.
Ingredient details
- Oreo cookies : I use the standard size (not the minis). They should be used whole (dark biscuits with their cream).
- sucre : I used regular powdered sugar, I didn't add much because the cookies are already sweet.
- liquid cream : keep it very cold so that your whipped cream rises well, and is very firm.
How to make an Oreo cheesecake without baking?
- we start by realizing the biscuit base : we mix the biscuits and mix them with melted butter. Then pour this mixture into the bottom of the mould.
- we prepare the cheesecake topping : whip the fresh cheeses then add the whipped cream. Add the melted gelatin to the milk, then the crushed biscuits.
- All that remains is to do the chocolate topping : we melt the chocolate and the cream then add hot water to obtain a very fluid mixture.
- If we want, we add like me chantilly for both biscuits for the Oreo cheesecake decoration, and that's it, it's ready!
NB: the detailed recipe is given to you at the bottom of the page.
My tips for success
- for clean release Oreo cheesecake, I recommend using a rhodoid film (like pastry chefs). It's simple and very effective!
- to avoid having too many black crumbs in your filling (and keep a very white effect in the cheesecake), cut your cookies with a large knife and use a spatula to incorporate them without breaking them.
- to have an ideal consistency, this Oreo cheesecake must pass at least one night in the refrigerator before serving. It will be nice and creamy and will cut easily at the same time.
How to properly store this Oreo cheesecake?
He is better Fresh : then keep it in the refrigerator until you are ready to serve it to your guests. Generally speaking, it can be kept for up to 4-5 days in the refrigerator under glass or in an airtight container.
Other recipes to try
If you like this kind of gourmet desserts, then take a look at these others from the blog:
- No-Bake Speculoos Cheesecake
- Banoffee pie, whipped caramel banana
- Speculoos strawberry cheesecake
- Dessert 3 chocolates
- Oreo layer cake
If you make this Oreo cheesecake, please rate the recipe and tag @liliebakery on Instagram so I can see your beautiful cheesecakes!
- 285 g whole Oreo cookies
- 60 g soft butter, melted
- 150 g Philadelphia cream cheese
- 300 g mascarpone
- 1 cc natural vanilla extract
- 90 g granulated sugar
- 320 g heavy whipping cream 30%
- 2 gelatin sheets Vahine
- 2 cs milk
- 10 Oreo cookies broken in 4
- 120 g dark pastry chocolate (52% cocoa)
- 2,5 cs heavy whipping cream 30%
- 4 cs Hot water
- 100 g heavy whipping cream 30%
- 2 cc icing sugar
- 5 Oreo cookies cut in half
- In a blender, crush the cookies into crumbs. Melt the butter in the microwave then mix with the mixed biscuits.
- Pack the mixed biscuits in the bottom of a 20cm springform pan (I add a rhodoïd film first to facilitate the unmolding of the cheesecake). Press well with the back of a spoon or a glass. Refrigerate while waiting for the rest.
- Soften the gelatin in cold water.
- In a container or in a food processor, whisk together the Philadelphia, mascarpone, vanilla and powdered sugar.
- Separately, whip the whipping cream very firm too.
- In a very small saucepan, heat the milk and melt the well-drained gelatin off the heat.
- Place the whipped cream in the cream cheese mixture then whisk to evenly homogenize the texture. This filling should already hold together well.
- Pour in the lukewarm milk and whisk again to obtain a homogeneous mixture.
- Add the biscuits cut in 4 with a spatula. Place this filling in the mold, on the layer of packed biscuits. Smooth the top with a small spatula. Refrigerate overnight.
- Heat the chocolate and cream in a bain-marie. Off the heat, add hot water: the chocolate becomes smooth and shiny. Let cool slightly (it must remain fluid).
- Pour part of the topping into a small pastry bag and pipe drops of batter all around the cheesecake. For the top of the cheesecake, pour the topping in the center and smooth with a spatula over the entire surface. Refrigerate 10 minutes.
- Whip the whipped cream with the icing sugar. Fill a pastry bag then pipe domes all around the cheesecake. Decorate with Oreo cookies cut in half. Add cookie crumbs (optional)
- Keep refrigerated until tasting.
It looks so good!!
So to do it again I need a little clarification, for the base you have to mix the whole oreos (with the cream) because in the photo the base is very black so I have a doubt...
Hello Lexa, I confirm that you have to mix them whole (no need to remove the cream), it creates a binder so it's perfect for the base. See you soon :)
Thank you for this recipe which seems perfect to me because it is rather "light" and to be prepared the day before. Do you think that with speculoos it could also work! The biscuits inside may be more likely to soften than oreos?
Have a good day
Hello Laura, I already have a recipe for no-bake speculoos cheesecake on the blog, here it is: https://liliebakery.fr/cheesecake-speculoos-sans-cuisson/
Thank you for this delicious recipe which delighted the whole table. What a compliment!!
Oh great, thank you Sylvie for your feedback :)
What a great recipe!!!!
Very good, very fresh, and really successful with these Oreos......
I loved it and I think this recipe will be part of our end of year desserts!!!
Thank you Michèle! It's true that it's a light and fresh dessert that goes well at the end of a meal... See you soon :)
I made this recipe but was disappointed by the cookies which turned out to be soggy, too bad.
Very nice recipe with a super light mousse! On the other hand for the topping, it freezes almost immediately on the cold cheese base and I had trouble spreading it correctly. Tips?
Hello Flo, a tip I use for my toppings: pour everything in the center at once then with a small flat spatula, slide the material to the sides quickly, avoiding going back and forth too much. This allows for a uniform result. See you soon!
Hello, your recipe really makes me want to start!! She has it simple! I'm going to make this for my daughter's birthday this weekend!
I will give you the opinion of the guests!
Hello, what is the quantity of gelatin in grammage please thank you
Hello Lili, it's Vahiné gelatin, so 1,89 grams per sheet. See you soon :)
I made this cake for my daughter's birthday. A delight!
Thanks!☺️
Thank you Anne for your feedback! See you soon :)
Hello, I'm going to try your recipe which looks great, but I have a question: once the dessert is finished, can it be frozen? Thanks in advance
Hello Dalila, yes absolutely, you can freeze the cheesecake once finished. You surround its mold well with cling film then with aluminum foil to make it well sealed against the humidity of the freezer. See you soon :)
A pleasure to make, and to taste! I replaced the gelatin with agar agar and it works very well. The recipe was unanimous in my family. Thank you very much!
Thank you very much for your return! See you soon :)
I'm testing tomorrow, the recipe is very well detailed with the photos! Great idea !
Hello Louise, glad that this cheesecake inspires you! See you soon :)
I really want to try this marvel! Does the decorative whipped cream hold up well for several days in the fridge? Doesn't it fall?
Hello Chris, so a well-made whipped cream does not collapse :) The cold of the fridge also helps it to hold well, and in small domes there is no problem for up to 4 days. See you soon :)
This cheesecake is a treat, it is light and delicious to make. And as always the recipe is super well explained so easy to make. It was a hit!
Oh thank you very much Elodie! See you soon :)
Hello,
Can gelatin be replaced with agar agar?
Thank you in advance
Hello Melissa, yes you can replace with agar agar, but be careful with the dosage and the method of preparation. I never work with agar agar and I know that it is more complicated to dose than gelatin. See you soon :)
Hello,
I plan to make this beautiful cake for a Halloween party with friends next Saturday. I was wondering if it was possible to make the cake 1 week in advance? Do I risk it not being as good and beautiful as when it is made within 24 hours?
Thanks in advance!
Hi Helen, a week in advance is too much for a cake (unless you store it in the freezer and then defrost it). Two days in advance is what I would advise you to do. See you soon :)
Hello, I'm going to make this cheesecake today for my son's birthday, which is tomorrow. Can I make the whipped cream and put it on the cake today? Will it hold up well for the next day?
Hello Amélie, if your whipped cream is successful, and your cheesecake is put in the fridge, it will hold perfectly until the next day. See you soon :)
It looks excellent!
Can we cover it with almond paste?
Thank you
Hello Katia, so no it is not at all made to be covered, I advise you to follow the recipe as is :) See you soon
Very easy to make, the recipe is perfectly well explained. And the wow effect is guaranteed. The texture is perfect and the cake is very light in the mouth.
Thank you very much Johanna! Glad you like it so much. See you soon :)
Hello,
I would like to make this cheesecake for Saturday for 10 people, would one be enough or is it better to make 2?
For the rhodoid, how should it be placed so as not to leave any marks on the edges?
Thank you in advance for your feedback and thank you for your recipes.
Hello Morgane, it's better to make two in this case. The rhodoid allows for a smooth finish without streaks on the sides. See you soon :)
Hello, I have a little doubt about the gelatin because I didn't have any but I still kept the cheesecake filling overnight. Could I take it out and then add the gelatin inside?
Hello Layane, gelatin is necessary here. It must be added when making the filling, not afterward, as it sets quickly. See you soon :)
Hello
I would like to try this recipe but I am a novice: can you tell me how to whip the cream for the cheesecake filling?
thank you in advance
Hi Margaux, you'll need to use an electric mixer with very cold beaters/bowl, and especially very cold cream. Whip for several minutes until the whipped cream forms and holds its shape. See you soon :)