Oreo cheesecake (no-bake) - Marie Food Tips

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This Oreo cheesecake is an easy, no-bake, super gourmet snack: a crunchy Oreo base covered with a melting, creamy mousse, topped with a light, low-sugar whipped cream and a few cookies. What's more, it can even be prepared in advance!

💙 Why you'll love it

Delicious: beware, it's terribly gourmand and addictive. Believe me, to try it is to adopt it! And that Oreo taste...mmmh I'm still dreaming about it!
Really simple: even beginners can do it, trust me. And what's more, I'm sharing all my tips and step-by-step photos to guide you.
Few ingredients: yes, this Oreo cheesecake requires only a handful of ingredients, all easy to find and use.

🍫 Ingredients

These are the main ingredients, and the quantities can be found in the recipe card below.

Oreos: you can also replace them with Speculoos, or cocoa butter, as in this strawberry no-bake tart (raspberry version right here). Personally, I use the medium Oreos, not the mini ones. There's no need to remove the cream inside the cookies, I use them in their entirety. You'll need 3 packs.
Butter: unsalted and melted.
Mascarpone: for a creamy, melting texture. I prefer it to the traditional Philadelphia often seen in cheesecakes, because the cheese taste is less pronounced.
Heavy whipping cream: take it out of the fridge at the last minute. The secret of good whipped cream is cold whipping cream.
Sugar: white. Since Oreos are already quite sweet, I reduced the sugar content after testing this recipe several times. So don't worry, this Oreo cheesecake isn 't disgusting!
Vanilla extract: to lightly flavour the cheesecake.

✨ How do you make this Oreo cheesecake?

Recipe details and quantities can be found in the recipe card below.

Crush the Oreos
Add the melted butter.
Mix well.

Cut a circle of baking paper the size of your mold and place it on top.
Place the crushed Oreos in the springform pan and press down firmly so that the bottom is flat all over.
Put in the fridge while you prepare the rest.

Beat the heavy whipping cream, fresh from the fridge, with the mascarpone.
Add the vanilla extract and sugar.

Crush the Oreos into large pieces and add them. Mix gently and place in the mould on the base.
Smooth with the back of a spoon and refrigerate for at least 3 hours.
Just before serving, decorate with crushed Oreos and fold in the mascarpone whipped cream.

🥰 Chef's tips

As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
Cut a circle of parchment paper the size of your mold and place it on top: this will prevent your cheesecake from sticking to the bottom and will make unmolding easier.
To crush Oreos: I use (almost every day, for different coassions) the Braun multi blender. But if you don't have one or don't want to buy it, you can put everything in a tea towel, close it and tap it with a rolling pin or something a little heavy.
Don't take your heavy whipping cream out of the fridge until the last minute: it's only when it's well chilled that your chantilly will rise properly.
Use an 8-inch springform pan: a larger size will produce a flat cheesecake, not a tall dessert.
Don't crush the Oreos too much when you make the cheesecake part. You need to have coarse pieces, because if you make a powder, your cheesecake will turn black instead of pretty white.
Smooth out the cheesecake with a tablespoon or spatula before putting it in the fridge, otherwise your mascarpone chantilly won't be straight.
Don't shorten the resting time in the fridge: this is what will allow the cheesecake to set and get that texture we love.

💡 Frequently Asked Questions

How to crush Oreos?

For the Oreo base, crush them to a powder. For this, I recommend the Braun multi blender, which is super handy and which I use almost every day. For the cheesecake part, there's no need to grind them, you can simply put in coarse pieces.

Do I have to remove the cream inside the Oreos?

No, there's no need, just use the whole cakes.

Why is my cheesecake grainy?

This means that the sugar has not completely dissolved, so you need to blend a little more.

Can I prepare it in advance?

Of course, but I recommend adding the whipped cream and Oreo powder on top at the last moment, just before serving.

❄️Storage

In an airtight container, this Oreo cheesecake can be kept for 4 days in the fridge.

😋 Other chocolate gems

If you make this Oreo cheesecake, it would be so nice to leave me a comment and note the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok or even send me a photo - I love seeing my recipes in your homes!

📖 Recette

Cheesecake Oreo dans une assiette blanche.

Pas encore de vote

No-bake Oreo cheesecake

Servings servings

Prep Time 40

Resting time 3

Total Time 3 40

Ingredients

For the Oreo Crust:

20 Oreo cookies
½ cup unsalted butter melted (100g)

For the Cheesecake Filling:

1 ⅔ cups mascarpone cheese (375g)
¾ ⅛ cups heavy whipping cream (200g)
3 tablespoons white sugar (35g)
1 tablespoon vanilla extract
15 Oreo cookies

For the Toppings:

½ cup heavy cream (120g)
¼ cup mascarpone cheese (60g)
4 teaspoons white sugar (15g)
3 Oreo cookies

Metric - US Customary

Instructions

The Oreo base

Crush 20 Oreos (no need to remove the cream from the middle of the cookies) to a coarse powder and melt the butter, which you add. Mix well.
Cut a circle of parchment paper the size of your springform pan and place it on top. Place the crushed Oreos in the springform pan and press down well so that the base is flat all over. Place in the fridge while you prepare the rest of the cake.

The cheesecake part

Whip the heavy whipping cream just out of the fridge with the mascarpone, then add the vanilla extract and, little by little, the sugar.
Crush about fifteen Oreos into large pieces and add them. Mix gently, then place the mixture on the base of the mould.
Smooth with the back of a spoon and chill in the fridge for at least 3 hours.

The toppings

Prepare the chantilly: using an electric mixer, beat the heavy whipping cream just out of the fridge with the mascarpone for 2 minutes. When it begins to thicken, add the sugar and vanilla, and beat until stiff.
Carefully unmold the cheesecake, then pipe the whipped cream over it, forming a circle on the outside of the cake.
Crush the Oreos and place them in the center of the cheesecake, then enjoy!

Notes

As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
Store - in an airtight container, this Oreo cheesecake can be stored in the fridge for 4 days. It's best as soon as it's ready, as the cookies may soften slightly in the fridge.

Author: Marie Compain

Calories: 761kcal

Course: Cold desserts, Snacks and desserts

Cuisine: American

Keyword: delicious, gourmet, indulgent, refreshing

Régime: Vegetarian

Nutrition