This no-bake Oreo cheesecake is the kind of dessert you bring along to a family reunion or a ladies’ night in (don’t forget the wine, of course). It’s easy, straightforward, and downright delicious. With a crunchy Oreo crust, smooth, velvety interior and crumbly Oreos on top, you’ll definitely be going back for seconds.
Five ingredients, 30 minutes of prep time, and only one bowl means you’ll definitely find yourself keeping this one on the back-burner for all your last-minute dessert needs.
Now, to sidetrack for a minute, I’d like to give you a bit of an update as to where Palette Dining will be heading in the next few months. As I wrote in this post, my recipes have changed to reflect my new passion and baking style: butter, and lots of it. When I started the blog, I didn’t really have a clear focus as to its direction and purpose, and it has grown and evolved over the past two years.
Over the next few months, I will be posting less (around once every two weeks) as I work hard to make some big changes. There will be a new name, a new look, and everything in-between. Get excited! And for now, enjoy this no-bake Oreo cheesecake with everything you’ve got. Print Easy No-Bake Oreo Cheesecake Author: Katy’s Kitchen Prep time: 30 mins Total time: 30 mins Yield: serves 6-8 Ingredients
- 500 g package Oreo cookies
- 5 Tablespoons melted butter (or margarine)
- 250 g package cream cheese, softened
- 1 L frozen whipped topping (4 cups)
- ¾ cups granulated sugar
- Line an 8” springform pan with parchment paper. Using a food processor or a Ziploc bag and a rolling pin, crush the Oreo cookies.
- Add 2 cups of Oreo crumbs to a mixing bowl, along with the melted butter and stir. Press the mixture into the bottom of the pan and refrigerate while making the center.
- Using the same mixing bowl, add the cream cheese, whipped topping, and sugar. Mix with a hand mixer, beginning on low speed and slowly increasing. Mix well until stiffened.
- Add ½ cup of the cookie crumbs to the center mixture and mix on low until combined. Spread the mixture into the pan, making the top as flat and level as possible. Sprinkle cookie crumbs over the base and refrigerate until firm, about 2 hours.