No-Bake Oreo Cheesecake That Melts in Your Mouth

Name: No-Bake Oreo Cheesecake That Melts in Your Mouth
Prep time: 30 min
Total time: 30 min
Yield: 10 servings
Ingredients: Oreo cookies (with cream filling); Unsalted butter, melted; Cream cheese, room temperature; Powdered sugar; Cold liquid whipping cream; Beef gelatin powder (halal); Boiled water, for dissolving the gelatin; Vanilla extract; Extra Oreos for topping, coarsely crushed

by Admin • 14 hours ago

Prep

30 min

Servings

Level

Easy

❤️ 0 Pinterest

This cold, luscious cheesecake doesn't need an oven at all — just rely on your fridge for a perfectly creamy, firm result. The combination of sweet-tangy cream cheese with crunchy Oreo crumbs makes every bite feel fancy, yet it's super easy to make. Perfect as a go-to dessert for beginners who want to impress without any of the baking hassle.

🧂 Ingredients

🍽️ Servings: 10

Adjust the servings and the ingredient amounts & nutrition below update automatically.

24 pieces Oreo cookies (with cream filling)
80 grams Unsalted butter, melted
500 grams Cream cheese, room temperature
100 grams Powdered sugar
300 ml Cold liquid whipping cream
10 grams Beef gelatin powder (halal)
40 ml Boiled water, for dissolving the gelatin
1 tsp Vanilla extract
6 pieces Extra Oreos for topping, coarsely crushed

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👩‍🍳 Instructions

1 Place 24 whole Oreo cookies (with the cream filling) into a food processor, or crush them by putting them in a plastic bag and rolling over them with a rolling pin until you get fine crumbs.
2 Mix the Oreo crumbs with the melted butter, stirring until the texture resembles wet sand and clumps together when pressed.
3 Pour the cookie mixture into the bottom of an 8-inch (20 cm) springform pan lined with parchment paper. Press down firmly and evenly using the back of a spoon or the bottom of a glass. Chill in the fridge while you prepare the cream filling.
4 Dissolve the gelatin powder in the boiled water, stir well, then heat briefly over low heat or in the microwave for 15-20 seconds until clear and completely melted. Set aside until just lukewarm (don't let it set again).
5 In a separate bowl, beat the cream cheese and powdered sugar with a mixer on medium speed for 2-3 minutes until smooth, soft, and lump-free.
6 Add the vanilla extract to the cream cheese mixture and beat briefly until well combined.
7 In another bowl, whip the cold whipping cream with a mixer on high speed until it forms stiff soft peaks (be careful not to overmix it into butter).
8 Pour the slightly warm gelatin mixture into the cream cheese mixture while quickly and evenly stirring with a spatula so the gelatin doesn't clump.
9 Add the whipped cream into the cream cheese mixture in three batches, gently folding with a spatula to preserve as much air as possible, until the mixture is smooth and well combined.
10 Pour the cheesecake batter over the chilled cookie crust in the pan. Smooth the surface with a spatula or the back of a spoon.
11 Tap the pan gently on the counter to release any air bubbles, then cover with plastic wrap and chill in the fridge for at least 6 hours, ideally overnight, until fully set and firm.
12 Once fully set, remove from the fridge and carefully release the springform ring, using a thin knife along the edges if needed. Sprinkle the top with the coarsely crushed Oreo topping.
13 Slice using a sharp knife dipped in warm water and wiped dry before each cut for clean, neat slices. Serve chilled.

💡 Tips

• Make sure the cream cheese is completely at room temperature before beating so the texture turns out smooth and lump-free.

• Don't pour the gelatin mixture into the cream cheese while it's still hot, as this can cause the batter to curdle or clump — just make sure it's lukewarm.

• For clean, neat slices, always dip the knife in warm water and wipe it dry before cutting each slice.

• This cheesecake can be stored in the fridge for up to 4 days in a tightly sealed container. Don't store it in the freezer, as the texture can change once thawed.