This No Bake Golden Oreo Cheesecake is soft, smooth, and velvety with a golden Oreo crust and topping. It requires 20 minutes of prep time and can easily be made ahead for any gathering or celebration.
Though I’m lactose intolerant, I still love a good cheesecake… which is why I have an entire cheesecake section dedicated to the glorious treat.
Check out these Mini No-Bake Cookie Dough Cheesecakes for one of the recipes I’m most proud of or these Fudgy Chocolate Cheesecake Bars for one of the best, smoothest, and creamiest chocolate cheesecake recipes ever!
If you are into Oreo, these Cookies and Cream Bars are super quick and simple cookie bars stuffed with whole Oreos, or you could give some love to Easy Oreo Whoopie Pies for cake sandwiches stuffed with Oreo filling!
Why You’ll Love This Recipe
- crunchy golden Oreo crust
- smooth, silky, and velvety vanilla cheesecake
- crushed Oreo topping
- no-bake recipe with just 7 ingredients
Ingredients
- Cream Cheese: What is cheesecake without cream cheese? Make sure to use stick cream cheese rather than cream cheese spread. The cream cheese should be at room temperature too!
- Powdered Sugar: Powdered sugar is used instead of granulated sugar for a light, velvety, and smooth texture.
- Vanilla Extract: Vanilla completes the flavor of the cheesecake.
- Salt: Salt enhances sweetness.
- Heavy Whipping Cream + Powdered Sugar: You’ll whip heavy cream and 2 tablespoons (8g) of powdered sugar together to create a whipped cream. You will then fold that whipped cream into the mixture for lighter, creamier cheesecake.
- Oreo Cookies: Golden Oreos are used in the crust and topping.
Step by Step Process
STEP 1: Combine melted butter and Oreo crumbs together before tightly packing the mixture into an 8 or 9 inch round pan. Place the pan in the freezer for 5-10 minutes while preparing the cheesecake.
STEP 2: In a large bowl with a hand mixer or in the bowl of your electric mixer that is fitted with a paddle attachment, beat softened cream cheese for about 2 minutes on medium speed until smooth, creamy, and light.
STEP 3: Add the powdered sugar and beat for another 2 minutes. Scrape down the sides of the bowl to make sure that the cream cheese and powdered sugar fully combine. Then, mix salt and vanilla extract into the batter.
STEP 4: In another large bowl, beat heavy whipping cream and 2 tablespoons (16g) of powdered sugar until medium peaks form. The mixture will be bubbly and then turn smooth, creamy, and almost foamy. A beater removed from the mixture will create a peak that stands with a slight curl.
STEP 5: Carefully, fold the heavy whipping cream mixture into the cream cheese mixture until smooth and fully combined.
STEP 6: Pour the cheesecake mixture into your prepared pan with the crust. Push additional crushed Oreos into the top of the cheesecake before covering the pan to maintain freshness. Allow the cheesecake to set in the fridge for at least 8 hours before serving.
Frequently Asked Questions
Yes, store-bought sandwich cookies will work just fine in this recipe if you can’t find the Oreo brand. You can also switch out the flavor if you’d like! Chocolate Oreos, red velvet, pumpkin spice… any flavor would work great in this recipe!
This cheesecake is naturally silky, smooth, and soft. However, you’ll need to make sure you let the cheesecake set in the fridge for at least 8 hours to firm up.
This cheesecake is a no-bake cheesecake! Regular cheesecake normally requires eggs and is baked in the oven. However, none of the ingredients in this cheesecake need to be heated, so the cheesecake simply needs to be in the fridge to achieve an even silkier and smoother texture.
Expert Tips
Chill Time: DO NOT skip the 8 hours in the fridge. This cheesecake is naturally very smooth and silky, so it will not be able to hold its shape at all if you do not let it firm up in the fridge.
Slicing: Because this cheesecake is really velvety, I recommend wiping any excess cheesecake off of your knife between slices for cleaner edges.
Storage: Store this cheesecake tightly covered or in an airtight container in the fridge for up to 5 days or in the freezer for up to 4 months. If freezing, place the cheesecake in the freezer, uncovered, for 45 minutes before wrapping the cheesecake in a layer of cling wrap. Then, place it back in the freezer and move it to the fridge to thaw before serving.
Related Recipes
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No Bake Golden Oreo Cheesecake
- Prep Time: 20 minutes
- Chill Time: 8 hours:
- Total Time: 8 hours, 20 minutes
- Yield: 9 inch cheesecake 1x
- Category: Cheesecake, Oreos, Golden Oreo, No-Bake
- Method: No-Bake
- Cuisine: American
Description
This No Bake Golden Oreo Cheesecake is soft, smooth, and velvety with a golden Oreo crust and topping. It requires 20 minutes of prep time and can easily be made ahead for any gathering or celebration.
Ingredients
For the Golden Oreo Crust
- 24 Oreo Cookies, crushed into crumbs
- 1/4 cup (55g) unsalted butter, melted
For the No-Bake Cheesecake
- 16 oz (450g) cream cheese, softened
- 1 1/2 cup (180g) powdered sugar
- 1 teaspoon (2g) vanilla extract
- 1/4 teaspoon (2g) salt
- 1 1/2 cup (360g) heavy whipping cream + 2 tablespoons (16g) powdered sugar
- 5–7 Golden Oreo Cookies, crushed
For the Whipped Cream + Decoration
- 1 cup (120g) heavy whipping cream
- 1 tablespoon (8g) powdered sugar
- 8 Golden Oreos
Instructions
For the Golden Oreo Crust
- Line an 8 or 9 inch round pan, preferable springform, with parchment paper.
- Crush Oreos into fine crumbs using a food processor, blender, or by being incredibly thorough when crushing Oreos in a plastic bag with a rolling pin or fork.
- Melt butter in the microwave, stirring in 30 second intervals, or melt in a small saucepan over the stove. Allow the melted butter to cool for at least 3 minutes before using.
- Combine Oreo crumbs and melted butter together before using your hands, a knife, or the back of a spoon to pack the mixture into the bottom of your prepared pan. Place the pan in the freezer for 5-10 minutes while you prepare the cheesecake.
For the No-Bake Cheesecake
- In a large bowl with a hand mixer or in the bowl of your electric mixer that is fitted with a paddle attachment, beat softened cream cheese for about 2 minutes on medium speed until smooth, creamy, and light.
- Add the powdered sugar and beat for another 2 minutes. Scrape down the sides of the bowl to make sure that the cream cheese and powdered sugar fully combine.
- Mix salt and vanilla extract into the batter.
- In another large bowl, beat heavy whipping cream and 2 tablespoons (16g) of powdered sugar together using an electric mixer on medium speed until medium peaks form. The mixture will be bubbly and then turn smooth, creamy, and almost foamy. It may take a few minutes, but be patient. A beater removed from the mixture will create a peak that stands with a slight curl.
- Mix the heavy whipping cream mixture into the cream cheese mixture until smooth and fully combined.
- Pour the cheesecake mixture into your prepared pan with the crust. Push additional crushed Oreos into the top of the cheesecake before covering the pan to maintain freshness. Allow the cheesecake to set in the fridge for at least 8 hours before serving.
For the Whipped Cream + Decoration
- Right before serving, beat heavy whipping cream and powdered sugar together on medium speed with an electric mixer until peaks form. Just as with the whipped cream mixed into the cheesecake, a beater removed from the mixture will create a peak that stands with a slight curl.
- Transfer the whipped cream to a piping bag or zippable plastic bag with the corner snipped off for greater control if desired.
- Decorate with whipped cream and additional Golden Oreos as desired.
- Store the cheesecake tightly covered or in an airtight container for up to 5 days in the fridge or 4 months in the freezer.
Notes
Whipping Cream: You’ll make a homemade whipped cream for both the cheesecake and decoration unless you’d like to use store-bought whipped cream for the decoration. Make sure to keep mixing on medium speed until medium peaks form. This will take several minutes of mixing.
Decorating: Do not decorate the cheesecake until you are about to serve it to avoid the whipped cream from melting.
Storing: Store this cheesecake tightly covered or in an airtight container in the fridge for up to 5 days or in the freezer for up to 4 months. If freezing, place the cheesecake in the freezer, uncovered, for 45 minutes before wrapping the cheesecake in a layer of cling wrap. Then, place it back in the freezer and move it to the fridge to thaw before serving.
Keywords: Golden Oreo Cheesecake, Golden Oreo Crust, Vanilla Cheesecake
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