A super easy No Bake OREO Cheesecake that you and your family will love! You can have this on Christmas, new year or any other party that you feel would be nicer to have a sweet decadent treat 🙂
Tips on How to Make No Bake OREO Cheesecake:
- Avoid the holiday rush and make this No Bake Oreo Cheesecake even 3 days ahead!
- Soften the ingredients that need to be softened before starting the mixing process. It saves you time and you will avoid having big chunks of cream cheese in your cheesecake.
- For the crushed Oreos, you can opt to buy pre-crushed ones. It will save you time and it will be less messy for your kitchen!
- If you do not have a cool whip on hand. you can use heavy whipped cream instead.
- For a more enticing presentation, melt some white chocolate and drizzle of top of the No-Bake Oreo Cheesecake.
How to Make No Bake OREO Cheesecake:
Listed below are all the ingredients you will need:
- Oreo Cookies
- butter
- cool whip
- cream cheese
- powdered sugar
- chocolate instant pudding
- milk**
In a large bowl, place the crushed Oreos and the melted butter. Mix thoroughly until the butter is well incorporated into the crushed Oreos:
After mixing, pour the Oreos and butter mixture into a springform pan, but if you do not have that, you can use a 9 x 13-inch baking pan. Spread the mixture across the pan evenly. Pop the pan into the freezer before you make the filling. This will be your cheesecake base:
In another large bowl, add the softened cream cheese, cool whip or whipped cream, and powdered sugar. Mix until well combined:
Next, add the filling to the pre-made cheesecake base and spread evenly:
Using the same bowl for the cream cheese mixture, pour the milk and the chocolate pudding and mix well until it thickens. The more you beat it, the more it will thicken:
Add the mixture and spread evenly across the cheesecake:
Sprinkle the remaining crushed Oreos on top. Pop into the freezer:
Before serving, thaw the cheesecake a bit to soften it:
And here’s the no-bake oreo cheesecake at my Thanksgiving Dinner.
My family loved it and they always remind me to make it again every Thanksgiving!
Frequently Asked Questions for No-Bake OREO Cheesecake:
Q: Can you use condensed milk instead of powdered sugar?
A: Yes, you can use that instead of powdered sugar but make sure to taste the mixture from time to time as you slowly add condensed milk to ensure that it is just the right amount of sweetness.
Q: Do you take the filling out of the cookie or do mix with the filling in the cookies?
A: You can use the pre-crushed Oreos, those don’t have fillings. But if you are going to crush them yourself, you can scrape out the fillings if you do not like your cheesecake to be too sweet.
Q: Which is the diameter of the pan did you use to make the no-bake Oreo cheesecake?
A: I used an 8 x 10-inch pan for this recipe.
Q: Can you make this two days ahead?
A: Making desserts in advance is always a winner solution to a busy party ahead. For this recipe, you can surely make these even 3 days ahead.
More Oreo Dessert Recipes:
- Snickers Oreo Cheesecake
- Easiest 3 Ingredient Oreo Popsicle
- No-Bake Oreo Pie
- No-Bake Oreo Cookie
- Homemade 4 Ingredient Oreo Ice Cream
- 3 Ingredient Oreo Fudge
- Oreo Waffles
- Snickers Oreo Cheesecake
- Best Vegan Fruit Cheesecake
- Cream Cheese Chocolate Chip Cookies
- Nutella Cheesecake No BAKE
No Bake OREO Cheesecake
Ingredients
- 1 package Oreo Cookies
- ¾ stick of butter melted
- 1 16oz cool whip
- 1 8oz cream cheese, softened
- 1 cup powdered sugar
- 1 5.9oz chocolate instant pudding
- 2 ¾ cup milk**
Instructions
- In a large bowl, place the crushed Oreos and the melted butter. Mix thoroughly until the butter is well incorporated into the crushed Oreos.
- After mixing, pour the Oreos and butter mixture into a springform pan, but if you do not have that, you can use a 9 x 13-inch baking pan. This will be your cheesecake base.
- Spread the mixture across the pan evenly. Pop the pan into the freezer before you make the filling.
- In another large bowl, add the softened cream cheese, cool whip or whipped cream, and powdered sugar. Mix until well combined.
- Next, add the filling to the pre-made cheesecake base and spread evenly.
- Using the same bowl for the cream cheese mixture, pour the milk and the chocolate pudding and mix well until it thickens. The more you beat it, the more it will thicken.
- Add the mixture and spread evenly across the cheesecake.
- Pop into the freezer and thaw a bit before serving.
Notes
NEVER MISS A RECIPE!
PINTEREST / FACEBOOK / INSTAGRAM / TWITTER
If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!
Leave a Reply