Desserts
No-bake Oreo cheesecake
No-bake Oreo cheesecake with a crunchy cookie base and cream cheese filling. A 20 cm tin makes 12 slices after at least 6 hours in the fridge.
- Total time
- 395 min
- Servings
- 12
- Difficulty
- Medium
- Cuisine
- International
Ingredients
Base and filling
Base
Filling
Method
Prepare the tin and cookies
Line the base of a 20 cm springform tin with baking paper. Set aside 200 g cookies for the base, 80 g for the filling and 20 g for decoration. Finely crush the 200 g with their cream centres.
Make the base
Melt 70 g butter and mix into the crumbs. Spread in the tin and press evenly with a glass. Refrigerate while making the filling.
Hydrate the gelatin
Sprinkle 8 g gelatin over 40 ml cold water and leave for 10 minutes. Do not pour water onto a lump of gelatin, which may form clumps.
Beat the cream cheese
Beat 500 g pasteurised cream cheese with 80 g sugar for 2 minutes until smooth. Let the cheese lose its chill for about 15 minutes beforehand; do not warm it.
Whip the cream
Whip 250 ml cold cream to soft peaks, usually 2–4 minutes. Keep bowl and beaters cold and stop before the cream becomes grainy.
Fold in gelatin and cookies
Dissolve the hydrated gelatin in short 5-second heating bursts without boiling. Mix first with 2 tablespoons of the cheese mixture, then return to the bowl. Fold in the cream and then 80 g broken cookies.
Fill and refrigerate
Pour the filling onto the cold base and smooth. Cover and refrigerate at 4 °C or below for at least 6 hours. Freezing is not a substitute for this setting time.
Unmould and slice
Run a thin spatula around the edge, release the ring and decorate with the reserved 20 g cookies. Cut 12 slices using a clean knife, drying it between cuts. Refrigerate the remainder.
The step photos are illustrative.
Notes
Nutrition facts
1 of 12 servings
- Protein
- 5.1 g
- Carbohydrates
- 27.3 g
- Fat
- 31.4 g
- Saturated fat
- 17.6 g
- Fiber
- 0.7 g
- Sugars
- 19 g
- Sodium
- 235 mg
Informational estimate; brands, yield and uneaten fat or sauce affect the result. Quantities, times, servings and nutrition are AI proposals awaiting owner confirmation. Cookies are approximated using generic SR Legacy chocolate sandwich cookie data; the actual brand may differ.
Reference source: USDA FoodData Central — SR Legacy (abril de 2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Chocolate cookies and butter make the base; cream cheese, whipping cream and gelatin form the filling. The cake sets in the fridge and is finished with reserved cookies.
Use a 20 cm springform tin and pasteurised dairy. The 395-minute total includes 35 minutes of preparation and at least 360 minutes of chilling.
Frequently asked questions
Can I leave out the gelatin?
This formula uses gelatin for clean, stable slices. Omitting it requires reformulating the filling.
Do I include the cookie cream centres?
Yes, crush whole cookies for the base and break whole cookies for the filling.
How long should it chill?
At least 6 hours at 4 °C or below. Check that the centre is firm before releasing the tin.
