Introduction: 3-ingredient No-bake Oreo Cheesecake
Hey everyone, I have a fun and easy recipe for ya'll today! I have been tinkering around with this for a while, and I have found a really good way to make a refrigerator cheesecake out of only three things:
- 1 bag of double stuf Oreos
- 2 8 oz blocks of cream cheese
- 1 Pint of Heavy Whipping Cream
Step 1: Watch the Video!
If you like to learn how to do things through videos, check out this one I made showing step-by-step instructions on how to make this cheesecake!
Step 2: Make the Crust
First, get a medium and a small bowl. It can be a bit tedious to separate the oreo fillings, but I find putting them in the fridge for 5 minutes and using a butter knife helps. Place the cookies in the larger bowl and the fillings in the smaller bowl.
Next, use the bottom of a heavy cup of a food processor to smash the cookies into small bits. The smaller you get, the more solid your final crust will be.
Normally we would add melted butter to this before blind baking, but in the spirit of using only 3 ingredients, we can substitute the butter by adding in 1/4 cup of heavy whipping cream into the crumbs. Mix it in well and then place the crumbs into the bottom of a spring form pie tin. I like to use the same heavy glass I used earlier to compact the crumbs slightly.
Place this into a 350 degree F oven for 7-9 minutes, or until your apartment smells like oreos.
Step 3: Make the Filling
Place the oreo creams we separated earlier into your smallest pot over low to medium low heat. We want to melt them down as much as possible.
In a large mixing bowl. place both packages of cream cheese. I find that letting them sit out for about 20-30 minutes before working with them makes them easier to work with.
Using a hand mixer, beat the cream cheese for about 30 seconds, or until it lightens a bit. Slowly pour in the rest of the heavy whipping cream while mixing continuously.
Finally, plop in the melted oreo middles and mix until combined
Step 4: Assembly and Refridgeration
With the filling assembled and the crust blind-baked, it's time to add one to the other! I like to use a spatula and a turn table to create a nice gentle swirl pattern on top.
Park in your fridge for 3-5 hours, or until the middle has set up until a firm but soft mass of goodness.
To get it out of the springform pan, I like to place the pan on something narrow, like a bowl. The cheesecake should separate cleanly from the sides of the pan.
Cut and serve to a grateful world!
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