No-Bake Oreo Cheesecake (No Oven Needed!)

Ingredients

• 14 pieces Oreo cookies (for crust) (Separate cookies and cream; use only cookies for crust)
• 6 pieces Oreo cookies (for filling layer) (Whole cookies for layering in the middle)
• 4 pieces Oreo cookies (for topping) (Crushed for decoration)
• 40 grams Unsalted butter (Melted and cooled)
• 4 grams Gelatin powder (Unflavored)
• 20 ml Cold water (For blooming gelatin)
• 200 grams Cream cheese (Room temperature)
• 25 grams Sugar (Do not reduce)
• from 14 Oreos all Oreo cream filling (Reserved from crust Oreos)
• 200 grams Whipping cream (Cold)
• as needed Powdered sugar (optional, for decoration) (For dusting, optional)

Instructions

1. Prepare the Oreo crust

   Separate 14 Oreos into cookies and cream. Reserve the cream for later. Place the cookies (28 halves) in a ziplock bag. Crush them with a rolling pin or heavy object until coarse crumbs form (do not over-crush).

   Time: PT5M

2. Add butter and form crust

   Add 40g melted, cooled unsalted butter to the crushed cookies in the bag. Gently squeeze and mix until the crumbs are evenly moistened. Pour the mixture into a 15cm round mold. Press down evenly to form a firm base, but do not compact too hard.

   Time: PT5M

3. Chill the crust

   Place the mold with the crust in the refrigerator to set while you prepare the filling.

   Time: PT10M

   Temperature: 4°C

4. Bloom the gelatin

   In a small bowl, sprinkle 4g gelatin powder over 20ml cold water. Let it sit for 15 minutes to bloom and absorb the water.

   Time: PT15M

5. Prepare the cheese mixture

   In a mixing bowl, add 200g room temperature cream cheese. Whisk until smooth and creamy. Add 25g sugar and all the reserved Oreo cream filling. Whisk until fully combined and smooth.

   Time: PT5M

6. Melt the gelatin

   Place the bowl of bloomed gelatin over a bowl of hot (not boiling) water. Let sit for about 5 minutes, stirring gently until the gelatin is fully melted and clear. Let cool slightly (not hot to touch).

   Time: PT5M

7. Incorporate gelatin into cheese mixture

   Pour the cooled, melted gelatin into the cheese mixture. Whisk vigorously until fully combined and smooth.

   Time: PT2M

8. Lightly whip the cream

   In a separate bowl, pour 200g cold whipping cream. Whisk by hand until it thickens slightly and forms soft peaks (do not overwhip).

   Time: PT3M

9. Combine whipped cream and cheese mixture

   Gently fold the whipped cream into the cheese mixture using a whisk or spatula. Mix gently until just combined and smooth.

   Time: PT2M

10. Assemble the cake (first layer)

    Remove the crust from the fridge. Pour in half of the cheese mixture and spread evenly.

    Time: PT2M

11. Add Oreo filling layer

    Arrange 6 whole Oreos on top of the first cheese layer, avoiding the center for prettier slices.

    Time: PT1M

12. Add remaining cheese mixture

    Pour the remaining cheese mixture over the Oreos. Gently spread to cover and even out the surface.

    Time: PT2M

13. Decorate with crushed Oreos

    Crush 4 Oreos and sprinkle evenly over the top of the cake.

    Time: PT1M

14. Chill the cake

    Refrigerate the cake for 3-4 hours until fully set.

    Time: PT3H

    Temperature: 4°C

15. Unmold the cake

    To unmold, soak a towel in warm water, wring out, and wrap around the outside of the mold for 30 seconds. Alternatively, use a hair dryer to warm the sides. Gently remove the mold.

    Time: PT2M

16. Optional decoration

    If desired, use a paper stencil and dust powdered sugar over the top for decoration. Use tweezers to remove the stencil for a clean design.

    Time: PT2M

17. Serve

    Slice with a sharp knife, wiping the blade between cuts for clean slices. Enjoy!

    Time: PT1M

18. Cleanup

    Wash all bowls, utensils, and equipment used. Wipe down surfaces.

    Time: PT10M

Nutrition Facts

Calories

340

Protein

4g

Carbohydrates

28g

Fat

22g

Fiber

1g

Ingredient Substitutions

• Instead of Oreo cookies (for crust): Any chocolate sandwich cookie
• Instead of Oreo cookies (for filling layer): Any chocolate sandwich cookie
• Instead of Oreo cookies (for topping): Any chocolate sandwich cookie
• Instead of Unsalted butter: Salted butter (omit added salt)
• Instead of Gelatin powder: Agar agar (for vegetarian, adjust amount)
• Instead of Cream cheese: Neufchâtel cheese
• Instead of Sugar: Powdered sugar
• Instead of Whipping cream: Heavy cream

Equipment Needed

• 15cm round cake mold (5-6cm high)
• Ziplock bag
• Rolling pin or heavy object (for crushing)
• Mixing bowls
• Whisk
• Spatula
• Small bowl (for gelatin)
• Sieve (optional, for powdered sugar) (optional)
• Towel (for unmolding) (optional)
• Tweezers (for decoration, optional) (optional)
• Box cutter or sharp knife (for stencil, optional) (optional)

Critical Steps — Do Not Skip

• Crushing Oreos to the right texture for the crust.
• Pressing the crust firmly but not too hard.
• Blooming and melting gelatin properly.
• Ensuring cream cheese is lump-free and at room temperature.
• Not overwhipping the cream.
• Folding cream into cheese mixture gently.
• Chilling the cake long enough to fully set.
• Unmolding carefully to avoid damaging the cake.

Chef Tips from the Video

• Room temperature cream cheese is key for a smooth filling.
• Crushed Oreos on top hide any imperfections in the surface.
• For a firmer cake, chill overnight.
• Use a springform pan for easiest removal.
• Decorate just before serving for best appearance.

Troubleshooting

Storage

Refrigerator: Store covered for up to 4 days.

Freezer: Freeze (well wrapped) for up to 1 month. Thaw overnight in fridge before serving.

Room temperature: Not recommended; will soften and lose structure.

Make-Ahead Tips

• Cake can be made 1-2 days in advance and kept refrigerated.
• Decorate with powdered sugar just before serving to prevent melting.