No-Bake Oreo Cheesecake with Creamy Layers | Air Fryer Easy Recipes
I’ll be honest—this no-bake Oreo cheesecake nearly didn’t make it to the fridge. We kept sneaking spoonfuls straight from the bowl. If you're craving something rich, creamy, and ridiculously easy to make, this dessert is calling your name.
We’re talking about a crunchy Oreo crust, a silky cheesecake filling loaded with crushed cookies, and a finish that feels like a bakery-level treat without even turning on the oven. If you’ve ever battled with cracked cheesecakes or stressful bake times, this is your new go-to. It’s perfect for last-minute gatherings, weeknight sweet cravings, or simply a reward for surviving Monday.
This one’s become a classic in our home. It blends the nostalgic joy of milk-dunked Oreos with the grown-up satisfaction of something that looks way more complicated than it is. Ready? Let’s chill and thrill with this simple masterpiece.
Servings: 12 slices
Ingredients
- 24 Oreo cookies (crushed, for crust)
- 5 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 12 Oreo cookies (roughly chopped, for filling)
- Extra Oreos for garnish (optional)
Instructions
- Mix crushed Oreos with melted butter in a bowl until the crumbs are well-coated.
- Press the mixture into the bottom of a springform pan and chill in the fridge for at least 20 minutes.
- In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract. Mix well.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture gently.
- Stir in the chopped Oreos, distributing them evenly.
- Pour the mixture over the chilled crust and smooth out the top.
- Refrigerate the cheesecake for at least 6 hours or overnight for best results.
- Garnish with extra crushed or whole Oreos before serving, if desired.