No Bake Oreo Cheesecake served on a silver colored platter

No Bake Oreo Cheesecake

Well Oreo and cheesecake lovers rejoice. This cake is the best. It’s no-bake, it has Oreo’s and cream cheese in it. It is so delicious. I made it for my parent’s 45th wedding anniversary, which we celebrated last year in my parent’s garden. Everybody enjoyed it and the cake was gone when we went home again.

No Bake Oreo Cheesecake served on a silver colored platter
No Bake Oreo Cheesecake

The recipe is from the cookbook ‘Uit de Keuken van Fatima’ from Fatima El Irari. I’ve made plenty of recipes already from her cookbook or her website and love them all. They’re all tasty and flavorful.

This no bake Oreo cheesecake recipe isn’t the only Oreo recipe and neither will it be the last on the blog, check out Oreo Stuffed Chocolate Chip Cookies. Want to bake another pie, then have a look at the Speculaas Pear Pie or try out the Breakfast Mug Cake for a small, healthy cake.

Review

The recipe for no bake Oreo cheesecake was easy to follow. I only made two minor adjustments. Since I didn’t have enough unsalted butter, I replaced part of it with salted butter. I needed 2 Oreo cookies extra for the topping. I also used a 22 cm diameter baking tin instead of a 20 cm one.

Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.

No Bake Oreo Cheesecake

No Bake Oreo Cheesecake served on a silver colored platter
No Bake Oreo Cheesecake

Allergies: chocolate, gluten, dairy.

Ingredients

200 grams Oreo cookies

40 grams unsalted cream butter

40 grams cream butter

250 ml heavy cream

2 tbsp sugar

1 package of vanilla sugar

1 package klopfix

200 grams Monchou or other cream cheese on room temperature

50 grams white castor sugar

50 grams Oreo cookies

2 Oreo cookies

Instructions

Melt the butter. Ground the Oreo cookies. Mix the cookies with the butter. Place parchment paper on the bottom of a spring tin. Pour the cookie-butter mix in the tin. With a spoon flatten the bottom. Place the spring tin in the fridge.

In a bowl mix heavy cream with the sugar, vanilla sugar and klopfix into whipped cream. Place some of the whipped cream in a piping bag in the fridge. In a separate bowl mix the Monchou with the castor sugar. Then fold in the rest of the whipped cream. Toss in the grounded Oreo cookies. Pour this in the spring tin, flatten, cover with alu foil and place in the fridge overnight.

The next morning decorate with whipped cream and Oreo cookies broken in half.

Notes:

  • Recipe source is the cookbook ‘Uit de Keuken van Fatima’ from Fatima El Irari.
  • Good for 8 pieces.
  • 4 hours in the fridge should be enough, but longer is better.
  • Let the cake come to room temperature 30 minutes before serving it.
Ingredients layed out on the counter
Ingredients
Mixing oreo crumbles with melted butter in a small sauce pan
Mixing oreo crumbles with melted butter
The oreo crust
The oreo crust
Grinded Oreo's in the food processor
Grinded Oreo’s
Cream with sugar
Cream with sugar
Whipped cream in a white bowl
Whipped cream
Grinded Oreo's with whipped cream in a white bowl
Grinded Oreo’s with whipped cream
Filling for the cake in a white bowl
Filling for the cake
Cheesecake before placing it in the fridge in a spring tin
Cheesecake before placing it in the fridge
Cheesecake
Cheesecake
No Bake Oreo Cheesecake served on a silver colored platter from the side
No Bake Oreo Cheesecake

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