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DIY: Oreo Cookies and Cream No-bake Cheesecake

An adult dessert gets some kid lov’n with an Oreo crush.

Makes 16 mini 2 inch cheesecakes or one 8 inch cheesecake.

1 1/2 cup crushed graham cracker (digestive biscuits is a good alternative)
1/4 cup packed light brown sugar
7 tablespoon unsalted butter(melted)

  1. Combine graham cracker crumbs with sugar.
  2. Add melted butter and blend until combined.
  3. Press into pan. Set aside.

2 ¼ cups heavy cream (aka whipping cream)

1 pound cream cheese, softened

2/3 cup sugar

½ teaspoon salt

1 tablespoon lemon juice

2 teaspoon vanilla powder

¾ cups Oreo Cookies, crushed


  1. Beat heavy cream until medium peaks form. Set aside.
  2. Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.
  3. Add cream cheese mixture to heavy cream and beat until incorporated.
  4. Gently fold in Oreo cookies.
  5. Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
  6. Refrigerate for at least 6 hours to set or overnight for best results.
  7. Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.

A few notes:

  • These are made as Mini Oreo Cookies and Cream Cheesecake, but the recipe will work just as well in a 9 inch cheesecake pan or springform.
  • If you do not have vanilla powder you can omit it. I don’t recommend vanilla extract or it will end up coloring your cheesecake with a slight brownish color.
  • For best results refrigerate overnight.
  • Keep refrigerated up until 20 minutes before serving.

Original Recipe & Image Sourced: Bakers Royale

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