Last updated on . Originally posted on By Ella · 3 Comments This post may contain affiliate links.
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The most delicious summer dessert! This no bake vanilla cheesecake is filled with crushed golden Oreos and is made in a golden Oreo crust. It is then topped with whipped cream and rainbow sprinkles. This easy no bake cheesecake only takes 15 minutes to prepare and is then chilled overnight.
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Tell me about this recipe!
- This recipe is very similar to my strawberry crunch cheesecake recipe. The no bake filling is made from whipped cream, cream cheese, a bit of sugar and vanilla extract. It is then folded with crushed golden Oreos.
- I used the same golden Oreo cheesecake crust as my strawberry crunch cheesecake. It only needs 2 ingredients! I do bake my cheesecake crusts though as I find they hold together much better rather than just chilling the crust.
- I decorated this cheesecake with whipped cream, rainbow sprinkles, and crushed oreos, but I think it would also be great drizzled with white chocolate.
Ingredients Needed
The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.
Ingredient Notes
- Cream cheese: make sure that you use Philadelphia full fat cream cheese! If you're based in Europe and your cream cheese comes in tubs instead of packets, pat down the cream cheese with a paper towel to get rid of excess moisture.
- Golden Oreos: for the cheesecake crust you'll want to crush your Oreos into a fine powder. For the Oreos in the filling, you can keep those a bit chunkier.
How to make this recipe
One: Preheat your oven to 350 degrees. In a bowl or jug, mix together your cookie crumbs and melted butter.
Two: Press the crumbs firmly into your springform pan (ungreased!) and bake for 10 minutes. Let it cool completely.
Three: In the bowl of a stand mixer with the whisk attachment, whip up your heavy cream until you get stiff peaks, this will take about 5 minutes. Set aside.
Four: In the bowl of a stand mixer fitted with the paddle attachment, beat your cream cheese until smooth and creamy.
Five: Add in your powdered sugar and vanilla to your cream cheese and whip up medium-high until incorporated.
Six: Fold in your whipped cream and then fold in your cookie chunks.
Seven: Pour the batter into your cooled crust. Use an offset spatula to smooth out the top, then cover the pan in plastic wrap. Chill overnight.
Eight: The next day, remove the sides of the springform pan. Pipe on whipped cream and sprinkle over more cookie crumbs and sprinkles. Enjoy!
Recipe Tips:
- I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Make sure your cream cheese is at room temperature before starting the recipe, otherwise you'll find that you have lumps in your mixture.
- Press the crust crumbs down into your springform pan using the bottom of a measuring cup, that way the bottom can be even.
- When you take off the sides of the pan, you might find the edges are a bit messy. You can either smooth those out with a small offset spatula, or do what I did - decorate the outer edges with whipped cream!
Frequently Asked Questions
How long do I have to chill the cheesecake?
I recommend chilling it overnight or 12 hours. I have tested it at 6 hours and while it tastes wonderful, the slices aren't as set.
Do I have to use a springform pan?
You could use a deep dish pie plate instead, however it means you’ll have to cut the slices in the plate instead of removing the cheesecake from the pan.
How do I store it?
Keep the cheesecake in your fridge for up to 4 days.
Can I freeze it?
I do not recommend freezing this cheesecake
Can I use regular oreos?
Yes! This no bake cheesecake would be delicious with regular chocolate oreos.
Other No Bake Recipes:
- Strawberry Crunch Cheesecake
- Peach Pie with Graham Cracker Crust
- Chocolate Covered Rice Krispie Treats
Make sure to tag me on Instagram@alpineellaand leave a review below if you’ve made this oreo no bake cheesecake! If you want more baking ideas, you canfollow me on Pinterest
Recipe
Golden Oreo Cheesecake
Ella Gilbert
A simple no bake golden Oreo cheesecake in a golden Oreo crust and topped with whipped cream.
5 from 4 votes
Print Recipe Pin Recipe Save Recipe
Prep Time 20 minutes mins
Chill Time 12 hours hrs
Total Time 12 hours hrs 20 minutes mins
Servings 12 slices
Calories 593 kcal
Equipment
9" springform pan
Ingredients
Cheesecake Crust
- 24 golden Oreos processed into crumbs
- ¼ cup unsalted butter melted
Cheesecake
- 2 cups heavy cream
- 16 oz cream cheese room temperature
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 14 golden oreos crushed
Whipped Cream
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Crust
Preheat your oven to 350°F/175°C.
Finely crush your golden oreos, you don't want any big pieces in this. Mix with the melted butter and then press into your ungreased springform pan. Use the bottom of a measuring cup to keep the bottom even. Bake for 10 minutes. Let cool completely.
Cheesecake filling
In a stand mixer with the whisk attachment, whisk the heavy cream for about 5 minutes until you have stiff peaks. Set aside.
In a stand mixer with the paddle attachment, beat the cream cheese until completely smooth - you don't want any lumps at all.
Sift your icing sugar into the cream cheese and add your vanilla. Beat on medium-high until incorporated and smooth.
Use a rubber spatula to fold in your cream cheese until incorporated, then add in your crushed Oreos.
Pour the filling into your cooled springform pan. Use a small offset spatula to smooth out the top. Cover in plastic wrap and keep in the fridge overnight. 6 hours is fine but it will slice better if kept in the fridge for 12 hours.
Whipped Cream
In a stand mixer with the whisk attachment, whip the cream on medium-high speed for 5 minutes until you have stiff peaks. Add in the vanilla and whip for another 15 seconds. Use immediately.
I decorated my cheesecake with whipped cream around the sides, then I sprinkled over rainbow sprinkles and some more crushed oreos.
Notes
Heavy Cream: If you're based in the UK, use double cream.
Cream Cheese:your cream cheese must be at room temperature, otherwise it'll be too lumpy. If you're based in Europe and your cream cheese comes in tubs, it will have a higher moisture content. Scoop out your cream cheese into a bowl and then pat it down with a paper towel to remove that moisture.
Storage:Keep your cheesecake in the fridge for up to 4 days. It does not freeze well.
Nutrition
Calories: 593kcalCarbohydrates: 41gProtein: 5gFat: 46gSaturated Fat: 25gTrans Fat: 1gCholesterol: 133mgSodium: 277mgPotassium: 134mgFiber: 1gSugar: 26gVitamin A: 1500IUVitamin C: 1mgCalcium: 87mgIron: 1mg
Tried this recipe?Leave a comment below! You can also tag me on Instagram @alpineella so I can see what you made!
« Strawberry Crunch Cheesecake
Brioche Doughnuts with Chocolate Filling »
About Ella
Hi, I’m Ella! I'm a recipe developer, food photographer and food blogger that has been featured in Reader's Digest and Mollie Makes magazine. Since 2020, I've been creating recipes that are impressive but easy to make. You can read more about me here!
Reader Interactions
Comments
NICOLE
So easy and big hit with everyone, Tks.Reply
Ella
thank you for your review!!
Reply
Will
This is my favourite. Creamy and with a nice biscuity flavour.Reply
