This is an easy dessert with a delicious taste. Make this easy no-bake cheesecake Oreo recipe for your next Sunday dinner or holiday dessert.
No-Bake Cheesecake Oreo Recipe
Growing up, I was never really a fan of Cheesecake. It wasn’t until a few years ago that I took to liking Cheesecake. Maybe it was too rich, or I just wasn’t living life yet. Either way, I am now a lover of Cheesecake. Paired with Oreos (one of my favorite cookies), and we’ve got a loaded sweet treat! This Oreo Overload No-Bake Cheesecake is easy to make since it doesn’t require any baking. This could be perfect for an oh-I-forgot-to-bake-something dessert!
Whether you’re going to a back-yard BBQ or bringing a holiday dessert to the potluck, no-bake desserts are the easiest way to go. Another no-bake dessert we love over here is a treat Derrick made for us last year; I couldn’t get enough of this No-Bake Chocolate Pie With Toasted Meringue.
So here’s an easy recipe for you to make! Enjoy!
Ingredients for Oreo Overload No-Bake Cheesecake
- 42 Oreo Cookies
- 1 8oz package of Cream Cheese, Room Temperature
- 1 8oz package of Cool Whip
- 1 14oz can of Sweetened Condensed Milk
- 2 tsp Vanilla Extract
- 1/3 Cup Lemon Juice
Directions for Oreo Overload No-Bake Cheesecake
- In 2 cupcake trays, line them with cupcake liners and place Oreo at the bottom of each.
- In a food processor, crush up 12 Oreo Cookies and set aside.
- In a large mixing bowl, combine cream cheese, cool whip, sweetened condensed milk, and vanilla extract. Mix until well combined. *It is very important that the cream cheese is room temperature, or you will get lumps in your cheesecake.
- Very last, add in your lemon juice and continue mixing. The mixture will get thick fast.
- Fold in crushed Oreos until combined.
- Pour cheesecake mixture over each Oreo, tapping the tray a few times in between pours to remove air bubbles.
- Place an Oreo in the center of each mini Cheesecake.
- Refrigerate for 3-4 hours, or until firm.
- Remove cupcake lines and serve.
Refrigerate any remaining leftovers in an airtight container.
Yields: 18 Cheesecake Cups
If you are a lover of cheesecake, be sure to check out my other easy cheesecake recipe that’s also light on calories and have fruit.
Find more easy desserts down below:
- Pie Bar Idea | Holiday Dessert Essentials
- Popcorn S’mores Brownie Dessert
- Blueberry Cheesecake Popsicles
- White Chocolate Peppermint Cheesecake Bites
- 35+ No-Bake Cheesecake Recipe ideas To Try For The Holidays
Ingredients
- 42 Oreo Cookies
- 1 8 oz package of Cream Cheese Room Temperature
- 1 8 oz package of Cool Whip
- 1 14 oz can of Sweetened Condensed Milk
- 2 tsp Vanilla Extract
- 1/3 Cup Lemon Juice
Instructions
- In 2 cupcake trays, line them with cupcake liners, and place Oreo at the bottom of each.
- In a food processor crush up 12 Oreo Cookies and set aside.
- In a large mixing bowl, combine cream cheese, cool whip, sweetened condensed milk, and vanilla extract. Mix until well combined. *It is very important that the cream cheese is room temperature, or you will get lumps in your cheesecake.
- Very last, add in your lemon juice and continue mixing. The mixture will get thick fast.
- Fold in crushed Oreos until combined.
- Pour cheesecake mixture over each Oreo, tapping the tray a few times in between pours to remove air bubbles.
- Place an Oreo in the center of each mini Cheesecake.
- Refrigerate for 3-4 hours, or until firm.
- Remove cupcake lines and serve.
Refrigerate any remaining leftovers in an airtight container.
Emilee says
Do you think I could make these for around 60 people?