​🍪 My Signature No-Bake Oreo Cheesecake: Extra Creamy & Loaded with Cookies!

 

This is the ultimate recipe for Oreo lovers. No oven required, and the result is exactly what you see in the photo: a tall, rich, and velvety cheesecake packed with chunky biscuit pieces.

​🛒 Ingredients (for a 20-22 cm springform pan)

• ​For the Crust:
  • ​250g Oreo cookies
  • ​80g melted butter
• ​For the Filling:
• ​​250g cream cheese (full-fat is best)
  • ​250ml heavy whipping cream (chilled)
  • 250g Mascarpone cheese (This is the secret for the density!)
  • ​100g powdered sugar
  • ​1 tsp vanilla extract
  • ​10-12 Oreo cookies, roughly chopped by hand
• ​For the Topping (The "Signature Look"):
  • ​6-8 whole Oreo cookies
  • ​A handful of Oreo chunks and crumbs

​👨‍🍳 Instructions

1. ​The Base: Blitz 250g of Oreos into fine crumbs. Mix with melted butter and press firmly into the bottom of a lined cake tin. Chill in the fridge for 30 minutes.
2.  The Cheese Mix: In a large bowl, whisk the 250g of Mascarpone together with the 250g of cream cheese and 100g of powdered sugar. Mix until the texture is smooth, thick, and without lumps.
3. ​The Fluff: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula.
4. ​The "Oreo Explosion": Take your 10-12 Oreos and break them into chunks with your hands (don’t crush them too fine!). Fold them into the cream—this creates that beautiful textured look inside.
5. ​Assembly: Pour the filling over the crust and smooth the top.
6. ​Decoration: As seen in my photo, be generous! Stick whole Oreos vertically into the cream and scatter large chunks all over the surface. It should look like a mountain of cookies and cream!
7. ​Setting: Refrigerate for at least 6 hours (overnight is even better) to ensure it sets perfectly.