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Two slices of Philadelphia Oreo cheesecake topped with an Oreo cookie.

Philadelphia Oreo Cheesecake

A no-bake cheesecake with Oreo cookie crust and a sweet, rich and creamy filling for an impressive dessert.
Prep Time:10 mins
Cook Time:0 mins
Chilling Time:4 hrs
Total Time:4 hrs 10 mins
Servings:16 slices

Ingredients

  • 14.3 ounces Oreos 1 package, divided
  • ¼ cup unsalted butter melted
  • 32 ounces cream cheese softened
  • ¾ cup granulated sugar
  • 1 ½ teaspoons vanilla extract
  • 8 ounces whipped topping

Instructions

  • Take 16 cookies and chop them into small bits using a sharp knife and then set them aside.
  • Place the remaining cookies into a Ziploc bag, seal the bag, and then crush the cookies finely using a rolling pin. Add the melted butter to the bag and mix well. Then transfer the mixture into a 13x9-inch baking pan, spread it evenly across the bottom of the pan, and press it down firmly to form the crust.
  • Combine the cream cheese, sugar, and vanilla into a large mixing bowl and beat well until fully blended, and then gently stir in the whipped topping and the chopped cookies.
  • Scoop the cream cheese mixture into the baking pan evenly over the Oreo crust and then refrigerate for at least 4 hours until firm. Serve and enjoy!

Notes

  • Don’t over-mix the whipped topping into the filling, otherwise, it won’t come out as light.
  • Serve this just as it is or garnish it with fresh mint sprigs or fresh berries.
  • You can use any kind of sandwich cookies you'd like. I always use Oreos though because they’re my absolute favorite!
  • Make sure the Philadelphia is at room temperature before you begin, so it mixes in well. Leave it on the countertop for an hour before starting on the recipe.
  • Make the cheesecake in a couple of springform pans if you have them, so you can get it out easily. If not, it will be fine in a 13x9-inch baking dish.

Nutrition

Calories: 407kcal | Carbohydrates: 33g | Protein: 5g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 309mg | Potassium: 149mg | Fiber: 1g | Sugar: 25g | Vitamin A: 861IU | Calcium: 72mg | Iron: 2mg