Delicious No-Bake Oreo Cheesecake Recipe

Start by removing the cream filling from each Oreo cookie and placing it in a separate bowl, as you will need it later. Crush the cookies into fine crumbs using a food processor or by placing them in a zip-top bag and using a rolling pin.

In a small saucepan, melt the unsalted butter, then mix it with the Oreo crumbs in a large bowl. Combine thoroughly until the mixture resembles wet sand.

Press this cookie mixture firmly into the bottom of a springform pan or a ring mold placed on a serving plate. Ensure it is even and compact. If you have acetate film, you can line the edges of the pan for easier removal later, although it is not necessary.

In a small bowl, combine the gelatin and milk, then gently heat it without boiling until the gelatin dissolves. Set aside to let it thicken according to package instructions.

While waiting for the gelatin, crush 14 Oreo cookies into slightly larger pieces. In a separate bowl, melt the reserved filling from the cookies using a microwave in short intervals, stirring frequently, or over a double boiler. Allow it to cool slightly.

In a mixing bowl, add the cream cheese, melted Oreo filling, powdered sugar, and vanilla extract. Beat the mixture until smooth and fully combined.

In another bowl, whip the heavy cream until soft peaks form. Gradually, add the prepared gelatin mixture to the cream cheese mixture and mix just until combined.

Gently fold the whipped cream into the cream cheese mixture until it is evenly incorporated. Next, add in the crushed Oreo cookies and mix to combine.

Pour the cheesecake filling over the prepared crust in the pan. Spread it evenly with a spatula and tap the plate on the counter gently to release any air bubbles.

You can decorate the top with any leftover Oreo cookies or toppings of your choice. Once finished, place the cheesecake in the refrigerator and let it chill for at least 2 hours, but longer is preferred to allow it to set properly.