Are you looking for a delicious, decadent dessert that will tantalize your sweet tooth? If so, look no further than this simple yet luscious recipe for an OREO Cheesecake filling!
Taking less than 30 minutes to prepare and using just 5 ingredients, it's the perfect way to please those with an insatiable craving for something sweet.
Plus, this is one of the easiest no-bake cheesecake recipes to make.
Read on to discover how easily and quickly you can create this scrumptious treat from comfort of home.
Cheesecake Desserts
OREO Cheesecake filling is a sweet and creamy dessert made with cream cheese, sugar, vanilla extract, and crushed OREO cookies. It's a tasty treat that everyone will love!
This is a great dessert recipe for any occasion. Whether you're hosting a dinner party, celebrating a birthday, or just needing something sweet after dinner, OREO Cheesecake is sure to be a crowd-pleaser!
Guests of all ages will love the creamy and crunchy texture of this delicious dessert.
🥣Prep: Make the OREO Crust
- Prepare an 9-inch springform pan by lining the bottom with a circle of parchment paper.
- Make the OREO cookie cheesecake crust before starting the cheesecake filling. It will need to chill before it will be firm enough to fill.
OREO cookie crust Ingredients
- 2 cups finely crushed original OREO cookies
- 5 tablespoons melted butter
OREO cookie crust directions
- Crush the chocolate sandwich cookies along with the cream filling finely using a food processor, blender or a plastic bag and a rolling pin.
- Pour the melted butter into the crumbs and mix until the crumbs are completely moistened.
- Press the moistened cookie crumbs into the bottom and slightly up the sides of a nine-inch springform pan or a nine-inch deep pie pan.
- Place the pan in the freezer to firm up while you make the OREO cheesecake filling.
OREO Cheesecake Filling Ingredients
Below is a quick look at the ingredients and directions. You can find the entire ingredient amounts and step by step directions in the recipe card below. P. S. You can also save your favorite recipes to your personal recipe box! ⬇️
👇See the step by step directions below!
- softened cream cheese
- granulated white sugar
- pure vanilla extract: I always use my homemade vanilla extract
- Cool Whip Extra Creamy Topping plus more for serving
- OREO regular stuffed sandwich cookies: a 13.29 oz. package of cookies will have 32 OREO sandwich cookies. This is right amount of cookies to make this recipe without having any leftover chocolate sandwich cookies for a garnish. Buy the family pack if you want to decorate the top of the cheesecake with whole OREO cookies.
Step by Step Directions
- Step 1: In the bowl of a stand mixer with the paddle attachment or a large mixing bowl with a handheld mixer beat the softened cream cheese until smooth and silky.
📌Pro Cheesecake Tip
Cream cheese brand: I have been using a firmer brand of cream cheese these days for my cheesecake filling recipes. It makes the cheesecake filling slightly firmer than a soft cream cheese brand like Philadelphia cream cheese.
- Step 2: Add the granulated sugar and vanilla extract to the bowl. Beat 2 minutes to combine. Scrape the bowl and beat again for 1 minute.
- Step 3: Add the coarsely chopped OREO cookies to the bowl and beat for 1 minute to combine.
- Step 4: Fold the Cool Whip topping into the OREO cheesecake filling using a silicone spatula until completely combined. Fold until you can not see any streaks of cool whip.
- Step 5: Scoop the filling into the prepared OREO cookie crust and smooth the top with the spatula.
- Step 6: Optional: finely crush the four remaining cookies finely. Sprinkle the cookie crumbs along the edges of the OREO cheesecake filling. Gently pat with the back of a spoon the embed the crumbs into the cheesecake filling.
📌Pro Cooking Tip
To protect the top of the OREO cheesecake tightly cover the pan with plastic wrap and refrigerate.
- Step 7: Refrigerate at least 5 hours before slicing. I like to refrigerate no-bake cheesecakes overnight so the cheesecake filling is firmer and easier to slice.
You can also freeze the cheesecake for a firmer filling and easier slicing.
Can you freeze OREO Cheesecake?
Yes, you can make this cheesecake recipe ahead of time and freeze it to serve another day. Tightly wrap the pan in plastic wrap and stick in the freezer. Can be frozen for up to a month before serving. Thaw in the refrigerator overnight before serving.
OREO Dirt Cake is another great dessert recipe using OREO cookies.
Recipe FAQS
OREO cheesecake filling will keep well in the refrigerator for 3 to 5 days. Wrap the pan tightly in plastic wrap to keep the cheesecake from absorbing any odors from the refrigerator.
OREO cheesecake has all your favorite flavors of a no-bake cheesecake infused with the flavor of OREO cookies.
Cheesecake Recipes To Try
- If you love cheesecake you might want to try this cheesecake filling recipe for a baked cheesecake.
- Or this Cheesecake filling recipe with condensed milk which is another no-bake recipe..
📌Pro Cooking Tips
- Cream cheese brands: Philadelphia cream cheese is a quality cream cheese that is nice and soft. It softens and melts beautifully in many recipes. I use it all the time. I prefer a firmer cream cheese for dessert recipes like this cheesecake filling. The filling firms up much better.
- Cream cheese: beat the softened cream cheese by itself in the bowl to make sure all.of the lumps break up and leave a smooth texture. It may save a few minutes time to beat the first three ingredients together at once but it will be harder to do get the cream cheese smooth if you do.
- Can you use homemade Whipped cream instead of Cool Whip? Yes you can use homemade whipped cream to make this cheesecake filling recipe. You will need 8 oz. of homemade whipped cream which is equal to about 3 cups.
- The pan size will make a difference in how thick the cheesecake crust and filling will be. A larger pan size will yield a thinner slice.
Make It!
The OREO Cheesecake Filling recipe is sure to become a favorite for cheesecake lovers.
It’s the perfect combination of sweet and creamy, with crunchy Oreo cookies scattered through out the filling.
Plus, it’s easy to make and sure to impress your family and friends. Try making this decadent dessert today for an impressive, but simple treat.
You won’t regret trying this indulgent OREO Cheesecake Filling the next time you are looking for a dessert that everyone will love!
So why not get in the kitchen now and give this delicious recipe a go - you won't be disappointed!
Essential Cheesecake Tools
Equipment you may need to make this OERO cheesecake recipe.
![[220 Liners] Heavy Duty 9 Inch Parchment Rounds Paper Baking Sheets | Precut Silicone Coated & Unbleached – Will Not Curl or Burn – Non-Toxic & Comes in Convenient Packaging](https://m.media-amazon.com/images/I/51Hdn81YeoL._SL500_.jpg)
More Easy Cheesecake Recipes
We know you don't always have time to bake a dessert from scratch. So here are a few more easy & delicious no bake cheesecake recipes you might like to try.
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OREO Cheesecake Filling Recipe
Equipment
Ingredients
OREO Cheesecake Crust
- 20 whole OREO regular stuff cookies
- 5 tablespoons melted butter
OREO Cheesecake Filling
- 8 oz. softened cream cheese
- ¼ cup granulated white sugar
- 1 teaspoon pure vanilla extract
- 8 oz. Cool Whip Topping (Extra Creamy) ( plus more for serving)
- 8 whole OREO cookies chopped coarsely into large pieces (optional garnish)
- 4 whole remaining OREO cookies (optional garnish)
Instructions
Recipe Prep: Make the OREO crust
- Crush the chocolate sandwich cookies along with the cream filling finely using a food processor, blender or a plastic bag and a rolling pin.
- Pour the melted butter into the crumbs and mix until the crumbs are completely moistened.
- Press the moistened cookie crumbs into the bottom and slightly up the sides of a nine-inch springform pan or a nine-inch deep pie pan.
- Place the pan in the freezer to firm up while you make the OREO cheesecake filling.
OREO Cheesecake Filling
- In the bowl of a stand mixer with the paddle attachment or a large mixing bowl with a handheld mixer beat the softened cream cheese until smooth and silky.
- Add the granulated sugar and vanilla extract to the bowl. Beat 2 minutes to combine. Scrape the bowl and beat again for 1 minute.
- Add the coarsely chopped OREO cookies to the bowl and beat for 1 minute to combine.
- Fold the Cool Whip topping into the OREO cheesecake filling using a silicone spatula until completely combined. Fold until you can not see any streaks of cool whip.
- Scoop the filling into the prepared OREO cookie crust and smooth the top with the spatula.
- Optional: finely crush the four remaining cookies finely. Sprinkle the cookie crumbs along the edges of the OREO cheesecake filling. Gently pat with the back of a spoon the embed the crumbs into the cheesecake filling.
- Refrigerate at least 5 hours before slicing. I like to refrigerate no-bake cheesecakes overnight so the cheesecake filling is firmer and easier to slice. You can also freeze the cheesecake for a firmer filling and easier slicing.
- Before serving garnish the top of the cheesecake with Whipped Cream and crushed OREO cookies. Optional
- Makes 8 servings.
Recipe Expert Tips
- Cream cheese brand: I have been using a firmer brand of cream cheese these days for my cheesecake filling recipes. It makes the cheesecake filling slightly firmer than a soft cream cheese brand like Philadelphia cream cheese.
- Beating cream cheese: beat the softened cream cheese by itself in the bowl to make sure all of the lumps break up and leave a smooth texture. It may save a few minutes time to beat the first three ingredients together at once but it will be harder to do get the cream cheese smooth if you do.
- To protect the top of the OREO cheesecake tightly cover the pan with plastic wrap and refrigerate.
- Can you use homemade whipped cream instead of Cool Whip? Yes you can use homemade whipped cream to make this cheesecake filling recipe. You will need 8 oz. of homemade whipped cream which is equal to about 3 cups.
The pan size will make a difference in how thick the cheesecake crust and filling will be. A larger pan size will yield a thinner slice.
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