Organic No Bake Oreo Cheesecake
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This Organic No Bake Oreo Cheesecake doesn't require any oven time, so you can easily make this dessert if it's too hot to turn on the oven or if you have your oven crowded with other bakes! This rich and creamy cheesecake will be a hit because of its simplicity highlighting a flavor profile of organic Oreos and cheesecake that everyone loves!
If you love making Oreo desserts as much as I do, be sure to check out some of my other favorites like my Chocolate Oreo Cake for Two, Vegan Oreo Cookies, or my Caramel Chocolate Oreo Icebox Cake.
Table of Contents
Why You'll Love This Recipe
Organic: In my recipe for Organic No Bake Oreo Cheesecake, I use Newman's Own O's which are basically just organic Oreos. When I'm craving this nostalgic cookie, these are the ones I buy! These cookies are so good, and they taste even better than Oreos! If you are looking for healthy Oreos that use organic ingredients, then these are it.
Stuffed with Oreos: I use these healthy Oreos three times in my recipe for Organic No Bake Oreo Cheesecake. We have healthy Oreos in the crust, inside the cheesecake, and also on top! So this Organic No Bake Oreo Cheesecake is filled with Oreos!
No Bake: Because I'm using healthy Oreos for the crust, the crust does not need to be baked. That makes this Organic No Bake Oreo Cheesecake recipe a really good one to make when it's just too hot to turn on the oven!
Ingredients
Organic Valley Heavy Whipping Cream
Simply Organic Vanilla Extract
Florida Crystals Organic Powdered Sugar
Organic Lemon
Tools Needed
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Step by Step Instructions
Step 1
To make the crust: Line a 9-inch cake pan or springform pan with parchment paper.
Step 2
In a food processor, add the first package of cookies and butter. Pulse until the cookies are broken up, then blend on high until you have a uniform mixture. Transfer to the prepared pan, and press into the bottom evenly. Set aside.
Step 3
To make the filling: In a food processor, add half of the second package of cookies and pulse until they are in tiny pieces. Set aside.
Step 4
In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream and vanilla extract. Mix on low and gradually increase speed to high until stiff peaks form. Transfer the whipped cream to a separate bowl.
Step 5
In the bowl of a stand mixer fitted with the paddle attachment (you can use the same bowl, no need to wash) add the cream cheese, powdered sugar, sour cream, and lemon juice. Mix on low until combined, then speed mixer up to high and mix for 30 seconds. Add the crushed cookies and mix until combined.
Add the whipped cream and fold into the cream cheese mixture to combine completely. Transfer to the cake pan and spread evenly. Chill in the fridge for 4 hours.
Baker's Tips
- I used a 9-inch cake pan for this recipe, but it was a little tricky getting it out perfectly. The next time I make it, I would use a springform pan for better removal. Both will work, you can use whichever you prefer or have.
- This recipe has such minimal ingredients, which is why they really matter! Make sure to use organic ingredients! My favorite cream cheese is Organic Valley. And make sure to use Newman's Own O's so you are eating the best organic ingredients and free of artificial flavors.
- A tip to remove a perfect no bake cheesecake is to put the pan in the freezer for a couple hours and let it chill. This will help you get a perfect removal each time.
FAQ's
Yes! This is a great dessert to make ahead of a party. Just store it covered (so it doesn't dry out) in the fridge.
You can also use a 9-inch cake pan for this recipe. Just be sure to line it well with parchment paper so you can easily remove the cheesecake.
Yes! You can make this with any flavored Oreo cookie you want. Newman's Own makes mint, peanut butter, and vanilla which are all delicious!
Craving More?
Organic No Bake Oreo Cheesecake
Ingredients
Crust
- 1 package Newman’s Own Organic O’s (13 ounces)
- 57 grams salted butter (softened)
Filling
- 1 package Newman’s Own Organic O’s (13 ounces)
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 454 grams cream cheese
- 71 grams powdered sugar (sifted)
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
Instructions
- To make the crust: Line a 9-inch cake pan or springform pan with parchment paper.
- In a food processor, add the first package of cookies and butter. Pulse until the cookies are broken up, then blend on high until you have a uniform mixture. Transfer to the prepared pan, and press into the bottom evenly. Set aside.
- To make the filling: In a food processor, add half of the second package of cookies and pulse until they are in tiny pieces. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream and vanilla extract. Mix on low and gradually increase speed to high until stiff peaks form. Transfer the whipped cream to a separate bowl.
- In the bowl of a stand mixer fitted with the paddle attachment (you can use the same bowl, no need to wash) add the cream cheese, powdered sugar, sour cream, and lemon juice. Mix on low until combined, then speed mixer up to high and mix for 30 seconds. Add the crushed cookies and mix until combined.
- Add the whipped cream and fold into the cream cheese mixture to combine completely. Transfer to the cake pan and spread evenly. Chill in the fridge for 4 hours.
- Store in the fridge for up to 3 days.
Notes
Nutrition
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