Mimi's Organic Eats » Cake & Cupcake Recipes » Organic No Bake Oreo Cheesecake

Organic No Bake Oreo Cheesecake

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.

no bake oreo cheesecake
no bake oreo cheesecake

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!

no bake oreo cheesecake

Ingredients for No Bake Oreo Cheesecake

Organic Valley Salted Butter

Newman's Own Organic O's

Organic Valley Cream Cheese

Organic Valley Heavy Whipping Cream

Simply Organic Vanilla Extract

Organic Valley Sour Cream

Florida Crystals Organic Powdered Sugar

Organic Lemon

no bake oreo cheesecake

Tools Needed

Digital Food Scale

Food Processor

9-inch Springform Pan

Stand Mixer

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no bake oreo cheesecake

How to Make Organic No Bake Oreo Cheesecake

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.

no bake oreo cheesecake

Tips for Making Organic No Bake Oreo Cheesecake

• 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

Can I make this ahead of time?

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.

What if I don't have a springform pan?

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.

Can I use another flavor Oreo?

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!

no bake oreo cheesecake

Craving More?

no bake oreo cheesecake

Organic No Bake Oreo Cheesecake

Mimi Council
Try this Organic No Bake Oreo Cheesecake the next time you're craving those nostalgic cookies. I use Newman's Own Organic O's which are just healthy Oreos. They taste just like the originals, but are made with organic ingredients!
Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Makes 12 servings
Calories 271 kcal

Ingredients
 
 

Crust

Filling

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

High Altitude — Follow the recipe as noted.

Nutrition

Calories: 271kcalCarbohydrates: 10gProtein: 3gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 72mgSodium: 163mgPotassium: 79mgFiber: 0.1gSugar: 9gVitamin A: 931IUVitamin C: 1mgCalcium: 54mgIron: 0.3mg
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