This no-bake Golden Oreo cheesecake is creamy, filled with Golden Oreos and perfect if you opt for vanilla over chocolate. It has a crunchy vanilla Oreo crust, Oreo pieces in the filling, and is decorated with even more Golden Oreos!
It’s hard to beat a slice of Oreo cheesecake – it’s a classic for a reason, after all. But this Golden Oreo cheesecake offers some serious competition. It’s a no-bake recipe, so you can whip it up very easily and quickly. Then instead of turning on your oven and dealing with the stress of a baked cheesecake, you’ll pop it in the fridge to chill.
The filling is incredibly creamy and lighter in texture than a baked cheesecake. I like to think of the consistency as almost like a mousse. Then we’re adding chopped Golden Oreos into the filling. It’s supported by a thick and crunchy Golden Oreo crust, and then decorated with whipped cream and more Golden Oreos.
Making No-Bake Golden Cheesecake
I’m including step-by-step photos below of each recipe step along with tips and tricks. If you scroll down, you can get to the condensed recipe.
For the Golden Oreo Crust
- Crush the Golden Oreos in either a food processor or by placing them in a Ziploc bag and crushing with a rolling pin. You’ll use both the wafers and the filling.
- Then mix the crushed cookies with the melted butter. It should feel like damp sand and hold together when you squeeze it in your palm.
- Pour the mixture into your 9-inch (23-cm) springform pan. Press it into the bottom and about ⅓ up the sides of the pan.
- Place in the freezer as you make the filling.
- Beat together the whipping cream and 2 tablespoons of powdered sugar. Whenever making whipped cream, you want the cream to be cold. This makes the process so much easier. Beat until stiff peaks form – AKA, you’ve made whipped cream. Set aside.
- In a separate very large bowl, beat together the cream cheese 1 ¼ cup powdered sugar and vanilla extract. If using a stand mixer, I recommend using the paddle attachment. You want to keep beating the mixture until it’s completely smooth.
- Then very gently fold the whipped cream into the cream cheese mixture using a rubber spatula. It’s important to do this very gently to keep the volume of the whipped cream. When you’re done you should no longer see streaks of whipped cream in the mixture – it should be one, even consistency.
- Lastly, very gently fold in the chopped Golden Oreos. You can either have your Oreos in pieces or in crumbs. It’s up to you.
- Spoon the batter into the crust, then smooth the top.
- The cheesecake will go in the fridge for at least 6 hours, or overnight. This step is absolutely necessary for the cheesecake to set and firm up.
Baking Tips, Tricks & Common Questions
- Whipping Cream: I always get asked about whipping cream in recipes. Whipping cream refers to cream that is thick enough to whip – it typically has a fat percentage between 33-35%. It’s found in a carton – not a tub or can. Once you whip whipping cream, you get whipped cream.
- Cream Cheese: Whenever making cheesecake, whether it’s no-bake or a baked version, be sure to use full-fat brick style cream cheese. I always use Philadelphia. Do not use anything labeled low-fat, whipped or spreadable. It is too thin for making cheesecake.
- Ingredient Temperatures: The whipping cream should be cold, from the fridge before whipping. This helps stiff peaks form. The cream cheese should be at room temperature. Take it out of the fridge 30-60 minutes before getting started (depending on the temperature of your kitchen). To speed up the process, take it out of the package and cut into cubes. It should no longer feel cold to the touch before getting started.
- Oreos: A 14.3 ounce package of Golden Oreos contains 36 cookies. You will therefore need 2 packages for this recipe. If you don’t plan on decorating the top with Golden Oreos, or don’t plan to add chopped Oreos to the filling, you could get away with purchasing one family-size package (which contains 48 cookies – 35 cookies for the crust and then just use the remaining 13 for the filling or decorating the top).
Creamy, no-bake and loaded with Golden Oreos – this Golden Oreo Cheesecake is truly a delicious dessert. And if you love Oreo cookies, then I highly recommend trying:
Golden Oreo Cheesecake
- 9-inch (23 cm) springform pan
Golden Oreo Crust
- 34 Golden Oreos
- 5 tablespoons unsalted butter (70 grams) melted
- 1 ¼ cup whipping cream (300 ml) from the carton, 33-35% MF
- 2 tablespoons powdered sugar
- 24 ounces full-fat cream cheese (683 grams) brick style, softened to room temperature
- 1 ½ cup powdered sugar (165 grams)
- 2 teaspoons vanilla extract
- 12 Golden Oreos chopped, or crushed
- whipped cream
- Golden Oreos
- Lightly grease a 9-inch (23-cm) springform pan.
Golden Oreo Crust
- Crush the cookies (wafer and filling) in a food processor or place in a Ziploc bag and crush with a rolling pin.
- Mix together the crushed cookies and melted butter.
- Pour into the prepared pan. Press the mixture into the bottom and about ⅓ to ½ way up the sides of the pan.
- Place in the freezer as you make the filling.
No-Bake Cheesecake Filling
- In a large bowl, beat the whipping cream and 2 tablespoons powdered sugar until stiff peaks form. Set aside. I recommend placing in the fridge.
- In a very large bowl, beat the cream cheese, 1 ½ cups powdered sugar and vanilla extract into the mixture is smooth and creamy. This will take about 3-5 minutes.
- Using a rubber spatula or wooden spoon, very carefully fold the whipped cream into the cream cheese mixture until you no longer see streaks of whipped cream.
- Gently fold in the chopped cookies, still using the wooden spoon or rubber spatula.
- Spoon the mixture into the prepared crust and smooth the top.
- Place in the fridge to chill for at least 6 hours or overnight.
- Trace around the outside of the crust using a thin, sharp knife. Then unclamp the outer ring of the springform pan.
- Optionally, decorate the edges of the cheesecake with whipped cream (I made whipped cream as I did in step 1 of the cheesecake filling using ½ cup whipping cream and 1 tablespoon powdered sugar). I decorated using a 1M piping tip and bag. Then add more Golden Oreos on top. Alternatively, you could sprinkle the top of the entire cheesecake with crushed cookies.
- Slice with a thin, sharp knife (not a table knife). Be sure to slice all the way through the crust.
- Whipping Cream: Whipping cream is the cream that is designed for making whipped cream. It comes in a carton and will have a fat percentage typically between 33-35%.
- Whipped Topping: If you'd like to use whipped topping (such as Cool Whip) instead of whipping cream. Skip step 1 of the cheesecake filling. In step 3, fold in 2 cups of thawed whipped topping.
- Cream Cheese: Be sure to use full-fat, brick-style cream cheese. It should be softened to room temperature.
- Storage: Always store cheesecake in the fridge. It will keep for up to 4 days, with either the pan covered tightly or in an airtight container.
- Nutrition: Details provided are an estimate only and based on 1 slice without any toppings, assuming the cheesecake is sliced into 12 uniform pieces.