Golden Oreo Cheesecake
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!
Prep Time30 minutes mins
Chilling6 hours hrs
Total Time6 hours hrs 30 minutes mins
Course: Dessert
Cuisine: American
Keyword: Golden Oreo Cheesecake, No-Bake Golden Oreo Cheesecake
Servings: 12 slices
Golden Oreo Crust
- 34 Golden Oreos
- 5 tablespoons unsalted butter (70 grams) melted
Cheesecake Filling
- 1 1/4 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 1/2 cup powdered sugar (165 grams)
- 2 teaspoons vanilla extract
- 12 Golden Oreos chopped, or crushed
To Decorate
- whipped cream
- Golden Oreos
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 1/3 to 1/2 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 1/2 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.
To Serve
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 1/2 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.
Calories: 601kcal | Carbohydrates: 50g | Protein: 6g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 364mg | Potassium: 143mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1272IU | Vitamin C: 0.1mg | Calcium: 85mg | Iron: 1mg