I posted this recipe in April of 2016 and never imagined that this would become one of the most popular recipes on my blog.  I think it’s safe to say you all love Oreos and cheesecake just as much as I do!  One reason I wanted to update this post is because I wanted to breathe some new life into it and also update the recipe just a little bit.

I wanted to update this recipe to use heavy whipping cream instead of whipped topping.  I know that whipped topping isn’t available everywhere and I’ve had several questions about alternatives.  I’ve also grown to prefer using heavy whipping cream over whipped topping in my recipes.  But, if you loved the original recipe I still have notes in the recipe for how to use whipped topping.

Here’s an updated picture below of the cheesecake with the heavy whipping cream. The filling holds up just as well and looks just as good as the other version.


  • For the crust:
  • 24 Oreos
  • 4 tablespoons (60 grams) butter, melted
  • For the no-bake cheesecake:
  • 16 ounces cream cheese softened to room temperature
  • 1 cup (120 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups (480 ml) cold heavy whipping cream*
  • 15 Oreos chopped
  • Topping (optional)
  • 6 Oreos chopped


  1. To make the crust:
  2. Add the Oreos to a food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, and the melted butter, and mix until are of the crumbs are moistened.
  3. Line the bottom of a 9 inch springform pan with parchment paper, scoop the mixture into the pan, and firmly press it down into one even layer. Transfer to the refrigerator to chill while you make the cheesecake filling.
  4. .....................................

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