Description
This No-Bake Oreo Cake is a creamy, cookies-and-cream delight that requires no oven. With a crunchy Oreo crust, a smooth cream-cheese and whipped-cream filling, and a fun mini-Oreo garnish, it's easy to make yet feels indulgent. Perfect for snacks, parties or whenever you want a fuss-free treat.
Ingredients
Scale
- 36 Oreo cookies (crushed) – forms the crust and adds cookies-and-cream crunch.
- 2 cups heavy whipping cream – provides the light whipped cream component for the filling, helps it set.
- ½ cup powdered sugar – sweetens and stabilises the whipped cream.
- ¼ cup unsalted butter (melted) – binds the crushed Oreos for the crust.
- 1 tsp vanilla extract – adds flavour depth and vanilla warmth.
- 8 oz cream cheese (softened) – gives creamy tang and structure to the filling.
- ½ cup sweetened condensed milk – adds richness, sweetness and smooth texture.
- 1 cup crushed Oreos (for filling) – adds cookie bits inside the filling for texture and flavour.
- ½ cup mini Oreos (for garnish) – decorative touch and extra crunch on top.
Instructions
- Prepare the crust: In a bowl, mix the crushed Oreos with melted butter until evenly moistened. Press the mixture into a springform pan to form the crust. Chill in the fridge for 15 minutes to set firmly.
- Make the whipped-cream base: In a large chilled bowl, beat heavy whipping cream, powdered sugar and vanilla extract until stiff peaks form. Set aside.
- Create the cream-cheese filling: In another bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and mix until creamy and well combined.
- Fold the whipped cream into the cream-cheese mixture: Gently fold in the whipped cream until the mixture is uniform without deflating the whipped cream too much. Stir in the 1 cup of crushed Oreos for filling until well distributed.
- Assemble the cake: Pour the filling mixture over the chilled Oreo crust, smoothing out the top with a spatula or offset knife for an even surface.
- Chill: Refrigerate the assembled cake for at least 4 hours (or overnight for best results) so the filling sets firmly, the crust firms up, and the flavours meld.
- Garnish & Serve: Before serving, top with the mini Oreos or extra crushed Oreos. Use a sharp, hot knife (dip in hot water and wipe clean between cuts) to slice into 8 even slices. Serve chilled.
Notes
- Line the bottom of your springform pan with parchment paper for easy removal later.
- Make sure your cream cheese is fully softened (room temperature) so you get a smooth filling without lumps.
- Use a chilled bowl and cold heavy cream to help the whipped cream reach stiff peaks more easily.
- Press the crust mixture firmly and evenly to ensure a stable base and neat slicing later.
- If the crust seems loose, next time add an extra tablespoon of melted butter.
- For best texture and flavour, chill overnight rather than only the minimum 4 hours.
- Add the mini Oreo garnish just before serving so they retain their crispness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: approximate – about 23 g
- Sodium: approximate – about 180 mg
- Fat: approximate – about 26 g
- Saturated Fat: approximate – about 15 g
- Unsaturated Fat: approximate – about 9 g
- Trans Fat: approximate – 0.5 g
- Carbohydrates: approximate – about 28 g
- Fiber: approximate – about 1 g
- Protein: approximate – about 4 g
- Cholesterol: approximate – about 55 mg