Oreo No Bake Cheesecake

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	2 hrs 25 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

For the bottom, 12 oreo must first be crushed. Preferably in a kind of mixer or, if not available, in a freezer bag, which is best hit with a rolling pin.
The butter is melted in a saucepan and then mixed with the fine oreo crumbs.
The mass is then firmly pressed into the springform pan as a base.
For the cream, first whip the cream until stiff and set it aside for the time being. Then mix the cream cheese with the powdered sugar and vanilla extract and fold in the cream. Now chop 10 more oreo biscuits (crumbs) and fold them into the mixture as well.
Spread the cream on the base of the springform pan, decorate with the remaining 6 oreo biscuits. Put in the fridge for 2 hours.
For a 20 cm springform pan.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.