Trace the bottom of a 9” springform pan on a piece of parchment paper, cut out the circle and place it in the bottom of the springform pan.
Put 22 Oreo cookies in a food processor fitted with an “S” blade and process until they reach the texture of fine crumbs.
Transfer the Oreo crumbs to a large bowl.
Add the granulated sugar and melted butter and stir until the mixture clumps and the ingredients are evenly distributed.
Pour the crust mixture into the prepared springform pan, pressing it down into the bottom of the dish and halfway up the sides.
Transfer to freezer while you make the filling.
Make the no bake Oreo cheesecake filling
Coarsely chop the remaining Oreos (it should be about 18)
In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the heavy whipping cream and ½ cup powdered sugar together until stiff peaks form. Set aside in the refrigerator.
Then, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the cream cheese and remaining 1 cup powdered sugar until smooth.
Add the sour cream, vanilla and pinch of sea salt and beat until smooth.
Add whipped cream mixture and beat on low speed until the mixture is smooth.
Fold in chopped Oreos.
Assemble & Chill
Spread the filling evenly over the frozen Oreo cracker crust. Freeze until hardened.
Once set, remove the no bake oreo cheesecake from the baking pan and transfer it to a serving plate.
Garnish homemade whipped cream and extra Oreos !
Video
Notes
Ingredient Substitution Notes
Oreo crust. if you are making the crust yourself - for both the crust and filling you will need to purchase one, family sized package of Oreos, or two regular size packages. You can purchase a pre-made Oreo crust if you'd prefer to make the recipe even easier. Check out this oreo crust recipe for more in-depth details on substitutions.
Heavy whipping cream. there is no substitutes for heavy whipping cream in this recipe.
Cream cheese. I suggest using two 8 ounce blocks of cream cheese. Do not use whipped cream cheese.
Sour cream. full-fat Greek yogurt can be used in a pinch.
Vanilla extract. Vanilla bean paste or the seeds from 1 vanilla bean are great substitutes for extract.
StoreStore in an airtight container in the refrigerator for up to 5 days.FreezeStore in the freezer for up to 1 month in one of two ways:
Freeze the entire cheesecake. Make and chill the cheesecake, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they're frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours.