Oh baby, this Cake Batter Oreo No Bake Cheesecake is a doozy. Before posting it, I even added up the months to see if I could say I made this for my half-birthday…but that was a month ago. Then I tried Jorge’s and the girls…but non of those worked either. Maybe I should just say I am practicing what cake to make Jorge for his birthday in July?
Yup, let’s go with that. I am trying out cakes to make for Jorge’s upcoming birthday. Except I nailed it. I wanted to eat this entire cheesecake and had to force myself to give half of it away to the neighbors instead.
This is a no-bake cheesecake — which means it is super easy to put together. Especially when you use a pre-made oreo pie crust like I did. Sure you can make your own, but for the cost of another package of oreos…the pre made pie crust was actually a dollar+ cheaper. AND was one less step for me. YAY.
So all you really have to do is whip up some whipped cream, cream cheese, birthday cake oreos and a couple other ingredients and pour it into your pan. Wait 8 hours and BAM. Super creamy cheesecake that tastes like cake batter and chocolate oreos. Holy batman, it’s dang good.
If you want to make thisCake Batter Oreo No Bake Cheesecake for around lunch time, make it the night before. If you want it for dinner time, make it the morning of. It needs to set up for at least 8 hours and it is fine to make up to 24 hours ahead. Of course it’s still good longer than that, but that is when it is still the freshest.
This recipe took a little under 1 whole pack of birthday cake oreos. That leaves just enough oreos for you to eat a couple while you are making it. Just saying. ;-)
- 1 1/2 cups heavy whipping cream
- 12 oz (1 1/2 blocks) cream cheese, softened
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- pinch of salt
- 10 birthday cake oreos, finely chopped
- 1 9-inch oreo pie crust (store bought or homemade)
- 1/2 cup heavy whipping cream
- 1 tablespoon granulated sugar
- 12 birthday cake oreos, divided
- rainbow sprinkles, for decoration
- In a stand mixer or large bowl, whisk heavy cream until stiff peaks are formed. Set aside. (If using stand mixer, transfer whipped cream into another bowl and set aside.)
- In a stand mixer or large bowl, beat cream cheese, sugar, vanilla extract and salt until smooth, about 2 minutes. Add the whipped cream back into the cream cheese mixture and beat until well combined. Fold in oreos by hand, being careful not to stir too much.
- Pour cheesecake mixture into oreo pie crust and cover. (If you bought a store bought pie crust - flip the plastic insert and you have a perfect instant lid. If you made your own, use something like cling wrap, but make sure it doesn't press against the top of the cheesecake.)
- Refrigerate cheesecake for 8 hours (or up to 24 hours).
When you are ready to serve:
- Take 4 birthday cake oreos and crush them. I do this in a ziplock bag with a rolling pin. You can also use a food processor. Sprinkle the crushed oreos on top of the cheesecake.
- In a medium sized bowl (or with your stand mixer), add heavy cream and sugar. Whisk just until stiff peaks are formed. Transfer to a piping bag and pipe onto the edges of the cheesecake.
- Garnish cake with remaining whole oreos and rainbow sprinkles. Enjoy!
Amount Per Serving: Calories: 588Total Fat: 39gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 87mgSodium: 436mgCarbohydrates: 49gFiber: 1gSugar: 32gProtein: 11g
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