No-Bake Layered Oreo Cheesecake (Easy & Creamy)

Are you looking for a dessert that looks incredibly fancy but requires zero baking skills? You have come to the right place.

Welcome back to The Bon Menu. Today, I’m sharing a recipe for a No-Bake Layered Oreo Cheesecake. With a crunchy cookie crust, a silky white chocolate cheesecake layer, and a rich Oreo-infused layer, this cake is a visual stunner.

The best part? You don’t need an oven. Just mix, layer, and chill. It is the perfect treat for beginners or anyone craving a sweet, creamy indulgence without the hassle of baking.

Why You’ll Love This Recipe

• No Oven Required: Perfect for hot summer days or if you don’t want to deal with water baths and baking times.
• Stunning Layers: The contrast between the white and black layers makes it look like it came from a professional bakery.
• Simple Ingredients: You only need a few basic items like Oreos, cream cheese, and milk.

Ingredients You Need

To make this 6-inch square cake (as seen in the video), here is exactly what you need:

The Crust:

• 100g Oreo Cookies: Crushed into fine crumbs (remove the cream filling first).
• 55g Unsalted Butter: Melted.

The Cheesecake Filling:

• 300g Cream Cheese: Softened at room temperature (Crucial for a smooth texture).
• 45g Granulated Sugar.
• 70g Hot Milk.
• 12g Gelatin Sheets: Soaked in cold water to soften.
• 180g Heavy Cream: Liquid form (do not whip it).
• 30g Oreo Crumbs: For the second layer.
• 4 Whole Oreos: For decoration.

Step-by-Step Instructions

Step 1: Make the Cookie Crust

In a bowl, mix 100g Oreo crumbs with 55g melted butter. Stir until the mixture resembles wet sand. Pour the crumbs into your mold. Use a spoon to press it down firmly and evenly.

• Tip: Place the mold in the freezer for 15 minutes to let the crust set.

Step 2: Prepare the Cream Cheese Base

In a large bowl, combine 300g softened cream cheese and 45g sugar. Mix with a spatula or whisk until the mixture is completely smooth and creamy with no lumps.

Step 3: Dissolve Gelatin

Squeeze the excess water out of the soaked gelatin sheets. Add the gelatin into 70g of hot milk and stir quickly until fully dissolved. Pour this milk mixture into the cream cheese bowl and mix well until combined.

Step 4: Add Heavy Cream

Pour 180g of liquid heavy cream into the mixture. Stir gently until you have a smooth, pourable batter.

Step 5: Create the First Layer (White Layer)

Divide the batter into two equal parts. Pour one half into the mold (over the frozen crust). Shake the mold gently to level the surface.

• Important: Place the mold in the freezer for about 15 minutes. This allows the surface to set so the layers won’t mix.

Step 6: Create the Second Layer (Oreo Layer)

Take the remaining half of the batter and add 30g of Oreo crumbs. Mix well until you get a beautiful speckled grey batter. Remove the mold from the freezer and gently pour this Oreo layer over the white layer.

Step 7: Garnish and Chill

Place 4 whole Oreo cookies on top for decoration. Refrigerate the cheesecake for at least 3 to 4 hours (or overnight) until fully set.

Step 8: Serve

To unmold, wrap a warm towel around the mold for a few seconds to loosen the edges. Lift the cake out, slice into squares, and enjoy!