No-Bake Oreo Cheesecake

Directions

1. Line an 8×8-inch baking pan with foil, leaving about 1 inch overhanging to create handles for easy removal.
2. In a medium bowl, mix the crushed Oreo cookies and melted butter until well combined. Press the mixture into the bottom of the prepared pan to form an even crust.
3. In a large bowl, beat the cream cheese with an electric mixer for about 2 minutes until smooth. Gradually add the sifted confectioners’ sugar, beating until combined. Mix in the vanilla extract.
4. Fold the whipped topping gently into the cream cheese mixture using a rubber spatula until completely incorporated.
5. Spoon the cheesecake filling over the Oreo crust, spreading evenly. Cover and refrigerate for at least 3 hours to set.
6. When ready to serve, lift the cheesecake from the pan using the foil handles and cut into squares.
7. Top each square with cherry pie filling before serving.

Recipe Details

Prep Time: 20 minutes
Chill Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 9–12
Difficulty: Easy

Variations & Substitutions

• Substitute cherry pie filling with blueberry, strawberry, or raspberry for a fruity twist.
• Use chocolate sandwich cookies with cream filling for extra chocolate flavor.
• Add crushed chocolate or toffee on top for a crunchy garnish.
• Make mini cheesecakes in cupcake liners for individual servings.

Serving Suggestions