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Cheesecake on a white cake stand with one slice cut on a cake lifter.
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5 from 1 vote

Golden Oreo Cheesecake

This no-bake Golden Oreo cheesecake is creamy, smooth and luxurious. A Golden Oreo cookie base is topped with a velvety cheesecake filling loaded with plenty of Golden Oreos.
Prep Time30 mins
Chill Time8 hrs
Total Time8 hrs 30 mins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 12
Calories: 527kcal
Author: Alison Hope

Ingredients

Crust:

  • 28 Golden Oreo Cookies
  • cup Butter (Melted)

Cheesecake:

  • 16 ounces Cream Cheese Full Fat, Brick Style, Softened
  • cup Sour Cream Full Fat
  • 1 cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1 cup Heavy Cream Cold
  • 16 Golden Oreo Cookies Chopped

Decoration/Topping:

  • 4 Golden Oreo Cookies Chopped

Instructions

  • Prepare your springform pan. First flip the base of an 8-inch springform pan so that there isn’t any lip on the bottom anymore.
  • Spray with non-stick spray and line the bottom with a square sheet of parchment paper, you don't need to trim the parchment paper to fit. Simply place a square sheet of parchment on the bottom of your springform pan and clip in the sides.
  • The next thing is to line the sides with strips of parchment paper. This is optional but it does help to make it really easy to remove your cheesecake from the pan later.
  • Prepare your cookie crust. Add Golden Oreo cookies to your food processor and process into crumbs.
  • Add melted butter and process again until the butter is well mixed in with the crumbs.
  • Transfer the cookie crumbs to your prepared 8-inch springform pan. Use the bottom of a measuring cup or glass to press down on the cookie crust from the top, to pack it in tightly and make the top of the crust really smooth.
  • Place the crust into the freezer while you work on your filling.
  • Prepare the cheesecake filling. Add cream cheese, sour cream, powdered sugar and vanilla extract to the bowl of your stand mixer and beat together until smooth.
  • Pour in the heavy cream and beat in until thickened and it has stiff peaks like whipped cream.
  • Add chopped Golden Oreo cookies and fold in. Spread the cheesecake filling out over the top of the cookie crust and smooth down.
  • Place into the fridge to set for at least 6-8 hours and preferably overnight.
  • When the cheesecake has set, use the parchment overhang at the bottom of your springform pan to easily slide the cheesecake from the springform pan onto your cake stand and then remove the parchment paper.
  • Decorate. Sprinkle chopped Golden Oreo cookies on top of the cheesecake, slice and serve.

Notes

  1. Golden Oreo cookies: There is no need to remove the white parts from the center of the cookies, you can use the cookies whole. 
  2. Butter - can be lightly salted or unsalted, it won't make any big difference to this recipe.
  3. Cream cheese: This should be the firm brick-style cream cheese. We used Philadelphia cream cheese.
  4. Heavy cream: This is essential to the structure of your cheesecake filling. If you're outside of the USA then use a thickened cream or whipping cream. 
  5. The cream must be fridge cold. If your heavy cream is not super cold straight from the fridge then it may not whip up properly. So it's crucial that it is very cold when you add it to your stand mixer.
  6. Let it set overnight. It's most ideal if you can leave this cheesecake to set overnight, so that it sets up properly and is firm enough to slice and serve.
  7. Make Ahead: This cheesecake is ideal to make the day before as it's best to let it set overnight in the fridge anyway (or longer) so making it the day before you need it will work out perfectly.
  8. Storing and Freezing: Keep it stored in the fridge and enjoy within 4-5 days. If you'd like to freeze it then let it set completely in the fridge first before moving it to the freezer. It is freezer friendly for up to 3 months. Thaw in the fridge and then slice and serve.

Nutrition

Serving: 1Slice | Calories: 527kcal | Carbohydrates: 47g | Protein: 5g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 347mg | Potassium: 122mg | Fiber: 1g | Sugar: 30g | Vitamin A: 997IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg