How to Make No-Bake Oreo Cheesecake with Pistachio Garnish in 5 Steps

Crush and Set the Base

[{ "selector": "#anim1", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Crush 20 Oreo biscuits with cream. Combine with 4 tbsp melted butter. Press down into a tin to set the base. Chill for 30 minutes.

Whip the Cream Cheese Mix

[{ "selector": "#anim2", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Beat 1 cup cream cheese, ½ cup powdered sugar, and 1 tsp vanilla until creamy. Fold in 1 cup whipped cream for a light and creamy filling.

Fold in Crushed Oreos

[{ "selector": "#anim3", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Crush about 8 more Oreos and fold them gently into the cream cheese filling. Don't overmix—leave chunks for bite.

Spread and Chill to Set

[{ "selector": "#anim4", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Spread the filling over the cold base. Evenly smooth the top. Chill for 6–8 hours or overnight until firm.

Top with Chopped Pistachios

[{ "selector": "#anim5", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Sprinkle with 2 tbsp of finely chopped pistachios before serving. Provides crunch and a pop of fresh color contrast to the dark, creamy pie.