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no bake sour cream cheesecake jam.

No Bake Sour Cream ‘’Cheesecake’’ (with Oreos)

Julia
This No Bake Sour Cream "Cheesecake" with Oreos is a healthier, cream cheese-free twist on classic cheesecake! No refined sugar, easy to make, and perfect for kids' birthdays or a no-fuss dessert. Ready in just 20 minutes of prep!
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Prep Time 20 minutes
Chill Time 6 hours
Total Time 6 hours 20 minutes
Course Main Course
Servings 10 slices
Calories 555 kcal

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INGREDIENTS
  

For the Crust

  • 2 tablespoons unsalted butter, melted, or use salted
  • 19 Oreo cookies

For Sour Cream Layer

  • ¾ cup tart jam, I used cherry
  • 2 ½ cup sour cream, 18% fat
  • 1 teaspoon pure vanilla extract
  • 1 pound simple butter biscuit cookies or digestive biscuits, e.g. Leibniz

For Toppings

  • 2 tablespoons coffee creamer or half and half
  • ⅓ cup semi-sweet or dark chocolate chips or melting chocolate wafers
  • 2 tablespoons blanched sliced almonds

INSTRUCTIONS
 

  • Prepare the crust: Crush the Oreos until you get a fine, sand-like texture. I like using a food processor for a quick and even consistency, but if you don’t have one, place the cookies in a sealed bag and crush them with a rolling pin.
    19 Oreo cookies
  • Mix and press: In a bowl, combine the crushed Oreos with 2 tablespoons of melted butter. Stir until everything is well incorporated. Transfer this mixture to an 8-inch cake pan, pressing it down firmly to create a smooth, even crust.
    2 tablespoons unsalted butter
  • Add the jam layer: Spread a generous layer of your favorite jam on top of the crust.
    ¾ cup tart jam
  • Prepare the biscuit layer: Crush the biscuit cookies into roughly ½-inch pieces. Unlike the Oreos, these should remain slightly chunky to give the ‘’cheesecake’’ layer a nice texture.
    1 pound simple butter biscuit cookies or digestive biscuits
  • Mix the creamy filling: In a large bowl, combine sour cream, vanilla extract, and the crushed biscuit cookies. Stir everything together until well mixed. No need for a super smooth texture—I like to keep it rustic, just the way I’ve been making it for years.
    2 ½ cup sour cream, 1 teaspoon pure vanilla extract
  • Layer it up: Gently spread the sour cream mixture over the jam layer. Even it out, but don’t worry about making it look perfect!
  • Make the chocolate topping: In a small saucepan, heat the half-and-half until it reaches a gentle simmer. Remove from heat, then add the chocolate and stir until fully melted and smooth—almost like making a rich hot chocolate.
    2 tablespoons coffee creamer or half and half, ⅓ cup semi-sweet or dark chocolate chips or melting chocolate wafers
  • Finish and chill: Pour the melted chocolate mixture over the sour cream layer, spreading it evenly. Sprinkle sliced almonds on top for a little crunch.
    2 tablespoons blanched sliced almonds
  • Chill and serve: Transfer the cheesecake to the fridge and let it set for at least 6 hours (or overnight for best results). Once firm, slice and enjoy!

NOTES

  • This cake makes about 8-10 slices.
  • Fridge: Store in an airtight container for up to 5 days.
  • Freezer: Freeze individual slices for a quick treat; just thaw in the fridge before serving.

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NUTRITION

Calories: 555kcalCarbohydrates: 76gProtein: 7gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 41mgSodium: 357mgPotassium: 280mgFiber: 3gSugar: 37gVitamin A: 441IUVitamin C: 3mgCalcium: 130mgIron: 5mg
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