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This No Bake Oreo Cheesecake recipe is rich, creamy, and packed with crushed Oreo cookies in every bite. Made with a buttery Oreo crust and a fluffy cream cheese filling, this easy dessert requires no oven and no baking.
If you love Oreos and cheesecake, this Oreo cheesecake recipe combines both into one irresistible treat. It’s perfect for birthdays, holidays, summer gatherings, or anytime you want an impressive dessert without the stress of baking.
Since you are here and love no-bake cheesecake recipes, check out this Crumbl Chocolate Oreo Cookies Copycat Recipe, these No Bake Cheesecake Bars with Vanilla Beans, these Crumbl Chocolate Pumpkin Cheesecake Cookies, or these Easy Oreo Chocolate Chip Cookies.
Why You’ll Love This No Bake Oreo Cheesecake
- Beginner-friendly recipe with simple ingredients.
- No oven required, making it perfect for warm weather.
- Loaded with Oreo cookies in both the crust and filling.
- Ultra creamy cheesecake texture thanks to whipped cream.
- Perfect make-ahead dessert for birthdays and gatherings.
Table of Contents
Ingredients for this easy no bake Oreo cheesecake
- Oreo Cookies: Oreo crumbs form the base of the crust while chopped Oreos get mixed throughout the filling to provide a rich flavor and a cookie crumb texture. Keep the filling and blend the cookies whole.
- Unsalted Butter: binds the crushed Oreos together to form a firm, sliceable crust. You will want the butter to be melted.
- Full-fat Cream Cheese: For the best results, use full-fat cream cheese such as Philadelphia cream cheese, which provides the thick texture needed for a stable no bake cheesecake.
- Powdered Sugar: sweetens the filling while also helping to create a smooth and stable texture without the grittiness of granulated sugar.
- Vanilla Extract: enhances the overall flavor.
- Cold Heavy Whipping Cream: lightens the cream cheese and gives the cheesecake a fluffy, mousse-like consistency.
- (Optional) Whipped Cream: I mean, who doesn’t love a dollop on top to add extra creaminess and visual appeal 😉
- Extra Oreos (Whole or Crushed): on top of the cheesecake are a decorative garnish to make it look more luxurious.
How to make no bake Oreo cheesecake recipe with homemade whipped cream
- Pulse the Oreo cookies (filling included) in a food processor until they become fine crumbs.
- Stir in the melted butter until the crust mixture resembles wet sand and is fully blended.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan or an 8×8-inch square dish. If you choose to use a regular dish instead of a springform, be sure to line it with parchment paper and leave an overhang on both sides so you can pick it up out of the pan more easily.
- Chill in the refrigerator for at least 20 minutes while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together with an electric mixer until the mixture is smooth, fluffy, and free of lumps.
- In a separate large bowl, whip the cold heavy cream until it forms stiff peaks.
- Carefully fold the whipped cream into the cream cheese mixture, taking care not to deflate it.
- Crush and roughly chop Oreos and stir them evenly throughout the creamy filling.
- Spoon the filling over the chilled crust and use a spatula to spread it evenly on top.
- Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours, or preferably overnight, to allow it to fully set.
- Before serving, pipe or spoon whipped cream around the edges of the cheesecake.
- Finish with whole or crushed Oreos on top for added texture and a fun presentation. Slice and enjoy cold!
Tips and Tricks for the Best Results
- Mix the Oreo crust while the butter is hot. Melted butter blends more evenly with the crushed Oreo crumbs, helping the crust hold together once chilled.
- Use room temperature cream cheese. Let the cream cheese sit out for about 30 minutes before mixing so it whips smoothly and prevents lumps in the cheesecake filling.
- Sift the powdered sugar if needed. Passing powdered sugar through a sieve helps avoid clumps and keeps the cheesecake filling silky smooth.
- Fold the whipped cream gently. When combining the whipped cream with the cream cheese mixture, fold slowly by hand to keep the filling light and fluffy.
- Allow enough chill time. For the best texture, refrigerate the cheesecake for at least 6 hours or overnight so the filling sets properly and slices cleanly.
Oreo Cheesecake Variations
You can easily customize this Oreo cheesecake recipe with different Oreo flavors:
- Red velvet Oreo cheesecake for holidays or special occasions.
- Golden Oreo cheesecake for a vanilla cookie flavor.
- Mint Oreo cheesecake, perfect for St. Patrick’s Day.
- Peanut butter Oreo cheesecake for a richer filling.
How do I store leftover No Bake Oreo cheesecake?
Store leftover cheesecake covered in the refrigerator for up to 5 days. You can keep it in an airtight container or cover the pan tightly with plastic wrap.
For longer storage, you can freeze the cheesecake for up to 1 month. Let it thaw in the refrigerator overnight before serving.
Frequently asked questions – FAQ
No bake cheesecake needs enough time in the refrigerator to firm up. Make sure the whipped cream is beaten to stiff peaks and allow the cheesecake to chill for at least 6 hours or overnight.
Yes! Oreo cheesecake freezes very well. Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. Let it thaw in the refrigerator before serving.
No. The cream filling helps bind the cookie crumbs together and adds extra flavor to the crust.
I don’t recommend it. Full-fat cream cheese gives this no bake Oreo cheesecake the thick, creamy texture needed for the filling to set properly. Using light cream cheese can result in a softer cheesecake that doesn’t hold its shape as well.
Yes, you can substitute Cool Whip if you prefer. The filling will be slightly sweeter and softer. Since this recipe uses 2 cups of heavy whipping cream (which becomes about 4 cups when whipped), you can replace it with 4 cups of Cool Whip.
Yes! You can easily customize this Oreo cheesecake using different Oreo flavors. Golden Oreos, mint Oreos, peanut butter Oreos, or red velvet Oreos all work well and add a fun twist to the recipe.
No, keep the Oreo filling. The cream helps bind the cookie crumbs together in the crust and adds extra flavor to the cheesecake filling.
No-Bake Oreo Cheesecake Recipe
Ingredients
For the crust:
- 24 Oreo cookies filling included
- 5 tbsp unsalted butter melted
For the filling:
- 16 oz 2 blocks cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups cold heavy whipping cream
- 15 Oreo cookies roughly chopped
Optional topping:
- Whipped cream homemade or store-bought.
- Extra Oreos for decorating whole or crushed
Instructions
Make the crust:
- Crush Oreos in a food processor until fine crumbs form.24 Oreo cookies
- Mix with melted butter until fully combined.5 tbsp unsalted butter
- Press the mixture into the bottom of a 9-inch springform pan or 8×8 dish.
- Place in the fridge to set while you make the filling (at least 20 minutes).
Make the filling:
- In a large bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and fluffy.16 oz 2 blocks cream cheese, softened, 1 cup powdered sugar, 1 tsp vanilla extract
- In a separate bowl, whip the cold heavy cream until stiff peaks form.2 cups cold heavy whipping cream
- Gently fold the whipped cream into the cream cheese mixture until well combined. Fold in the chopped Oreos.15 Oreo cookies
- Pour the filling over the chilled crust and smooth out the top.
- Cover and refrigerate for at least 6 hours, or overnight for best results.
Decorate & serve:
- Pipe or dollop whipped cream around the edges. Decorate with more Oreos, serve, slice and enjoy!Whipped cream, Extra Oreos for decorating
Notes
• Keeps well covered in the fridge for up to 5 days.
• You can also freeze it for up to 1 month, just thaw in the fridge overnight before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipes
thank you Jojo!
Can you use Splenda or Stevia instead of powdered sugar?
Yes! As long as you are using the powdered type.