There's something truly irresistible about a slice of No Bake Oreo Cheesecake – creamy, rich, and loaded with everyone's favorite cookies, all without turning on the oven. [IMAGE] This cheesecake is the perfect treat when you’re craving something indulgent but don’t want to deal with the hassle of baking. Whether it's for a birthday, a weekend dessert, or just a treat-yourself kind of day, this cheesecake is guaranteed to hit the spot.

I stumbled upon this recipe one summer when it was too hot to bake but I wanted a dessert that would wow everyone. Now, it’s a go-to in our house, with family and friends always asking for seconds. Ready to try it yourself? Let’s dive in!
Why You'll Love This No Bake Oreo Cheesecake

First, it’s easy and stress-free. Because this is a no-bake dessert, there's no need to worry about oven times or tricky techniques. Simply mix, chill, and enjoy!
You’ll love the delicious Oreo crust that provides a perfect contrast to the rich and creamy filling. It’s buttery, chocolatey, and complements the cheesecake perfectly.
This recipe is also ideal for any occasion. It’s a hit at potlucks, birthday parties, or even as a casual weekend dessert. Plus, it’s easy to make ahead, so you can relax and serve it when you’re ready.
Finally, it’s a kid-approved treat! Kids and adults alike go crazy for the layers of crushed Oreos both in the crust and the filling.
Now that you know why this cheesecake is such a winner, let’s talk ingredients!
Ingredients Notes

- Oreos: You’ll need a lot of these cookies – some for the crust, some for the filling, and a few extra for garnish if you like. The classic Oreos work best here, but feel free to experiment with different flavors if you're feeling adventurous!
- Cream Cheese: The star of any cheesecake! Use full-fat cream cheese for a rich, creamy texture. Make sure it’s at room temperature so it mixes smoothly.
- Heavy Whipping Cream: This adds lightness and stability to the cheesecake filling. It’s important to use heavy cream and not a substitute, as it will help create that perfect, mousse-like texture when whipped.
- Powdered Sugar: Adds sweetness without any graininess, and it helps to stabilize the filling. Don’t substitute with granulated sugar as it won’t dissolve as smoothly.
- Butter: Melted butter binds the Oreo crust together, giving it a firm texture that holds up when you slice the cheesecake.
No special equipment is needed other than a springform pan – typically 9 inches works well – to make it easy to release the cheesecake when it’s ready to serve.
How To Make This No Bake Oreo Cheesecake
Making this cheesecake is super simple. Just follow these steps, and you’ll have a delicious Oreo dessert in no time!
- Start with the crust. In a food processor, pulse 24 Oreo cookies until they’re fine crumbs. Add ¼ cup melted butter and pulse again until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Place the crust in the fridge to chill while you prepare the filling.
- Whip up the filling. In a large mixing bowl, beat 16 ounces of softened cream cheese with 1 cup powdered sugar until smooth and creamy. In a separate bowl, whip 1 ½ cups of heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture, being careful not to deflate the mixture.
- Add the Oreos. Gently fold in 10–12 chopped Oreos into the filling mixture. The larger pieces of Oreo add great texture and flavor bursts throughout each bite.
- Assemble the cheesecake. Pour the filling over the prepared crust, spreading it evenly with a spatula. For extra Oreo goodness, sprinkle a few more crushed Oreos on top.
- Chill and set. Cover the pan with plastic wrap and refrigerate for at least 4 hours or, ideally, overnight. This gives the cheesecake time to firm up, making it easier to slice and ensuring the flavors meld together beautifully.
Once chilled, release the cheesecake from the springform pan, slice, and enjoy a creamy, decadent Oreo-filled dessert!
Storage Options
No bake Oreo cheesecake stores beautifully, making it easy to prepare ahead of time and enjoy over a few days.
- Refrigerate: Store the cheesecake in an airtight container or wrap it tightly with plastic wrap. It will keep for up to 5 days in the fridge.
- Freeze: Want to save some for later? This cheesecake freezes well! Wrap individual slices in plastic wrap, then store in an airtight container or freezer bag for up to 2 months. When you're ready to eat, thaw a slice in the fridge overnight.
- Reheat or Serve: Simply serve chilled from the fridge or let a frozen slice sit at room temperature for about 20 minutes before serving.
Variations and Substitutions
This recipe is highly versatile, so feel free to get creative!
- Flavored Oreos: Try using flavored Oreos, such as mint, peanut butter, or golden Oreos, to switch up the flavor profile of your cheesecake.
- Add a Chocolate Ganache Topping: For an extra indulgent touch, drizzle a chocolate ganache on top before serving. Simply melt equal parts heavy cream and chocolate and pour over the cheesecake.
- Make it Gluten-Free: Use gluten-free Oreos and check that your other ingredients are certified gluten-free.
- Swirl in Some Nutella: Add a few spoonfuls of Nutella to the filling and swirl it in for a delicious chocolate-hazelnut twist.
This No Bake Oreo Cheesecake is a fantastic base recipe that you can modify to suit your taste. So go ahead, try a twist, and create your perfect Oreo dessert!
PrintNo Bake Oreo Cheesecake Recipe
This No-Bake Oreo Cheesecake is a quick, delicious dessert with a smooth, creamy filling full of Oreo flavor. Made with crushed Oreos for a crunchy crust and topped with even more cookies, it’s an easy treat for any occasion. Perfect for cheesecake and Oreo fans alike!
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 24 Oreo cookies, crushed (for crust)
- ¼ cup melted butter
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups heavy whipping cream
- 12 Oreo cookies, chopped (for filling)
- Extra Oreo cookies for garnish
Instructions
- Prepare the crust: Combine crushed Oreos with melted butter. Press into a springform pan and chill.
- Make the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip the heavy cream until stiff peaks form.
- Combine: Fold the whipped cream into the cream cheese mixture. Add chopped Oreos.
- Assemble: Pour filling onto the crust, smooth the top, and refrigerate for at least 4 hours or until set.
- Serve: Garnish with extra Oreos and serve chilled.
Notes
- Ensure cream cheese is at room temperature for smooth blending.
- For best results, chill for several hours or overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 24g
- Sodium: 24g
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