There’s something irresistibly delicious about this No Bake Oreo Cheesecake that makes it the ultimate dessert for any occasion. Creamy, rich, and bursting with Oreo cookie goodness, this cheesecake is a dream come true for Oreo lovers. Best of all, there’s no oven required – perfect for hot days or when you want to keep things simple!
I first tried making this cheesecake for a family gathering, and it quickly became a fan favorite. Now it’s a staple at every celebration, disappearing almost as quickly as it’s served. Let’s dive into what makes this dessert so special!
Why You’ll Love This No Bake Oreo Cheesecake

Prepare to fall in love with this easy and indulgent Oreo cheesecake. Here’s why it’s bound to become a household favorite:
No oven needed: This recipe comes together without turning on your oven, making it ideal for warm days or when you want a no-fuss dessert that still wows everyone at the table.
Rich and creamy texture: With a mixture of cream cheese and whipped cream, this cheesecake has a perfectly smooth texture that melts in your mouth, perfectly balanced by the crunch of Oreo pieces throughout.
Quick and easy to make: Just a few steps and minimal ingredients are all you need for this delightful dessert. It’s a beginner-friendly recipe that will look and taste like you spent hours on it.
Loaded with Oreos: Every layer of this cheesecake, from the crust to the filling, has that iconic Oreo flavor. It’s the ultimate treat for Oreo enthusiasts!
Whether you’re serving this at a party or simply want to treat yourself, this Oreo cheesecake is sure to satisfy.
Ingredients Notes

This No Bake Oreo Cheesecake recipe is packed with simple, tasty ingredients, each playing a unique role in the flavor and texture of the dessert.
- Oreos: For both the crust and the filling, you’ll need about 24-28 Oreo cookies. They create a rich, chocolatey base and add delightful cookie chunks throughout the cheesecake filling.
- Cream Cheese: This is the foundation of the cheesecake’s creamy texture. Use full-fat cream cheese for the best results, as it adds richness and structure. Make sure it’s softened to room temperature to achieve a smooth filling.
- Heavy Whipping Cream: Adding a whipped element brings a lightness to the cheesecake. When whipped, it gives the cheesecake structure without needing gelatin. For the best results, use cold heavy cream so it whips up nice and fluffy.
- Powdered Sugar: A little powdered sugar adds sweetness to the filling without making it too dense. It also dissolves easily, creating a smooth consistency.
- Vanilla Extract: Just a teaspoon of vanilla extract enhances the sweetness and complements the Oreo flavor beautifully.
No special equipment is required beyond a mixing bowl, a hand or stand mixer, and a 9-inch springform pan for easy removal and a professional look.
How to Make This No Bake Oreo Cheesecake
This Oreo cheesecake is straightforward and fun to make. Here’s a step-by-step guide:
- Prepare the crust: Begin by crushing about 20 Oreos in a food processor or by placing them in a plastic bag and using a rolling pin to create fine crumbs. In a mixing bowl, combine the Oreo crumbs with melted butter until well-coated. Press the mixture into the bottom of a 9-inch springform pan, pressing firmly to create an even layer. Refrigerate while you prepare the filling.
- Make the filling: In a large bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. Make sure there are no lumps for a silky texture.
- Whip the cream: In a separate bowl, beat the cold heavy whipping cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture, being careful not to overmix to keep the filling light and airy.
- Add the Oreos: Roughly chop the remaining Oreos (about 6-8 cookies) and fold them into the filling mixture, distributing them evenly throughout. This will give each bite a delightful mix of creaminess and crunch.
- Assemble and chill: Pour the filling over the prepared crust, spreading it evenly. For a decorative touch, top with more Oreo crumbs or whole Oreos around the edges. Cover with plastic wrap and refrigerate for at least 4-6 hours, or overnight if possible, to let the cheesecake set completely.
Once it’s set, release the springform pan and slice the cheesecake for a treat that’s as visually impressive as it is delicious!
Storage Options
This No Bake Oreo Cheesecake stores beautifully, making it a great make-ahead dessert.
- Refrigerator: Cover the cheesecake tightly with plastic wrap or foil and keep it in the fridge for up to 3-4 days. It’s best served cold, directly from the fridge.
- Freezer: If you’d like to keep the cheesecake for longer, you can freeze it! Wrap it in a layer of plastic wrap and a layer of foil, then place it in an airtight container. It will keep well in the freezer for up to 1-2 months. When ready to enjoy, thaw it in the fridge overnight.
- Individual slices: For easy single servings, slice the cheesecake and wrap each slice individually in plastic wrap before freezing. This way, you can enjoy a piece whenever you’re craving a quick dessert.
To serve, let it thaw in the refrigerator for a few hours or enjoy it frozen for a firmer texture.
Variations and Substitutions
This cheesecake is easy to customize for different tastes and dietary preferences. Here are a few ideas to try:
- Gluten-Free Option: Use gluten-free chocolate sandwich cookies in place of regular Oreos for a gluten-free version that’s just as tasty.
- Chocolate Drizzle: Add a finishing touch by drizzling melted chocolate over the top for extra indulgence. Simply melt chocolate chips with a bit of coconut oil and drizzle away!
- Mint Oreo Twist: For a refreshing flavor, try using Mint Oreos in place of regular Oreos. This variation is perfect for the holidays or any time you want a cool minty twist.
- Peanut Butter Oreo Cheesecake: Swap out regular Oreos for Peanut Butter Oreos and add a few spoonfuls of peanut butter to the cream cheese filling for a creamy, nutty flavor.
- Vegan Version: Use dairy-free cream cheese and coconut whipped cream as substitutes for the dairy components. Vegan chocolate sandwich cookies can easily replace regular Oreos.
Experiment with these ideas, or create your own unique twist to make this No Bake Oreo Cheesecake truly yours!
This No Bake Oreo Cheesecake is the ultimate treat for any occasion. With its creamy filling, crunchy Oreo crust, and delicious flavor, it’s hard to resist reaching for seconds. Whether you’re making it for a party or a simple weeknight treat, this cheesecake is sure to be a hit. Enjoy!
PrintNo Bake Oreo Cheesecake Recipe
Indulge in this easy no-bake Oreo cheesecake recipe, a deliciously creamy dessert layered over a crunchy Oreo crust. Perfect for Oreo lovers and cheesecake fans alike, this recipe requires no baking, making it an ideal, hassle-free treat for any occasion. Packed with rich flavors, it's a guaranteed crowd-pleaser!
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 24 Oreo cookies, crushed (for crust)
- 5 tbsp melted butter
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups heavy whipping cream
- Additional Oreo cookies for topping
Instructions
- Prepare the Crust: Combine crushed Oreos with melted butter. Press firmly into a springform pan to form the crust. Refrigerate while preparing the filling.
- Make the Filling: Beat cream cheese until smooth, then add powdered sugar and vanilla extract, mixing well.
- Whip the Cream: In a separate bowl, whip heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
- Assemble: Pour the filling over the crust, spreading it evenly. Top with additional crushed Oreos if desired.
- Chill: Refrigerate for at least 4 hours or until set. Slice and serve chilled.
Notes
- Make sure to use full-fat cream cheese for a rich texture.
- The cheesecake needs time to set in the fridge, so prepare it in advance for the best results.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cheesecake)
- Calories: 450
- Sugar: 28g
- Sodium: 310mg
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