The Best No Bake Oreo Cheesecake Recipe

This is the ultimate no-bake Oreo cheesecake recipe! Our easy, creamy, cookie-filled, and delicious cheesecake requires no oven, making it perfect for any occasion. It’s sweet but not overly sweet, made with simple ingredients, and always impresses.

Overhead shot of a round no bake oreo cheesecake with a triangle slice being removed.

Ingredients Needed to Make this No Bake Oreo Cheesecake

Overhead ingredient photo for no bake oreo cheescake.

You will need the following ingredients:

  • Oreos (not double stuffed)
  • Salted Butter
  • Heavy cream
  • ​Powdered sugar
  • Vanilla extract
  • Hot fudge for garnish

You will need the following supplies:

  • 9-inch springform pan
  • Measuring tools
  • Mixing Bowls
  • Food processor or blender
  • Gallon-sized Ziploc bags
  • ​Electric hand mixer or stand mixer
  • Rubber spatula
  • Piping bag
  • 1m piping tip

How to Make this No Bake Oreo Cheesecake

PREPARE THE CRUST


Using a food processor, blend Oreos into fine crumbs. Or you can place Oreos in a gallon-sized ziplock bag, break them up a little bit with a rolling pin, and blend them into crumbs in a blender using ½ the crushed Oreos at a time.

Add oreo crumbs and melted butter to a small bowl.

Two process photos demonstrate blending Oreos into crumbs and adding butter to crumbs to prepare the crust.

Mix butter and Oreos with a fork until well combined. Press the mixture into the bottom of a 9-inch springform pan. A measuring cup with a flat bottom helps spread the crust in the pan, or you can use your fingers. Refrigerate the pan of the crust while you prepare the filling.

There are two overhead process photos: one showing Oreo crumbs mixed in with butter and the second with the Oreo mixture pressed into the pan to form a cheesecake crust.

MAKE CREAMY FILLING

Make the filling. Start by placing 20 Oreos in a large ziplock bag and crush them into small chunks by repeatedly rolling a pin over the bag and set aside.

In a large bowl, beat the cream cheese, sugars, and vanilla with an electric mixer on high speed until creamy and smooth. 

Two overhead process shots showing a before and after of creaming the powdered sugar and cream cheese together.

In a separate large mixing bowl, beat the whipped cream with a hand mixer and beater attachments on high for 3-4 minutes until soft peaks form. Gently fold the whipped cream into the cream cheese mixture with a wooden spoon or rubber spatula.

Two photos show a before and after of mixing prepared whipped cream with cream cheese mixture.

Then add crushed Oreos to the cheesecake mixture and mix until well combined.

Overhead before and after photos showing Oreos mixed into the creamy filling.

ADD FILLING TO PAN

Spread the creamy filling evenly over the prepared crust with an off-set or rubber spatula.

A before and after photo showing the filling in the pan with the crust and the filling evenly spread over the oreo crust.

CHILL OREO CHEESECAKE


Chill the cheesecake in the refrigerator for 4-6 hours of overnight until the filling has set. Remove from the spring form when ready to top with whipped cream.

A photo of the finished no bake oreo cheesecake from a 45º angle

MAKE WHIPPED TOPPING & DECORATE

Whipped topping:

  1. Add heavy whipping cream, powdered sugar, and vanilla in a large mixing bowl, Mix with a hand mixer and beater attachments until stiff peaks form.
  2. Add chilled cheesecake to a serving plate or platter. Add whipped cream to your prepared piping bag, pipe cream onto the top of the cheesecake.
  3. Add extra Oreos, crumbs, and hot fudge for topping.

Tip:

Drizzle with room temperature hot fudge by placing about 1/2 cup of fudge in a Ziplock sandwich bag and cutting a small hole out of one of the corners to drizzle on cheesecake.

Storage Instructions

Cheesecake can be stored in the fridge for 3-4 days. However, please note that the Oreo crust and Oreos used in or on the cheesecake will soften over time. Alternatively, cheesecake can be frozen for up to two months, but it’s best served partially frozen. This is because the crust will become extra soft due to condensation and moisture from thawing.

FAQs

Can I use a 9-inch pie dish instead of a spring-form pan?

Yes, you can use a pie dish instead of a spring-form pan, but it needs to be deep to fit all the filling. It will also need to be served from the pie dish, as it would be tricky to get the cheesecake out of the pie dish.

Can I substitute non-fat or fat-free cream cheese for full-fat?

This recipe hasn’t been tested using non-fat or fat-free cream cheese. The fat in the cream cheese adds richness in flavor. If you try substituting, you may need to taste test and add more sugar to help compensate for the flavor lost with the fat in the cream cheese.

No Bake Oreo Cheesecake

This no-bake Oreo Cheesecake is a family and friend favorite. The best part is it’s a crowd-pleaser when I bring an easy dessert to a special occasion any time of the year. Easy-to-whip-up desserts, no-bake cheesecakes, and Oreos are all just a few of my favorite things! 

A front photo of a slice of the finished no bake Oreo cheesecake showing a bite taken out.

RECIPE

Overhead shot over finished no bake oreo cheesecake

The Best No Bake Oreo Cheesecake Recipe

Creamy, oreo cookie-filled deliciousness!
Prep Time 25 minutes
Chill Time 6 hours
Total Time 5 hours
Serving Size 10 slices

Ingredients

Crust

  • 30 chocolate Oreo cookies
  • 1 stick (1/2 cup) salted butter

Filling

  • 2 (8-ounce) bricks of cream cheese
  • 1/2 cup granulated sugar
  • 1 cup powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 cups (16 ounces) cold heavy whipping cream
  • 20 chocolate Oreo cookies, crushed

Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract (see note)
  • Extra Oreos for topping (optional)
  • room temperature hot fudge for garnish (see note)

Instructions

Crust

  • Using a food processor, blend Oreos into fine crumbs. Or you can place Oreos in a gallon-sized ziplock bag, and break them up a little bit with a rolling pin and blend them into crumbs in a blender using ½ the crushed Oreos at a time..
  • In a small bowl, combine Oreo crumbs and melted butter and mix with a fork until well combined. Press the mixture into the bottom of a 9-inch spring-form pan. Place the pan in the refrigerator while you prepare the filling.

Filling

  • Place 20 Oreos in a large ziplock bag and crush them into small chunks by rolling a rolling pin over the bag repeatedly.
  • In another large mixing bowl, beat the whipped cream with a hand mixer and beater attachments for 3-4 minutes on high until stiff peaks form. Gently fold whipped cream into the cream cheese mixture, then add crushed Oreos into the cheesecake mixture and mix until well combined.
  • With an off-set or rubber spatula, spread the cheesecake filling evenly over the prepared crust.
  • Chill the cheesecake in the refrigerator for 4-6 hours or over night until the cheesecake filling has set. Remove from spring form when ready to top with whipping cream.

Whipped Topping

  • Add heavy whipping cream, powdered sugar, and vanilla to a large mixing bowl. Mix with an electric hand mixer and beater attachments until stiff peaks form. Add whipped cream to your prepared piping bag and pipe cream onto the cheesecake.
  • Add chilled cheesecake to a serving plate or platter. Add whipped cream to your prepared piping bag and pipe cream onto the top of the cheesecake
  • Add additional Oreos, Oreo crumbs, and hot fudge for topping.

Notes

  • If your whipped cream looks whiter, omit the vanilla. It still tastes great without it.
  • Drizzle with room temperature hot fudge by placing fudge in a Ziplock sandwich bag and cutting a small hole out of one of the corners.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating