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 just the right amount of sweetness, made with simple ingredients, and it’s always a crowd-pleaser.

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

Ingredients Needed to Make this No Bake Oreo Cheesecake

You will need the following ingredients:

Chocolate Oreos
Salted Butter
Heavy cream
Powdered sugar
Vanilla extract
Hot fudge for garnish

Overhead ingredient photo for no bake oreo cheescake.

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 just 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

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

In a large bowl, beat the cream cheese, and sugar 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.

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 offset 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 overnight for 4-6 hours until the filling is 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:

Add heavy whipping cream, and powdered sugar to a large mixing bowl. Mix with a hand mixer and beater attachments until stiff peaks form.
Add chilled cheesecake to a serving plate or platter. Add whipped cream to your prepared piping bag and pipe it onto the top of the cheesecake.
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 the 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 a dessert to a special occasion. Easy-to-whip-up desserts, no-bake cheesecakes, and Oreos are all just a few of my favorite things!

RECIPE