The Best No Bake Oreo Cheesecake Recipe is an easy, creamy, and delicious dessert for Oreo lovers! Made with just a few simple ingredients and no oven required, it’s perfect for any occasion.
This easy no-bake Oreo cheesecake sets up perfectly in the fridge, making it a foolproof dessert even for beginners.
Rich cheesecake filling, packed with Oreo flavor, layered over a buttery Oreo crust and topped with crushed cookies and cream is the ultimate no-bake Oreo dessert.
If you love Oreo desserts, check out my Mini Oreo Cheesecake, Chocolate Mousse Mini Oreo Cheesecake, Oreo Cheesecake Chocolate Cake, and Oreo Loaded Cheesecake Brownies.
Why You’ll Love This Easy No Bake Oreo Cheesecake Recipe
- Easy to Make: since it doesn’t require baking, this cheesecake recipe is so simple to make. Easy to follow, it’s a great step-by-step recipe for beginners or anyone who wants a simple, no-bake dessert.
- Creamy and Delicious: A combination of a smooth, creamy cheesecake filling, and crunchy Oreo crust makes the perfect texture.
- Perfect for Any Occasion: Whether you just want to satisfy your sweet tooth, or host a party, this Oreo cheesecake is elegant enough for a special occasion but still simple and easy to make.
- Oreo Lover’s Dream: With crushed Oreos, both in the crust and the cheesecake filling, plus Oreo chunks, and more cookies on top for decoration, this recipe is packed with Oreo goodness
Ingredients You’ll Need for No Bake Oreo Cheesecake
To make this easy and delicious No Bake Oreo Cheesecake, you’ll need just a few simple ingredients:
- Oreos: Make sure to use regular Oreos, not double-stuffed. You should ground whole Oreo cookies, no need to remove the filling. Oreo crumbs go both for the crust and the filling. Plus you’ll need chopped Oreos for the filling and a few Oreos cut in half for decoration.
- Cream Cheese: Use full-fat cream cheese for the best creamy texture.
- Sugar and Powdered Sugar: Granulated sugar adds the perfect amount of sweetness to balance the tanginess of the cream cheese. Powdered sugar is used for whipped cream.
- Vanilla Extract: A splash of vanilla enhances the flavor of the cheesecake.
- Heavy Whipping Cream: It gives the cheesecake a light, fluffy texture.
- Butter: Melted butter holds the Oreo crumbs together to form the crust.
How To Make The Best No Bake Oreo Cheesecake
Ground whole Oreo cookies with the filling in a food processor to make the fine crumbs. Then whisk in melted butter with the fork until all crumbs are evenly moistened.
Press the mixture into the bottom and about 1 inch up the sides of the springform pan. Place in the fridge or freezer to firm while you make the filling.
Mix heavy whipping cream until soft peaks form, add powder sugar and mix until very stiff peaks form, and set aside. Then in another large bowl, beat the cream cheese, sugar, and vanilla extract together until well combined and smooth. Fold the whipped cream into the cream cheese mixture until evenly combined.
Finally, gently fold Oreo crumbs into the filling to combine evenly, then fold in chopped Oreos. Spread Oreo cheesecake filling over the firmed crust, smooth the top, and chill in the fridge until firm, at least 5-6 hours or preferably overnight.
To decorate the cake, mix heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Lose the ring from the springform pan, remove it carefully, and transfer the cheesecake to a serving plate. Pipe the whipped cream around the rim of the cheesecake, place Oreo halves between each swirl, and sprinkle with Oreo crumbs.
Tips And Tricks
- Use Full-fat Room Temperature Cream Cheese. Full-fat cream cheese gives perfect texture. Also, it must be softened at room temperature before mixing or you may end up with lumps in the filling.
- Whip the heavy whipping cream to very stiff peaks. This gives the cheesecake a light and airy texture.
- Chill for at least 5-6 hours or overnight if possible. This helps the filling firm up and makes it easier to slice.
- Press the Crust Firmly. When making the Oreo crust, press the Oreo crumbs and butter mixture firmly into the bottom of the pan so it won’t crumble when serving.
- Decorate with Oreo halves and crumbs just before serving to ensure they stay fresh and crisp.
Frequently Asked Questions About No Bake Cheesecake
It’s best to use full-fat cream cheese for this recipe for a rich, creamy texture. Low-fat cream cheese may result in a less creamy consistency, but it can still be used if you prefer a lighter option.
YES!!! Whipping the heavy whipping cream before folding it into the cheesecake mixture is a must. It makes the cheesecake light and fluffy, which is essential for the perfect no-bake cheesecake texture.
Absolutely! This no-bake cheesecake is perfect for making ahead. You can prepare it the day before and chill it in the refrigerator overnight.
Store it covered in the fridge for up to 5-6 days. For longer storage, keep it in the freezer. Do not keep at room temperature for too long.
When stored covered in the refrigerator, this cheesecake will last for up to 5-6 days. If you want to keep it longer, you can freeze it for up to 2 months.
Craving More? Check These Out!
Decadent Triple Chocolate Cheesecake with Oreo Crust – Irresistible Dessert Recipe
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PrintThe Best No Bake Oreo Cheesecake Recipe
Prep Time: 30 minutes- Total Time: 6 hours
Yield: 12–14 1x
Category: Dessert
Method: No-bake
Cuisine: American
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Description
The Best No Bake Oreo Cheesecake Recipe is an easy, creamy, and delicious dessert for Oreo lovers! Made with just a few simple ingredients, and no oven required, it’s perfect for any occasion.
Ingredients
For the Oreo crust:
- 36 Oreos
- 1/2 cup unsalted butter-melted
For the Oreo cheesecake filling:
- 24 oz. cream cheese-room temperature
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1 and 1/3 cups heavy whipping cream
- 3/4 cup powdered sugar
- Oreo crumbs from 18 Oreos (it is about 1 1/2 cups; reserve 1 Tablespoons crumbs for decoration)
- 10 Oreos-chopped
For decoration:
- 3/4 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1/2 tsp vanilla extract
- 1–2 Tablespoon Oreo crumbs
- 6 Oreos, cut in half
Instructions
To Make the crust:
- Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- Ground whole Oreo cookies with the filling in a food processor to make the fine crumbs.
- Add melted butter and whisk with the fork until all crumbs are evenly moistened.
- Press the mixture into the bottom and about 1 inch up the sides of the springform pan. Place in the fridge or freezer to firm while you make the filling.
To make the filling:
- Mix heavy whipping cream until soft peaks form, Add powder sugar and mix until very stiff peaks form, and set aside.
- In another large bowl, beat the cream cheese, sugar, and vanilla extract until well combined and smooth.
- Fold the whipped cream into the cream cheese mixture in two or three additions until evenly combined.
- Then, gently fold in Oreo crumbs, to combine evenly, then, fold in chopped Oreos into the filling.
- Spread Oreo cheesecake filling over the firmed crust smooth the top and chill in the fridge until firm, at least 5-6 hours or preferably overnight.
For decoration:
- Mix heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Lose the ring from the springform pan, remove it carefully, and transfer the cheesecake to a serving plate.
- Pipe the whipped cream around the rim of the cheesecake place Oreo halves between each swirl and sprinkle with Oreo crumbs.
- Store the cheesecake in the fridge for 5-6 days, and for longer storage keep it in the freezer.
