No-Bake Oreo Cheesecake
No-bake Oreo cheesecake uses Oreo cookies in the crust, filling, and topping! This is an easy dessert that can be made before a party or holiday gathering.
Calling all Oreo lovers! This no-bake Oreo cheesecake uses Oreo cookies three ways: in the crust, in the filling, and as a topping.
The cheesecake filling is smooth and creamy, and the entire recipe takes less than 30 minutes to prepare. Since the filling needs to be refrigerated for at least 4 hours in advance, it’s also a perfect make-ahead dessert.
You can make this Oreo cheesecake for a birthday party, family event, or holiday gathering. I guarantee everyone will love it!
Ingredients for This Recipe
This no-bake cheesecake tastes incredibly decadent, but requires only a fraction of the time and ingredients needed to make a regular baked cheesecake. Here’s what you will be using to make it:
- Oreos: If you plan to top this recipe with even more Oreos, I suggest buying a family pack so that you have enough. You’ll need 40 Oreos for this recipe and the family size packs have 48 cookie sandwiches in them.
- Butter: I used unsalted butter for the crust, but it would be fine to use salted butter if that’s all you have on hand.
- Cream cheese: Make sure to use blocks or bricks of cream cheese. The cream cheese will also need to soften to room temperature before mixing up the cheesecake filling. This will ensure that the filling turns out nice and smooth!
- Powdered sugar: Sweetens the filling without leaving a grainy texture.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Heavy whipping cream: Creates a creamy, fluffy no-bake cheesecake. Make sure to use cold heavy whipping cream so that it thickens properly.
How to Make No-Bake Oreo Cheesecake
This is an incredibly easy cheesecake recipe and is perfect for beginners or anyone short on time. Since the cheesecake filling doesn’t require baking, it’s also easier to make! Here’s a quick overview of how to make it:
- Make the Oreo crust: Pulse the Oreos in a food processor until you have fine crumbs. (Note that you’ll use the entire cookie to make the crust.) Add the crumbs to a mixing bowl, then stir in the melted butter. Press the crust mixture into a 9-inch springform pan that’s been lined with parchment paper. For more detail on making the Oreo crust, you can refer to this post.
- Combine the cream cheese, sugar, and vanilla: Do this in a separate mixing bowl. An electric mixer makes quick work of this, but you can also use a wooden spoon and some elbow grease.
- Make the whipped cream: In another bowl, beat the heavy whipping cream until stiff peaks form. In other words, when you lift your beaters up out of the bowl, the peaks of the whipped cream stand straight up.
- Finish the cheesecake filling: Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture. If needed, you can use your mixer to gently mix in the whipped cream on low-speed. Then, fold in the chopped Oreos.
- Assemble the cheesecake: Scoop the filling on top of the prepared Oreo crust. Use an offset spatula or the back of a spoon to smooth the filling out into an even layer.
- Chill the cheesecake: Cover the pan tightly with plastic wrap and chill for at least 4 hours before slicing and serving.
- Garnish (optional): If desired, you may pipe whipped cream (regular or stabilized) around the cheesecake and nestle either a mini Oreo or half of a regular sized Oreo into the whipped cream.
What Type of Oreos Are Best for This Recipe?
I used regular Oreo cookies, but you may use Double Stuf or even a gluten-free substitute. You could also use a different flavor of Oreos, like lemon, mint, birthday cake, etc.
Note that you will be using the entire cookie (i.e. both the cookie itself as well as the creme filling).
Will Lite Cream Cheese Work in This Recipe?
Yes, lite cream cheese will work so long as you use blocks/bricks of it. I do not recommend using fat-free cream cheese because it won’t set up well and honestly, it just doesn’t taste very good.
Do NOT substitute cream cheese spread in a tub for the brick-style cream cheese. Cream cheese spread will result in a very soft filling that’s difficult to slice.
Can Whipped Topping Be Used Instead of Whipped Cream?
Yes! You can replace the heavy whipping cream in the recipe with one 16-ounce tub of whipped topping and gently fold it into the cream cheese mixture.
Keep in mind that whipped topping is usually already sweetened, so if you do use it, you may want to reduce the powdered sugar in the recipe to 3/4 cup.
Can This Recipe Be Made in Advance?
Of course! I typically make this no-bake Oreo cheesecake the day before I plan on serving it and refrigerate it overnight. However, you can cover it tightly and store it in the refrigerator for three to four days.
If you are adding toppings, I would wait to add them until the day you plan on serving it.
Baking Tips
- I strongly suggest using a 9-inch springform pan for this recipe because it does make quite a bit of filling. If you don’t have one, you can use a pie plate. If using a pie plate, I suggest using the same Oreo crust and cutting the filling recipe in half since it would be far too much filling.
- Before mixing up the crust, line your springform pan with some parchment paper to prevent it from sticking and make it easier to remove from the pan.
- Make sure that your cream cheese is at room temperature before getting started, this ensures a smoother filling with no lumps.
Recipe Video
No-Bake Oreo Cheesecake
Ingredients
For the crust:
- 24 Oreos
- 4 tablespoons unsalted butter melted (60 grams)
For the no-bake cheesecake:
- 16 ounces brick-style cream cheese softened
- 1 cup powdered sugar (120 grams)
- 1 teaspoon vanilla extract
- 2 cups cold heavy whipping cream (480 ml)
- 16 Oreos chopped
Topping (optional)
- Homemade whipped cream
- 12 to 14 mini Oreos chopped (or 6 full-size Oreos, cut in half)
Instructions
- To make the crust: Add the Oreos to a food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the melted butter, and mix until the crumbs are moistened.
- Line the bottom of a 9-inch springform pan with parchment paper, scoop the mixture into the pan, and firmly press it down into one even layer. Transfer to the refrigerator to chill while you make the cheesecake filling.
- To make the filling: Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add in the powdered sugar and vanilla extract and mix until well combined.
- Pour the heavy whipping cream in a separate bowl. Start mixing on low speed, then increase the speed to medium-high until the mixture thickens and stiff peaks form. Add the whipped cream to the cream cheese mixture and gently fold it in or mix it in on low speed with your mixer until just combined. Then, fold in the chopped Oreos.
- Remove the springform pan from the refrigerator, scoop the cheesecake filling onto the crust, and carefully spread it around into one even layer.
- If desired, pipe whipped cream around the edges and top with the Oreos.
- Cover tightly and transfer back to the refrigerator to chill for at least 4 to 5 hours or overnight. Remove the no-bake cheesecake from the pan, slice and enjoy!
Notes
More Oreo Desserts You’ll Love!
Oh this is so pretty! It reminds me of an oreo cheesecake that my Aunt used to make years ago. And yay for no bake dessert! Even when it’s 10 degree out, I love them, but they somehow just seem to taste better when the weather gets warmer. I would love to devour a slice (or three) of this right now!
Thanks, Gayle! I love no-bake desserts all year round too 🙂
THis is PERFECTION in my mind! I love no bake cheesecake and cookies n cream is my favorite flavor of EVERYthing! This is so perfect for those warmer days!
Thanks, Ashley!
Oreo crusts are the best crusts. Also when I read, “I wanted to jam pack as many Oreos as I could into the cheesecake,” I was just like YESSS. This looks delicious!
Haha! This is why we’re friends, Medha! 🙂
This cheesecake looks delicious! Love Oreos and no-bake desserts. Great recipe Danielle! 🙂
I’m all about no bake desserts as soon as the weather starts to warm up and this oreo cheesecake is what I’m alllll about. I could totally devour a slice or two of this guy!
I love no-bake desserts, especially when Oreos and cheesecake are involved! This looks so creamy and delicious, Danielle!
I like no-bake desserts for a few reasons, mainly because the house doesn’t get as sweltering and they tend to be easy! This Oreo cheesecake just looks so good!
Whoa, girl!! You sure do know how to make a KILLER gorgeous cheesecake! I can’t even believe that this is all no-bake! Trying this one asap—my mind is blown over here!!
Thank you, Sarah! 🙂
This looks amazing, I was wondering how many this cheesecake would serve? I am planning on making a mini heart shape cheese cake for my partners birthday. 🙂
It will serve 8-10, but you can easily cut the filling in half with this recipe 🙂
Which brand of cream cheese can i use to make it?
Any brand of cream cheese will work fine.
Hi there, I’m new! I Googled oreo cheesecake and this was the one I liked the look of!!
I can’t wait to try it out. We’re actually going to have this at Christmas time as an alternative to traditional pudding. I’m going to put a snowman on top etc
I just wondered…(might be a silly question but) with the oreos for the Base did you scrape off the oreo filling or leave it on and blitz?
Thanks for the recipe!
I always just leave the filling in the Oreos. I’d love to hear how it turns out too, the snowman on top is such a fun idea!
This recipe is absolutely lovely and seems that its easy to make. But one question, if I add on macarons on it, will it suit the taste?
I personally like just using Oreos on this dessert. But I think it just depends on your personal preference and the flavor that you plan to use 🙂
can you tell me how much is 1 cup ? in ounce or ml or grams.
i wanna try this recipe >.<
Thanks
Hi, Tina. Do you mean for the powdered sugar? 1 cup of powdered sugar is 120 grams, hope that helps!
Am going to try this cheese cake just asking what sugar do I need plus what cream
Hi Linda, you’ll need powdered sugar which is also know as confectioners sugar or icing sugar. I used whipped topping in this recipe, but you can certainly make your own whipped cream with some heavy whipping cream.
I made this cake for my daughter’s birthday and all the girls loved it (and the grown ups who got lucky enough to get a slice). We’ll do it again for sure!
That’s wonderful to hear, Rozenn! I’m so happy everyone enjoyed it 🙂
this looks so delicious…
I’m from Denmark and we don’t have stuff like Cool Whip 🙁 ….. do you know of an alternative to use instead?
Hi, Karoline! You can make your own whipped cream with some heavy whipping cream and use that instead.
Double Cream is probably the closest but does have about 11/12% more fat than whipped or heavy cream so be mindful of the conversion. 🙂
Can I know the recipe for 20 people?
This recipe will serve about 8-10, so you could probably double the recipe and make two separate cheesecakes for 20.
My filling is really soggy!! Help me!!
Hi, Shriha! Did you make any adjustments to the recipe? And have you refrigerated it yet? This is a no-bake recipe, so the filling is softer and different than a baked cheesecake. I’m not quite sure what you mean when you say it’s soggy?
I am going to try this for an upcoming event. Im a professional cook from San Francisco, Ca. living here in Rio de Janeiro and I do events and private dinners along with making and sell products from back home. I recreate recipes from home like breads, cheesecakes, sauces and such that arent available here. Im not to keen on using whipped topping though, so I might just sub cream for that. The commercial type stuff isnt available and the “cool whip” type substance is very low quality vegetable based stuff. beside, who can argue with heavy whipping cream. Your method seems pretty sound compared to a lot Ive seen for Oreo cookie cheesecake. there are some real odd recipes. I research everything I do thoroughly before moving on it. Ill let you know how it works out.
Hope you enjoy the recipe, Robert!
hi
how do i add gelatine to the filling?
Hi, Thelma! This cheesecake holds its shape really well, even after a day or two. Is there a reason you’re wanting to add the gelatin?
Would like to make the no bake Oreo cheesecake for Easter but would like it in a 81/2 x11 pan. Would you suggest just doubling all the ingredients, or more?
Hi, Jaynee. I’ve only tested this recipe in a 9″ springform pan, so it’s hard to say. It does make quite a bit of the cheesecake filling so it may be enough for your pan. The crust may be a little thin though, so you may need to double it. I wish I could be more help, but without trying it it’s hard to give a suggestion.
Thank you for this recipe, it’s so easy to follow and the cheesecakes turn out perfect everytime! Everybody loves it. Will be making it again for eid, in mini dessert form ?
So glad you enjoyed the cheesecake, Rashida! I’ve been meaning to try these as mini cheesecakes too, such a fun idea! 🙂
Found through Pinterest! Easy and easily adjustable (love that). For me, even in a 9 inch spring form, 20 cookies was not enough for the crust and I ended up with bare spots. Increased to the full package (30) and added 2 more T of melted butter. Pressed down with my hand in a plastic sandwich bag because the crumbs kept sticking to my measuring cup. Since I used all the cookies for the crust I ended up subbing the sugar/vanilla/cookie chucks with a box of Oreo Pudding mix. Also, used one cup of 1/2 &1/2 (beat on med high with the cream cheese and pudding until smooth and thick) and 4 oz of whipped topping (folded in last). The batter tasted great and can’t wait to try it out tonight. Thank you for sharing your recipe!!! It was a great foundation to start from and make my own. My husband made this his “last request” dessert before deploying and I really didn’t know where to start. Bless you!
So glad you were able to make the adjustments with what you had, Andrea! Hope you and your husband enjoyed the no-bake cheesecake too! 🙂
I used the heavy whipping cream and I have been whipping it and nothing is picking up it’s like liquid. How can I fix this?
Does the container say heavy whipping cream? If so, was it cold? As long as it’s cold heavy whipping cream it should thicken with a mixer after a few minutes. I’ve never had any issues with it not working, so I’m not quite sure why it would still be liquidy.
Hello, Were you using whole fat cream cheese as most no bake cheese cakes don’t set up if using low fat versions. Also you need a decent fat content in your cream also. Here in the uk we don’t have heavy whipping cream so i used half whipping cream @ 38% fat and half double cream @ 50% fat. Whipped up lovely and thick.
Thanks for sharing, Liz. I’m glad to hear that it worked great for you!
I made the exact recipe except reduced everything to half for a smaller cheesecake but although I left it overnight in the fridge it never got firm. It feels like a mousse. I’m not sure what I did wrong.
Hi, Kathy. This is a no-bake cheesecake, so its on the softer side. Were you still able to slice into it?
No-bake cheesecakes need a decent amount of fat to set up. So make sure you don’t use low fat cheese. This is the sort of cheesecake we make most in the UK. In fact i have never made, nor eaten(i don’t think) a baked cheesecake.
UK Whipping cream is approx 38% fat & double 50%. I’ve always used either. Whipping cream makes it slightly lighter, but both set up well.
Hey, here at my place we don’t have any heavy whipping cream or double cream. I can only find Anchor Whipping Cream which has 35% milk fat content. Is is okay to use it?
Heavy whipping cream in the US has to have at least 36% fat, but I *think* that would work. You can try whipping it seperately first, just to make sure it thickens properly. Then beat the cream cheese, powdered sugar, and vanilla and gently mix or fold in the whipped cream. I would suggest chilling your bowl and beaters too, it will help the cream whip up a little better.
Hi,
Must i use heavy whipping cream? I’m accidentally bought whipping cream. Can i use whipping cream instead of heavy whipping cream?
I’ve never tried whipping cream in this recipe, so I’m unsure if it will work. I suggest using heavy whipping cream because whipping cream has a lower fat percentage and may not work quite as well as heavy whipping cream.
Hi Daniel,
Does this cake can keep the shape/ firmness in 5 hours trip out side ?
It will be fine for about an hour out of the refrigerator, but 5 hours would be too long. If you have a way to transport it and keep it cold, it would probably be okay though.
Perfect. Everyone loved it. Thank you.
So glad to hear that everyone loved it, Barry!
Hi… is it possible to add mars bars to this recipe to give a flavour of mars oreo cheesecake. If so should I melt and add to the mixture or just chunks.
Prompt response would help as planning to make it just now.
I think it would be fine to cut them into chunks and mix them into the filling. I wouldn’t suggest melting them down and mixing it in that way.
Hi I’m wanting to make this for my daughters birthday, I was thinking of maybe freezing it and serve it after 2 hours out of the freezer. Do you think this would harm the cake? Or can it even be eaten frozen?
I’m not quite sure, I haven’t tried freezing it yet. Is there a reason you’re wanting to freeze it? It holds up well in the refrigerator if you’re just needing to make it in advance.