No Bake Oreo Cheesecake

Indulge in this creamy and decadent No Bake Oreo Cheesecake that requires no oven time! It’s a delightful treat for any occasion with a buttery Oreo crust and a luscious cream cheese filling loaded with crushed Oreos.

If you like Oreos, McFlury, and cheesecake, this is a recipe for you. Cream and cookies – classic combo for the easiest and tastiest dessert and this time, you won’t even need an oven.

I promise once you try this cake you will immediately start looking for an occasion to make it again.

Why You Should Make This Cake

I love no-bake cheesecakes and desserts for just how simple they are and yet how beautiful and decadent the cakes come out.

• A perfect delicious dessert for a whole family – it yields 8 hefty slices of creamy goodness. 
• A festive easy dessert for a summer dinner party, for Mother’s Day, a birthday celebration, or as a base for St Valentine’s, Halloween, or Christmas cheesecakes, as the toppings and fillings are endless.
• Easy No bake cheesecake recipe – this 6-ingredient recipe means no baking time! No spending time hovering over the hot oven and freaking out if the cheesecake going to sink or crack.
• Sweet crumbly crust that is tasty on its own and complements the cheesecake filling amazingly. And so easy to make! Again, with no baking involved.
• Not too sweet. This recipe doesn’t use sweetened condensed milk which makes it not as sugar-heavy as other recipes. It hits just the perfect spot between sweetness and tartness., and stays light.
• No gelatin. This is a vegetarian-friendly recipe as I don’t use any gelatine or eggs, only a few dairy products. I will share as well how to make this recipe completely vegan. The recipes without gelatin require longer chilling time.
• Oreos fans delight. The Oreo flavors are everywhere in this recipe: in the crust, filling, and topping.
• Easy to make ahead. Once the cheesecake filling is set you can keep it in the fridge for 3 days, or freeze it for up to a month.

Main Ingredients

Making this creamy goodness doesn’t require any fancy or expensive ingredients. Apart from butter and sugar that you likely already have you only need 4 additional ingredients. 

To make the Oreo crust:

• 34 crushed Oreo cookies, we will use a bit more than half for the crust and the rest for the filling. You can also have mini Oreos for toppings. 34 cookies is the minimum I’d go with. You can also use the whole family pack (around 40-50 cookies) if you’re obsessed with Oreos 🙂
• Melted unsalted butter. Using salted butter is ok too.

To make a creamy fluffy filling:

• Softened cream cheese (Philadelphia or your favorite brand, full-fat) 
• Granulated sugar or powdered sugar
• Vanilla extract or paste for flavoring
• Chilled heavy cream, full-fat

Kitchen Equipment You Need

• 9-inch (23cm) springform pan for our cheesecake
• Food processor (optional) for crushing the cookies. If you don’t have one, don’t worry, I will share an alternative way to do that.
• Large mixing bowls to make the filling for the cheesecake and whip the cream

How To Make No-Bake Oreo Cheesecake

The whole process takes no longer than 15-20 minutes of prep time.

There is no baking involved and the fridge will do all the hard work for us, while the cheesecake is chilling. 

Prep The Oreo Cookie Crust

1. Crush 18 Oreo cookies into fine crumbs using a food processor (use an S-shaped blade) or by placing them in a plastic bag and crushing them with a rolling pin. 
2. In a medium bowl, add the melted butter to the Oreo crumbs and pulse until blended.
3. Reserve the remaining not crushed Oreo cookies for later.
4. Line the 9-inch (23cm) spring-form pan form with parchment paper and grease the sides.
5. Press the Oreo crumb mixture firmly into the bottom of the prepared pan, forming an even crust. 
6. Place the pan in the refrigerator while preparing the filling and at least for 30 minutes.

Make The Cheesecake And Oreo Filling

1. While the crust is chilling in the refrigerator, beat cream cheese, sugar, and vanilla extract in a large mixing bowl, until smooth and creamy, for 3 to 5 minutes. Set the cheesecake mixture aside.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture until well combined.
4. Crush 6 Oreo cookies into small pieces and fold them into the cheesecake filling.

Decorate the cheesecake

This step includes long chilling – min 4 hours. 

1. Remove the prepared crust from the refrigerator and pour the cheesecake filling over the crust, spreading it out evenly with a spatula.
2. Crush the remaining 10 to 15 cookies and sprinkle the crumbs over the top of the cheesecake, smoothing into an even layer.
3. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is set. You can leave it in the fridge overnight too.
4. Once set, carefully remove the cheesecake from the springform pan, slice, and serve chilled. 
5. Optionally, garnish with additional Oreo cookies or leftover cookie crumbs or whipped cream before serving.

Easy Oreo Cheesecake Variations

• First of all, you can use any other Oreo flavor or different sandwich cookies you like.

• Make mini cheesecakes instead of the whole cake in individual cups or shot glasses. Perfect for parties as they are cute portion-sized desserts that you don’t have to share with anyone 😉
• Mini Oreo cookies for the topping instead of cookie crumbs or big Oreos.
• Cool Whip is the common choice for whipped topping, but you can always opt for a homemade whipped cream. Cool Whip is often recommended because it is more reliable and universal to use in recipes. It is hard to account for all possible DIY whipped cream recipes when suggesting measurements, so I stick with a simple path.
• The classic decor option is to to prepare the whipping cream topping and using a piping bag make soft peaks on top of the cheesecake. In between each peak place a whole Oreo cookie. Looks stunning!
• Chocolate curls (chocolate shavings) also look great and match the flavors.

More Fun Ideas

• The gluten-free version of this recipe calls for gluten-free Oreos or similar sandwich cookies.
• Vegan variations of this no-bake dessert will include vegan cream cheese, soy or coconut milk yogurt, heavy coconut or cashew cream, and vegan butter or vegetable oil. Simple! Nowadays almost every ingredient has its vegan analogue and going plant-based is easier than ever.
• Chocolate drizzles add just the perfect touch if you’re looking for something more decadent. Melt your favorite chocolate, let it cool, and pipe the lines across the cake.
• Another option for extra chocolatey and thick topping is to whip up a chocolate ganache. It is finger-licking good. And super easy to make! Either buy a boxed ganache or make one with dark/milk chocolate, heavy cream, and butter.
• Looking for the extra velvety and silky filling? Add melted white chocolate! It is absolutely delicious. Adding full-fat sour cream or thick yogurt also gives maximum softness and helps keep the shape.
• If you love to bake desserts, you can transform this recipe. Add eggs to the filling and instead of chilling – bake it.
• I use vanilla to flavor the filling, but you can experiment: lemon and mint are some great options.

Storage

Do not let the cheesecake sit out for long or it will start to soften.

Always store the cheesecake wrapped in plastic or in an airtight container in the refrigerator before serving.

No-bake Oreo cheesecake lasts for 3 days refrigerated.

Can Oreo Cheesecake be Frozen?

You can freeze chilled and set cheesecake filling and crust wrapped in plastic and foil without toppings for 1-3 months.

Do not freeze the fresh filling mixture that hasn’t been set yet. It will lose the texture and won’t be able to properly set after defrosting.

Before you want to serve it again, move the frozen cheesecake to the refrigerator and it will need at least 24 to thaw. Then you can finally decorate and serve.

If you have already decorated the cake with whipped topping, the cheesecake can not be frozen.

Tips To Make No-Bake Oreo Cheesecake

• Melting butter is easy if you place it in a mug and do a couple of 30-second intervals in a microwave.
• To make a perfectly pressed crust base, use a spoon or the bottom of a glass! Hands work too but we can’t make such a perfect even surface.
• We want finely crushed Oreo cookies, that’s why many recipes suggest using the food processor or a blender. So if you use the old-school rolling pin method – just take your time to ensure fine crumbs.
• Prepping the cream separately is important to make sure we don’t overbeat the heavy whipping cream that has been already mixed with the cheesecake filling which will, of course, affect the density of the whole cheesecake.
• Softened, room-temperature cream cheese will be easier to beat into a smooth homogenous mixture. Use brick cream cheese, as it is firmer and better for cheesecake recipes.

Don’t Forget

• Rubber or silicone spatulas work best to help you spread evenly the cream filling over the crust.
• Don’t overbeat the cream cheese. We are looking for soft peaks holding well the shape but not hard peaks.
• Cheesecake recipe often says fold. Please, fold the ingredients when I recommend so instead of mixing. It is one of the recipes where over-mixing and over-beating is very easy and ruing the textures.
• Don’t use the Double-Stuf Oreos, they may be too sweet for the cake.
• I always use a springform pan to make cheesecake recipes because then it will be easier to remove the cheesecake from the tin and place it on the plate. I’ve never used a pie plate for a cheesecake since it is quite low on the sides and it is harder to remove the cake from it. If you don’t have a springform pan, use a 13×9-inch baking pan.
• An offset spatula or a palette knife helps smooth out the top of the cheesecake before decorating it. It will be perfectly even and neat.

Popular Questions

Can I use a pre-made crust for no-bake Oreo cheesecake?

Most Oreo cheesecake recipes are calculated for homemade Oreo cookie crumbs crust. You can use a pre-made or store-bought cheesecake pie crust but it will add a different flavor and you will need to adjust the volume of the filling you make.

I personally, don’t like the flavor and texture of pre-made pie crust in the cheesecakes specifically.

Why is my no-bake cheesecake not firm?

If the no-bake cheesecake is made without gelating and doesn’t have enough time to set in the refrigerator, it will not be firm and won’t hold the shape.

Let it chill for a minimum of 4 hours, better 8 or overnight.

How to Make Oreo Cheesecake Without Cream Cheese?

Cream cheese is easy to substitute if you’re making a cheesecake recipe with mascarpone or vegan cream cheese.

The best options for vegan cream cheese are Daiya and Violife.

Why does no-bake cheesecake feel grainy?

No-bake cheesecake filling will seem grainy if the sugar isn’t mixed in and dissolved or if the cheesecake was frozen and hasn’t thawed yet.

You can swap granulated sugar with powdered sugar (aka confectioners’ sugar or icing sugar)that is thinner and less coarse.

Lumps in the cheesecake mixture may also happen if the ingredients are not at room temperature. 

If you love this no-bake recipe, you’re going to love these other tasty treats too. Please click each link below to find the easy, printable recipe!

More No-Bake Treats

No-Bake Pecan Pie Cheesecake

No-Bake Cheesecake Cups

Church Window Cookies

Banana Split Cake

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