No Bake Oreo Cheesecake Recipe

Craving a dessert that’s creamy, indulgent, and doesn’t require an oven? This no bake Oreo cheesecake is your answer. Packed with the iconic chocolatey crunch of Oreo cookies and a velvety cream cheese filling, it’s a treat that melts in your mouth.

Perfect for parties or a sweet escape at home, this dessert is as easy as it is delicious.

In this recipe, I’ll guide you through making a show-stopping Oreo cheesecake with minimal effort. With a buttery Oreo crust and a rich, fluffy filling, it’s a crowd-pleaser that comes together in no time. Grab your mixing bowls and let’s whip up this irresistible dessert!

Why People Love This No Bake Oreo Cheesecake

No bake Oreo cheesecake is a hit because it’s so simple to make. You don’t need to fuss with an oven or worry about complicated techniques. Just mix, chill, and enjoy a dessert that looks and tastes amazing.

The combination of creamy cheesecake and crunchy Oreo cookies is pure bliss. The chocolatey crust pairs perfectly with the smooth, tangy filling. It’s a flavor combo that kids and adults can’t resist.

This dessert is also incredibly versatile. Serve it at birthdays, potlucks, or casual get-togethers—it always steals the show. Plus, it’s make-ahead friendly, saving you time when hosting.

Ingredients for No Bake Oreo Cheesecake

This recipe uses simple ingredients you can find at any grocery store. They come together to create a decadent dessert with minimal effort. Here’s what you’ll need for the crust and filling.

For the Oreo Crust

• 30 Oreo cookies (with filling)
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling

• 24 ounces (3 packages) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 1/4 cups heavy whipping cream, cold
• 10 Oreo cookies, coarsely chopped
• 1/4 cup sour cream (optional, for extra tang)

For the Topping (Optional)

• 1 cup heavy whipping cream, cold
• 1/4 cup powdered sugar
• 5 Oreo cookies, chopped or crumbled
• Chocolate syrup for drizzling (optional)

Kitchen Tools You’ll Need

You don’t need fancy equipment to make this cheesecake. Basic kitchen tools will get the job done. Here’s what you’ll need:

• 9-inch springform pan
• Food processor or zip-top bag and rolling pin
• Mixing bowls (large and small)
• Electric mixer or whisk
• Spatula for spreading
• Measuring cups and spoons
• Refrigerator for chilling

How to Make No Bake Oreo Cheesecake

This recipe is all about layering flavors and chilling for perfection. Follow these steps for a creamy, dreamy cheesecake that’s ready to impress. Let’s get started!

Step 1: Prepare the Oreo Crust

Crush 30 Oreo cookies (with filling) into fine crumbs using a food processor or a zip-top bag and rolling pin. Mix the crumbs with melted butter until evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.

Step 2: Chill the Crust

Place the crust in the refrigerator for 15–20 minutes to set. This helps it hold together when you add the filling. You can also pop it in the freezer for 10 minutes to speed things up.

Step 3: Beat the Cream Cheese

In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Add powdered sugar, vanilla extract, and sour cream (if using), mixing until fully combined. Scrape down the sides of the bowl as needed.

Step 4: Whip the Heavy Cream

In a separate bowl, whip 1 1/4 cups cold heavy cream until stiff peaks form. This takes about 2–3 minutes with an electric mixer. Be careful not to overwhip, as it can turn grainy.

Step 5: Combine the Filling

Gently fold the whipped cream into the cream cheese mixture using a spatula. Add the coarsely chopped Oreo cookies and fold until evenly distributed. The filling should be light and fluffy.

Step 6: Assemble the Cheesecake

Spread the filling evenly over the chilled Oreo crust, smoothing the top with a spatula. Cover the pan with plastic wrap or foil. Refrigerate for at least 6 hours, preferably overnight, to set.

Step 7: Make the Whipped Cream Topping (Optional)

Whip 1 cup cold heavy cream with 1/4 cup powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake. Sprinkle with chopped Oreo cookies and drizzle with chocolate syrup, if desired.

Step 8: Serve and Enjoy

Remove the cheesecake from the springform pan by running a knife around the edges and releasing the sides. Slice into wedges and serve chilled. Store leftovers in the refrigerator.

Nutritional Information

This no bake Oreo cheesecake is a rich treat, so portion control is key. The table below shows approximate nutritional values per serving (based on 12 servings).

Note: Values may vary based on portion size and optional toppings. Whipped cream topping adds extra calories.

Tips for the Perfect No Bake Oreo Cheesecake

To ensure your cheesecake turns out flawless, follow these simple tips. They’ll help you avoid common issues and boost the flavor.

• Soften cream cheese properly: Let it sit at room temperature for 1–2 hours for a smooth filling.
• Chill thoroughly: Don’t rush the setting process; overnight chilling gives the best texture.
• Crush Oreos evenly: Fine crumbs make a sturdy crust, while coarse chunks add texture to the filling.
• Use cold cream: Cold heavy cream whips faster and holds its shape better.
• Slice cleanly: Dip a sharp knife in hot water and wipe it dry between cuts for neat slices.

Serving Suggestions

This Oreo cheesecake is a star on its own, but these ideas can elevate your presentation. Try them for special occasions or everyday indulgence.

1. Garnish with fresh strawberries or raspberries for a pop of color and flavor.
2. Serve with a scoop of vanilla ice cream for an extra-decadent dessert.
3. Pair with hot coffee or a glass of cold milk to balance the richness.
4. Add a sprinkle of sea salt on the chocolate drizzle for a sweet-salty twist.
5. Present on a cake stand with Oreo halves around the base for a stunning display.

Storing and Make-Ahead Tips

This cheesecake is perfect for preparing in advance, and it stores well. Here’s how to keep it fresh and delicious.

• Refrigerate promptly: Store in an airtight container or covered in the fridge for up to 5 days.
• Freeze for longer: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
• Add toppings last: If using whipped cream or Oreo crumbs, add them just before serving to avoid sogginess.
• Make ahead: Prepare the cheesecake up to 2 days in advance; it tastes even better as flavors meld.

Why This Recipe Works

This no bake Oreo cheesecake is a winner because it’s both easy and impressive. The no-bake method means no stress about cracking or overcooking, and the result is still rich and creamy. The Oreo crust adds a chocolatey crunch that pairs perfectly with the smooth filling.

The recipe is also forgiving for beginners. With just a few steps, you get a dessert that looks like it came from a bakery. Plus, it’s customizable—adjust the Oreo chunks or toppings to suit your taste.

Its make-ahead nature is a huge bonus. You can prep it the day before, leaving you free to enjoy your event. Whether for a party or a quiet night in, this cheesecake delivers big on flavor and wow factor.

Summary

This no bake Oreo cheesecake is a creamy, chocolatey dessert that’s simple to make and impossible to resist. With a crunchy Oreo crust and a fluffy cream cheese filling, it’s perfect for any occasion. It requires no oven, minimal effort, and delivers maximum flavor.

Whether you’re hosting a party or treating yourself, this cheesecake is sure to impress. Make it ahead, chill, and serve for a dessert that everyone will love. Grab your Oreos and get ready for a sweet masterpiece!

FAQ

Can I use low-fat cream cheese for this recipe?
Yes, but full-fat cream cheese gives the best texture and flavor. Low-fat versions may result in a softer cheesecake.

How long does the cheesecake need to chill?
Chill for at least 6 hours, but overnight is best. This ensures the filling sets properly.

Can I make this cheesecake gluten-free?
Use gluten-free chocolate sandwich cookies instead of Oreos. Check that all other ingredients are gluten-free.

How do I prevent the crust from crumbling?
Press the crust firmly into the pan and chill it well. Ensure the butter is evenly mixed with the crumbs.

Can I add other flavors to the filling?
Yes, try mixing in a tablespoon of coffee extract or peanut butter. Fold in gently to keep the filling light.

Best No Bake Oreo Cheesecake Recipe

Usman Malik

This no bake Oreo cheesecake is a creamy, chocolatey dessert with a crunchy Oreo crust and fluffy filling, perfect for any occasion. It’s easy to make, requires no oven, and delivers rich flavor with minimal effort. Ideal for parties or a sweet treat at home.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 480 kcal

Equipment

• 9-inch springform pan
• Food processor or zip-top bag and rolling pin
• Mixing bowls
• Electric mixer or whisk
• Spatula for spreading
• Measuring cups and spoons
• Refrigerator for chilling

Ingredients

  

For the Oreo Crust

• 30 Oreo cookies with filling
• 6 tablespoons unsalted butter melted

For the Cheesecake Filling

• 24 ounces 3 packages cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 1/4 cups heavy whipping cream cold
• 10 Oreo cookies coarsely chopped
• 1/4 cup sour cream optional, for extra tang

For the Topping (Optional)

• 1 cup heavy whipping cream cold
• 1/4 cup powdered sugar
• 5 Oreo cookies chopped or crumbled
• Chocolate syrup for drizzling optional

Instructions

 

Step 1: Prepare the Oreo Crust

• Crush 30 Oreo cookies (with filling) into fine crumbs using a food processor or a zip-top bag and rolling pin. Mix the crumbs with melted butter until evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.

Step 2: Chill the Crust

• Place the crust in the refrigerator for 15–20 minutes to set. This helps it hold together when you add the filling. You can also pop it in the freezer for 10 minutes to speed things up.

Step 3: Beat the Cream Cheese

• In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Add powdered sugar, vanilla extract, and sour cream (if using), mixing until fully combined. Scrape down the sides of the bowl as needed.

Step 4: Whip the Heavy Cream

• In a separate bowl, whip 1 1/4 cups cold heavy cream until stiff peaks form. This takes about 2–3 minutes with an electric mixer. Be careful not to overwhip, as it can turn grainy.

Step 5: Combine the Filling

• Gently fold the whipped cream into the cream cheese mixture using a spatula. Add the coarsely chopped Oreo cookies and fold until evenly distributed. The filling should be light and fluffy.

Step 6: Assemble the Cheesecake

• Spread the filling evenly over the chilled Oreo crust, smoothing the top with a spatula. Cover the pan with plastic wrap or foil. Refrigerate for at least 6 hours, preferably overnight, to set.

Step 7: Make the Whipped Cream Topping (Optional)

• Whip 1 cup cold heavy cream with 1/4 cup powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake. Sprinkle with chopped Oreo cookies and drizzle with chocolate syrup, if desired.

Step 8: Serve and Enjoy

• Remove the cheesecake from the springform pan by running a knife around the edges and releasing the sides. Slice into wedges and serve chilled. Store leftovers in the refrigerator.

Notes

Use softened cream cheese and cold heavy cream for a smooth, fluffy filling. Chill the cheesecake overnight for the best texture. Press the crust firmly to avoid crumbling. Store properly to keep it fresh.

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