This No Bake Oreo Cheesecake is made with just a few ingredients! It’s so silky smooth and loaded with chunks of Oreos. The perfect no bake dessert for summer!
Table of Contents
I shared this recipe first on Spend With Pennies.
I’m back again with another easy no bake cheesecake to add to the family!
This time, it’s this silky smooth, ridiculously easy No Bake Oreo Cheesecake made with just a few simple ingredients and no oven.
It’s joining No Bake Chocolate Cheesecake, No Bake White Chocolate Raspberry Cheesecake Recipe, No Bake Peanut Butter Marshmallow Square Cheesecake and this collection of No Bake Cheesecake Recipes and no one is mad about it.
I have been a cookies ‘n’ cream everything fanatic for a long time now, so I’m not sure why it’s taken me so long to come up with this version of my favorite dessert.
I should really be ashamed of myself.
But I’m sharing it now, and you need to immediately add it to your Memorial Day cookout menu, and then watch it disappear in record time 😉
How to make a No Bake Oreo Cheesecake:
- Start with the crust: we’re using Oreo cookie crumbs (obviously) and butter — that’s it! The butter is the glue that holds our crust together and makes it easy to slice.
- Next is the filling: we whip up some cream cheese, sugar, and whipping cream and then add in some crushed Oreos.
- Spread it into the crust and chill until it is completely firm — there is no cheating here, unless you want no bake Oreo cheesecake pudding 😉
- Garnish and devour!
- I obviously don’t have to tell you what to do with the leftovers, because there won’t be any! (But just in case, you can easily refrigerate them).
Tips for making no bake cheesecake:
- You will need two whole regular sized (300g) packages of oreos or other chocolate sandwich cookies for this recipe.
- Start with room temperature cream cheese — this ensures it will whip up smoothly with no lumps.
- Beat everything together until it’s smooth before adding the cream. Add the cream cold, then whip it good (on high speed with an electric mixer) until it’s totally thick and fluffy. Don’t give up! Let it go for a few minutes until the cream is good and whipped.
- Chill well. I mentioned this above, but a good chill session in the fridge is really the key to slicing a no bake cheesecake and not having it run all over the place when you try to serve. Give yourself extra time for chilling to ensure success.
Variations on this No Bake Oreo Cheesecake:
- Add some mint extract and some green food coloring for a mint oreo twist.
- Add some strawberry Jello powder for a strawberry oreo cheesecake.
- Add in some melted chocolate for a no bake chocolate oreo cheesecake.
- Try some of the other Oreo flavours to really mix things up — the options are endless!
Tools for making no bake cheesecake:
- You will need an electric mixer, but you don’t need a super jumbo stand mixer. I use the Kitchenaid hand mixer and it works perfectly!
- You could definitely put this No Bake Oreo Cheesecake in a 9×13″ pan if you prefer, but a traditional 9″ Springform pan is the way I usually go. It dresses up a simple dessert and you get those perfectly straight edges!
No Bake Oreo Cheesecake
written by Ashley Fehr
Ingredients
- 1/4 cup melted butter
- 50 Oreo cookies (2 300g packages) divided
- 1/2 cup white chocolate chips
- 24 oz cream cheese (3 250g/8oz packages)
- 1 1/2 cups powdered sugar
- 1 1/4 cup heavy whipping cream divided
Instructions
Crust:
- Combine melted butter and 1 300 gram package of Oreo cookies (25 cookies) in a food processor. Process until smooth and starts to stick together.
- Press into a 9″ Springform pan and about 1/2″ up the sides.
Filling:
- In a medium bowl, combine white chocolate chips and ¼ cup cream. Microwave on high in 20 second intervals, stirring well each time, until melted and smooth. Set aside.
- In a large bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and melted white chocolate and beat until combined.
- Add remaining 1 cup cream, and beat on low until incorporated, then beat on high speed until thickened and fluffy (3-4 minutes). Don't stop until it has thickened!
- Reserve 5 Oreo cookies for garnish, and place the remaining 20 into a large zip-top bag. Crush with a rolling pin or other hard object and stir into cheesecake filling.
- Spread into prepared crust, cover, and chill for at least 5-6 hours or overnight.
- Slice and serve.
Nutrition Information
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Stacey says
Hi, can you tell me if the cream cheese has to be the dense/hard type or is the spreadable kind ok?
Ashley Fehr says
It definitely has to be firm
Shannon says
This mix has not thickened at all for me. It’s like a bowl of cream cheese soup. But I will put it in the fridge anyways and see if it sets. Wish me luck!
Ashley Fehr says
Hi Shannon! There really isn’y any way that could happen if the correct ingredients are used. Cream cheese is very firm, and melted chocolate once cooled is firm as well. The amount of liquid ingredients in the recipe is minimal
Jeffrey Hutchinson says
Your icing swirls on top are incredible! ♥️ Maybe I didn’t search well, but I didn’t see your recipe for the icing. I would like to add it on top to make my cheesecake look as good as yours!
Ashley Fehr says
It is not icing, just whipped cream 🙂
Sara says
For the whipped cream swirls and oreo decoration, should I add that so it sits overnight as well or when should i decorate it with those swirls?
Ashley Fehr says
You can do that before or after 🙂
MJ says
Hi. I reallyyyy love this recipe! I added melted dark chocolate in it and made it into a chocolate oreo cheesecake even before I read that I can actually do that! hahaha. I’m going to try the mint choco cheesecake, sounds delicious. Also, how long is the shelf life? It’s not a big deal since with kids in the house, it can barely stay longer than 48 hours hahaha but I just want to know since I’m planning to maybe do this as a sideline. Thanks a bunch! <3
Ashley Fehr says
Hi MJ! I would say it can last in the fridge for a few days, maybe 3-4? It rarely lasts longer than that!
Casey M Ghaner says
Hi there. I used this recipe since it was easier than mine which uses a water bath. It has great flavor but it did not set after 12 hours in the fridge. Anything I could do to fix it?
Ashley Fehr says
If the recipe is followed correctly it will set in the fridge in 12 hours. I would make sure that all of the steps and measurements are followed exactly.
Lei says
Followed the recipe and it turned out great! Was a hit at several functions i have taken it to. Love love love the taste. Thank you for sharing the recipe ❤️🌺
Ashley Fehr says
Thank you so much!
Nic says
Ashley
Thanks for the recipe! I have successfully made my first cheesecake today…
Nic
Ashley Fehr says
I’m so happy to hear that!
Joana says
Hi, from Portugal here. I have a question. Want to make this cheesecake in Christmas. But I’m lactose intolerant. I can fin all the ingredients in a way i can eat except the white chocolate. Can i do it without the white chocolate? Or can i use normal chocolate (without lactose) instead? Thanks 😊
Ashley Fehr says
You could definitely use regular chocolate! The chocolate does help the cheesecake set up firmly, so I would recommend using some form of chocolate or unflavored gelatin could be used to keep it stable
Joana Marques says
Thank you. I will try
Alison says
I normally do not comment on recipes but I need to for this.
I just made this (it’s in the fridge). I beat the mixture for 10 minutes and I still could not get stiff peaks to form.
I followed the directions as written.
Will it thicken/firm up after being in the refrigerator? Right now I’m disappointed because it’s creamy and does not seem like it will firm up.
Maybe I read the directions wrong? Typically when you make cheesecake you beat the heavy cream and powdered sugar together and then add the cream cheese. The way I read the directions it was the opposite.
Fingers crossed
Melissa says
I’m currently having the same problem, I make homemade whipped cream all the time but I can not for the life of me get this to form stiff peaks.. Not to mention the mess I have everywhere now from trying to get said stiff peaks 🙁
Ashley Fehr says
It won’t reach stiff peaks in the same way whipped cream will, but it should be thick and fluffy. It will set to firm in the refrigerator.
Ashley Fehr says
Hi Alison! I apologize for the wording — the filling will not reach stiff peaks like whipped cream will, but it should be thickened and fluffy when you pour it into the crust. The cream cheese and melted chocolate both firm up considerably in the fridge which is what thickens the cheesecake so that it can be sliced. If you watch the video, it gives a good idea what the filling should look like when it goes into the crust.
Janet says
Hello
I was wondering what did you use to decorate the cake? Is that just normal cool whip or reddi wip? Iam so excited to make this for the hubby!
Thank you.
Ashley Fehr says
It is just sweetened whipped cream 🙂 I hope you enjoy it!
Justice says
Can you use regular reddi whip for the decorating? Or what exactly did you use?
Ashley Fehr says
Yes you can! I used homemade whipped cream.
Maria Malaveci says
It says 1 package of Oreos but the recipe is a total of 50 cookies. I’m a bit confused. Did you use 25 for the crust, 20 to crush in bag and save 5 for top of cake?
Ashley Fehr says
Nowhere does it say 1 package of Oreos. It says “50 Oreo cookies (2 300g packages) divided”, which means you will need TWO 300 gram packages of Oreos, and you will not use them all together in one part of the recipe. Their use will be divided.
Georgia says
Step 1 of crust literally says “1 package of Oreos” thats probably where she got confused. Especially since package sizes vary country to country.
Ashley Fehr says
Thanks for your feedback 🙂
Vijay says
Hi
An I use gelitine for this recipe as well
Ashley Fehr says
Yes, you can add unflavored gelatin to any no bake cheesecake recipe.
Suzy says
I made this cheesecake for the first time, and it was an absolute hit. It’s so delicious. I used dark chocolate chips instead of white, and added a layer or melted chocolate on top.
Ashley Fehr says
Thanks Suzy!
Nella says
Loved it, especially that has oreos in the filling. My favourite dessert! ❤❤❤
Ashley Fehr says
Thanks Nella!
Shania says
Absolutely amazing recipe whole family loved it even people who don’t Like cheesecake will like this it’s perfect!!!!
Ashley Fehr says
Thanks Shania! It’s one of my favorites!
Sheryl Evans says
I can’t wait to make this, but I’ve never used a springform pan before. I noticed you put parchment paper in the bottom. Did you have to put it in the sides of the pan as well? Do you cut off the parchment paper as it’s chilling, or do you leave it to help get the cake onto a serving plate?
Ashley Fehr says
Hi Sheryl! I don’t put parchment around the sides but you could. I find that once I run a knife around the edge it comes out easily! I leave the parchment paper long as it does help to lift it out onto a serving plate.
Ky says
How would you change this for a 7 inch spring form pan?
Ashley Fehr says
I have never made this recipe in a 7 inch pan, sorry!
Phillip McNair says
I’m trying this recipe for the first time. Though the cheesecake filling taste wonderful, when mixing in the final cup of cream it never thickened up or came to stiff peaks. It’s in the fridge now so we’ll see what happens.
Eleanor Choate says
I just made this and I had the same problem with never thickening.
Ashley Fehr says
I would be sure that you follow the directions exactly and chill overnight. Because of the amount of cream cheese and chocolate in this recipe, it is very thick once chilled, but does need time to set up properly.
Ashley Fehr says
It will not immediately be thick, that is why the recipe calls for several hours of refrigeration. I’m sure it will be better tomorrow!
[email protected] says
Holy moly!!!!! I licked every bit off the mixer parts!!!! Can’t wait to try the finished product this evening. Thanks for having such a great site with easy to follow recipes. Keep up the great work!!!
Ashley Fehr says
Thank you so much!
Tisha says
Fabulous! Very impressive dessert.
Ashley Fehr says
thanks Tisha!
Joanna Koumouris says
Hi I’m from london and when you mean whipping cream does that mean double cream whipped or shall I use whipping cream instead .and cup size not mug and we call it icing sugar
Thank you
Ashley Fehr says
Hi Joanna! Yes, we all have different names for ingredients. Whipping cream is high fat cream that can be whipped to stiff peaks. You will use a one cup measure, 250ml, not a mug.
Sara says
Do you leave the filling in the cookies?
Ashley Fehr says
Yes you do
Nadeen says
Hey, I’m making this this weekend and just wondered should I decorate before it’s cooled or just before I’m about to serve? Thank you
Ashley Fehr says
I would decorate before you serve, or a few hours before you serve
Conni Butler says
I am wondering if you can use a ready made oreo crust for this cheesecake recipe? Thank you
Ashley Fehr says
Hi Conni! You can, but there’s a good chance you’ll have too much filling. You may want to buy two, or just spoon some filling into jars
Grace says
What is 11/2 or 11/4?
Ashley Fehr says
1 1/2 or 1 1/4
Marcella says
Hi. Wonderful recipe! What did you use for the garnish with Oreos?
Ashley Fehr says
Just sweetened whipped cream 🙂
Cj says
Hi can the heavy whipping cream be substituted for all purpose cream thxss
Ashley Fehr says
No you must use heavy whipping cream in this recipe
Ana says
How many days can you keep it in the fridge?
Ashley Fehr says
You can likely keep it 4-5 days
Toni says
Hello! My cheesecake is currently setting in the fridge, so far so good by the looks of it! Just wanted to ask how long would this keep in the fridge before needing to be thrown away? It’s a pretty huge cheesecake for a 2 person household, lol 🙂 thanks for the recipe! X
Ashley Fehr says
Hi Toni! Don’t throw it away! Lol. You can easily freeze any leftover slices and they will be just fine. You can leave it in the fridge probably 4-5 days.
Tina Sobolewski says
Hi! Would you share your recipe for the Sweetened whipping cream you used for the decoration ?….I can’t wait to make this today!
Ashley Fehr says
I don’t really use a recipe! I just beat heavy whipping cream (you’d probably want about 1-1.5 cups) with an electric mixer on medium-high speed until it is softly whipped, then I add in a few tablespoons of powdered sugar and a little splash of vanilla and beat until stiff peaks form. You can adjust the sweetness to your tastes!
Olivia says
Can you use granulated sugar ??
Ashley Fehr says
You could, but I have only tested with powdered sugar. It should work all right, but may not thicken the filling as much.
Ashley Dube says
From one Ashley to another, this is seriously one ofthe best things I’ve ever made in my kitchen, and people were weirdly surprised I pulled it off! Thanks a mill, love it to bits. My wife is going for her second slice now…
Ashley Dube says
I wish I could share photos. ?
Ashley Fehr says
I am so so happy to hear that! I don’t have the options to add photos here, but I’d love if you share on Instagram or in my Facebook group so I can see!
Sophie says
Can you cut the chill time by putting it in the freezer?
Ashley Fehr says
I don’t generally recommend letting it set in the freezer unless you are going to eat it partially frozen. Freezing it can mess with the setting process.
Diane says
We have this cheesecake setting in the fridge right now.. made by me and my 8 year old. May have dipped my finger in for a taste hehe oh my goodness! Cant wait to eat it tomorrow!
Ashley Fehr says
Thanks Diane! It’s one of my favorites!
Renee Goerger says
This is a delicious cake with a very pretty presentation! Thanks for the recipe!
Ashley Fehr says
Thanks Renee!
wilhelmina says
This is a new favorite! So creamy and delicious and I love that it is no bake!
Stephanie says
I love, love, love Oreos! This was sooo good and I love that it’s no bake. It’s already triple digits in AZ, so I’m always looking for recipes that don’t heat up the house even more.
Ashley Fehr says
Thanks Stephanie! No bake desserts are perfect for summer!
Krissy Allori says
Oreo, the perfect cookie. My family loves Oreo’s and cheesecake so this is a match made it heaven. It looks delicious. I think I’ll make it this weekend.
Ashley Fehr says
thanks Krissy! I’d love to hear how it goes!
Sophia says
Hi dear! Nice cake! I would like to try this cake this weekend. But I would like to know whether you took out the Oreo white filling and make the cookie base and cheese filling? Thanks in advance!
Ashley Fehr says
Hi Sophia! I do not take out the Oreo filling 🙂
Akshita says
How many oreos did you use for the crust?
Ashley Fehr says
1 package. 300 grams.
Katelyn says
Do you use salted or unsalted butter?!
Thanks!
Ashley Fehr says
Unsalted
Amy says
Which brand cream cheese did u use?
Ashley Fehr says
I’m not really particular about any brand, but full fat sets up better than light
Wan Lin says
Thanks for you sharing! I have tried it with choc chips it turns out well.
I had leave it overnight somehow the texture of the cake is soft and it doesn’t stay long at room temperature.
Do you think I can cut the sugar to 1 cup instead?
From Malaysia
Ashley Fehr says
I think you could cut out the sugar, but it does help to thicken the filling! I am wondering if ingredients are slightly different where you are as I have had this cheesecake sitting out for an hour or two without changing in consistency. The melted chocolate really does help to thicken and stabilize.
CHRIS says
Can you make this without the white chocolate chips? Or a substitute?
Ashley Fehr says
You can! The white chocolate helps the cheesecake to set and you don’t taste it much. You can leave it out and it will just be softer, or you can substitute for chocolate chips and have a chocolate oreo cheesecake
Dana says
Hi, can I ask you how much are the ingredients in grams and milliliters? Especially the cream cheese and heavy whipping cream. Thank you 🙂
Ashley Fehr says
Hi Dana! The cream cheese is already listed in ounces, grams and packages. 1 cup of cream is 250 ml.
Varisha says
Hi, how much butter in grams?
Ashley Fehr says
Google can tell you this. I get an answer of somewhere between 55-57 grams
Elicia says
Hi, may I know what ingredient did you pipe for the cake deco?
Ashley Fehr says
Just sweetened whipped cream
Brittany says
Why does it call for heavy whipping cream but I don’t see that in the instructions ?
Ashley Fehr says
The cream is called for in step 1 and step 3
Lindi says
Does this cheesecake freeze well?
Nicole says
How much vanilla? If you want to do mint do you just swap out the vanilla for mint extract??
Ashley Fehr says
Sorry about the mix up! I actually found the vanilla wasn’t needed in this recipe, but you can definitely add in 1 teaspoon of mint extract for a minty twist!
Stephanie Valente says
Do you think using vegan cream cheese would work?
Ashley Fehr says
I honestly can’t say as I’ve never used it before
Ester kocht says
This looks insanely, incredibly good. Yummmmmmy! My oreo -fan husband will love this!!
Ashley Fehr says
Thanks Ester! I hope he does!
Kristyn says
One of the best! I love oreo cheesecake! This will be a great Father’s Day dessert for sure. My family will devour it!
Ashley Fehr says
Thanks Kristyn! It’s always gone quickly here!
Jen says
I’m making this for my son’s graduation next week. He loves cheesecake and this is such a fun way to change it up. Who doesn’t love Oreos??
Ashley Fehr says
I don’t know anyone! I’m sure he’ll love it!
Trang says
I will shamelessly and proudly take an Oreo cookie over any cookie! Love the recipe!
Ashley Fehr says
I especially love Oreo desserts!
Taylor says
This cheesecake is an absolute dream!! That oreo crust is my favorite!
Ashley Fehr says
Thanks Taylor! It’s my new favorite!
Steph says
This was the perfect dessert for summer! It was super delicious and I didn’t need to turn on the oven and make my house hotter than it already was!
Ashley Fehr says
Yes! I love no bake desserts in the summer!