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No Bake Oreo Cheesecake

Prep Time 20 mins
Total Time 20 mins
Servings 12 servings

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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!

no bake oreo cheesecake whole on white plate with whipped cream swirls and halved oreos on marble background

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 CheesecakeNo Bake White Chocolate Raspberry Cheesecake RecipeNo 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.

no bake oreo cheesecake slice being pulled out of whole cheesecake

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:

  1. 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.
  2. Next is the filling: we whip up some cream cheese, sugar, and whipping cream and then add in some crushed Oreos.
  3. 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 😉
  4. Garnish and devour!
  5. 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.
no bake oreo cheesecake slice on white plate with whipped cream and halved oreos

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!
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No Bake Oreo Cheesecake

5 from 18 votes
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! 
Prep Time 20 mins
Total Time 20 mins
Cuisine American
Course Dessert
Servings 12 servings
Calories 646cal

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 package of Oreo 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 1/4 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 you have stiff peaks!
  • 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

Calories: 646cal | Carbohydrates: 57g | Protein: 7g | Fat: 44g | Saturated Fat: 23g | Cholesterol: 108mg | Sodium: 462mg | Potassium: 225mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1245IU | Vitamin C: 0.2mg | Calcium: 99mg | Iron: 4.6mg
Keywords no bake cheesecake

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. 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?

  2. 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.

  3. 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.

  4. [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!!!

  5. 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.

  6. 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

  7. 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.

  8. 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!

  9. 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 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.

  10. 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!

  11. 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.

  12. 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.

  13. 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!

  14. 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.

    • 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

  15. 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

      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!

  16. 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!

  17. 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??

  18. 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!

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