This No Bake Oreo Cheesecake is made with 6 ingredients and comes together in 20 minutes! It has an Oreo cookie crust and Oreo cheesecake filling and is topped with sweetened whipped cream.
Want more Oreo desserts? Try these Oreo Balls, Oreo Ice Cream Cake, and Oreo-Stuffed Double Chocolate Cookie Cups!
Table of Contents
- Why you’ll love this no bake cheesecake recipe:
- What people are saying:
- No Bake Oreo Cheesecake Ingredients:
- How to make the best Oreo Cheesecake:
- Tips for making no bake cheesecake:
- Variations and Substitutions
- How to store this No Bake Oreo Cheesecake recipe:
- What’s the best way to crush Oreos?
- More no-bake cheesecake recipes:
- No Bake Oreo Cheesecake Recipe
When it’s too hot to turn on the oven but you’re on the hook for dessert, this No Bake Oreo Cheesecake is the one.
It’s made with crushed Oreos in the crust and the creamy filling, so you get Oreo in every bite!
The whole thing comes together in 20 minutes and then chills in the fridge for at least 6 hours, so it’s great for making ahead of time.
Why you’ll love this no bake cheesecake recipe:
- Perfect for Oreo lovers: If you love anything cookies and cream, you’ll love this easy dessert!
- No-bake: No need to fire up your oven during those hot summer months when you can make this no-bake cheesecake recipe instead!
- Make-ahead friendly: Since this recipe is no-bake, you can make it ahead of time and pop it into the fridge or freezer until you’re ready to serve it.
What people are saying:
“This is seriously so delicious and gets firm like a baked cheesecake. My husband who doesn’t eat sweets often requested this cheesecake for his birthday two years in a row and now my son asked me to make it for his birthday too.” Melanie
No Bake Oreo Cheesecake Ingredients:
- Oreo cookies: I used regular Oreo cookies, but any Oreo flavor will work. You will need two 300g packages for this recipe!
- Unsalted butter: Helps bind the crushed cookies together to create the Oreo crust.
- White chocolate chips: Adds a sweet, creamy twist that pairs perfectly with the tangy filling.
- Full fat cream cheese: Gives the cheesecake its smooth, rich texture and tangy flavor. Use the block-style cream cheese, not the kind that comes in a tub!
- Powdered sugar: Sweetens and thickens the filling.
- Heavy whipping cream: Helps stabilize the filling while making it fluffy.
How to make the best Oreo Cheesecake:
This no bake cheesecake is so simple and delicious! For the full list of recipe instructions, scroll down to the recipe card.
- Blend Oreo cookies with melted butter with a food processor.
- Press into the pan.
- Melt white chocolate with a splash of cream until smooth.
- Beat cream cheese with powdered sugar and incorporate the melted chocolate.
- Whip heavy cream to stiff peaks and beat it into the cream cheese mixture.
- Add in the crushed Oreos. Spread the filling over the crust, chill until set, then garnish and serve.
Tips for making no bake cheesecake:
- Start with room-temperature cream cheese. This ensures it will whip up smoothly with no lumps.
- Chill well. 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 to chill to ensure success.
- Line the springform pan with parchment paper so the cheesecake comes out easily!
Variations and Substitutions
- Mint: Add some mint extract and some green food coloring for a mint Oreo twist.
- Strawberry: Add some strawberry Jello powder or powdered freeze-fried strawberries for a strawberry Oreo cheesecake.
- Melted chocolate: Swap the white chocolate for dark chocolate for a no bake chocolate Oreo cheesecake.
- Oreo flavors: Try some of the other Oreo flavors to really mix things up. The options are endless!
How to store this No Bake Oreo Cheesecake recipe:
The cheesecake will last in the fridge for 3-4 days — I recommend leaving off the extra whipped cream until serving.
You can also freeze it for up to 3 months. Just let it thaw in the fridge overnight before eating!
What’s the best way to crush Oreos?
You want fine crumbs when making the crust, so you’ll need to use either a food processor or a rolling pin with a large ziplock bag to crush the Oreos!
More no-bake cheesecake recipes:
- No Bake Chocolate Cheesecake — just a few ingredients!
- No Bake Mint Chocolate Cheesecake — cool and creamy.
- No Bake Peanut Butter Cup Cheesecake — for the peanut butter lovers!
- No Bake Nanaimo Bar Cheesecake Recipe — perfect for a holiday treat or any time of the year!
No Bake Oreo Cheesecake
written by Ashley Fehr
Ingredients
- 50 Oreo cookies (2 300 gram packages) divided
- ½ cup unsalted butter, melted
- ½ cup white chocolate chips
- 3 packages full fat cream cheese (250g/8oz each) room temperature
- 1½ cups powdered sugar
- 1¼ cup heavy whipping cream divided
Instructions
Crust:
- Pinch a large piece of parchment paper in between the bottom and the outer ring of a 9" Springform pan — this is optional but helps with easy removal.
- Combine 25 Oreo cookies and melted butter in a food processor. Process until smooth and starts to stick together.
- Press into the bottom of the pan and about ½" 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.
- In a separate medium bowl, beat cream with an electric mixer on high speed until stiff peaks form. Add to the cream cheese and beat on low speed until combined.
- 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 6 hours or overnight.
- Garnish with sweetened whipped cream if desired. Slice and serve.
Notes
- Oreos: any sandwich cookie will work in here! Use your favorite Oreo flavor or any store brand.
- Chocolate: you can swap the white chocolate chips for milk or dark chocolate for a twist.
- Garnish: I like to garnish with additional Whipped Cream and halved Oreos.
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Miriam says
Could I use Cool Whip instead of whipping cream? Thank you!
Ashley Fehr says
I haven’t tested that as cool whip is not intended to be used in this recipe
Annette says
Could you use the recipe as is to make mini cheesecakes in cupcake pan? Also I see some recipes use sour cream instead of the white chocolate. Can’t wait to try!
The Recipe Rebel says
Hi Annette! I haven’t tried it myself but you likely could. The process would be similar to this recipe: https://www.thereciperebel.com/easy-cheesecake-cupcakes-recipe/
Meghan says
I forgot to rate the recipe. I didn’t use chocolate because I didn’t realise it was to help it thicken.. I also used oreos with icing in them like recommended and I used some I scooped the icing out of. I cheated a little and used an oreo pie crust (x2) and ground them back up in a bowl, added butter and then used them for the crust. Im really unsure how anyone isn’t ending up with a thick mixture, maybe they’re using the spreadable cream cheese; before I spooned my mix into the crust it was already very thick and creamy (maybe I used too many oreos lol) I also put some oreo halves with no icing against the sides for decoration while spooning it in. Your directions were super easy and I ended up eating at least 3 spoonfuls while trying to spoon it lol very delicious.
The Recipe Rebel says
Hi Meghan! So glad you enjoyed the recipe! Thank you for this kind review!