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
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Table of Contents
  1. How to make a No Bake Oreo Cheesecake:
  2. Tips for making no bake cheesecake:
  3. Variations on this No Bake Oreo Cheesecake:
  4. Tools for making no bake cheesecake:
  5. No Bake Oreo Cheesecake Recipe

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

4.79 from 37 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


  • 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



  • 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.


  • 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

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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Reader Interactions


  1. 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

    • Lori says

      I had the same issue – my filling seemed very thin, I expected the filling to be thicker and fluffier but it set up beautifully overnight and was perfect for dessert the next day.

  2. 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!

  3. 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

  4. 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?

  5. 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 ❤️🌺

  6. 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 😊

  7. 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 🙁

      • Lori says

        Having the same issue. It will not thicken. Followed the directions exactly. I’ve got soup not thick & fluffy 😢

        • Ashley Fehr says

          Hi Lori! It will not be incredibly thick before it has chilled, but it shouldn’t be soupy. After the cheesecake has chilled thoroughly, it will set up and slice perfectly. When the melted chocolate and the cream cheese firms up again, there is really no way it can be runny.

    • 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.

  8. Janet says

    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.

  9. 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?

  10. 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.

  11. 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.

  12. 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!!!

  13. 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

  14. 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

    • Lori says

      I used a pre-made oreo crust and it worked great. You will have extra filling. I just made parfaits with the filling layered with more crushed oreos. Delish!

  15. 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.

  16. 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!

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