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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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!
tldreamin@yahoo.com 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
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!
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!