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
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
Meghan says
If I don’t use white chocolate will it still set? I guess I’ll find out in the morning lol
Melanie says
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.
The Recipe Rebel says
Hi Melanie! So glad you enjoyed the recipe! Thank you for this review!
Dna A says
This is the best and easy recipe that has become my favorite. I use the lemon oreo cookies instead and add fresh blueberries and strawberries with bananas on top..I know it sounds like alot but it is very tasty
Dna A says
I didn’t use the chocolate chips mixed w/the cream. I left that out
victoria. says
I’ve been chilling mine for over 13 hours and still won’t chill.
The Recipe Rebel says
Hi Victoria! I’m sorry to hear you had trouble with the recipe. There really isn’t any way that it won’t chill and set 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.
Emmi says
I LOVE EVERYTHING OREO!
So my question, even after reading the blog, watching the video twice, is this…. You mentioned oreo pudding as a “don’t do this or it will not set up”.
Could I use a instant Pudding instead of whipping heavy cream & white chocolate????? Would it still set up.
Your white chocolate is 1/2 cup and your heavy cream is 1-1/4 cup, so using a pudding that makes about 2 cups of instant pudding is what I am thinking.
The Recipe Rebel says
Hi Emmi! I recommend making the cheesecake as written, I’ve tested it multiple times this way. Hope you enjoy it!
Emmi says
Okay.
Thank you for answering my question.
Thank you for your recipe.
Beesboss says
Hi I made your oreo cheesecake, and I couldn’t get it to thicken, not even after 17 minutes mixing, now i have to go to the next town to buy cake, i’m lucky i have time left to go before my family comes over.
The Recipe Rebel says
Hi! I’m sorry to hear you had trouble with the recipe. It’s hard to know what went wrong without being in the kitchen with you. The heavy cream should help this whip up nicely.
Ebony Carr-Patterson says
Yes you can freeze it you can for it for how every long you want. But it will be super duper hard to eat if you take it right out of the freezer and try to eat it. You are going to have to let it unthaw it out for about fifthteen to thirty minutes.
Tiffany says
What did you use for the decoration on top – under the Oreos? Excited to try this recipe!
Ashley Fehr says
Thanks Tiffany! It is just sweetened whipped cream. I have a recipe here: https://www.thereciperebel.com/whipped-cream/
Rebecca says
I was wondering the same thing. Thanks for the link, and the recipe. Can’t wait to try it! Happy Holidays.
The Recipe Rebel says
Thanks Rebecca! You too!
alexus says
I like the how you made the Oreo cheesecake it was very pretty I liked how you made it look very nice you should sail the Oreo cheesecake it Would be very nice to see who would buy your no bake Oreo Cheesecake would be a hit
Do you have your on You tube channel
Ashley Fehr says
Thank you! Yes I have a YouTube channel here: https://www.youtube.com/channel/UChAPd5774jTpTFfPxRJlH2Q
JoAnn says
Can you freeze this?
Ashley Fehr says
You can, but it will deflate slightly and not be as firm after freezing.
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
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.
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.
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.
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.