No-Bake Oreo Cheesecake
No-bake Oreo cheesecake uses Oreo cookies in the crust, filling, and topping! This is an easy dessert that can be made before a party or holiday gathering.
Calling all Oreo lovers! This no-bake Oreo cheesecake uses Oreo cookies three ways: in the crust, in the filling, and as a topping.
The cheesecake filling is smooth and creamy, and the entire recipe takes less than 30 minutes to prepare. Since the filling needs to be refrigerated for at least 4 hours in advance, it’s also a perfect make-ahead dessert.
You can make this Oreo cheesecake for a birthday party, family event, or holiday gathering. I guarantee everyone will love it!
Ingredients for This Recipe
This no-bake cheesecake tastes incredibly decadent, but requires only a fraction of the time and ingredients needed to make a regular baked cheesecake. Here’s what you will be using to make it:
- Oreos: If you plan to top this recipe with even more Oreos, I suggest buying a family pack so that you have enough. You’ll need 40 Oreos for this recipe and the family size packs have 48 cookie sandwiches in them.
- Butter: I used unsalted butter for the crust, but it would be fine to use salted butter if that’s all you have on hand.
- Cream cheese: Make sure to use blocks or bricks of cream cheese. The cream cheese will also need to soften to room temperature before mixing up the cheesecake filling. This will ensure that the filling turns out nice and smooth!
- Powdered sugar: Sweetens the filling without leaving a grainy texture.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Heavy whipping cream: Creates a creamy, fluffy no-bake cheesecake. Make sure to use cold heavy whipping cream so that it thickens properly.
How to Make No-Bake Oreo Cheesecake
This is an incredibly easy cheesecake recipe and is perfect for beginners or anyone short on time. Since the cheesecake filling doesn’t require baking, it’s also easier to make! Here’s a quick overview of how to make it:
- Make the Oreo crust: Pulse the Oreos in a food processor until you have fine crumbs. (Note that you’ll use the entire cookie to make the crust.) Add the crumbs to a mixing bowl, then stir in the melted butter. Press the crust mixture into a 9-inch springform pan that’s been lined with parchment paper. For more detail on making the Oreo crust, you can refer to this post.
- Combine the cream cheese, sugar, and vanilla: Do this in a separate mixing bowl. An electric mixer makes quick work of this, but you can also use a wooden spoon and some elbow grease.
- Make the whipped cream: In another bowl, beat the heavy whipping cream until stiff peaks form. In other words, when you lift your beaters up out of the bowl, the peaks of the whipped cream stand straight up.
- Finish the cheesecake filling: Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture. If needed, you can use your mixer to gently mix in the whipped cream on low-speed. Then, fold in the chopped Oreos.
- Assemble the cheesecake: Scoop the filling on top of the prepared Oreo crust. Use an offset spatula or the back of a spoon to smooth the filling out into an even layer.
- Chill the cheesecake: Cover the pan tightly with plastic wrap and chill for at least 4 hours before slicing and serving.
- Garnish (optional): If desired, you may pipe whipped cream (regular or stabilized) around the cheesecake and nestle either a mini Oreo or half of a regular sized Oreo into the whipped cream.
What Type of Oreos Are Best for This Recipe?
I used regular Oreo cookies, but you may use Double Stuf or even a gluten-free substitute. You could also use a different flavor of Oreos, like lemon, mint, birthday cake, etc.
Note that you will be using the entire cookie (i.e. both the cookie itself as well as the creme filling).
Will Lite Cream Cheese Work in This Recipe?
Yes, lite cream cheese will work so long as you use blocks/bricks of it. I do not recommend using fat-free cream cheese because it won’t set up well and honestly, it just doesn’t taste very good.
Do NOT substitute cream cheese spread in a tub for the brick-style cream cheese. Cream cheese spread will result in a very soft filling that’s difficult to slice.
Can Whipped Topping Be Used Instead of Whipped Cream?
Yes! You can replace the heavy whipping cream in the recipe with one 16-ounce tub of whipped topping and gently fold it into the cream cheese mixture.
Keep in mind that whipped topping is usually already sweetened, so if you do use it, you may want to reduce the powdered sugar in the recipe to 3/4 cup.
Can This Recipe Be Made in Advance?
Of course! I typically make this no-bake Oreo cheesecake the day before I plan on serving it and refrigerate it overnight. However, you can cover it tightly and store it in the refrigerator for three to four days.
If you are adding toppings, I would wait to add them until the day you plan on serving it.
- I strongly suggest using a 9-inch springform pan for this recipe because it does make quite a bit of filling. If you don’t have one, you can use a pie plate. If using a pie plate, I suggest using the same Oreo crust and cutting the filling recipe in half since it would be far too much filling.
- Before mixing up the crust, line your springform pan with some parchment paper to prevent it from sticking and make it easier to remove from the pan.
- Make sure that your cream cheese is at room temperature before getting started, this ensures a smoother filling with no lumps.
No-Bake Oreo Cheesecake
For the crust:
- 24 Oreos
- 4 tablespoons unsalted butter melted (60 grams)
For the no-bake cheesecake:
- 16 ounces brick-style cream cheese softened
- 1 cup powdered sugar (120 grams)
- 1 teaspoon vanilla extract
- 2 cups cold heavy whipping cream (480 ml)
- 16 Oreos chopped
- Homemade whipped cream
- 12 to 14 mini Oreos chopped (or 6 full-size Oreos, cut in half)
- To make the crust: Add the Oreos to a food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the melted butter, and mix until the crumbs are moistened.
- Line the bottom of a 9-inch springform pan with parchment paper, scoop the mixture into the pan, and firmly press it down into one even layer. Transfer to the refrigerator to chill while you make the cheesecake filling.
- To make the filling: Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add in the powdered sugar and vanilla extract and mix until well combined.
- Pour the heavy whipping cream in a separate bowl. Start mixing on low speed, then increase the speed to medium-high until the mixture thickens and stiff peaks form. Add the whipped cream to the cream cheese mixture and gently fold it in or mix it in on low speed with your mixer until just combined. Then, fold in the chopped Oreos.
- Remove the springform pan from the refrigerator, scoop the cheesecake filling onto the crust, and carefully spread it around into one even layer.
- If desired, pipe whipped cream around the edges and top with the Oreos.
- Cover tightly and transfer back to the refrigerator to chill for at least 4 to 5 hours or overnight. Remove the no-bake cheesecake from the pan, slice and enjoy!
More Oreo Desserts You’ll Love!
How many calories in a serving and how much does a serving weigh? Made it and it looks awesome and my kids loved it but I am counting calories and have to be sure
I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
Amazing! Kids loved it
My family and I love this recipe. Keep posting great stuff!!!! 🙂
Turned out really delicious but my only issue is I’ve never whipped cream before. I sat there trying to whip it with a hand mixer for like 20 minutes before my roommate pointed out that without sugar, it won’t whip. I had to add some to get the stiff peaks. Not sure if I did something wrong but I found that annoying. But again, it turned out delicious, just not quite as firm as regular cheesecake.
Did you use double cream? Because single cream does not whip but double cream should be soft peaks in 5 minutes with an electric whisk.
Hi doesn’t matter if you use double stuff Oreos or regular?
I used regular, but I think either one would be fine.
When using the Oreos in your recipe do you use the full cookie or just the biscuit part after removing white filling?
I use the whole Oreo, no need to remove the filling.
I made this for my fiance for valentines day and he loved it! The only thing I did different was I used Java Chip Oreos, scrapped out the filling, and used the filling in with the cream cheese. Gave it an awesome coffee flavor and was just as good
I loved the recipe, one of my favorites for sure. Could you possibly substitute something for the Oreos, like Reese’s peanut butter cups or any other type of candy or would that mess up the recipie?
Yes, that would be fine! You shouldn’t need to make any other changes to the recipe.
It’s not as firm as it looks in the picture what can I do to make to firm it’s melting and runny???
Did you make sure to refrigerate it for several hours? If so, you can try freezing it and see if that helps.
Hello! I’m just curious as to why you use powdered sugar vs granulated? Also, whipping the cream ahead of time vs just pouring it into the batter? (I see some other recipes that do this.) Does powered sugar and whipped cream keep the cake more light and mousse-y? Many thanks!
The powdered sugar creates a smoother filling. It’s also fine to pour the cream in with the cream cheese mixture and mix it for a few minutes until it’s thickened. Some readers have ran into issues with it not thickening though, so that’s why I suggest mixing the cream separately then folding it in.
Turned out amazing! I was wondering if i could use this same recipe to make mini bites?
Yes, that would be fine. I would suggest using cupcake liners if you use a muffin pan so that they’re easier to remove.
How far in advance can I make this? Is two days too far in advance?
I typically make it the day before, but it would be fine to make it 2 days in advance.
Made this with my daughter last night and we ate it today. Everyone loved it. It was delicious and a lot of fun to make. Super easy. Not too much sugar. Great recipe. Thank you!
The cheesecake didn’t set even after refrigerating it for a very long time. What could have gone wrong and what can I do to fix it?
Is the cheesecake runny? If so, you can try freezing it and that may help. If it turned out runny, you may want to check your heavy whipping cream and make sure it’s not whipping cream or something else (which will have less fat and not work properly). You also want to make sure to use bricks/blocks of cream cheese and not cream cheese spread in a tub (which has ingredients added to it to thin it out).
I love this recipe and it tastes GREAT!! However, I found it came out too soft. Not as firm as a baked recipe. Can you suggest why this is so?
Since this isn’t baked, it’s meant to be much softer than a baked cheesecake. If you prefer a baked cheesecake recipe, I have one here.
Hey there! Im 12 and ive made this recipe more than four times. and whoever I’ve served it to loves it! This is my go to recipe!
how many people can be served?
You can get 8 larger servings, or 10 to 12 smaller servings.
My go to for Oreo cheesecake…..my hubby”s favourite ?
Could I use a 9 x 13 pan instead of the springform pan?
Yes, that would be fine!
I made this cheesecake yesterday morning, chilled it the rest of the day and all night, cutting it at 3pm. I didn’t love how soft this dessert is, hard to cut neatly and messy. Not attractive at all. The taste was good but I wish it was more firm. Yes , I whipped my cold cream to stiff peaks.
Sorry to hear that, Donna. This is an no-bake cheesecake made with whipped cream, so it’s meant to be soft. If you’re looking for a firmer cheesecake, a baked cheesecake like this one would be a better option.
I don’t like adding too much cream cheese in my cheesecakes so would I be able to add less of the cream cheese in?
I don’t recommend using less cream cheese. The cheesecake won’t set up properly if you don’t use enough.
so I actually do this with only one cream cheese (6 ounces) and we love it, we call it cookies and cream cake just ’cause it doesn’t really taste like cheesecake, to be honest I don’t like cheesecake that’s why I did this and it is delicious! Now, if you like the taste of cheesecakes then by only adding the 6 ounce you won’t get the flavor you like.
I have made this many many times and although it’s a great recipe, it is tricky to keep it firm enough. My tips:
-make sure to whip the cream in a perfectly clean and dry bowl
-DO NOT OVERMIX when combining the two mixtures (cream cheese/sugar and cream). The cream can quickly lose all its air and you’re left with a drippy mess which no careful renaming can really rescue ?
Well worth effort and care though as it looks impressive and everyone loves it!
Hi. I just tried your no bake Oreo Cheescake recipe. The flavor was amazing! The texture was really soft and not too stable, more like cream pie. However, I think it’s because I didnt whip the heavy whipping cream enough. Turned it into butter once before and didn’t want that to happen again. I could have probably gone another minute. I think that wouldve resolved the issue because a similar thing happened before when I made no churn ice cream.
That minor issue changed absolutely nothing!! It was eaten quickly with a little bit of a mess but no crumbs were forsaken.
I did freeze a few pieces to.make them more stable for later consumption. It froze well and thawed nicely. Just make sure your container is air tight otherwise ice crystals may appear. (But once they dissolve you’re back in the game, lol)
Could I use castor sugar instead of powdered sugar?
Yes, but it’s denser than powdered sugar so I would use 1/2 cup (100 grams).
Yes you can
I made this for my daughters birthday recently but I used gluten free Oreos because she has a wheat allergy and it was Amazing! She loved it so much that now she wants it every birthday.
The Oreo cheesecake recipe is the best. I love Oreos so much❤️❤️❤️❤️❤️
This turned out great thank you