An easy No-Bake Oreo Cheesecake with an Oreo crust. This simple no-bake cheesecake makes a perfect dessert for any time of year!
I posted this recipe in April of 2016 and never imagined that this would become one of the most popular recipes on my blog. I think it’s safe to say you all love Oreos and cheesecake just as much as I do! One reason I wanted to update this post is because I wanted to breathe some new life into it and also update the recipe just a little bit.
I wanted to update this recipe to use heavy whipping cream instead of whipped topping. I know that whipped topping isn’t available everywhere and I’ve had several questions about alternatives. I’ve also grown to prefer using heavy whipping cream over whipped topping in my recipes. But, if you loved the original recipe I still have notes in the recipe for how to use whipped topping.
Here’s an updated picture below of the cheesecake with the heavy whipping cream. The filling holds up just as well and looks just as good as the other version.
One important thing, this recipes makes quite a bit so you will need to use a 9-inch springform pan. This springform pan is one that I own (I used a different one for the pictures), but it’s great for cakes, cookie cakes, no-bake desserts, baked cheesecakes, and a lot more. I also love that pan because I never have any issues with anything leaking out of the bottom as it bakes in the oven. The crust sometimes likes to stick to the pan too, so if you have an extra minute I suggest lining the pan with some parchment paper before you get started.
The base of this recipe starts with an Oreo crust, which is just a simple mixture of Oreo crumbs and some melted butter. You’ll mix everything up in a bowl, scoop it into your pan, and press it down.
If you’re worried about the crust not holding together, you can bake it for about 10 minutes at 350°F before adding the filling. But to be honest, I never bake the crust and it always holds up just fine. Just make sure to press it down firmly into the pan, I find that the bottom of a measuring cup works really well to help press it down.
For the no-bake cheesecake filling, you’ll be using a mixture of cream cheese, powdered sugar, a little vanilla, heavy whipping cream (or whipped topping, see my notes), and more Oreos. I suggest letting the cream cheese soften to room temperature before mixing up the cheesecake filling so that it comes out much smoother.
If you plan to top this no-bake cheesecake with even more Oreos, I suggest buying a family pack so that you have enough. You’ll need 45 Oreos for this recipe and the family size packs have 48 cookie sandwiches in them. Which means that you can have some extra cookies to snack on while you wait for the cheesecake to chill, right??
No-Bake Oreo Cheesecake Baking Tips
- 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.
- The original recipe I posted in 2016 used whipped topping, but I prefer to use heavy whipping cream in this recipe now. The only adjustment I made to this recipe was the heavy whipping cream, but everything else remains the same and it works perfectly! If you prefer to use whipped topping or loved the original recipe, see my notes.
- I suggest letting this chill in the refrigerator for at least 4-5 hours, but overnight is even better.
No-Bake Oreo Cheesecake
Ingredients
For the crust:
- 24 Oreos
- 4 tablespoons (60 grams) butter, melted
For the no-bake cheesecake:
- 16 ounces cream cheese softened to room temperature
- 1 cup (120 grams) powdered sugar
- 1 teaspoon vanilla extract
- 2 cups (480 ml) cold heavy whipping cream*
- 15 Oreos chopped
Topping (optional)
- 6 Oreos chopped
Instructions
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, and the melted butter, and mix until are of 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 cheesecake:
- Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held 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 using the topping, add the extra chopped Oreos on top and gently press them down a little.
- Cover tightly and transfer back to the refrigerator to chill for at least 4-5 hours or overnight. Remove the no-bake cheesecake from the pan, slice and enjoy!
Notes
Love Oreos? Here are a few more recipes to try!
No-Bake Peanut Butter Pie (with an Oreo crust)
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Hello, could I for example make this 2-3 days before eating it? Would it stay nice enough to eat?
You can make it 2-3 days in advance and it should be fine. I prefer to make it the day before I plan to serve it 🙂
Can I use 8inch springform pan? 24 oreos for the base equal to how many gram? I have the oreo crust without filling, so thought to use that as base. Thanks a lot
As long as the pan is deep enough it should be fine. I’m not quite sure what you mean about the Oreo crust without the filling. Do you have a premade crust?
Hi, i tried making one using this recipe. It is my first time ever. I loved it! However, why does mine melt when taken out? Is it supposed to be consumed immediately?
It shouldn’t melt, it should hold it’s shape. Did you have any issues with whipping the heavy whipping cream?
Hi hi need urgent help-what can i do if i dont have powdered sugar ,I only have normal white sugar?
You can use granulated sugar, but you’ll want to cut it in half and use 1/2 cup.
Hi i would love to make this recipe today and i just want to know, for the base do you just use the biscuit part of the oreo or throw it into the processor, as is alongwitb the cream filling in between?
I use all of the Oreo, including the filling.
Hi, is powdered sugar the same as icing sugar?
Yes, they’re the same!
Thanks for sharing. I am making this today for my husband’s birthday. Unfortunately, I just have 300ml whipping cream. Should I keep all the other ingredients the same quantity mentioned in your post or reduce them proportionately ?
You can keep the crust the same, but I would adjust the filling to the amount of heavy whipping cream that you have.
Hi I was making this over the weekend I dont actually have an electric whisk do you think I’ll be okay whisking the cream by hand?
Thank you:)
That would be fine. I would suggest chilling the bowl and whisk to make it a little easier to whip the cream by hand.
Hi this recipie seem delicious, I was thinking of using vanilla oreo cookies with the filing in it, do you think it will be ok
Yes, that would be fine!
Hi,
Which compartment of the fridge should I chill in? The ice-cream compartment or the unit that keeps fresh milk/fruits?
In the refrigerator where you store your milk and fruit.
Hi, if I only got a 6inch pan how should I adjust the ingredients? Isit times everything by 2/3? Or just divide by half?
I would cut the filling in half. The crust may be too thin if you cut it in half, so you may want to reduce it to 2/3 or 3/4.
Hello, do you not sweeten your whipped cream? Are you only whipping the cream alone & nothing else, or is there a homemade whipped cream recipe that you recommend that is stable enough for this dessert?
Since you’re mixing the whipped cream with the sweetened cream cheese mixture it’s not necessary to sweeten it too. You can if you want to, but it won’t make much of a difference. The cheesecake holds up well, I haven’t had any issues with it.
Hi, if I’m using a 10 inch pan how would I adjust the recipe? Or should it be fine
It would be fine to just use a 10-inch pan.
Could I mix this in a baking pan for a Party size desert, sounds like I can do this! I would like to try this.
Yes, absolutely! Depending on the size of your pan, you may need to increase the crust but it would work fine.
Hi, what happens if you use double cream instead of whipping cream? Also, what happens if you don’t whip the cream first before mixing it together with cream cheese. Will the cheesecake become soft ?
I believe double cream just has more fat than heavy whipping cream, so it would be okay to use. Just be careful not to overwhip it since it does thicken faster. You can mix the cream cheese and whipping cream together until thickened if you prefer. I haven’t had any problems doing that, but some readers have had issues with this so I suggest mixing them separately first.
Thank you for the reply. I accidentally mixed them together and it turns out to be soft and not hold out together. Is there any way to fix it? Should I put it in the refrigerator longer?
If you mix them together you need to mix it for a couple of minutes or until it thickens. Did the mixture thicken or is it runny? If it thickened, just refrigerate it and it should be fine.
Does this freeze well? Otherwise how long can this be stored in the fridge? Thanks
I wouldn’t suggest freezing it, but it will keep for 3-4 days in the refrigerator.
I would like to make this in a 9×13” pan. I know I will need to increase the crust mixture but will I need to also increase the filling? Or will the recipe make enough?
It does make quite a bit of filling, so I think it would be enough for a 9×13 pan. You can always increase the filling by 1.25 or 1.5 if you’re wanting a thicker layer of filling.
Hey do i need to keep it in the fridge always..like after its frozen once..can i take it out or it will melt and change the shape?
Yes, you do want to keep it refrigerated.
Hey can i use plain normal cheese spread instead of cream cheese…will it be fine
I haven’t tried it, but I don’t know that it would hold up as well since cream cheese spread is not as thick.
Hi, what kind of icing should I use? Is that cream cheese icing?
I’m not sure what you mean, Nancy? There’s no icing on this.