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 softened 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.
- If you’re using heavy whipping cream, make sure to mix it together until the filling is thickened. This may take about 3-5 minutes for it to really thicken up. You may also whip the heavy whipping cream separately, then mix it with the cream cheese mixture on low speed (or fold it in) until just combined.
- 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) heavy whipping cream*
- 15 Oreos chopped
Topping (optional)
- 6 Oreos chopped
Instructions
To make the crust:
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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.
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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:
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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.
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Turn the mixer to low speed and pour in the heavy whipping cream, then increase to medium-high speed and continue mixing until the mixture has thickened and hold soft peaks on the beaters when they are lifted (this may take about 3-5 minutes). Add in the chopped Oreos and gently fold them into the mixture until just combined.
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Remove the springform pan from the refrigerator, scoop the cheesecake filling onto the crust, and gently spread it around into one even layer.
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If using the topping, add the extra chopped Oreos on top and gently press them down a little.
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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!
Recipe Notes
In the original recipe I posted, I used 16 ounces of thawed whipped topping (such as Cool Whip). If you prefer to use this, simply leave out the heavy whipping cream and gently fold 16 ounces of whipped topping into the other filling ingredients. You may also slightly reduce the powdered sugar in the recipe as well, start with 3/4 cup and add more if desired.
Prep time includes 4 hours of chilling time.
Love Oreos? Here are a few more recipes to try!
No-Bake Peanut Butter Pie (with an Oreo crust)
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Oh this is so pretty! It reminds me of an oreo cheesecake that my Aunt used to make years ago. And yay for no bake dessert! Even when it’s 10 degree out, I love them, but they somehow just seem to taste better when the weather gets warmer. I would love to devour a slice (or three) of this right now!
Thanks, Gayle! I love no-bake desserts all year round too 🙂
THis is PERFECTION in my mind! I love no bake cheesecake and cookies n cream is my favorite flavor of EVERYthing! This is so perfect for those warmer days!
Thanks, Ashley!
Oreo crusts are the best crusts. Also when I read, “I wanted to jam pack as many Oreos as I could into the cheesecake,” I was just like YESSS. This looks delicious!
Haha! This is why we’re friends, Medha! 🙂
This cheesecake looks delicious! Love Oreos and no-bake desserts. Great recipe Danielle! 🙂
I’m all about no bake desserts as soon as the weather starts to warm up and this oreo cheesecake is what I’m alllll about. I could totally devour a slice or two of this guy!
I love no-bake desserts, especially when Oreos and cheesecake are involved! This looks so creamy and delicious, Danielle!
I like no-bake desserts for a few reasons, mainly because the house doesn’t get as sweltering and they tend to be easy! This Oreo cheesecake just looks so good!
Whoa, girl!! You sure do know how to make a KILLER gorgeous cheesecake! I can’t even believe that this is all no-bake! Trying this one asap—my mind is blown over here!!
Thank you, Sarah! 🙂
This looks amazing, I was wondering how many this cheesecake would serve? I am planning on making a mini heart shape cheese cake for my partners birthday. 🙂
It will serve 8-10, but you can easily cut the filling in half with this recipe 🙂
Which brand of cream cheese can i use to make it?
Any brand of cream cheese will work fine.
Hi there, I’m new! I Googled oreo cheesecake and this was the one I liked the look of!!
I can’t wait to try it out. We’re actually going to have this at Christmas time as an alternative to traditional pudding. I’m going to put a snowman on top etc
I just wondered…(might be a silly question but) with the oreos for the Base did you scrape off the oreo filling or leave it on and blitz?
Thanks for the recipe!
I always just leave the filling in the Oreos. I’d love to hear how it turns out too, the snowman on top is such a fun idea!
This recipe is absolutely lovely and seems that its easy to make. But one question, if I add on macarons on it, will it suit the taste?
I personally like just using Oreos on this dessert. But I think it just depends on your personal preference and the flavor that you plan to use 🙂
can you tell me how much is 1 cup ? in ounce or ml or grams.
i wanna try this recipe >.<
Thanks
Hi, Tina. Do you mean for the powdered sugar? 1 cup of powdered sugar is 120 grams, hope that helps!
Am going to try this cheese cake just asking what sugar do I need plus what cream
Hi Linda, you’ll need powdered sugar which is also know as confectioners sugar or icing sugar. I used whipped topping in this recipe, but you can certainly make your own whipped cream with some heavy whipping cream.
I made this cake for my daughter’s birthday and all the girls loved it (and the grown ups who got lucky enough to get a slice). We’ll do it again for sure!
That’s wonderful to hear, Rozenn! I’m so happy everyone enjoyed it 🙂
this looks so delicious…
I’m from Denmark and we don’t have stuff like Cool Whip 🙁 ….. do you know of an alternative to use instead?
Hi, Karoline! You can make your own whipped cream with some heavy whipping cream and use that instead.
Double Cream is probably the closest but does have about 11/12% more fat than whipped or heavy cream so be mindful of the conversion. 🙂
Can I know the recipe for 20 people?
This recipe will serve about 8-10, so you could probably double the recipe and make two separate cheesecakes for 20.
My filling is really soggy!! Help me!!
Hi, Shriha! Did you make any adjustments to the recipe? And have you refrigerated it yet? This is a no-bake recipe, so the filling is softer and different than a baked cheesecake. I’m not quite sure what you mean when you say it’s soggy?
I am going to try this for an upcoming event. Im a professional cook from San Francisco, Ca. living here in Rio de Janeiro and I do events and private dinners along with making and sell products from back home. I recreate recipes from home like breads, cheesecakes, sauces and such that arent available here. Im not to keen on using whipped topping though, so I might just sub cream for that. The commercial type stuff isnt available and the “cool whip” type substance is very low quality vegetable based stuff. beside, who can argue with heavy whipping cream. Your method seems pretty sound compared to a lot Ive seen for Oreo cookie cheesecake. there are some real odd recipes. I research everything I do thoroughly before moving on it. Ill let you know how it works out.
Hope you enjoy the recipe, Robert!
hi
how do i add gelatine to the filling?
Hi, Thelma! This cheesecake holds its shape really well, even after a day or two. Is there a reason you’re wanting to add the gelatin?
Would like to make the no bake Oreo cheesecake for Easter but would like it in a 81/2 x11 pan. Would you suggest just doubling all the ingredients, or more?
Hi, Jaynee. I’ve only tested this recipe in a 9″ springform pan, so it’s hard to say. It does make quite a bit of the cheesecake filling so it may be enough for your pan. The crust may be a little thin though, so you may need to double it. I wish I could be more help, but without trying it it’s hard to give a suggestion.
Thank you for this recipe, it’s so easy to follow and the cheesecakes turn out perfect everytime! Everybody loves it. Will be making it again for eid, in mini dessert form ?
So glad you enjoyed the cheesecake, Rashida! I’ve been meaning to try these as mini cheesecakes too, such a fun idea! 🙂
Found through Pinterest! Easy and easily adjustable (love that). For me, even in a 9 inch spring form, 20 cookies was not enough for the crust and I ended up with bare spots. Increased to the full package (30) and added 2 more T of melted butter. Pressed down with my hand in a plastic sandwich bag because the crumbs kept sticking to my measuring cup. Since I used all the cookies for the crust I ended up subbing the sugar/vanilla/cookie chucks with a box of Oreo Pudding mix. Also, used one cup of 1/2 &1/2 (beat on med high with the cream cheese and pudding until smooth and thick) and 4 oz of whipped topping (folded in last). The batter tasted great and can’t wait to try it out tonight. Thank you for sharing your recipe!!! It was a great foundation to start from and make my own. My husband made this his “last request” dessert before deploying and I really didn’t know where to start. Bless you!
So glad you were able to make the adjustments with what you had, Andrea! Hope you and your husband enjoyed the no-bake cheesecake too! 🙂
I used the heavy whipping cream and I have been whipping it and nothing is picking up it’s like liquid. How can I fix this?
Does the container say heavy whipping cream? If so, was it cold? As long as it’s cold heavy whipping cream it should thicken with a mixer after a few minutes. I’ve never had any issues with it not working, so I’m not quite sure why it would still be liquidy.
Hello, Were you using whole fat cream cheese as most no bake cheese cakes don’t set up if using low fat versions. Also you need a decent fat content in your cream also. Here in the uk we don’t have heavy whipping cream so i used half whipping cream @ 38% fat and half double cream @ 50% fat. Whipped up lovely and thick.
Thanks for sharing, Liz. I’m glad to hear that it worked great for you!
I made the exact recipe except reduced everything to half for a smaller cheesecake but although I left it overnight in the fridge it never got firm. It feels like a mousse. I’m not sure what I did wrong.
Hi, Kathy. This is a no-bake cheesecake, so its on the softer side. Were you still able to slice into it?
No-bake cheesecakes need a decent amount of fat to set up. So make sure you don’t use low fat cheese. This is the sort of cheesecake we make most in the UK. In fact i have never made, nor eaten(i don’t think) a baked cheesecake.
UK Whipping cream is approx 38% fat & double 50%. I’ve always used either. Whipping cream makes it slightly lighter, but both set up well.
Hey, here at my place we don’t have any heavy whipping cream or double cream. I can only find Anchor Whipping Cream which has 35% milk fat content. Is is okay to use it?
Heavy whipping cream in the US has to have at least 36% fat, but I *think* that would work. You can try whipping it seperately first, just to make sure it thickens properly. Then beat the cream cheese, powdered sugar, and vanilla and gently mix or fold in the whipped cream. I would suggest chilling your bowl and beaters too, it will help the cream whip up a little better.
Hi,
Must i use heavy whipping cream? I’m accidentally bought whipping cream. Can i use whipping cream instead of heavy whipping cream?
I’ve never tried whipping cream in this recipe, so I’m unsure if it will work. I suggest using heavy whipping cream because whipping cream has a lower fat percentage and may not work quite as well as heavy whipping cream.
Hi Daniel,
Does this cake can keep the shape/ firmness in 5 hours trip out side ?
It will be fine for about an hour out of the refrigerator, but 5 hours would be too long. If you have a way to transport it and keep it cold, it would probably be okay though.
Perfect. Everyone loved it. Thank you.
So glad to hear that everyone loved it, Barry!
Hi… is it possible to add mars bars to this recipe to give a flavour of mars oreo cheesecake. If so should I melt and add to the mixture or just chunks.
Prompt response would help as planning to make it just now.
I think it would be fine to cut them into chunks and mix them into the filling. I wouldn’t suggest melting them down and mixing it in that way.
Hi I’m wanting to make this for my daughters birthday, I was thinking of maybe freezing it and serve it after 2 hours out of the freezer. Do you think this would harm the cake? Or can it even be eaten frozen?
I’m not quite sure, I haven’t tried freezing it yet. Is there a reason you’re wanting to freeze it? It holds up well in the refrigerator if you’re just needing to make it in advance.
I wanted to know that how soft will it be? Will I be able to slice through it? I mean will it be that firm?
It has a softer texture than a baked cheesecake, but it still holds it’s shape just fine to slice and serve.
Can i use cream cheese spread?
Hi, Louise! I haven’t tried it in no-bake cheesecakes, so I’m not sure. I suggest sticking to the blocks of cream cheese if you can.
Great recipe! I’m substituting instant chocolate pudding for the cream. (I opened the chocolate pudding by mistake, had to use it, right? Remembered seeing this recipe.) (Reminder to self: read the label. Even before Dawn on Thanksgiving!)
Hope you enjoy the no-bake cheesecake, Beverly!
This looks wonderful, and I’d like to make it for Christmas. One really dumb question……..will it be firm enough to flip over to get the parchment off? Or……is there a better way to pull it off? Thanks in advance.
Hi Mary Lynn! I wouldn’t suggest flipping it to get it off because it may damage it. When I’m serving this I usually just release it from the springform pan, but leave it sitting on the bottom piece of the pan. If you want to put it on a cake stand or large serving dish, it should slide right off with the parchment paper on the bottom. You can carefully lift it and remove the parchment paper from the bottom. I find just leaving the bottom of the springform pan on it to be easiest though. Hope that helps!
Thanks!
Great ! But I prefer less sugar, can I reduce the amount of sugar?
That would be fine. You can start with 1/2 cup and add more if you need it.
Thank you ?
Would I be able to put it in the freezer to spend up the process of firming it up to serve only 2 hours after making it instead of 4?
Oops I mean speed up the process!
I haven’t tried freezing this yet, So I’m not quite sure. You can make it the day before and refrigerate it overnight.
Thank you so much for providing measurements I’m familiar with for this outstanding cake. I am Geman and live in Germany and I get lots of terrific recipes from website in the US. To convert the stuff is always a big hazzle. I only have to find out how much 18 ounces of cream cheese are in grams but that’s not big a deal. Therefore thank you and this will be my next “baking” project”.
Greetings from Germany from Dorothee
You’re welcome, Dorothee! I’m glad you find it helpful! The 16 ounces of cream cheese is about 450 grams. Hope you enjoy the recipe 🙂
I think the cream needs to be whipped before you mix it with the cream cheese. The recipe doesn’t say this and correct me if I’m wrong. I followed the recipe exactly and it was a runny mess. I added gelatine at the last minute to try to save it.
I always whip the heavy whipping cream with the cream cheese and it thickens up just fine. Whether you whip it with the cream cheese or separately, it should still thicken. I’m wondering if your cream didn’t have enough fat in it and that’s why it was runny? Does your container show the fat content?
Thank you for the recipe. I’m from Malaysia and we do not have heavy whipping cream here, only whipping cream. Anyway I tried yesterday with whipping cream and I think I overbeat the whipping cream. One minute it was smooth and stick together and the next it went runny and grainy 🙁
I still pour the batter into the springform and it was easily melted outside the fridge after chilling for 4 hours. I ended up freezing the cake, haha.
It was edible in the end, taste good as well, only not so smooth 😀
I’m sorry to hear that! You can whip the cream separately, then add it to the cream cheese mixture next time. Regular whipping cream has less milk fat in it too (about 30%), so it may not thicken like heavy whipping cream which has about 36%. If you make it again, you may check the container and see if it lists the fat percentage.
Would this recipe still work if I use a square brownie pan? I don’t have a spring form…
That should be fine. If there’s too much filling you can put the rest in cupcakes liners and refrigerate them.
loved it.Cant wait to try this.
Hope you enjoy the recipe if you give it a try!
Hi Danielle,
Wonderful recipe, thank you!
I’m about to make it for the second time and wondering if you have any experience regarding how long it keeps in the fridge??
Kind thanks
Hi, Bernadette! It should keep for about 3-4 days in the refrigerator.
Hi Danielle
This looks perfect, I’m planning to make this as birthday cake for my cousins birthday party, but I have a doubt, once you remove them from the fridge will it melt or in other words how long will stand without going out of shape out of fridge.
Do I need to add gelatine to ensure it doesn’t melt ?
Thanks
Hi, Jothi! Because of the cream cheese, it holds up well even at room temperature for an hour or two. If you’re concerned about it though you can certainly add some gelatin. You can sprinkle 1 tablespoon unflavored gelatin over 1/4 cup of water, let it sit for a minute, then microwave it for a few seconds to melt it. Once it’s cooled slightly you can mix that in with the cream cheese, sugar, and vanilla. Hope that helps!
Hi how much is 16 ounces of cream cheese in gram?
I am looking at Tesco – they sell one tub 280g. Do I use all?
There are 226 grams in 8 ounces of cream cheese, so you’ll need about 450 grams of cream cheese to total 16 ounces. I would avoid using cream cheese in a tub though, it’s usually a cream cheese spread and doesn’t work as well as the blocks or bricks of cream cheese.
Thank you for the quick reply
I went to Tesco so the deals description is Philadelphia original soft cheese.
Is this the same with yours?
I use the blocks of cream cheese, if they’re in a tub and say soft cream cheese it’s likely that it’s a cream cheese spread.
I personally think the recipe should be edited in the section of mixing the whipping cream
Especially to those who dont bake often or just not with cream. I do bake often but have never made anything cheese related and I was super upset when i wasted $10 in cheese and cream because the steps said to mix and whip the cream with the cheese..which I think is why so many people are saying theirs turned into soup. P.s- to specify, make sure you whip your cream cheese,vanilla, and icing sugar first and seperately whip just your cream( its messy and takes a while) then gently fold the whipped cream into the cream cheese and add in your crushed oreos. Other than that this recipe is great.
Glad you liked the cheesecake, Holly! As far as mixing the cream cheese and whipping cream together I’ve done it dozens of times and it always mixes up just fine it just takes a few minutes. That being said, I made a note in the baking tips section that you can mix it separately then add it to the rest of the ingredients 🙂
Hi Danielle, 🙂 what kind of cream cheese do you use? And also how long should I refrigerate the crust? Thanks so much 🙂 I’ll definetly try this. 🙂
Any brand of cream cheese will work fine, just make sure to use the blocks or bricks of cream cheese and not the cream cheese spread in a tub. Also, full-fat cream cheese works best. You can just refrigerate the crust while you prep the filling (about 15-20 minutes) and that will be plenty of time. Hope you enjoy the cheesecake!