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 Oreo cheesecake 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 homemade no-bake cheesecake 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.
Oreo Cheesecake Ingredients
This is such an easy no-bake cheesecake recipe that requires minimal ingredients to make. Here’s what we’ll be using to make this Oreo crust cheesecake:
- Oreos: If you plan to top this no-bake Oreo dessert 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.
- Butter: I recommend using unsalted butter, since the amount of salt in salted butters can vary between different brands.
- Cream cheese: I suggest letting the cream cheese soften to room temperature before mixing up the cheesecake filling so that it comes out much smoother.
- Powdered sugar: Sweetens the filling and makes for a fluffier no-bake cheesecake.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Heavy whipping cream: Creates a creamy, fluffy no-bake cheesecake. Make sure it’s cold before whipping it.
How to Make a No-Bake Oreo Cheesecake
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. To make the filling, simply beat the cream cheese until it’s smooth, then mix in the powdered sugar and vanilla. Next, you’ll beat the heavy whipping cream to stiff peaks in a separate bowl and fold it into the cream cheese mixture. Once the filling is ready, gently fold in the chopped Oreos, scoop the filling into your pan and spread it around into one even layer. Cover it tightly and refrigerate it for at least 4 to 5 hours.
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.
Can I Use Whipped Topping Instead of Heavy Cream?
In the original Oreo cheesecake 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.
Can I Freeze No-Bake Cheesecake?
Most standard baked cheesecakes freeze well, but I’ve never tried freezing a no-bake cheesecake so I’m not sure how it’d hold up in the freezer. No-bake cheesecakes are much lighter and fluffier, so the texture may change once frozen.
- 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.
More Oreo Desserts to Try!
- Mini Oreo Cheesecakes
- No-Bake Peanut Butter Pie (with an Oreo crust)
- Oreo Balls
- Chocolate Oreo Cupcakes
- Homemade Chocolate Cream Pie (with an Oreo crust)
No-Bake Oreo Cheesecake
For the crust:
- 24 Oreos
- 4 tablespoons (60 grams) butter , melted
For the no-bake cheesecake:
- 16 ounces brick-style 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
- 6 Oreos , chopped
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!
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