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:
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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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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.
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Remove the springform pan from the refrigerator, scoop the cheesecake filling onto the crust, and carefully 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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I believe that anyone, even beginners, can bake amazing desserts!
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!
Hi there, was excited to try out this recipe. Have been mixing with heavy whipping cream using a hand mixer for quite some time and the mixture seems to be getting more soupy/less thick. Any suggestions?
Have you mixed it long enough and is the heavy whipping cream at least 36% fat? And was your cream cold as well when you started? Those are the only reasons I can think of as to why the mixture is running and not thickening.
Hi Danielle,
Thanks for being so quick to reply. Yep, cream is 35% and it might be almost 20 minutes that I’ve been mixing now. It’s pretty fluid, when I pick up my mixer, the stuff drips right off of it.
It should have only taken a few minutes to mix up (maybe 3-5 depending on your mixer). At this point, I’m really not sure what happened. Did it ever thicken up or was it fairly liquify the whole time? I’ve had a couple people mention that it never thickened, but I’ve never had this issue. You could try whipping the cream separately then mixing it with the cream cheese. But you’d need to start over with more cream cheese if that’s the case. I’m going to update the recipe and make notes to whip the cream separately as I’m not sure why it’s not mixing properly for some and it is for others.
I really appreciate you taking the time to respond again. I’m going to try again but use tubbed whipped cream instead (to avoid any whipping fails ahah). Here’s hoping that I can get it right for round two. Is there a particular reason you preferred heavy whipping cream?
I just prefer the taste of homemade whipped cream versus the tub, but I still think both options taste fine in the recipe! If you’ve had success making whipped cream with that particular heavy whipping cream, I think it would be fine to use that but just mix it separately and then add it to the cream cheese mixture. I went ahead and updated the recipe with instructions to mix the heavy whipping cream separately so hopefully, no one else runs into that issue! 🙂
Hi Danielle,
Okay tried it again and it turned out much better using whipped cream (in a tub). I also topped the cake with melted chocolate and cocoa nibs 🙂 Wish I could show you a pic. My advice to anyone using whipped cream is to mix in crushed cookies first then gently fold in cream in thirds.
Glad to hear that it turned out better for you the second time around! The melted chocolate and cocoa nibs sound great too 🙂
I’m anxious to try this but I am wondering if I can make it in a 9 x 13 pan ? Will there be enough cream cheese filling for that size pan?
Hi, Katy! I haven’t tried it in a 9×13 pan. I think there would be enough cream cheese filling for that size pan. I think the crust may be too thin for a 9×13 though you may need to increase it by about 1.5.
Can this be frozen for later?
Thank you
Helen
I haven’t tried it, but I think it would be okay.
Hi, I just made this recipe and it’s amazing! However I was wondering how long it will last in the fridge until it goes bad?
It should keep for about 3 days in the refrigerator.