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.
FAQ’s
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.
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.
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
Ingredients
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
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
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Can I substitute whipped dessert topping rather than the real whipping cream? Also, besides chopped oreos, what other add-ins do you recommend?
Yes, you can use 16 ounces of whipped topping in place of the heavy whipping cream. You can also mix in just about any kind of chopped cookie or candy.
Can I use unsalted butter?
Yes, that’s fine.
I just made the cake for my son’s birthday today. May I know can I freeze half of the cake? And if I freeze it, will the texture change? Thanks.
I haven’t tried freezing it so I’m not quite sure how well it would hold up if you freeze it.
how long will these last outside at room temperature for?
You can leave it at room temperature for about 30 minutes, but I would recommend keeping it refrigerated as much as possible.
will it melt if leave at room temperature?
It will soften if you leave it at room temperature for too long.
I wanted to when we’re using the Oreos for the base are we supposed to use the cream part too? Or are just supposed to use the biscuit?
Yes! You use the filling too, no need to remove it.
We just made this and love it so much. We do think it is a bit sweet, though. When I make it again, I will try it without the powdered sugar and compare. Thank you for your recipe and site. I will keep exploring for future ideas!
Hi, Heath! I wouldn’t omit the powdered sugar completely, but you can certainly reduce it. I would start with 1/4 cup then add more as needed.
Hi! Can I half the recipe for the cheesecake filling? Will it affect the taste and texture? We only have 2 of us at home and 10 slices seem a bit too much for 2. I’m using a 8 inch springfoam pan. Thanks!
That would be fine!
Hi thank you for this recipe, I made it last night and accidentally put it in the fridge overnight without covering it. Should it still be okay? I’m new to making cheesecakes 😅 Thanks!
The top of it may be a bit dry, but I think will still be fine. If it is dry, you can add some whipped cream on top to help.
Hi, looking forward to making this today!
Although, i live in the uk and i don’t have access to heavy whipping cream nor whipped topping.
i was just wondering if i could use double cream instead, or if you have any other substitutes?
thank you 🙂 ❤️
Double cream should be fine!
hello, is it okay to add in afew grams of gelatin?
You can add some gelatin to some warm water and mix it it, but this holds up really well without it too.
hi! planning to make this for my boyfriends birthday tomorrow, great recipie! just wondering, how many actual packets of oreos will you need? thank you!
You’ll need 45 Oreos, I believe the family size packs have 48.
First time I’ve tried this recipe, and I’m not a regular baker… it turned out AMAZING! My neighbours loved it too 😁 thank you!
I don’t have powdered sugar. Can I just regular white sugar?
That would be fine, but I would recommend using 1/2 cup of granulated sugar since it’s denser than powdered sugar.
Thank you 😉
It turned out very nice taste wise, it was perfect. But I must have done something wrong cause it never took the consistency of usual cheesecake, it’s very soft and fluffy. Will have to try again ☺️
Since it’s a no-bake cheesecake it’s meant to be light and fluffy. I have a regular cheesecake recipe here that’s baked, you can add some chopped Oreos to that recipe 🙂
Hello! I am looking forward to make this. However I only have the regular whipping cream instead of the heavy whipping cream. Is it okay?
Do you know how much fat is in your whipping cream? It will need to be at least 36% fat, otherwise it won’t thicken much.
Hi, I’m struggling to find heavy whipping cream and was wondering if extra thick double cream would be a suitable alternative since it has higher fat content than regular whipping cream.
I think that would be fine!
Is it possible to use margarine as a substitute for butter.
That should be fine.
Hi! I’m planning to make this soon! Just wondering, how long will this cake last in the fridge?
It will keep for up to 4 days.
Hi, u mention cover tightly before leaving it in the fridge overnight. I use cling wrap over the spring foam pan, is it ok? Or ok if I don’t cover..?
You can use cling wrap to cover it, I wouldn’t recommend leaving it uncovered.
how long can you keep it for ..in the fridge of course…
You can store it in the refrigerator for up to 4 days.
Oreo, the perfect cookie. My family loves Oreo’s and cheesecake so this is a match made it heaven. It looks delicious. I think I’ll make it this weekend.
Hi,
Thank you for this recipe.
I am about to make it on saturday and then transport it for one hour in public transportation on a 30 degree celsius heat day. Any recommandations?! I’ll let you know how it holds up!
(It was requested of me to make, I did NOT choose this situation!)
Hi, Laura! If possible, I would try to pack it in something and store it with a few ice packs while you travel. Whenever you get to where you’re going, I’d recommend placing it in the refrigerator until it’s time to serve it. I hope that helps!
Hi, I can’t wait to make this wonderful cheesecake. May I ask you if I can substitute the whipped cream for Greek yogurt?
Thank you in advance.
<3
I recommend sticking with heavy whipping cream for this recipe.