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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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.
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.