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. 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.
- I suggest letting this chill in the refrigerator for at least 4-5 hours, but overnight is even better.
- 24 Oreos
- 4 tablespoons (60 grams) butter, melted
- 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
- 6 Oreos, chopped
- 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.
- 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.
- 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.
- Remove the springform pan from the refrigerator, scoop the cheesecake filling onto the crust, and gently 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!
Prep time includes 4 hours of chilling time.
Love Oreos? Here’s a few more recipes to try!