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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Sophie says
December 22, 2018 at 5:07 pmHello, could I for example make this 2-3 days before eating it? Would it stay nice enough to eat?
Danielle says
December 22, 2018 at 5:29 pmYou can make it 2-3 days in advance and it should be fine. I prefer to make it the day before I plan to serve it 🙂
CYea says
December 30, 2018 at 9:48 pmCan I use 8inch springform pan? 24 oreos for the base equal to how many gram? I have the oreo crust without filling, so thought to use that as base. Thanks a lot
Danielle says
January 1, 2019 at 8:46 amAs long as the pan is deep enough it should be fine. I’m not quite sure what you mean about the Oreo crust without the filling. Do you have a premade crust?
Sara says
February 2, 2019 at 7:38 pmHi, i tried making one using this recipe. It is my first time ever. I loved it! However, why does mine melt when taken out? Is it supposed to be consumed immediately?
Danielle says
February 3, 2019 at 8:00 amIt shouldn’t melt, it should hold it’s shape. Did you have any issues with whipping the heavy whipping cream?
D says
February 7, 2019 at 12:27 pmHi hi need urgent help-what can i do if i dont have powdered sugar ,I only have normal white sugar?
Danielle says
February 7, 2019 at 12:50 pmYou can use granulated sugar, but you’ll want to cut it in half and use 1/2 cup.
Ash says
March 1, 2019 at 8:19 pmHi i would love to make this recipe today and i just want to know, for the base do you just use the biscuit part of the oreo or throw it into the processor, as is alongwitb the cream filling in between?
Danielle says
March 2, 2019 at 9:38 amI use all of the Oreo, including the filling.
Zobia says
March 6, 2019 at 11:41 amHi, is powdered sugar the same as icing sugar?
Danielle says
March 7, 2019 at 8:12 amYes, they’re the same!
Pooja says
March 8, 2019 at 6:36 amThanks for sharing. I am making this today for my husband’s birthday. Unfortunately, I just have 300ml whipping cream. Should I keep all the other ingredients the same quantity mentioned in your post or reduce them proportionately ?
Danielle says
March 8, 2019 at 8:39 amYou can keep the crust the same, but I would adjust the filling to the amount of heavy whipping cream that you have.
Sami says
March 20, 2019 at 3:07 pmHi I was making this over the weekend I dont actually have an electric whisk do you think I’ll be okay whisking the cream by hand?
Thank you:)
Danielle says
March 21, 2019 at 8:32 amThat would be fine. I would suggest chilling the bowl and whisk to make it a little easier to whip the cream by hand.
viola Gauthier says
March 21, 2019 at 9:25 amHi this recipie seem delicious, I was thinking of using vanilla oreo cookies with the filing in it, do you think it will be ok
Danielle says
March 21, 2019 at 1:34 pmYes, that would be fine!
xj says
March 28, 2019 at 10:12 amHi,
Which compartment of the fridge should I chill in? The ice-cream compartment or the unit that keeps fresh milk/fruits?
Danielle says
March 28, 2019 at 2:22 pmIn the refrigerator where you store your milk and fruit.
Maeve says
March 30, 2019 at 3:14 amHi, if I only got a 6inch pan how should I adjust the ingredients? Isit times everything by 2/3? Or just divide by half?
Danielle says
March 30, 2019 at 8:07 amI would cut the filling in half. The crust may be too thin if you cut it in half, so you may want to reduce it to 2/3 or 3/4.
Kerry Lonadier says
April 18, 2019 at 1:54 amHello, do you not sweeten your whipped cream? Are you only whipping the cream alone & nothing else, or is there a homemade whipped cream recipe that you recommend that is stable enough for this dessert?
Danielle says
April 18, 2019 at 8:31 amSince you’re mixing the whipped cream with the sweetened cream cheese mixture it’s not necessary to sweeten it too. You can if you want to, but it won’t make much of a difference. The cheesecake holds up well, I haven’t had any issues with it.
Koreen says
April 20, 2019 at 4:51 pmHi, if I’m using a 10 inch pan how would I adjust the recipe? Or should it be fine
Danielle says
April 21, 2019 at 9:49 amIt would be fine to just use a 10-inch pan.
Mary Havlice says
May 3, 2019 at 7:21 pmCould I mix this in a baking pan for a Party size desert, sounds like I can do this! I would like to try this.
Danielle says
May 4, 2019 at 7:31 pmYes, absolutely! Depending on the size of your pan, you may need to increase the crust but it would work fine.
Aisyara says
May 12, 2019 at 3:34 amHi, what happens if you use double cream instead of whipping cream? Also, what happens if you don’t whip the cream first before mixing it together with cream cheese. Will the cheesecake become soft ?
Danielle says
May 12, 2019 at 9:11 amI believe double cream just has more fat than heavy whipping cream, so it would be okay to use. Just be careful not to overwhip it since it does thicken faster. You can mix the cream cheese and whipping cream together until thickened if you prefer. I haven’t had any problems doing that, but some readers have had issues with this so I suggest mixing them separately first.
Aisyara says
May 12, 2019 at 11:10 amThank you for the reply. I accidentally mixed them together and it turns out to be soft and not hold out together. Is there any way to fix it? Should I put it in the refrigerator longer?
Danielle says
May 12, 2019 at 1:17 pmIf you mix them together you need to mix it for a couple of minutes or until it thickens. Did the mixture thicken or is it runny? If it thickened, just refrigerate it and it should be fine.
Kacey says
June 9, 2019 at 6:56 amDoes this freeze well? Otherwise how long can this be stored in the fridge? Thanks
Danielle says
June 10, 2019 at 3:21 pmI wouldn’t suggest freezing it, but it will keep for 3-4 days in the refrigerator.
Nicole says
June 13, 2019 at 2:47 pmI would like to make this in a 9×13” pan. I know I will need to increase the crust mixture but will I need to also increase the filling? Or will the recipe make enough?
Danielle says
June 14, 2019 at 10:25 amIt does make quite a bit of filling, so I think it would be enough for a 9×13 pan. You can always increase the filling by 1.25 or 1.5 if you’re wanting a thicker layer of filling.