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.
Ingredients For This Recipe
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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How many calories in a serving and how much does a serving weigh? Made it and it looks awesome and my kids loved it but I am counting calories and have to be sure
I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
Amazing! Kids loved it
My family and I love this recipe. Keep posting great stuff!!!! 🙂
Turned out really delicious but my only issue is I’ve never whipped cream before. I sat there trying to whip it with a hand mixer for like 20 minutes before my roommate pointed out that without sugar, it won’t whip. I had to add some to get the stiff peaks. Not sure if I did something wrong but I found that annoying. But again, it turned out delicious, just not quite as firm as regular cheesecake.
Did you use double cream? Because single cream does not whip but double cream should be soft peaks in 5 minutes with an electric whisk.
Hi doesn’t matter if you use double stuff Oreos or regular?
I used regular, but I think either one would be fine.
When using the Oreos in your recipe do you use the full cookie or just the biscuit part after removing white filling?
I use the whole Oreo, no need to remove the filling.
I made this for my fiance for valentines day and he loved it! The only thing I did different was I used Java Chip Oreos, scrapped out the filling, and used the filling in with the cream cheese. Gave it an awesome coffee flavor and was just as good
I loved the recipe, one of my favorites for sure. Could you possibly substitute something for the Oreos, like Reese’s peanut butter cups or any other type of candy or would that mess up the recipie?
Yes, that would be fine! You shouldn’t need to make any other changes to the recipe.
It’s not as firm as it looks in the picture what can I do to make to firm it’s melting and runny???
Did you make sure to refrigerate it for several hours? If so, you can try freezing it and see if that helps.
Hello! I’m just curious as to why you use powdered sugar vs granulated? Also, whipping the cream ahead of time vs just pouring it into the batter? (I see some other recipes that do this.) Does powered sugar and whipped cream keep the cake more light and mousse-y? Many thanks!
The powdered sugar creates a smoother filling. It’s also fine to pour the cream in with the cream cheese mixture and mix it for a few minutes until it’s thickened. Some readers have ran into issues with it not thickening though, so that’s why I suggest mixing the cream separately then folding it in.
Turned out amazing! I was wondering if i could use this same recipe to make mini bites?
Yes, that would be fine. I would suggest using cupcake liners if you use a muffin pan so that they’re easier to remove.
How far in advance can I make this? Is two days too far in advance?
I typically make it the day before, but it would be fine to make it 2 days in advance.
Made this with my daughter last night and we ate it today. Everyone loved it. It was delicious and a lot of fun to make. Super easy. Not too much sugar. Great recipe. Thank you!
The cheesecake didn’t set even after refrigerating it for a very long time. What could have gone wrong and what can I do to fix it?
Is the cheesecake runny? If so, you can try freezing it and that may help. If it turned out runny, you may want to check your heavy whipping cream and make sure it’s not whipping cream or something else (which will have less fat and not work properly). You also want to make sure to use bricks/blocks of cream cheese and not cream cheese spread in a tub (which has ingredients added to it to thin it out).
I love this recipe and it tastes GREAT!! However, I found it came out too soft. Not as firm as a baked recipe. Can you suggest why this is so?
Since this isn’t baked, it’s meant to be much softer than a baked cheesecake. If you prefer a baked cheesecake recipe, I have one here.
Hey there! Im 12 and ive made this recipe more than four times. and whoever I’ve served it to loves it! This is my go to recipe!