No-Bake Oreo Cheesecake
No-bake Oreo cheesecake uses Oreo cookies in the crust, filling, and topping! This is an easy dessert that can be made before a party or holiday gathering.
Calling all Oreo lovers! This no-bake Oreo cheesecake uses Oreo cookies three ways: in the crust, in the filling, and as a topping.
The cheesecake filling is smooth and creamy, and the entire recipe takes less than 30 minutes to prepare. Since the filling needs to be refrigerated for at least 4 hours in advance, it’s also a perfect make-ahead dessert.
You can make this Oreo cheesecake for a birthday party, family event, or holiday gathering. I guarantee everyone will love it!
Ingredients for This Recipe
This no-bake cheesecake tastes incredibly decadent, but requires only a fraction of the time and ingredients needed to make a regular baked cheesecake. Here’s what you will be using to make it:
- Oreos: If you plan to top this recipe with even more Oreos, I suggest buying a family pack so that you have enough. You’ll need 40 Oreos for this recipe and the family size packs have 48 cookie sandwiches in them.
- Butter: I used unsalted butter for the crust, but it would be fine to use salted butter if that’s all you have on hand.
- Cream cheese: Make sure to use blocks or bricks of cream cheese. The cream cheese will also need to soften to room temperature before mixing up the cheesecake filling. This will ensure that the filling turns out nice and smooth!
- Powdered sugar: Sweetens the filling without leaving a grainy texture.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Heavy whipping cream: Creates a creamy, fluffy no-bake cheesecake. Make sure to use cold heavy whipping cream so that it thickens properly.
How to Make No-Bake Oreo Cheesecake
This is an incredibly easy cheesecake recipe and is perfect for beginners or anyone short on time. Since the cheesecake filling doesn’t require baking, it’s also easier to make! Here’s a quick overview of how to make it:
- Make the Oreo crust: Pulse the Oreos in a food processor until you have fine crumbs. (Note that you’ll use the entire cookie to make the crust.) Add the crumbs to a mixing bowl, then stir in the melted butter. Press the crust mixture into a 9-inch springform pan that’s been lined with parchment paper. For more detail on making the Oreo crust, you can refer to this post.
- Combine the cream cheese, sugar, and vanilla: Do this in a separate mixing bowl. An electric mixer makes quick work of this, but you can also use a wooden spoon and some elbow grease.
- Make the whipped cream: In another bowl, beat the heavy whipping cream until stiff peaks form. In other words, when you lift your beaters up out of the bowl, the peaks of the whipped cream stand straight up.
- Finish the cheesecake filling: Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture. If needed, you can use your mixer to gently mix in the whipped cream on low-speed. Then, fold in the chopped Oreos.
- Assemble the cheesecake: Scoop the filling on top of the prepared Oreo crust. Use an offset spatula or the back of a spoon to smooth the filling out into an even layer.
- Chill the cheesecake: Cover the pan tightly with plastic wrap and chill for at least 4 hours before slicing and serving.
- Garnish (optional): If desired, you may pipe whipped cream (regular or stabilized) around the cheesecake and nestle either a mini Oreo or half of a regular sized Oreo into the whipped cream.
What Type of Oreos Are Best for This Recipe?
I used regular Oreo cookies, but you may use Double Stuf or even a gluten-free substitute. You could also use a different flavor of Oreos, like lemon, mint, birthday cake, etc.
Note that you will be using the entire cookie (i.e. both the cookie itself as well as the creme filling).
Will Lite Cream Cheese Work in This Recipe?
Yes, lite cream cheese will work so long as you use blocks/bricks of it. I do not recommend using fat-free cream cheese because it won’t set up well and honestly, it just doesn’t taste very good.
Do NOT substitute cream cheese spread in a tub for the brick-style cream cheese. Cream cheese spread will result in a very soft filling that’s difficult to slice.
Can Whipped Topping Be Used Instead of Whipped Cream?
Yes! You can replace the heavy whipping cream in the recipe with one 16-ounce tub of whipped topping and gently fold it into the cream cheese mixture.
Keep in mind that whipped topping is usually already sweetened, so if you do use it, you may want to reduce the powdered sugar in the recipe to 3/4 cup.
Can This Recipe Be Made in Advance?
Of course! I typically make this no-bake Oreo cheesecake the day before I plan on serving it and refrigerate it overnight. However, you can cover it tightly and store it in the refrigerator for three to four days.
If you are adding toppings, I would wait to add them until the day you plan on serving it.
- 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.
No-Bake Oreo Cheesecake
For the crust:
- 24 Oreos
- 4 tablespoons unsalted butter melted (60 grams)
For the no-bake cheesecake:
- 16 ounces brick-style cream cheese softened
- 1 cup powdered sugar (120 grams)
- 1 teaspoon vanilla extract
- 2 cups cold heavy whipping cream (480 ml)
- 16 Oreos chopped
- Homemade whipped cream
- 12 to 14 mini Oreos chopped (or 6 full-size Oreos, cut in half)
- 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, add 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 filling: Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld 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 desired, pipe whipped cream around the edges and top with the Oreos.
- Cover tightly and transfer back to the refrigerator to chill for at least 4 to 5 hours or overnight. Remove the no-bake cheesecake from the pan, slice and enjoy!
More Oreo Desserts You’ll Love!
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.
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.
I recommend sticking with heavy whipping cream for this recipe.
What measurements would i need if i want to make a bigger cheesecake? Im using a 12 inch. Im unsure on what i should do to keep the delicious flavor it has.
I would probably multiply the recipe by 1.5 for a 12-inch round pan.
I only have a 10 inch springform pan. Will that size pan work okay or do I need to make some adjustments?
I think that will be fine! You may need to increase the amount of the crust though. I would probably multiply the crust by 1.25 or 1.5.
I only have a 6 inch springform pan. How much should I cut down on the ingredients?
I would probably cut the filling in half. You may need to reduce the crust a bit too, but it’s probably fine to use the full crust.
I love this recipe so much!! I’ve used it 5 times so far for special occasions and when my parents ask me, “Can you make the Oreo cheesecake again!?” The instructions are clear and it comes out beautifully every time! It’s like biting into a fluff of Oreo goodness!
Hii can i use a square 8″ pan for this recipe? Thanx
I think that would be fine. It may be quite a bit of filling though, so you may want to either reduce the amount slightly or use any leftover filling for something else.
Hi Danielle! I making this for a 4 hr trip to the beach. Is ok to freeze it before I leave and put it in the frig when I get there? I can pack it with ice packs but I’m not sure if freezing it first is ok?? I don’t want to change the consistency too much!!
Hi, Robin! I haven’t tried freezing it, so I’m not sure how it would hold up if you do. I would recommend just refrigerating it until you’re ready to leave, storing it with ice packs, and then refrigerating it when you get there. As long as you’re able to keep it cool, I think it will be okay.
i don’t have heavy whipping cream, i was wondering if regular whipping cream is fine?
Whipping cream typically doesn’t have enough fat in it, so it probably won’t thicken properly like heavy whipping cream. Does your container say how much fat is in it? It needs to be at least 36% fat.
I dont have a springform pan, can I use normal cake pan? Thanks
As long as your pan is deep enough that would be fine.
Used pre-crushed oreos instead of the whole cookie and still tasted amazing. Thank you for this recipe it definitely satisfied my oreo cheesecake craving. Will definitely do it again.
Hi. If i use whipped topping, i just fold it in without using the beater? Thanks
Yes, I would fold it in with a rubber spatula or something similar.