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4.74 from 26 votes

No-Bake Oreo Cheesecake

An easy No-Bake Oreo Cheesecake with an Oreo crust! This no-bake cheesecake makes a perfect dessert for any time of year!
Course Dessert
Cuisine American
Prep Time 4 hours 25 minutes
Total Time 4 hours 25 minutes
Servings 10 slices
Author Danielle

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

In the original 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.
Prep time includes 4 hours of chilling time.