No Bake Oreo Cheesecake just might be the perfect dessert. Rich, creamy and delicious, this incredibly easy dessert is shockingly simple to make. With Oreos in the crust, cheesecake and as a garnish, cookies and cream lovers will cheer when this irresistible dessert is served.
Reasons You’ll Love This Recipe
- It hits all the dessert notes! It’s cool and creamy, yet it delivers an awesome crunch from the Oreo cookies.
- Your oven can take the night off! Keep the kitchen cool with this no-bake cheesecake.
- Easy peasy! While cheesecake can be challenging, this Oreo cheesecake is pretty much foolproof.
- Need a make ahead dessert? You’ve got it! You can easily make this a day, or two, before you are ready to enjoy it.
No Bake Oreo Cheesecake
Get ready for compliments when you serve up slices of this decadent No Bake Oreo Cheesecake! While this is a fantastic no-bake dessert during the hot summer months, it’s one that you’ll find yourself making time and time again. Watch eyes and smiles grow wide when you bring this easy cheesecake to the table.
How To Make No Bake Cheesecake
This simple recipe has two parts. The bottom layer is a scrumptious Oreo crust, and the top layer is the creamy cheesecake that is loaded with Oreo cookie pieces. Additional Oreo Cookies and dollops of whipped cream make for a pretty presentation.
Let’s discuss how to cheesecake recipe, as well as the ingredients that are needed for it. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen.
If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page
Oreo Cheesecake Ingredients
- Oreo cookies – Have plenty of Oreo Cookies ready, you’ll be using them in the crust, filling and topping. If you have Oreo Cookie Crumbs on hand, you can use two cups of those to make the crust.
- Salted butter – While I recommend salted butter for this recipe, you can unsalted if that’s what you have on hand. I’d suggest adding a pinch of salt.
- Heavy cream – Also called heavy whipping cream, this is used to make your own whipping cream which is folded into the cheesecake batter to make it light and fluffy.
- Cream cheese – I recommend using the standard, full-fat cream cheese. Make sure you are using the block cream cheese, not the kind that comes in a tub. The textures are different.
- Powdered sugar – Also called powdered sugar. If yours has clumps, give it a quick sifting.
- Vanilla – Pure vanilla extract is always the way to go.
To make this recipe you’ll want to have the following items ready.
How To Make The Oreo Crust
Begin by lining the bottom of a 9 inch springform pan with parchment paper, then set it aside.
To make the crust, place 25 Oreos into a food processor or blender and pulse to crush. Next, add in melted butter and continue to pulse until a crumbly mixture forms. Press this mixture into the bottom of your prepared springform pan. Make sure the crust is pressed in firmly, which will allow it to hold together when serving.
Tip: Use the bottom of a glass to help press and smooth crust mixture.
How To Make Oreo Cheesecake Filling
To make your cheesecake filling, beat the softened cream cheese until smooth. Next, add in powdered sugar and vanilla extract. Then set this mixture aside.
In a separate bowl, beat heavy cream until still peaks form. This can take a few minutes, so if at first it doesn’t seem like it’s going to thicken, be patient.
Then gently fold the whipped cream mixture into the cream cheese mixture, and stir to combine. Gently add 20 crushed Oreo cookies into the cheesecake mixture.
Pour into the prepared crust, then chill for at least six hours prior to serving.
Your cream cheese MUST be softened. If it’s not fully softened (usually getting close to room temperature). If it’s not, your filling will be lumpy.
If you don’t have blender or food processor, place your Oreo cookies into a gallon size Ziploc freezer bag. You can then use a rolling pin to gently go back and forth over the bag to crush the cookies.
Using a glass or ceramic bowl to make the whipped cream works great. I like to place mine in the freezer in advance, as the chilled bowl helps the whipped cream come together quickly.
The fine crumbs in your crushed cookies can give your cheesecake a bit of a grayish tint, as seen in many types of cookies and cream ice cream. If you want to keep your cheesecake a bit brighter, you can sift your crushed Oreos before you stir them into the Oreo cheesecake mixture. This will help remove the very fine crumbs that can darken the cheesecake’s appearance.
Frequently Asked Questions (F.A.Q.)
- Can I substitute frozen whipped topping for the whipped cream? Yes, use 2- 8 ounce tubs of thawed frozen whipped topping to replace the whipping cream. Just fold it into the cream cheese mixture in place of the whipped cream as directed above.
- Do you use the whole cookie or just the chocolate wafer? We use the whole cookie- no need to remove the cream.
- Does the crust need to be baked? No, it should hold together well if you just press it into the pan firmly. As you chill the cheesecake the butter in the crust will firm up.
- Can I use granulated white sugar rather than powdered sugar? Yes, it may not be quite as light but will still be delicious.
- Can I make the No Bake Oreo Cheesecake ahead of time? It lasts really well for a couple of days but if you need to keep it longer it is best to freeze it. Just allow it to thaw slightly before serving.
More Cheesecake Recipes To Try
- Churro Cheesecake
- Creamy Cheesecake Recipe
- Apple Pie Cheesecake Bars
- Peanut Butter Cheesecake Bars
- Margarita Cheesecake Pie
No Bake Oreo Cheesecake
- 25 Oreo Cookies Traditional cookies work best (not Double Stuff)
- 1/3 cup salted butter melted
- 2 cups heavy whipping cream
- 16 oz cream cheese softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 20 Oreo Cookies
- Additional Oreos and/or Whipped Cream are perfect for garnish
- Line the bottom of a 9-inch springform pan with parchment paper.
- Pulse 25 oreo cookies inthe food processor with the butter until it forms a crumbly mixture. Press this crust firmly into the bottom of the springform pan. (It can be helpful to use a glass to press the crumbs down.)
- Beat the heavy cream until stiff peaks form. Set this aside. In a separate bowl,beat the cream cheese until smooth, mix in the powdered sugar and vanilla. Fold the whipped cream into the cream cheese mixture. Crush the 20 oreo cookies and fold them gently into the cream cheese/whipped cream mixture. Pour this mixture onto the prepared crust.
- Chill for at least 6 hours.Garnish with Oreo cookies and/or whipped cream or cookie crumbs if desired.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.