No Bake Oreo Cheesecake
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This rich and decadent No Bake Oreo Cheesecake is a cookie lover’s dream, featuring Oreos in three delicious ways. With a crunchy crust, creamy filling, and crumbly topping, it’s an irresistible dessert packed with everyone’s favorite chocolate sandwich cookies.
No Bake Oreo Cheesecake Recipe
Oreos meet cheesecake? Yes, please! I love a good no-bake dessert recipe and this easy-to-make dessert combines all the creamy richness of cheesecake with the irresistible crunch and flavors of Oreo cookies.
What makes this cheesecake really scrumptious is the fact that you get chocolatey Oreos in every single bite. It starts with a crunchy Oreo cookie crust, followed by a rich and tangy Oreo cheesecake filling that tastes like pure heaven. Topped with crushed Oreos and garnished with mini Oreo cookies for that perfect finishing touch, it’s truly the ultimate dessert for all the Oreo fans in your life.
The best part? You can whip up this recipes without ever turning on your oven or fussing with a water bath. Just mix, chill, and enjoy!
If you love this recipe, you may also want to try these delicious Oreo Cheesecake Bites!
Why We Love This Recipe
- Easy recipe: Since this is a no-bake recipe, you can have it mixed up and ready for the fridge in under an hour.
- Tons of Oreo flavor: From the crust to the filling and even the topping, this cheesecake is loaded with Oreo goodness.
- Perfect for parties: This cheesecake makes such a gorgeous presentation, it’s the perfect dessert for holidays or special occasions.
- Finely crushed Oreos
- Crumbled Oreos
- Mini Oreos
- Melted butter
- Cream cheese
- Powdered sugar
- Lemon juice
- Vanilla extract
- Heavy whipping cream
- Oreo Cream Frosting (you can use regular vanilla frosting if you can’t find Oreo frosting)
Recommended Kitchen Tools
- Zip Lock Bag
- Rolling Pin
- Springform Pan
- Cooking Spray
- Stand Mixer
- Piping Bag and 1M Tip
How to Make an Easy No Bake Oreo Cheesecake
Step 1. Start by adding your crushed Oreos and stick of melted butter to a mixing bowl. Mix until well combined and the Oreo cookie crumbs are the consistency of wet sand.
Step 2. Press the crust mixture into the bottom of your well greased springform pan. Set in the refrigerator until ready to use.
Step 3. Beat your cream cheese until smooth. Add the lemon juice, powdered sugar and vanilla extract.
Step 4. Mix on high until well combined and smooth. Set aside.
Step 5. In a separate bowl, beat the heavy whipping cream until stiff peaks form.
Step 6. Fold your cream cheese mixture into your homemade whipped cream. Add 1 cup of crumbled Oreos. Fold once more until everything is well combined.
Step 7. Pour the cheesecake filling over the Oreo crust in your springform pan and smooth out evenly. Cover and chill the cheesecake in the fridge overnight (the longer the better).
Step 8. Remove the cheesecake from your springform pan. Add frosting to a piping bag and frost around the edge of your cheesecake. Top the frosting with mini Oreos.
Step 9. Cover the center of your cheesecake with additional Oreos crumbs.
Step 10. Slice and serve!
Storage Instructions
Fridge: Cover your cheesecake and store in the refrigerator for up to 3-4 days.
Freezer: If you’d like to freeze your leftovers, wrap them tightly in plastic wrap and keep in the freezer for up to 3 months. Thaw in the refrigerator overnight then enjoy!
Variations and Add-ins
- Crust: Instead of Oreos, try using other cookies like graham crackers, chocolate wafers, or chocolate chip cookies.
- Flavored fillings: Experiment with different flavors by adding extracts such as peppermint, almond, or coconut to the cheesecake filling. You can also swirl in fruit preserves or caramel sauce for a fun flavor twist.
- Topping options: Besides mini Oreos and Oreo crumbs, consider topping your cheesecake with chocolate ganache, whipped cream, fresh berries, sprinkles, or chopped nuts.
- Mix-ins: I love adding extra mix-ins to the cheesecake filling. Chopped nuts, chocolate chips, or toffee bits add extra crunch and flavor.
- Mini cheesecakes: Instead of one large cheesecake, make individual mini cheesecakes in cupcake liners or mini tart pans for easy serving.
No-Bake Oreo Cheesecake Recipe FAQs
Yes, this cheesecake is perfect for making ahead. It’s best to prepare it the day before serving to allow it to chill and set properly in the fridge.
It typically takes about 4-6 hours for the cheesecake to set in the refrigerator, but overnight chilling is ideal for the best texture and flavor.
You can substitute whipped topping (like I do with this tasty Cool Whip cheesecake), but I prefer whipped heavy cream for this recipe. Cool Whip has sugar added, which makes the filling sweeter. It also does not have the same thick texture as whipped heavy cream.
For this recipe, I recommend using full fat because it has a firm texture and gives the filling that classic cheesecake texture.
More Oreo Recipes
- Oreo Pudding Shots
- Oreo Cake Mix Cookies
- No Bake Oreo Cake Pops
- Oreo Fluff
- Oreo Milkshake
- Oreo Fudge
- Oreo Cheesecake Balls
- No Churn Oreo Ice Cream
No Bake Oreo Cheesecake
Equipment
Ingredients
- 2 cups finely processed Oreo cookies
- 1/2 cup butter melted
- 32 ounces cream cheese
- 4 teaspoons lemon juice
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream
- 1 cup crumbled creos
- 12 ounces Oreo Cream Frosting
- Mini Oreos
- Additional Crumbled Oreos
Instructions
- Start by adding your crushed Oreos and stick of melted butter to a mixing bowl. Mix until well combined and the Oreo cookie crumbs are the consistency of wet sand.2 cups finely processed Oreo cookies, 1/2 cup butter
- Press the crust mixture into the bottom of your well greased springform pan. Set in the refrigerator until ready to use.
- Beat your cream cheese until smooth. Add the lemon juice, powdered sugar and vanilla extract.32 ounces cream cheese, 2 cups powdered sugar, 4 teaspoons lemon juice, 2 teaspoons vanilla extract
- Mix on high until well combined and smooth. Set aside.
- In a separate bowl, beat the heavy whipping cream until stiff peaks form.2 cups heavy whipping cream
- Fold your cream cheese mixture into your homemade whipped cream. Add 1 cup of crumbled Oreos. Fold once more until everything is well combined.1 cup crumbled creos
- Pour the cheesecake filling over the Oreo crust in your springform pan and smooth out evenly. Cover and chill the cheesecake in the fridge overnight (the longer the better).
- Remove the cheesecake from your springform pan. Add frosting to a piping bag and frost around the edge of your cheesecake. Top the frosting with mini Oreos.12 ounces Oreo Cream Frosting, Mini Oreos
- Cover the center of your cheesecake with additional Oreos crumbs.Additional Crumbled Oreos
- Slice and serve!
Notes
Nutrition
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About Lisa
Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s run since 2014. She’s the author of the children’s cookbook Roll It, Slice It, Mash It, Dice It, designed to get kids excited about cooking. With multiple TV appearances under her belt, she loves sharing her expertise on family-friendly recipes, creative DIYs, and party planning and is always on a mission to inspire and entertain!
I made this and my whole family loved it. It’s so easy and delicious.
I’m so happy to hear that it was a hit! It’s one of our new favorites!