✔ Updated · corrected card (no oven time), firmer set, clean slicing tips, make-ahead and freezer notes
This no bake Oreo cheesecake is thick, creamy and packed with cookie chunks on a crunchy Oreo crust. No oven, no eggs, and about 20 minutes of real work before the fridge takes over.
At a glance
The one tip that matters: Use full-fat block cream cheese at room temperature. Tub-style or cold cream cheese gives a lumpy filling that won't set firmly.
Why You'll Love This Cheesecake
- No oven needed, so no cracks, no water bath and a cool kitchen.
- Cookies in every bite, in the crust, the filling and on top.
- Make-ahead easy, since it tastes even better the next day.
What Makes This Oreo Cheesecake So Good
It's cookies and cream in cheesecake form. Folding whipped cream into the cream cheese gives a filling that's rich but light, almost mousse-like, and it sets firm enough to slice without any gelatin or baking.
This is my go-to dessert for birthdays and potlucks, because I can make it the night before and forget about it until it's time to slice.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Whip the cream properly. Stiff peaks are what make a no bake cheesecake hold its shape. Soft, droopy cream means a soft, slumpy slice.
- Don't blitz the chunks. Chop the filling cookies by hand into big pieces. Fine crumbs turn the filling gray instead of creamy white with dark chunks.
- Be patient with the chill. Six hours is the minimum. I make mine the night before; it slices cleaner and the crust firms up.
- Hot knife, clean slices. Dip a long knife in hot water, wipe it dry and wipe again between every cut. It's the trick that gives you bakery-neat slices.
- No springform? Use a 9×13-inch dish and cut into bars. Same filling, 4 hours to set because it's thinner.
No Bake Oreo Cheesecake
12
slices20
minutes560
kcal6
hours20
minutesA tall, creamy no bake Oreo cheesecake: a buttery Oreo crust, a fluffy filling of cream cheese folded with whipped cream, and big chunks of Oreo cookies throughout. 20 minutes of hands-on time, then it sets in the fridge. Serves 12.
Ingredients
- For the Crust
24 Oreo cookies (filling left in), finely crushed
5 tablespoons unsalted butter, melted
- For the Filling
24 ounces full-fat cream cheese, softened (three 8-ounce blocks)
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups cold heavy whipping cream
15 Oreo cookies, roughly chopped
- To Decorate
6 Oreo cookies, crushed or halved
whipped cream or chocolate sauce, optional
Directions
- Make the Crust
- Blitz 24 Oreos in a food processor to fine crumbs (or crush in a zip-top bag with a rolling pin). Mix with the melted butter until it looks like wet sand.
- Press firmly into the bottom of a 9-inch springform pan lined with a parchment circle, using the bottom of a measuring cup. Chill while you make the filling.
- Make the Filling
- In a clean bowl, whip the cold cream to stiff peaks with a mixer, about 3 minutes. Set aside.
- In a large bowl, beat the soft cream cheese, powdered sugar and vanilla on medium speed until completely smooth and fluffy, about 2 minutes, scraping the bowl.
- Fold the whipped cream into the cream cheese in two additions, then fold in the chopped Oreos.
- Chill and Serve
- Spread the filling over the crust and smooth the top. Cover and refrigerate for at least 6 hours, or overnight, until firm.
- Run a thin knife around the edge, release the springform and decorate with crushed Oreos and whipped cream. Slice with a hot, wiped knife.
Notes
- You can garnish the top layer with Oreo crumbles or sliced strawberry, chopped Cadbury, choco chip cookies, blueberry, cashew, or other dry fruits. However, we don’t recommend you to use raisins as these can mar the taste of the Oreo cheesecake. Also, if you are using strawberry, make sure to use in a little amount as it can subdue the flavour of Oreo and cheese with its strong smell.
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Easy Variations
- Mint Oreo: use mint cookies and add 1/4 teaspoon peppermint extract.
- Mini cheesecakes: press a whole Oreo into each cupcake liner, fill and chill 4 hours. Makes about 18.
- Chocolate drizzle: spoon warm chocolate ganache over the top before serving.
- White chocolate: fold 1/2 cup white chocolate chips into the filling.
More No Bake Desserts
Love easy, chilled desserts? Make Magnolia Bakery banana pudding, a Hershey's sundae pie copycat or a Dairy Queen Oreo Blizzard copycat for more cookies and cream.
Frequently Asked Questions
Why didn't my no bake cheesecake set?
The usual causes are under-whipped cream, cold lumpy cream cheese that was overmixed to smooth it out, low-fat or tub cream cheese, or not chilling long enough. Use full-fat block cream cheese, whip the cream to stiff peaks and chill for at least 6 hours.
Do I take the cream out of the Oreos for the crust?
No. Crush the whole cookies, filling and all. The cream filling helps bind the crust, which is why it needs less butter than a graham cracker crust.
Can I make it without heavy cream?
Yes. Fold in one 8-ounce tub of thawed whipped topping instead of the whipped cream. It sets a little softer and sweeter, so you can drop the powdered sugar to 1/2 cup.
How long does no bake Oreo cheesecake last?
Keep it covered in the fridge for up to 4 days. Don't leave it out for more than 2 hours, since it's a dairy dessert. It also freezes well: wrap slices tightly and freeze for up to 2 months, then thaw in the fridge.
What is cheesecake de Oreo?
It's the Spanish name for Oreo cheesecake, and it's the same dessert: a chocolate cookie crust with a creamy cream cheese filling and cookie pieces. This no bake version is a great place to start.
🎄 Christmas baking? Browse our Christmas cookies and holiday desserts, plus edible gifts and a baking schedule.
I am printing this recipe. Looks delicious.
My family will love when I serve this Oreo cheesecake to them. Wow! It looks so yummy!
I can almost taste this! This is something my whole family would enjoy!
I have got to try this
I think I can make this
My grand children will LOVE this!