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! If you need to bring your cream cheese to room temperature fast, I have a post that shows a few different ways to soften cream cheese quickly.
- 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.
Baking Tips
- 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.
Recipe Video
No-Bake Oreo Cheesecake
Ingredients
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
Topping (optional)
- Homemade whipped cream
- 12 to 14 mini Oreos chopped (or 6 full-size Oreos, cut in half)
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, add the melted butter, and mix until 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!
Notes
More Oreo Desserts You’ll Love!
Can I use a whisk for mixing? Instead of a mixer. And can I divide tge recipe by half to have less of it? Thankyou!
You can use a whisk, but it will take longer to whip the cream and mix it all together. You can divide the filling in half, I would keep the ingredients for the crust the same though.
If you use a pie pan instead if the springform pan, do you cut the recipe in half as to not have an over abundance of filling or use recipe aa directed? TIA
I would use the same amounts for the crust, but cut the filling in half.
Hi Danielle,
what a lovely recipe ?. I’m planning to make one tomorrow for a family party.. but i have a question.. and it may sound silly..
so when we put the oreos into the processor, do we blend all of it including the white cream inbetween? or we remove it first? and just use the black cookies?
thanks for ur help!
Hi, Yasmin! You’ll blend all of the Oreos, including the filling.
Hi Danielle,
Thank you for a beautiful recipe! The filling tastes amazing.
I’d just like to know how long the cake will keep its shape if refrigerated when taken out the springform pan?
Thank you, Sasha! It will hold it’s shape for 2-3 days after you take it out of the pan.
Tastes amazing! I was worried because I couldn’t find cream cheese in a block so I ended up with a tub of Philadelphia. This still worked a treat. I followed the same instructions.. whisking the cream cheese until smooth then adding icing sugar and vanilla extract. Then in a separate bowl using whipping cream..(wasn’t heavy though) whisked until stiff. Then folded the whipped cream with the cream cheese mixture. Was absolutely fine!! Didn’t go runny or anything. Also, I used three packs of Oreos for the base because I like to have a thicker base rather than thin.
So happy to hear that you liked the no-bake cheesecake, Daniella! I’ve had a few other readers who couldn’t find the blocks of cream cheese, so I’m glad the tub of Philadelphia worked well for you!
Hello, when you crush the Oreos for the base, do you separate the two halves and scrape out the cream filling – or do you crush the entire biscuit (two halves plus cream filling)? Thank you 🙂
I crush the cookies with the filling inside, no need to remove it 🙂
After the cake is done and can be eaten, but it just like liquid form not like a normal cake. How come??
Did the heavy whipping cream thicken when you mixed it?
Hi Danielle! Can I use granulated sugar instead of powdered sugar? Thank you
That would be fine, Marie. Granulated sugar is much denser than powdered sugar though, so it won’t be a 1:1 substitution. You’ll only need about half the amount of sugar if using granulated, so I would try 1/2 cup.
Hi, I just made this recipe and it’s amazing! However I was wondering how long it will last in the fridge until it goes bad?
It should keep for about 3 days in the refrigerator.
Can this be frozen for later?
Thank you
Helen
I haven’t tried it, but I think it would be okay.
I’m anxious to try this but I am wondering if I can make it in a 9 x 13 pan ? Will there be enough cream cheese filling for that size pan?
Hi, Katy! I haven’t tried it in a 9×13 pan. I think there would be enough cream cheese filling for that size pan. I think the crust may be too thin for a 9×13 though you may need to increase it by about 1.5.
I really appreciate you taking the time to respond again. I’m going to try again but use tubbed whipped cream instead (to avoid any whipping fails ahah). Here’s hoping that I can get it right for round two. Is there a particular reason you preferred heavy whipping cream?
I just prefer the taste of homemade whipped cream versus the tub, but I still think both options taste fine in the recipe! If you’ve had success making whipped cream with that particular heavy whipping cream, I think it would be fine to use that but just mix it separately and then add it to the cream cheese mixture. I went ahead and updated the recipe with instructions to mix the heavy whipping cream separately so hopefully, no one else runs into that issue! 🙂
Hi Danielle,
Okay tried it again and it turned out much better using whipped cream (in a tub). I also topped the cake with melted chocolate and cocoa nibs 🙂 Wish I could show you a pic. My advice to anyone using whipped cream is to mix in crushed cookies first then gently fold in cream in thirds.
Glad to hear that it turned out better for you the second time around! The melted chocolate and cocoa nibs sound great too 🙂
Hi Danielle,
Thanks for being so quick to reply. Yep, cream is 35% and it might be almost 20 minutes that I’ve been mixing now. It’s pretty fluid, when I pick up my mixer, the stuff drips right off of it.
It should have only taken a few minutes to mix up (maybe 3-5 depending on your mixer). At this point, I’m really not sure what happened. Did it ever thicken up or was it fairly liquify the whole time? I’ve had a couple people mention that it never thickened, but I’ve never had this issue. You could try whipping the cream separately then mixing it with the cream cheese. But you’d need to start over with more cream cheese if that’s the case. I’m going to update the recipe and make notes to whip the cream separately as I’m not sure why it’s not mixing properly for some and it is for others.
Hi there, was excited to try out this recipe. Have been mixing with heavy whipping cream using a hand mixer for quite some time and the mixture seems to be getting more soupy/less thick. Any suggestions?
Have you mixed it long enough and is the heavy whipping cream at least 36% fat? And was your cream cold as well when you started? Those are the only reasons I can think of as to why the mixture is running and not thickening.
Hi Danielle, 🙂 what kind of cream cheese do you use? And also how long should I refrigerate the crust? Thanks so much 🙂 I’ll definetly try this. 🙂
Any brand of cream cheese will work fine, just make sure to use the blocks or bricks of cream cheese and not the cream cheese spread in a tub. Also, full-fat cream cheese works best. You can just refrigerate the crust while you prep the filling (about 15-20 minutes) and that will be plenty of time. Hope you enjoy the cheesecake!
I personally think the recipe should be edited in the section of mixing the whipping cream
Especially to those who dont bake often or just not with cream. I do bake often but have never made anything cheese related and I was super upset when i wasted $10 in cheese and cream because the steps said to mix and whip the cream with the cheese..which I think is why so many people are saying theirs turned into soup. P.s- to specify, make sure you whip your cream cheese,vanilla, and icing sugar first and seperately whip just your cream( its messy and takes a while) then gently fold the whipped cream into the cream cheese and add in your crushed oreos. Other than that this recipe is great.
Glad you liked the cheesecake, Holly! As far as mixing the cream cheese and whipping cream together I’ve done it dozens of times and it always mixes up just fine it just takes a few minutes. That being said, I made a note in the baking tips section that you can mix it separately then add it to the rest of the ingredients 🙂
Hi how much is 16 ounces of cream cheese in gram?
I am looking at Tesco – they sell one tub 280g. Do I use all?
There are 226 grams in 8 ounces of cream cheese, so you’ll need about 450 grams of cream cheese to total 16 ounces. I would avoid using cream cheese in a tub though, it’s usually a cream cheese spread and doesn’t work as well as the blocks or bricks of cream cheese.
Thank you for the quick reply
I went to Tesco so the deals description is Philadelphia original soft cheese.
Is this the same with yours?
I use the blocks of cream cheese, if they’re in a tub and say soft cream cheese it’s likely that it’s a cream cheese spread.
Hi Danielle
This looks perfect, I’m planning to make this as birthday cake for my cousins birthday party, but I have a doubt, once you remove them from the fridge will it melt or in other words how long will stand without going out of shape out of fridge.
Do I need to add gelatine to ensure it doesn’t melt ?
Thanks
Hi, Jothi! Because of the cream cheese, it holds up well even at room temperature for an hour or two. If you’re concerned about it though you can certainly add some gelatin. You can sprinkle 1 tablespoon unflavored gelatin over 1/4 cup of water, let it sit for a minute, then microwave it for a few seconds to melt it. Once it’s cooled slightly you can mix that in with the cream cheese, sugar, and vanilla. Hope that helps!
Hi, if I wanted to make it a little thicker in size would I just add more cream cheese and use the gelatin idea above? Also what happens if you use too much gelatin? Assuming the above suggestion is gelatin powder?
You could multiply the recipe by 1.5, but that may be too much. This no-bake cheesecake is already pretty thick though. If you use too much gelatin, it may affect the texture.
Hi Danielle,
Wonderful recipe, thank you!
I’m about to make it for the second time and wondering if you have any experience regarding how long it keeps in the fridge??
Kind thanks
Hi, Bernadette! It should keep for about 3-4 days in the refrigerator.
loved it.Cant wait to try this.
Hope you enjoy the recipe if you give it a try!
Would this recipe still work if I use a square brownie pan? I don’t have a spring form…
That should be fine. If there’s too much filling you can put the rest in cupcakes liners and refrigerate them.
Thank you for the recipe. I’m from Malaysia and we do not have heavy whipping cream here, only whipping cream. Anyway I tried yesterday with whipping cream and I think I overbeat the whipping cream. One minute it was smooth and stick together and the next it went runny and grainy 🙁
I still pour the batter into the springform and it was easily melted outside the fridge after chilling for 4 hours. I ended up freezing the cake, haha.
It was edible in the end, taste good as well, only not so smooth 😀
I’m sorry to hear that! You can whip the cream separately, then add it to the cream cheese mixture next time. Regular whipping cream has less milk fat in it too (about 30%), so it may not thicken like heavy whipping cream which has about 36%. If you make it again, you may check the container and see if it lists the fat percentage.
I think the cream needs to be whipped before you mix it with the cream cheese. The recipe doesn’t say this and correct me if I’m wrong. I followed the recipe exactly and it was a runny mess. I added gelatine at the last minute to try to save it.
I always whip the heavy whipping cream with the cream cheese and it thickens up just fine. Whether you whip it with the cream cheese or separately, it should still thicken. I’m wondering if your cream didn’t have enough fat in it and that’s why it was runny? Does your container show the fat content?
Thank you so much for providing measurements I’m familiar with for this outstanding cake. I am Geman and live in Germany and I get lots of terrific recipes from website in the US. To convert the stuff is always a big hazzle. I only have to find out how much 18 ounces of cream cheese are in grams but that’s not big a deal. Therefore thank you and this will be my next “baking” project”.
Greetings from Germany from Dorothee
You’re welcome, Dorothee! I’m glad you find it helpful! The 16 ounces of cream cheese is about 450 grams. Hope you enjoy the recipe 🙂
Would I be able to put it in the freezer to spend up the process of firming it up to serve only 2 hours after making it instead of 4?
Oops I mean speed up the process!
I haven’t tried freezing this yet, So I’m not quite sure. You can make it the day before and refrigerate it overnight.
Great ! But I prefer less sugar, can I reduce the amount of sugar?
That would be fine. You can start with 1/2 cup and add more if you need it.
Thank you ?
This looks wonderful, and I’d like to make it for Christmas. One really dumb question……..will it be firm enough to flip over to get the parchment off? Or……is there a better way to pull it off? Thanks in advance.
Hi Mary Lynn! I wouldn’t suggest flipping it to get it off because it may damage it. When I’m serving this I usually just release it from the springform pan, but leave it sitting on the bottom piece of the pan. If you want to put it on a cake stand or large serving dish, it should slide right off with the parchment paper on the bottom. You can carefully lift it and remove the parchment paper from the bottom. I find just leaving the bottom of the springform pan on it to be easiest though. Hope that helps!
Thanks!
Great recipe! I’m substituting instant chocolate pudding for the cream. (I opened the chocolate pudding by mistake, had to use it, right? Remembered seeing this recipe.) (Reminder to self: read the label. Even before Dawn on Thanksgiving!)
Hope you enjoy the no-bake cheesecake, Beverly!
Can i use cream cheese spread?
Hi, Louise! I haven’t tried it in no-bake cheesecakes, so I’m not sure. I suggest sticking to the blocks of cream cheese if you can.
I wanted to know that how soft will it be? Will I be able to slice through it? I mean will it be that firm?
It has a softer texture than a baked cheesecake, but it still holds it’s shape just fine to slice and serve.