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!
This is absolutely the BEST recipe ever! I’ve gained so much weight just eating this all the Time!
Hi is it possible to speed up the setting time by putting it in the freezer rather than fridge for same day serving?
You could probably freeze it for 1-2 hours to help speed up the process, but I wouldn’t leave it in there too long otherwise it may be hard to slice into.
Hi.. Thank you so much for the recipe…
Is the cream cheese necessary or I can use cream cheese spread instead? If so, any cheese is fine regardless of the type?
Thank you.
Yes, you need the cream cheese. I don’t recommend using a spread because it has ingredients added to it to thin it out.
Hi, I noticed there are some home Bakers added in gelatine I. Their no bake Oreo cheesecake. Is that necessary? Does the gelatine helps to hold the cake better?
I don’t find it necessary in this recipe, but other recipes may use it just to ensure that it holds up better. You can certainly use some if you like though.
Thanks for ur response! ?
Hello, what does it mean about 24 oreos? is it 24 circles/biscuits or 24 packs?
24 circles/biscuits.
Hi, you mentioned 2 cups whipping cream. However whipping cream when whipped, doubles in quantity is what I have experienced. Would like to know if it is 2 cups whipping cream after being whipped or before being whipped. I have tried a few recipes from other sites where the whipping cream measures to more than the required quantity after being whipped and therefore the recipe turns out very heavy and rich. Look forward to your thoughts and advise on this. Thank you
It’s 2 cups of whipping cream before being whipped.
Friends and family loved the cheesecake!! But one question, can ai substitute the oreos into toblerone?
Yes, that would be fine!
Should i melt the toblerone or just fold it in the micture?
I would just chop it and fold it into the mixture.
I would love love love to try these for my husbands birthday. Can I turn these into cupcakes? I will place cupcake liners in the muffin tray. And perhaps use a little orley whip (dont get cool whip in south africa) with icing sugar for the topping . Would it work?
Yes, it would be fine to make this recipe in cupcake liners. I’m not familiar with orley whip, but if it’s similar to heavy whipping cream (or whipped cream) I imagine it would be fine.
May i use whip cream instead of heavy cream?
Do you mean cream that’s already been whipped? If so, you could use about 4 cups of whipped cream.
Hi
Do I have to put the same amount of cream cheese aswel as the heavy cream?
Don’t think I put enough heavy cream it’s abit runny
Hi, Tamara! I’m not quite sure what you mean? Did you mix the heavy whipping cream separately and did it thicken?
Hi, what kind of icing should I use? Is that cream cheese icing?
I’m not sure what you mean, Nancy? There’s no icing on this.
Hey can i use plain normal cheese spread instead of cream cheese…will it be fine
I haven’t tried it, but I don’t know that it would hold up as well since cream cheese spread is not as thick.
Hey do i need to keep it in the fridge always..like after its frozen once..can i take it out or it will melt and change the shape?
Yes, you do want to keep it refrigerated.
I would like to make this in a 9×13” pan. I know I will need to increase the crust mixture but will I need to also increase the filling? Or will the recipe make enough?
It does make quite a bit of filling, so I think it would be enough for a 9×13 pan. You can always increase the filling by 1.25 or 1.5 if you’re wanting a thicker layer of filling.
Does this freeze well? Otherwise how long can this be stored in the fridge? Thanks
I wouldn’t suggest freezing it, but it will keep for 3-4 days in the refrigerator.
Hi, what happens if you use double cream instead of whipping cream? Also, what happens if you don’t whip the cream first before mixing it together with cream cheese. Will the cheesecake become soft ?
I believe double cream just has more fat than heavy whipping cream, so it would be okay to use. Just be careful not to overwhip it since it does thicken faster. You can mix the cream cheese and whipping cream together until thickened if you prefer. I haven’t had any problems doing that, but some readers have had issues with this so I suggest mixing them separately first.
Thank you for the reply. I accidentally mixed them together and it turns out to be soft and not hold out together. Is there any way to fix it? Should I put it in the refrigerator longer?
If you mix them together you need to mix it for a couple of minutes or until it thickens. Did the mixture thicken or is it runny? If it thickened, just refrigerate it and it should be fine.
Could I mix this in a baking pan for a Party size desert, sounds like I can do this! I would like to try this.
Yes, absolutely! Depending on the size of your pan, you may need to increase the crust but it would work fine.
Hi, if I’m using a 10 inch pan how would I adjust the recipe? Or should it be fine
It would be fine to just use a 10-inch pan.
Hello, do you not sweeten your whipped cream? Are you only whipping the cream alone & nothing else, or is there a homemade whipped cream recipe that you recommend that is stable enough for this dessert?
Since you’re mixing the whipped cream with the sweetened cream cheese mixture it’s not necessary to sweeten it too. You can if you want to, but it won’t make much of a difference. The cheesecake holds up well, I haven’t had any issues with it.
Hi, if I only got a 6inch pan how should I adjust the ingredients? Isit times everything by 2/3? Or just divide by half?
I would cut the filling in half. The crust may be too thin if you cut it in half, so you may want to reduce it to 2/3 or 3/4.
Hi,
Which compartment of the fridge should I chill in? The ice-cream compartment or the unit that keeps fresh milk/fruits?
In the refrigerator where you store your milk and fruit.
Hi this recipie seem delicious, I was thinking of using vanilla oreo cookies with the filing in it, do you think it will be ok
Yes, that would be fine!
Hi I was making this over the weekend I dont actually have an electric whisk do you think I’ll be okay whisking the cream by hand?
Thank you:)
That would be fine. I would suggest chilling the bowl and whisk to make it a little easier to whip the cream by hand.
Thanks for sharing. I am making this today for my husband’s birthday. Unfortunately, I just have 300ml whipping cream. Should I keep all the other ingredients the same quantity mentioned in your post or reduce them proportionately ?
You can keep the crust the same, but I would adjust the filling to the amount of heavy whipping cream that you have.
Hi, is powdered sugar the same as icing sugar?
Yes, they’re the same!
Hi i would love to make this recipe today and i just want to know, for the base do you just use the biscuit part of the oreo or throw it into the processor, as is alongwitb the cream filling in between?
I use all of the Oreo, including the filling.
Hi hi need urgent help-what can i do if i dont have powdered sugar ,I only have normal white sugar?
You can use granulated sugar, but you’ll want to cut it in half and use 1/2 cup.
Hi, i tried making one using this recipe. It is my first time ever. I loved it! However, why does mine melt when taken out? Is it supposed to be consumed immediately?
It shouldn’t melt, it should hold it’s shape. Did you have any issues with whipping the heavy whipping cream?
Can I use 8inch springform pan? 24 oreos for the base equal to how many gram? I have the oreo crust without filling, so thought to use that as base. Thanks a lot
As long as the pan is deep enough it should be fine. I’m not quite sure what you mean about the Oreo crust without the filling. Do you have a premade crust?
Hello, could I for example make this 2-3 days before eating it? Would it stay nice enough to eat?
You can make it 2-3 days in advance and it should be fine. I prefer to make it the day before I plan to serve it 🙂