Enjoy this perfect no-bake Oreo cheesecake recipe made of a crispy Oreo cookie crust, a creamy cheesecake filling with crushed Oreos, and served with a vanilla mascarpone whipped topping.
Jump to:
This easy no bake Oreo cheesecake recipe is ultra-indulgent and so easy to make at home. Yes you don't have to bake so you don't need an oven to make this fabulous dessert!
Some crushed Oreos cookie chunks to add crispness to the cheesecake filling on a delicious base of Oreo pie crust recipe.
Ingredients for this recipe
You need these ingredients to make this no-bake cookie and cream cheesecake:
- Oreo crust: A mixture of oreo cookie crumbs with melted unsalted butter.
- Oreo cheesecake mixture: A blend of Philadelphia full-fat cream cheese, granulated sugar, vanilla extract, heavy cream and Oreo cookie pieces.
- Whipped cream: Heavy cream or heavy whipping cream with powdered sugar and vanilla extract.
How to make No Bake Oreo Cheesecake Recipe
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1: Blend the oreo cookies into a fine crumbs using a food processor, then mix with the melted butter in a medium bowl until homogeneous.
Step 2: Place the oreo crust mixture in the bottom of a springform pan and press down to form a fine layer of oreo crust. Leave to rest in the fridge for 30 minutes.
Step 3: In a large bowl beat cream cheese sugar and vanilla extract with a hand mixer for about 1-2 minutes until smooth and set aside.
Step 4: Add whipped cream and crushed Oreo cookies to the cream cheese mixture, gently folding in with a flexible spatula until smooth.
Step 5: Pour the cream cheese mixture into the springform pan over the cookie crust and smooth the top with an angled spatula.
Chill: Chill for at least 4 hours or overnight your no bake cheesecake in the refrigerator.
Step 6: Place the cold heavy cream with powdered sugar, and vanilla extract in a medium bowl and with an electric mixer beat on medium speed for about 2-3 minutes until stiff peaks form.
Decorate: Pipe your whipped cream using a piping bag and a decorating tip. Sprinkle a few crushed cookies over the cake and enjoy!
How to Serve Your Cheesecake
- Chocolate ganache Drizzle: Drizzle some melted chocolate or chocolate sauce over the cheesecake for a visually appealing finish and a chocolatey boost.
- Fresh Berries: Serve with fresh strawberries, raspberries, or blueberries for a refreshing contrast and a burst of color.
- Dust with Cocoa or Powdered Sugar: For a simple yet elegant touch, lightly dust the top with cocoa powder or powdered sugar.
- Chocolate curls: Sprinkle chocolate chips or shavings on top for extra chocolate goodness.
- Salted butter sauce: Serve with a drizzle of my French salted butter caramel.
Tips for this recipe
Variations & Substitutions
Recipe Questions
Do I need to remove the cream from the Oreos before making the crust?
No, you don't need to remove the cream from the Oreos before making the crust. In fact, the cream can be quite useful for the texture of the crust, helping it stick together and adding a delicious flavor to your dessert.
Why won't my no bake oreo cheesecake hold up?
Did you use the right ingredients, full fat and the right proportions? If so, let it sit for the time indicated or even overnight in the refrigerator.
Why is my no-bake cheesecake grainy?
A grainy texture in your no-bake cheesecake may be caused by undissolved sugar or overmixing.
Can I make no-bake Oreo cheesecake in a pie dish?
Yes, you can make a no-bake Oreo cheesecake in a pie dish.
More Cheesecake Recipes
I hope you love this No-bake Oreo Philadelphia Cheesecake. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
No bake Oreo cheesecake
- Total Time: 4 hours 20 minutes
- Yield: 12 slices
Description
Recipe for no bake Oreo cheesecake, light as a mouse on an oreo cookie crust. (For 8 inch / 20 cm about 10 - 12 parts)
Ingredients
Oreo Crust :
- 200 g Oreo cookies - about 18-20 cookies
- 50 g (¼ cup) Butter - unsalted and melted
Oreo Cheesecake filling :
- 450 g (16 oz) cream cheese such as Philadephia
- 100 g (½ cup) Sugar - granulated
- 2 teaspoons vanilla extract
- 450 g (1 ¾ cup) heavy cream - full fat and cold
- 15 Oreo cookies chunks
Whipped cream :
- 200g (1 cup) Heavy cream - full fat and cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
Oreo crust:
- Blend the Oreo cookies in a food processor until you have a fine cookie meal.
- Melt the butter in the microwave or double boiler.
- Add the melted butter to the mixed Oreo cookie and mix well so that the butter blends into the mixed cookies
- Pour the mixture into the bottom of a pastry ring or a springform pan lined with baking paper.
- Press the cookie mixture into a thin layer of cookies crust without going over the edges.
- Place the pan in the fridge while preparing the cheesecake filling.
Oreo Cheesecake filling:
- In a mixing bowl, combine the cream cheese sugar and vanilla extract.
- Beat with a electric mixer until smooth.
- In another bowl, whip the cold heavy cream with an electric mixer until stiff.
- Gently fold the whipped cream and Oreo chunks into the first mixture containing the cream cheese, sugar and vanilla with a flexible spatula until smooth.
- Pour the mixture into the prepared pan over the cookie crust and smooth the top with an offset spatula.
- Leave in the fridge for at least 4 hours.
whipped cream frosting:
- Place the ingredients in a medium bowl, the cold heavy cream, powdered sugar and vanilla.
- Mix with an electric mixer at medium speed for 2-3 minutes until you have a firm whipped cream.
- Carefully remove the oreo cheesecake from the pan.
- Fill a pastry bag fitted with a decorating tip with whipped cream frosting and decorate the top of the cheesecake by forming swirls all around.
- Decorate with whole Oreo cookies and sprinkle with Oreo meal all over the cake.
Notes
Storage: About 5 days in the refrigerator and up to 3 months in the freezer.
Tip to shorten the resting time : place the cheesecake in the freezer and reduce the resting time by 2. (Test the texture well, it should be firm but still a little soft, so if it doesn't seem firm enough, let it rest in the refrigerator)
- Prep Time: 20 minutes
- Resting time: 4 hours
- Category: Cheesecake, dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 741
- Sugar: 42.5 g
- Sodium: 419.3 mg
- Fat: 50.6 g
- Carbohydrates: 66.3 g
- Protein: 6.5 g
- Cholesterol: 109 mg
too good cheesecake
Yes so good
Excellent recipe!
Simple, easy to make, delicious and the result is great! The cake is beautiful and I don't think it will last long hihi.
As usual, Fadela's recipes are perfect.
Many thanks for sharing <3
Oh thank you so much for your feedback ❤️ and for testing this recipe. It's so delicious here too, it didn't last long.
Fedela, this cheesecake is amazing. I just made it and put it to set BUT.. I set it in a Muffin Pan.. and I just now realized I have no clue how to get it out. Besides running a wet knife on the edges, do you think if I stick a fork under, “the cheesecake” will easily be removed?? any other Ideas?? thanks!
Hi Maria!
I'm so glad you loved the cheesecake! Since you used a muffin pan, the best way to remove them is to run a warm knife around the edges and then gently lift them out. If they're still sticking, try placing the pan in the freezer for about 15-20 minutes this will help firm them up so they pop out more easily. You can also use a small offset spatula or spoon to carefully loosen the bottom.
Hope that helps! Let me know how it goes!
It's so tempting, it's a must-try ^^.
Did you use the whole cookie for the crust? Or did you scrape the cookie filling off the cookie and used just the cookie part?
Thanks!
Hi Christina, yes I use the whole cookies with the cream in the center too .
Delicious
Thank you very much
It looks super good, unfortunately you can't see the quantity, would it be possible to have them?
Hello, in the recipe card at the end of the page (just before the comment section)
The cheesecake was amazing and we finished din 2 days ............it's perfect thank you for sharing.
Thank you so much for your wonderful feedback! I'm thrilled to hear that you enjoyed the cheesecake and finished it in just two days.