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    Home / Desserts / Cheesecakes

    No Bake Oreo Cheesecake

    Last update: Jul 25, 2025 Published: Mar 17, 2022 by Fadela This post may contain affiliate links

    Jump to Recipe·Print Recipe·5 from 7 reviews

    No bake Oreo cheesecake is one of my favorite easy desserts to make when I’m craving something creamy, chocolatey, and totally no-fuss. If you love this kind of chilled, make-ahead treat, you should also check out my Oreo brookies recipe— it's another crowd-pleaser packed with cookies and chocolate.

    No-bake Oreo cheesecake slice on a plate with vintage teaspoons
    Jump to:
    • Why you'll love this recipe
    • Ingredients for this recipe
    • How to Make No Bake Oreo Cheesecake Recipe
    • Tips for this recipe
    • Storage
    • Variations & Substitutions
    • Recipe Questions
    • You will also love
    • More Oreo Recipes
    • No Bake Oreo cheesecake

    No bake Oreo cheesecake is my go-to dessert when I want something quick, creamy, and packed with cookies and cream flavor.
    It’s just as easy and satisfying as my no bake Biscoff cheesecake, but with Oreos in every bite.

    ou’ve got a buttery Oreo crust at the base, a smooth cream cheese filling with crushed Oreos, and a fluffy whipped cream topping. It’s rich, light, and no oven needed!

    This chilled dessert is perfect for birthdays, holidays, or whenever that Oreo craving hits.
    We make it often—especially in summer when turning on the oven is a no-go.

    Why you'll love this recipe


    • No oven needed – just chill and enjoy a rich, creamy Oreo cheesecake in a few easy steps.
    • Packed with Oreos – crushed cookies in the crust and in the filling for the ultimate flavor.
    • Perfect for any occasion – make it ahead and impress without the stress.

    Ingredients for this recipe

    Here’s what you need to make this creamy Oreo dessert:

    • Oreo cookies – use classic Oreos for both the crust and the filling.
    • Unsalted butter – melted, to bind the crust.
    • Cream cheese – full-fat, brick-style for the best texture.
    • Granulated sugar – to lightly sweeten the cheesecake.
    • Vanilla extract – adds a hint of flavor.
    • Heavy cream – cold, to whip into the filling and for topping.
    • Powdered sugar – to sweeten the whipped cream.
    Whole no-bake Oreo cheesecake topped with whipped cream and Oreo cookies

    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 fine crumbs using a food processor. Mix with melted butter in a medium bowl until well combined.

    Step 2: Press the mixture firmly into the bottom of a springform pan to form a compact Oreo crust. Refrigerate for at least 30 minutes.

    Medium bowl with crushed Oreo cookies for Oreo cheesecake crust
    Springform pan with Oreo cookie crust for no-bake cheesecake

    Step 3: In a large bowl, beat the cream cheese, granulated sugar, and vanilla extract with a hand mixer for 1–2 minutes until smooth.

    Step 4: Gently fold in cold whipped cream and crushed Oreo cookies using a spatula until fully combined.

    Large bowl with cream cheese, sugar and vanilla for cheesecake filling
    Whipped cream and crushed Oreo cookies for no-bake Oreo cheesecake filling

    Step 5: Pour the Oreo cheesecake filling over the chilled crust and smooth the top with an angled spatula.

    Step 6: Place in the fridge for at least 4 hours, or overnight for the best texture.

    Cheesecake batter in bowl with Oreo chunks for no-bake cheesecake
    Springform pan filled with no-bake Oreo cheesecake batter

    Step 7: In a medium bowl, whip the cold heavy cream with powdered sugar and vanilla for 2–3 minutes until stiff peaks form.

    Step 8: Pipe the whipped cream on top using a piping bag, sprinkle crushed Oreo cookies, and enjoy your no bake Oreo cheesecake!

    No-bake Oreo cheesecake slice served with spoon on ceramic plate

    Tips for this recipe

    • Crush the Oreos finely – Use a food processor to get fine cookie crumbs for a compact Oreo crust. If you don’t have one, place the cookies in a zip-top bag and crush them with a rolling pin.
    • Fold gently – When mixing the whipped cream and Oreo pieces into the cream cheese filling, use a spatula and fold slowly to keep the texture light and creamy.
    • Chill long enough – Let the cheesecake set in the fridge for at least 4 hours, or overnight if you can, for the best texture and flavor.
    • Run a knife before unmolding – Slide a thin knife around the edges before removing the springform ring to get clean, sharp sides.

    Storage

    Keep your Oreo cheesecake in the fridge, covered or in an airtight container, for up to 5 days.
    You can also freeze it (without the whipped cream topping) for up to 2 months. Let it thaw overnight in the fridge before serving.

    Variations & Substitutions

    • Cookie Crust Options: Swap the Oreo crust with graham crackers, digestive biscuits, or chocolate chip cookies for a different twist.
    • Double Chocolate Oreo Cheesecake: Mix melted chocolate into the filling for a richer, more decadent version.
    • Oreo Cheesecake Bars: Press the crust into a square or rectangular pan and slice into bars once chilled.
    • Mini No-Bake Oreo Cheesecakes: Use a muffin tin with liners to make single-serve cheesecake cups — great for parties or portion control.
    • Baked Oreo Cheesecakes: Try a baked version like this Cookies and Cream cheesecake, or go for bite-sized treats with these mini Oreo cheesecakes.

    Recipe Questions

    Do I need to remove the cream from the Oreos for the crust?
    No, keep the cream — it helps bind the crust and adds flavor.

    Why won’t my no-bake Oreo cheesecake hold up?
    Make sure to use full-fat ingredients and chill it long enough, ideally overnight.

    Why is my no-bake cheesecake grainy?
    It could be undissolved sugar or overmixing the filling.

    Can I make this cheesecake in a pie dish?
    Yes! A pie dish works fine — just make sure the crust is pressed evenly.

    You will also love

    • Lemon Meringue Cheesecake
    • Biscoff Cheesecake
    • Hot Chocolate Cheesecake
    • Cookies and Cream Cheesecake
    No-bake Oreo cheesecake slice served with spoon on ceramic plate

    More Oreo Recipes

    • Oreo cake pops
    • No bake Oreo cake balls
    • Oreo cheesecake brownies
    • Oreo cheesecake cookies

    I hope you love this No-bake Oreo Cheesecake. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

    Print
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    No Bake Oreo cheesecake


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 7 reviews

    • Author: Fadela
    • Total Time: 4 hours 20 minutes
    • Yield: 12 slices
    Print Recipe
    Save Recipe Recipe Saved

    Description

    Easy no-bake Oreo cheesecake recipe – light and creamy like a mousse, set on a crunchy Oreo cookie crust. (8 -10  inch / 20-25 cm – serves about 10-12)


    Ingredients

    Oreo Crust :

    • 200 g Oreo cookies – about 18–20 cookies
    • 50 g (¼ cup) unsalted butter, melted

    Oreo Cheesecake filling :

    • 450 g (16 oz) full-fat cream cheese - Philadelphia
    • 100 g (½ cup) granulated sugar
    • 2 teaspoons vanilla extract
    • 450 g (1¾ cups) heavy cream, cold and full-fat
    • 15 Oreo cookies, roughly chopped

    Whipped cream :

    • 200 g (1 cup) heavy cream, cold and full-fat
    • 2 tablespoons powdered sugar
    • 1 teaspoon vanilla extract

    Instructions

    Oreo crust:

    1. Blend the Oreo cookies in a food processor until finely ground.
    2. Melt the butter in the microwave or over a double boiler.
    3. Combine the Oreo crumbs with the melted butter and mix until fully coated.
    4. Pour the mixture into the bottom of a 8 or 10 inch springform pan (lined with parchment paper if needed).
    5. Press the crust evenly into a flat layer using the back of a spoon or glass.
    6. Chill in the fridge while you prepare the cheesecake filling.

    Oreo Cheesecake filling:

    1. In a large bowl, mix the cream cheese, sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy.
    2. In a separate bowl, whip the cold heavy cream until stiff peaks form.
    3. Gently fold the whipped cream and Oreo chunks into the cream cheese mixture using a flexible spatula.
    4. Pour the mixture over the chilled Oreo crust and smooth the top with an offset spatula.
    5. Refrigerate for at least 4 hours, or until fully set.

    Whipped cream frosting:

    1. In a bowl, combine the cold heavy cream, powdered sugar, and vanilla extract.
    2. Beat with an electric mixer on medium speed until stiff and fluffy.
    3. Carefully unmold the cheesecake.
    4. Transfer the whipped cream to a piping bag fitted with a decorative tip and pipe swirls on top.
    5. Garnish with whole Oreo cookies and a sprinkle of crushed Oreos.

    Equipment

    Airtight container

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    Food processor

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    Hand mixer

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    Springform pan

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    Stand mixer

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    Notes

    Storage: Store in the refrigerator for up to5 daysin an airtight container. Freeze for up to 3 months. Thaw in the fridge overnight before serving.

    Tips: 

    • Use a kitchen scale for accurate measurements and consistent texture.
    • This cheesecake fits an 8 to 10 inch pan and serves 10 to 12 slices depending on thickness.
    • Chill overnight for best flavor and structure.
    • Speed up chilling by placing the cheesecake in the freezer for 2 hours, then transfer to the fridge. (Check that it’s firm but still creamy.)
    • Whip cream cold straight from the fridge to get stiff peaks faster.
    • Crush Oreos finely for a compact crust that holds together.
    • Prep Time: 20 minutes
    • Resting time: 4 hours
    • Category: Cheesecake, dessert
    • Cuisine: American

    Nutrition

    • Serving Size: 1 slice
    • Calories: 734
    • Sugar: 42.4 g
    • Sodium: 417.1 mg
    • Fat: 50 g
    • Carbohydrates: 66.2 g
    • Protein: 6.5 g
    • Cholesterol: 108 mg

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    Reader Interactions

    Comments

    1. Wattoote

      March 17, 2022 at 9:16 pm

      too good cheesecake

      Reply
      • Fadela

        March 19, 2022 at 1:05 pm

        Yes so good

        Reply
    2. Midorimei

      March 19, 2022 at 12:38 pm

      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

      Reply
      • Fadela

        March 19, 2022 at 1:04 pm

        Oh thank you so much for your feedback ❤️ and for testing this recipe. It's so delicious here too, it didn't last long.

        Reply
      • maria

        February 09, 2025 at 5:23 pm

        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!

        Reply
        • Fadela

          February 11, 2025 at 1:36 pm

          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!

          Reply
    3. Miss cuisine

      August 31, 2022 at 10:35 am

      It's so tempting, it's a must-try ^^.

      Reply
    4. Christina

      September 02, 2022 at 11:06 am

      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!

      Reply
      • Fadela

        September 02, 2022 at 11:10 am

        Hi Christina, yes I use the whole cookies with the cream in the center too .

        Reply
    5. Oreos-lover

      October 21, 2022 at 4:08 pm

      Delicious

      Reply
      • Fadela

        October 23, 2022 at 1:16 am

        Thank you very much

        Reply
    6. Madeira

      November 29, 2023 at 8:07 pm

      It looks super good, unfortunately you can't see the quantity, would it be possible to have them?

      Reply
      • Fadela

        November 29, 2023 at 8:08 pm

        Hello, in the recipe card at the end of the page (just before the comment section)

        Reply
    7. shaeda aziz

      June 16, 2024 at 11:21 pm

      The cheesecake was amazing and we finished din 2 days ............it's perfect thank you for sharing.

      Reply
      • Fadela

        June 17, 2024 at 8:53 am

        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.

        Reply

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