Creamy, rich, and bursting with crunchy cookie bits, this no-bake Oreo cheesecake is a dream dessert for cookie lovers. Set atop a classic chocolate cookie crust and finished with fluffy whipped cream and whole Oreos, it’s an indulgent treat that requires no oven and minimal effort.
Why You’ll Love This Recipe
This no-bake Oreo cheesecake delivers all the decadence of traditional cheesecake without the need for baking or water baths. It’s cool, creamy, and packed with crushed Oreos in every bite. Ideal for summer entertaining or weeknight desserts, it’s quick to prepare, sets up beautifully in the fridge, and is always a hit with guests of all ages.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
24 Oreo cookies (for crust)
1/4 cup melted butter
16 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
12 Oreo cookies, roughly chopped (for filling)
Extra Oreos and whipped cream for garnish
directions
- Crush the 24 Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- Combine the crumbs with melted butter until fully mixed. Press the mixture firmly into the bottom of a springform pan to form the crust. Chill in the refrigerator for 15 minutes to set.
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture using a spatula until well incorporated.
- Fold in the roughly chopped Oreo cookies evenly throughout the filling.
- Spread the mixture over the chilled crust, smoothing the top with a spatula.
- Refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to fully set.
- Before serving, decorate the top with piped or spooned whipped cream and garnish with whole or halved Oreo cookies.
Servings and timing
Servings: 10–12 slices
Prep Time: 25 minutes
Chill Time: 6 hours (or overnight)
Total Time: Approximately 6 hours 25 minutes
Variations
- Mini Cheesecakes: Use a muffin tin to make individual servings for parties or gatherings.
- Flavored Oreos: Try using flavored Oreos like mint or peanut butter for a fun twist.
- Chocolate Drizzle: Add a drizzle of chocolate ganache over the top for extra indulgence.
- No Crust Version: For a crustless option, spoon the filling into dessert cups and top with crushed cookies.
- Gluten-Free: Use gluten-free chocolate sandwich cookies to make the recipe gluten-friendly.
storage/reheating
Store the cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw in the refrigerator overnight before serving. This dessert is served chilled and does not require reheating.
FAQs
Can I use store-bought whipped topping instead of whipping cream?
Yes, an equal amount of whipped topping can be used for convenience, though the texture may be slightly different.
Can I make this cheesecake ahead of time?
Absolutely. It’s best made the day before serving to ensure a firm, well-set texture.
What kind of pan should I use?
A 9-inch springform pan works best, but a deep pie dish or square pan can also be used.
Can I make this without a food processor?
Yes, crush the cookies by hand using a rolling pin and a zip-top bag.
How do I prevent the crust from sticking?
Line the bottom of the pan with parchment paper before pressing in the crust mixture.
Can I freeze the entire cheesecake?
Yes, freeze it without the whipped cream garnish. Wrap tightly in plastic wrap and foil.
What’s the best way to slice the cheesecake?
Use a sharp knife dipped in warm water and wiped clean between slices for clean cuts.
How can I make it more chocolatey?
Add mini chocolate chips or a layer of ganache between the crust and filling.
Are reduced-fat ingredients okay?
You can use reduced-fat cream cheese and light whipped topping, but the texture may be softer.
Can I use golden Oreos?
Yes, golden Oreos work well and offer a different flavor profile, slightly more vanilla-like.
Conclusion
No-Bake Oreo Cheesecake is a crowd-pleasing, low-effort dessert that’s perfect for any occasion. With its creamy filling, chocolate cookie base, and iconic Oreo crunch, it delivers rich flavor and texture without turning on the oven. Keep it in your dessert rotation for when you need something sweet, simple, and guaranteed to impress.
Print
No-Bake Oreo Cheesecake
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 25 minutes (including chilling time)
- Yield: 1 cheesecake (8-10 slices) 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Creamy, dreamy, and loaded with chunks of cookies, this no-bake Oreo cheesecake sits on a chocolate cookie crust and is topped with whipped cream and whole Oreos — a guaranteed crowd-pleaser.
Ingredients
- 24 Oreo cookies (for crust)
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 12 Oreo cookies, roughly chopped (for filling)
- Extra Oreos and whipped cream for garnish
Instructions
- Crush 24 Oreos into fine crumbs using a food processor. Combine with melted butter and press into the bottom of a springform pan. Chill in the fridge for 15 minutes.
- In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth and fluffy.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Fold in the chopped Oreos.
- Spread the mixture evenly over the chilled crust. Smooth the top with a spatula.
- Refrigerate for at least 6 hours or overnight for best results.
- Before serving, pipe or spoon whipped cream on top and garnish with whole Oreos.
Notes
- Use full-fat cream cheese for best texture.
- Chilling overnight ensures the cheesecake sets firmly.
- Line the springform pan with parchment paper for easy removal.
- You can substitute the crust with chocolate graham crackers if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22g
- Sodium: 260mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
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