No-Bake Oreo Cheesecake is the ultimate easy dessert—creamy, rich, and loaded with chunks of everyone’s favorite cookie. With no oven required, this indulgent treat comes together quickly and chills to perfection, making it ideal for any occasion from casual gatherings to holiday parties.
Why You’ll Love This Recipe
This no-bake cheesecake is incredibly simple to make with just a few ingredients and zero baking involved. It’s velvety smooth with the irresistible crunch of Oreo cookies in every bite. The Oreo crust adds extra chocolatey goodness, and the whole dessert sets beautifully in the fridge—no gelatin or fancy tools needed.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
- Oreo cookies (classic, with filling)
- Unsalted butter, melted
For the filling:
- Cream cheese, softened
- Powdered sugar
- Vanilla extract
- Heavy whipping cream
- Oreo cookies, roughly chopped
Optional toppings:
- Whipped cream
- Crushed Oreos
- Chocolate drizzle
directions
- Make the crust:
Crush Oreo cookies into fine crumbs using a food processor or zip-top bag and rolling pin. Mix with melted butter until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling. - Make the filling:
In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Stir in chopped Oreos. - Assemble the cheesecake:
Spread the filling evenly over the chilled crust. Smooth the top with a spatula. - Chill:
Refrigerate for at least 6 hours, or overnight, until firm and set. - Garnish and serve:
Top with whipped cream, more crushed Oreos, or a chocolate drizzle if desired. Slice and enjoy!
Servings and timing
Serves 10 to 12
Prep Time: 20 minutes
Chill Time: 6 hours (minimum)
Total Time: 6 hours 20 minutes
Variations
- Use golden Oreos for a vanilla twist
- Add peanut butter to the filling for a chocolate-peanut butter combo
- Layer in chocolate ganache between crust and filling for extra richness
- Make individual mini cheesecakes in jars or muffin tins
- Use flavored Oreo varieties like mint or birthday cake for a fun spin
storage/reheating
Store the cheesecake covered in the refrigerator for up to 5 days.
To freeze, wrap the entire cheesecake or individual slices tightly and freeze for up to 2 months. Thaw in the fridge before serving.
No reheating needed—this dessert is best served chilled.
FAQs
Can I make this Oreo cheesecake without a springform pan?
Yes, you can use a pie dish or square pan, though a springform makes removal and slicing easier.
How long does it need to chill?
At least 6 hours, but overnight chilling gives the best texture and firmness.
Can I use whipped topping instead of heavy cream?
Yes, store-bought whipped topping (like Cool Whip) can be used in place of whipped cream.
Is this cheesecake super sweet?
It’s sweet but well-balanced by the tang of the cream cheese. You can reduce the sugar slightly if desired.
Can I make it gluten-free?
Yes, just use gluten-free chocolate sandwich cookies in place of Oreos.
How do I crush the Oreos for the crust?
Use a food processor, or place them in a zip-top bag and crush with a rolling pin.
Can I use low-fat cream cheese?
You can, but full-fat cream cheese gives the creamiest, richest texture.
What if I don’t have powdered sugar?
You can blend granulated sugar until fine, or use superfine sugar. Powdered sugar dissolves better.
Do I remove the filling from the Oreos for the crust?
No, use the whole cookie with filling—it helps bind the crust together.
Can I freeze this cheesecake?
Yes, it freezes well. Wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.
Conclusion
No-Bake Oreo Cheesecake is a creamy, dreamy dessert that’s as simple as it is irresistible. With minimal prep and maximum flavor, it’s a perfect make-ahead treat for Oreo lovers and cheesecake fans alike. Serve it at your next gathering or just keep it in the fridge for whenever a sweet craving hits.
Print
No-Bake Oreo Cheesecake
- Prep Time: 25 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
This No-Bake Oreo Cheesecake is rich, creamy, and packed with crushed Oreos in every bite. With a chocolate cookie crust and a fluffy cheesecake filling, it’s an easy crowd-pleaser that requires no oven—perfect for any time of year.
Ingredients
For the Crust:
-
24 Oreo cookies (filling included)
-
1/4 cup unsalted butter, melted
For the Filling:
-
16 oz cream cheese, softened
-
3/4 cup powdered sugar
-
1 teaspoon vanilla extract
-
1 1/4 cups heavy whipping cream, cold
-
15 Oreo cookies, chopped
For the Topping (optional):
-
Whipped cream
-
Extra Oreo cookies, halved or crushed
Instructions
-
Make the crust:
In a food processor, blend 24 Oreos into fine crumbs. Stir in melted butter until well combined.
Press mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge while you make the filling. -
Make the filling:
In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla, and beat until combined.
In a separate bowl, whip the cold heavy cream to stiff peaks.
Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Fold in the chopped Oreos. -
Assemble and chill:
Pour the filling into the prepared crust. Smooth the top with a spatula.
Cover and refrigerate for at least 6 hours, or overnight, until set. -
Serve:
Top with whipped cream and extra Oreos before serving, if desired. Slice and enjoy!
Notes
-
For best results, use full-fat cream cheese.
-
To cleanly slice, run a sharp knife under hot water and wipe between cuts.
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Store leftovers in the fridge for up to 4 days or freeze for up to 1 month.