Few desserts deliver the same satisfying wow factor as an Oreo cheesecake, and when you can skip the oven altogether, it’s even better. This No-Bake Oreo Cheesecake is the ultimate indulgence, combining a buttery Oreo cookie crust with a light, airy filling studded with even more Oreo pieces. It’s cool, creamy, and bursting with cookies-and-cream flavor in every bite.
Growing up, there was always something special about a cookies-and-cream treat at family celebrations. That blend of chocolate and cream instantly brought smiles to everyone’s faces, and this cheesecake captures that magic perfectly. With no baking required, it’s the ideal dessert for warm summer days — or any time of year when you crave a crowd-pleasing dessert that’s simple to make yet feels absolutely decadent.
Why You’ll Love This No-Bake Oreo Cheesecake
- No oven needed
- Classic cookies-and-cream flavor
- Rich, creamy, yet light and airy
- Simple to prepare with easy-to-find ingredients
- Perfect for holidays, parties, or weeknight dessert
- Stays beautifully in the fridge for several days
Ingredients
This recipe yields approximately 10 servings:
For the crust:
- 24 Oreo cookies
- 4 tablespoons unsalted butter, melted (60 grams)
For the cheesecake filling:
- 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 Oreo cookies, chopped
Optional Topping:
- Homemade whipped cream
- 12 to 14 mini Oreos chopped, or 6 regular Oreos cut in half
How to Make No-Bake Oreo Cheesecake
Prep time: 25 minutes
Chill time: 4–5 hours or overnight
1. Make the Oreo Crust
In a food processor, crush the 24 Oreo cookies until they form fine crumbs. Transfer the crumbs to a mixing bowl and stir in the melted butter until the crumbs are evenly moistened.
Line the bottom of a 9-inch springform pan with parchment paper, then pour in the crumb mixture. Press the crumbs firmly into the bottom of the pan to form a solid crust. Place the crust in the refrigerator to chill while you prepare the cheesecake filling.
2. Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth using a stand mixer or handheld mixer. Add the powdered sugar and vanilla extract, and continue mixing until well combined and creamy.
In a separate bowl, pour in the cold heavy whipping cream. Beat on low speed at first, then increase to medium-high until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture with a spatula, or use the mixer on low speed until just combined. Be careful not to deflate the whipped cream too much.
Fold in the chopped Oreos gently, distributing them evenly throughout the mixture.
3. Assemble the Cheesecake
Remove the springform pan with the chilled crust from the refrigerator. Spoon the cheesecake filling on top of the crust, spreading it into an even layer with a spatula.
If desired, decorate the top by piping whipped cream around the edges and arranging mini Oreos or halved Oreos for a classic finishing touch.
Cover the cheesecake tightly with plastic wrap or foil, then place it back in the refrigerator to chill for at least 4 to 5 hours, or preferably overnight, to allow the cheesecake to set completely.
4. Slice and Serve
After chilling, remove the cheesecake from the pan, slice, and enjoy its luscious, creamy texture and rich cookies-and-cream flavor. Store leftovers in the refrigerator in an airtight container for up to 4 days.
Storage Tips
- Refrigerator: Store for up to 4 days in a sealed container
- Freezer: Wrap well in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving
Flavor Variations
Looking for creative spins on this cheesecake? Try these ideas:
- Mint Oreo Cheesecake: Use mint-flavored Oreos for the crust and in the filling
- Peanut Butter Oreo Cheesecake: Add ¼ cup creamy peanut butter to the cream cheese mixture
- Chocolate Drizzle: Drizzle melted chocolate over the top before serving
- Chocolate Chip Cheesecake: Mix in mini chocolate chips with the Oreos for a double-chocolate experience
Tips for Success
- Use brick-style cream cheese for the best thick, creamy texture
- Whip the cream until stiff peaks form for a stable, fluffy filling
- Chill the cheesecake for at least 4–5 hours to ensure it sets properly
- Always press the crust firmly into the pan to prevent crumbling when slicing
Serving Suggestions
- Serve chilled for a refreshing treat
- Top with fresh strawberries for a burst of color and flavor
- Pair with a hot cup of coffee or a glass of cold milk
- Dress it up with extra whipped cream and sprinkles for parties
Share Your Experience
If you give this No-Bake Oreo Cheesecake a try, I’d love to hear about it. Did you stick with the classic recipe or put your own spin on it? Feel free to leave a comment or share a photo of your creation — desserts taste even sweeter when shared.
No-Bake Oreo Cheesecake
Ingredients
For the crust:
- 24 Oreo cookies
- 4 tablespoons unsalted butter melted (60 grams)
For the cheesecake filling:
- 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 Oreo cookies chopped
Optional Topping:
- Homemade whipped cream
- 12 to 14 mini Oreos chopped or 6 regular Oreos cut in half
Instructions
Make the Oreo Crust
- In a food processor, crush the 24 Oreo cookies until they form fine crumbs. Transfer the crumbs to a mixing bowl and stir in the melted butter until the crumbs are evenly moistened.
- Line the bottom of a 9-inch springform pan with parchment paper, then pour in the crumb mixture. Press the crumbs firmly into the bottom of the pan to form a solid crust. Place the crust in the refrigerator to chill while you prepare the cheesecake filling.
Prepare the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth using a stand mixer or handheld mixer. Add the powdered sugar and vanilla extract, and continue mixing until well combined and creamy.
- In a separate bowl, pour in the cold heavy whipping cream. Beat on low speed at first, then increase to medium-high until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture with a spatula, or use the mixer on low speed until just combined. Be careful not to deflate the whipped cream too much.
- Fold in the chopped Oreos gently, distributing them evenly throughout the mixture.
Assemble the Cheesecake
- Remove the springform pan with the chilled crust from the refrigerator. Spoon the cheesecake filling on top of the crust, spreading it into an even layer with a spatula.
- If desired, decorate the top by piping whipped cream around the edges and arranging mini Oreos or halved Oreos for a classic finishing touch.
- Cover the cheesecake tightly with plastic wrap or foil, then place it back in the refrigerator to chill for at least 4 to 5 hours, or preferably overnight, to allow the cheesecake to set completely.
Slice and Serve
- After chilling, remove the cheesecake from the pan, slice, and enjoy its luscious, creamy texture and rich cookies-and-cream flavor. Store leftovers in the refrigerator in an airtight container for up to 4 days.
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