Craving something sweet but don't feel like turning on the oven? I've got you covered with my super easy, no-bake Oreo cheesecake! It's creamy, luscious, and packed with everyone’s favorite cookies. Whether you're a beginner in the kitchen or just want a quick dessert fix, this recipe will be your new go-to.
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Why You'll Love This Recipe
This no-bake Oreo cheesecake recipe is one of our oldest recipes, just like our no-bake Lotus cheesecake. We've been making it for years, and here's why we think you'll love it as much as we do!
Deliciously creamy—With this recipe, you will enjoy a luscious and smooth cheesecake filling with delightful chunks of Oreo cookies on top of a buttery Oreo cookie crust! It's incredibly decadent and perfect for cheesecake and Oreo enthusiasts!
Easy and freezer-friendly—This cheesecake with Oreo cookies requires less than 30 minutes of preparation and is perfect for beginners, just like our no-bake chocolate cheesecake! Any leftovers can be frozen for up to 3 months.
Make in advance—Similar to our other no-bake cheesecakes, such as vanilla cheesecake and lemon cheesecake, this no-bake Oreo cheesecake can be prepared a day in advance as it requires time to chill and set. It's a perfect dessert for parties and gatherings, allowing you to have one less task on the day of your event! We believe our no-bake strawberry cheesecake and no-bake mango cheesecake will be a crowd-pleaser the next time you host!
Ingredients For This Recipe
Oreos—We use one family-sized pack of 48 Oreo cookies. You'll need 24 for the base, 18 for the filling, and 6 for decorating on top.
Cream cheese—We love using Philadelphia cream cheese in our cheesecakes, like our amazing blueberry cheesecake bars and easy mini cheesecakes! Please use plain, full-fat ones that come in bricks or tubs. Don't use whipped or light cream cheese; otherwise, the no-bake Oreo cheesecake won't set properly. It needs the fat content to set.
Heavy whipping cream—Depending on your location, it's also known as whipping cream. Use one with a minimum of 35% fat. It'll make the cheesecake's texture smooth and luscious.
Sugar—We recommend using powdered or confectioner sugar, as granulated sugar won't dissolve properly because we won't be baking this cheesecake. You'd feel the sugar granules in the cheesecake, which won't be pleasant.
See the recipe card for complete information on ingredients and quantities.
A baker's best friend!
Kitchen scale
It provides precise measurements for your ingredients, surpassing measuring cups. We strongly recommend it, as baking is a science!
Step-By-Step Instructions
Step 1: Make the base. Pulverize the Oreo cookies into fine crumbs and mix them with butter in a bowl. Pour into a 9-inch springform pan and press evenly using the back of a spoon or the bottom of a glass. Chill for 30 minutes.
Step 2: Make the cream cheese mixture. Whisk the cream cheese until fluffy, then add powdered sugar and vanilla extract and mix well. Set aside.
Step 3: Make whipped cream. In another bowl, whisk chilled whipping cream to stiff peaks.
Step 4: Mix. Add whipped cream to the cream cheese mixture and gently fold until well combined, using a spatula.
Step 5: Add in Oreo cookies. Break each Oreo cookie with your hands into four, and then fold them into the filling.
Step 6: Chill. Pour the filling into the pan and spread evenly using an offset spatula. Chill in the fridge for at least 8 hours, preferably overnight. Remove the springform, pipe some sweetened whipped cream on top, followed by Oreo cookie halves, and serve!
Recipe Expert Tips
If you're going to make this No-Bake Oreo Cheesecake recipe, make sure to follow these top tips!
- Measure the heavy cream first before chilling it. Heavy cream should be chilled before use. When cold, it tends to separate into thick lumps and runny cream. Measuring it first ensures you get the same consistency.
- Use cream cheese at room temperature. This makes it easier to mix with other ingredients, giving the no-bake Oreo cheesecake a smooth texture.
- Break the Oreo cookies for the filling with your hands. You'll get bigger chunks, and this will prevent staining the cheesecake to a grey color if you were to use a blender, which will result in smaller chunks.
How To Serve, Store, And Freeze
Serve—This delightful no-bake Oreo cheesecake is best served 10-15 minutes after being removed from the fridge to experience its luscious and creamy texture fully.
Store—Keep it in the fridge at all times. This cheesecake has no gelatin, so it needs to be cold to maintain its structure.
Freeze—What we do is slice this no-bake Oreo cheesecake in portions and place them on a tray lined with parchment paper, then fast-freeze them for 1-2 hours. Once solid, we individually wrap them in cling film, place them in an air-tight container, and back in the freezer for up to 3 months. When the cravings hit, we thaw a slice or two at room temperature.
Recipe FAQs
Not at all! You need the filling to sweeten and help to hold the base together.
The fat content in the cream cheese and whipping cream will help it set when chilling in the fridge. Whisking the whipping cream to stiff peaks is also crucial to setting this no-bake Oreo cheesecake properly.
There are several reasons. 1) You use light cream cheese or whipping cream with less than 35% fat content. 2) The whipping cream wasn't whisked to stiff peaks. 3) The cheesecake wasn't placed in the coldest area in the fridge. 4) It needs more time to set, as all fridges have different cold settings, and a full fridge takes longer to chill than an emptier one. This cheesecake will be firmly set if you follow our tips and instructions; no worries!
Did you try this No-Bake Oreo Cheesecake?
Please leave us ★★★★★ ratings and feedback below in the comment section. We'd love to know how it went, what you liked, or if there's anything we can improve. Share and tag us on Instagram; we'd like to see your creation.
Thank you! -Bea and Marco
Watch How To Make It
📖 Recipe
No-Bake Oreo Cheesecake
Ingredients
Base
- 24 (271 g) Oreo cookies (½ family-sized pack) or 9.5oz
- ¼ cup (60 g) butter , melted
Filling
- 16 oz (450 g) full-fat plain cream cheese , room temperature
- 1 cup (120 g) powdered sugar , sifted
- 2 teaspoon vanilla extract
- 1 ½ (345 g) whipping cream of min 35% fat , chilled
- 18 (226 g) Oreo cookies or 11oz , broken into 4 each
Topping (Optional)
- 1 cup (230 g) whipping cream of min 35% fat , chilled
- ¼ cup (30 g) powdered sugar
- 1 teaspoon vanilla extract
- 6 (75 g) Oreo cookies , broken in half
Instructions
Base
- Pulverize the Oreo cookies into fine crumbs and mix them with butter in a bowl. Pour into a 9-inch springform pan and press evenly using the back of a spoon or the bottom of a glass. Chill for 30 minutes or while preparing the filling.
Filling
- Whisk the cream cheese until fluffy using a handheld whisk or a stand mixer, then add powdered sugar and vanilla extract and mix well. Set aside.
- Whisk the cream cheese until fluffy, then add powdered sugar and vanilla extract and mix well. Set aside.
- Add whipped cream to the cream cheese mixture and gently fold until well combined, using a spatula. Break each Oreo cookie with your hands into four, and then fold them into the filling.
- Pour the filling into the pan and spread evenly using an offset spatula. Chill in the fridge for at least 8 hours, preferably overnight. Remove the springform pan by running a knife all around to help detach the cheesecake.
Topping (Optional)
- Whisk whipping cream, powdered sugar, and vanilla extract in a bowl until stiff peaks. Put into a piping bag and pipe dollops on the cheesecake. Break the Oreo cookies in half and place on top of whipped cream. Serve!
Notes
- Measure the heavy cream first before chilling it. Heavy cream should be chilled before use. When cold, it tends to separate into thick lumps and runny cream. Measuring it first ensures you get the same consistency.
- Use cream cheese at room temperature. This makes it easier to mix with other ingredients, giving the no-bake Oreo cheesecake a smooth texture.
- Break the Oreo cookies for the filling with your hands. You'll get bigger chunks, and this will prevent staining the cheesecake to a grey color if you were to use a blender, which will result in smaller chunks.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Originally published on Aug 16, 2017. Updated with improved text, recipe, and pictures on Sep 15, 2024.
Melanie says
Will it set if i skip the gelatin? Can i substitute icing sugar for the granulated sugar? Thanks...
Bea says
Edited: Sorry I was mistaken this with another recipe 😀 . Yes, use icing sugar if you want. And yes, you'll need the gelatin/agar-agar.
Anie says
Hi how many grams of icing sugar? In the recipe you use granulated sugar
Bea says
Hi Anie, sorry! Yes I used granulated sugar in this recipe (I was confusing it with another recipe 😀 ). Use the same amount.
Siti Hajar Bt. Md. Kaus says
Hi sis Bea..can i use 10gm gelatine instead of 3gm ..so that i will not have to wait for 48hrs 😀
Thank you for your reply
Bea says
Yes you can Siti! 🙂