No Bake Oreo Cheesecake

This No Bake Oreo Cheesecake is made with an Oreo crust and no bake cheesecake packed with both Oreo crumbs and chunks of Oreo! It’s made with homemade whipped cream (no Cool Whip here!) for a cheesecake that will make all your Oreo dreams come true!

No Bake Oreo Cheesecake - thick, creamy and packed with Oreos!!No Bake Oreo Cheesecake - thick, creamy and packed with Oreos!!

I am a sucker for all things Oreo. There’s nothing quite like the chocolatey cookies and delicious filling and when you stick them in an easy no bake cheesecake. The cookies get soft, but maintain some texture, and the crumbs just fill the filling with all kinds of Oreo flavor.

And who doesn’t love a good no bake dessert – especially a No Bake Oreo Cheesecake?! This cheesecake is pretty much foolproof with both a crust and filling that are no bake. All in all, this baby has more than one full package of Oreos. Oreo heaven!

So how do you make a No Bake Oreo Cheesecake?

To start, you’ll make the crust. ALLLLL Oreos and a little bit of butter. No need to remove the filling of Oreo, it all goes into the crust. All that delicious filling goodness goes right in there. Press the crust into the bottom of the pan and part way up the sides. I like to use a glass cup with a sharp edge to press the crust down and into the corners to get a solid crust.

One other tip is that I always line the bottom of my springform pan with parchment paper. It makes it much easier to remove the cheesecake from the pan bottom later and put in on a nice serving platter.

No Bake Oreo Cheesecake - thick, creamy and packed with Oreos!!No Bake Oreo Cheesecake - thick, creamy and packed with Oreos!!

Put the crust into the fridge to firm up while you make the filling.

For the filling, you’ll start with your cream cheese, which should be room temperature. That’s pretty important here because you don’t want to have lumps in your filling. Add some sugar and vanilla extract and mix until it’s all combined and smooth.

Next up is the whipped cream. If you’ve ever made homemade whipped cream, then you know it’s way better than anything you buy in the store. Like WAY better. However, you can definitely use Cool Whip if you prefer or are in a hurry. Fold it into the cream cheese mixture until it’s all combined.

MY OTHER RECIPES

One thing I’ll note is that you want to be sure to use the full amount of powered sugar in the whipped cream. It stabilizes the whipped cream, and therefore adds to the stability of the cheesecake. If you reduce it, you’re cheesecake won’t be as firm.

Next is the yummiest part – adding the Oreos! We’ve got Oreo crumbs and chopped up Oreos in this No Bake Oreo Cheesecake for plenty of Oreo flavor! You could even add a few more chopped Oreos, if you’re feeling frisky!

Let the cheesecake firm up in the fridge for at least 4-5 hours. This is definitely a good dessert to make a night ahead.

To finish off the cheesecake, top with a little whipped cream and, of course, more Oreos! The final cheesecake is seriously a winner! Thick, creamy and FULL of Oreos!

No Bake Oreo Cheesecake - thick, creamy and packed with Oreos!!No Bake Oreo Cheesecake - thick, creamy and packed with Oreos!!

More delicious no bake cheesecakes and Oreo treats:

No Bake Golden Birthday Cake Oreo Cheesecake
Chocolate Oreo Cake
No Bake Samoa Cheesecake

No Bake Oreo Cheesecake

Yield: 12-14 slices

Prep Time: 25 minutes

Cook Time: 4-5 hours

Ingredients:

Crust

2 cups (216g) Oreo crumbs (from about 20 Oreos)
1/4 cup (56g) butter, melted

Filling

24 oz (678g) cream cheese, room temperature
1/2 cup (104g) sugar
2 tsp vanilla extract
1 1/4 cups (300ml) heavy whipping cream, cold*
3/4 cup (86g) powdered sugar*
1 1/2 cups (162g) Oreo crumbs (from about 16 Oreos)
7-10 Oreos, chopped, optional

Whipped Cream Topping

3/4 cup (180ml) heavy whipping cream, cold
6 tbsp (44g) powdered sugar
1/2 tsp vanilla extract
Oreo crumbs for the top, optional
Oreos, cut in half

Directions:

1. To make the crust, combine the Oreo crumbs and the melted butter.
2. Press the crumbs into the bottom and halfway up the sides of a 9 inch springform pan. Set in the refrigerator to firm.
3. To make the filling, mix cream cheese, sugar and vanilla together in a large bowl with a mixer until smooth and well combined. Set aside.
4. In another large mixer bowl, add the heavy whipping cream and powdered sugar and whip on high speed until stiff peaks form.
5. Gently fold the whipped cream into the cream cheese mixture.
6. Add the Oreo crumbs and chopped Oreos and gently fold together until well combined.
7. Spread the filling evenly into crust and smooth the top. Set in the refrigerator until firm, 4-5 hours.
8. Remove the cheesecake from the pan.
9. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large bowl. Whip on high speed until stiff peaks form.
10. Pipe swirls of whipped cream around the top of the cheesecake. Top with additional Oreo crumbs and Oreo halves, if desired.
11. Refrigerate until ready to serve.

*Both of these ingredients can be left out and replaced with 8 oz of Cool Whip, if you prefer.

Enjoy!

signature
No Bake Oreo Cheesecake - thick, creamy and packed with Oreos!!

Recipes from friends:
Oreo Ice Cream Truffles from Gimme Some Oven
Easy Oreo Microwave Fudge from WonkyWonderful
Oreo Stuffed Chocolate Chip Cookies from Picky Palate

234 comments

  1. Oh my yum!! My husband would die for this- he looooves oreos!

  2. I’m a big cheesecake fan and this one looks fantastic. Oreos in cheese cake? What’s not to love? 🙂 Great post and awesome photos!

  3. Oh my!! This looks AWESOME! Gotta try this one, looks soo good! 🙂

  4. No-bake cheesecake! Sign me up. I made Oreo cheesecake the other week for a side project I’m working on. 🙂

    • No-bake anything rocks! Could the side project be your book? Can’t wait to get it when it comes out! 🙂

  5. I am totally in love with all the cakes on this page!!!

  6. Can’t go wrong with anything that has Oreos in it! YUM!
    Thanks so much for linking up to this week’s Catch a Glimpse party! I’ll be featuring this tomorrow.

  7. I showed this to my friends, and if I don’t end up making this before I go back to school, I guarantee I’ll be forced to make it by my friends, lol! Looks so incredible. Pinned!

  8. MMMmmmm.. Oreo + cheesecake = heaven!! I am SO making this!! It is making my stomach rumbling! Thanks for sharing the recipe!

    I’d love it if you linked this up over at Living Well Spending Less for Thrifty Thursday this week! http://www.livingwellspendingless.com/category/thrifty-thursday/

  9. Usually I like my cheesecakes plain. I am not a big fan of gooey fruit or syrups on my cheese cake. This cheesecake may replace my plain favorite! Nothing fruity or gooey here. Crunchy chocolate oreos surrounded by creamy cheese cake sounds heavenly! Thanks!

  10. This is so gorgeous Lindsay! I love me some Oreos, and in a no bake cheesecake, it wouldn’t last in my fridge. But it would be me eating it…

    • Thanks Dorothy! I feel like it’s always me eating it, too! I need my husband to have a bigger sweet tooth 🙂

  11. This looks delicious! Thanks for sharing at Mix it up Monday 🙂

  12. You had me at “no bake”! My husband looooves Oreos. This sounds like a treat that is win-win for the both of us… delicious for him to eat and easy for me to make!

  13. Lindsey, you are killing me with your cheesecake creations! Mow I need cheesecake when I should be thinking about what to make the kids for dinner. Thanks for sharing at Thursday’s Treasures, I’m featuring you this week on the Blog and on FB!

  14. Oh my gosh…. This is the second time I have ended up on your blog today! You are making me so hungry!

  15. Hi may i know what’s mean by 3 8-oz packages cream cheese? 3.8oz or 3-8 oz?

  16. That looks delicious, and I would love to try it! One question – is the cool whip (well, whipped cream as we don’t get such fancy treats as that on this side of the Atlantic) measured by weight or volume? I just want to make sure it’s not fluid ounces for some crazy reason 🙂

    Thanks!

  17. heyy do you take out the cream from the oreo

  18. YUMMY!! Stopping by from the Totally Tasty Tuesday Link Party…..this looks SO GOOD! Thanks for sharing, and I am excited to be a new follower!

    ~ Jenn

  19. I must have seen this cheesecake 10 times this week …. and every time, I’ve wanted a slice! Thanks so much for linking up to All My Bloggy Friends last week – I hope you’ll join us again tomorrow. I look forward to seeing what you’ve been working on this week! 🙂

  20. Holy, Oreo goodness, Batman!
    I hope you don’t mind if I use it in the food fight feature tomorrow (photo and link back only!)

  21. Pingback: Chocolate Cookies Filled With Cookie Dough (& Food Fight) - Will Cook For Smiles

  22. Hi! Should I use only the cookie part (no cream) for the crust? Thanks!

    • No, you can use the cream. I do. I think it actually helps the crust hold together, along with the butter.

  23. Hi, is “3 8-oz packages cream cheese” in your recipe call for 3 packages of 8 oz cream cheese = 24oz cream cheese? or……??

  24. Looks sooo good! I want to reach into the screen!
    Actually, it reminds me of Dirt Cake(If you never tasted it, you have to, just make sure you make it with white pudding mix and not NOT chocolate pudding mix, it tastes better with vanilla-yep, coming from a girl who calls herself “LoverOfAnythingChocolate” )

  25. hye i am your new follower got to know about you from huda kattan she mentioned you so i checked your blog n ohH God i m loving it 🙂 first of all thanx a million for all these wonderful recipes and so quick too i am so gonna try it and i also joined your fb so i am gonna post pics of my oreo cheese cake there then do let me know how it looks like 🙂 and secondly can you tell me one thing how you crushed all those oreos in such a fine mixture for the base and on top too? how can i crush them like this? n so sorry for this silly question but i am just a student and new to baking thanx a lot for wonderful delights 🙂

  26. Hi, I would really love to try out your recipe , looks yummy!! What you mean by mix? Can I mix by hand cos I didn’t have a electric mixer. Thanks

    • A hand mixer or something would probably be better. But if the cream cheese if soft enough, you might be able to do it by hand.

  27. Hi do you need an electric mixer when you’re mixing the cheese and sugar together or is it okay to do it by hand? (:

    • You could try doing it by hand, it’ll just take some work to get it as smoothly combined as a stand/hand mixer. A good arm workout though! 🙂

  28. Hi there! Thank you so much for the recipe. I make the cake last week and it tasted so good! Heavenly delicious! It was my first no-bake cheesecake ever! And I’m getting great feedback from my family and friends. They LOVE it!!! Even though I’ve over beat my whipping cream and it became curdled, but thank goodness it still turn out awesome!! 😀 Can’t wait to try other recipes from your beautiful site!! 🙂

  29. I made the non bake cheesecake ,but why is the cheese not hard ?

    • I’m not sure I understand your question. The cream cheese should be room temperature to work with and make the cheesecake, but should firm up in the refrigerator. Does that help?

  30. Hi, I was wondering for the oreo base, does it need to be crushed finely? Thanks!!

  31. After refrigerating for several hours, will the cheesecake melt when placed out of the fridge for several hours? (:

  32. Just made this! Have a friend’s birthday coming up and I had previously made mini-oreo cheesecakes in cupcake tins, which everyone loved, but it didn’t quite mix in the Oreo’s as much as it was just chunks mixed into the cream. I’ve only just read the comments after finishing though. I actually removed all of the cream from inside the Oreo’s to make the crumbs. Did I just make a big mistake?? I figured if I did leave it in the taste might be a bit too sweet and intense… Hopefully it’ll still be delicious!

    • Hi Raquel! You didn’t mess anything up. You can do it either way – the crust will be the same. It’s just an extra step that isn’t necessary if you don’t want to do it. I hope you love it! 🙂

      • It was a success!! Not that I expected anything else. It’s a foolproof recipe. 🙂 I used a spring form pan that I wrapped with clingfilm, both the sides and bottom separately. I was able to remove the sides, not so much the bottom. Next time maybe I will try a baking sheet, but overall I felt like it was too soft to try to move it around…

  33. Hi, I have a question in regards to this cheesecake. It looks great and I plan on making it tonight but I was wondering, what kind of Pan should I have it set in? Can I use a typical spring form pan with the sides that remove? Or should I be placing crisco or what not around it so it dsnt stick?

    Should I also be placing something under the crumbs at the bottom so it is simple to remove?

    Please let me know.

    Thanks.

    • Hi Elyssa! You’ll need a 9 inch spring form pan. You can put parchment paper in the bottom of the pan if you want, but it usually doesn’t stick.

  34. What will happen If I put too less whip cream,

    • It’ll probably be little thicker and more cream cheese tasting.

    • Tried this today ; soooooo good!
      In fact it’s bedtime but my husband’s in the kitchen helping himself to another slice
      Thanks for sharing Lindsay!
      Will be trying more of your other recipes soon.
      Ps : hello from Singapore!

      • I’m so glad you both like it! How cool that you are all the way in Singapore! Thank you for reading 🙂

  35. Can you make this oreo cheesecake using the Golden Oreos??

  36. Just tried making this today and my was it good! Super easy to assemble, and still tastes a million bucks. Thanks for uploading this recipe!

  37. Pingback: No bake Oreo cheesecake! | The kitchen adventures of a custard bun

  38. hi Lindsay thanks for posting great recipe’s. I am going away for Christmas & wondered if I could freeze this for couple days? Merry Christmas & Happy New Year!!

  39. Hi, can you suggest a substitute for Cool Whip that will work with the taste and with holding it together? Cause I live in the Philippines and we don’t have Cool Whip in here. 🙁

  40. Hi! Greetings from Singapore! 🙂 just wanna ask whether this recipe will work as well if I separate it into cupcakes instead of doing it as one whole cake?

  41. Hi! I was wondering if I could just use store bought whip cream instead of cool whip. We don’t have cool whip here in Indonesia. Thanksies 🙂

    • I’ve never tried it, but I think that should be fine as long as the whipped cream is fairly thick. If it’s a brand that gets kind of liquid, it may not work well.

  42. how long do i have to leave the base to set ?

  43. Pingback: No Bake Oreo Cheesecake Recipe - RecipeChart.com

  44. Hi!

    I was just wondering, if I was to add some Bailey’ to this recipe, would it change the texture of the cheesecake at all? After making your Bailey’s cookies I have a thing for adding it to desserts.

    Thanks!

    • It would loosen it up a bit, so it wouldn’t be quite as thick. It would still taste great though! You can also buy irish cream extract, which wouldn’t mess up the texture at all. I’m so glad you enjoyed the cookies too – I love them!

  45. I don’t have access to Cool Whip so is the bottled whip cream just the same?

  46. 1 oz is how many grams ?

  47. Can’t wait to try making this fabulous cheesecake. Question – when you talk about Oreo crumbs, do you mean with or without the filling? Thanks!

  48. Hi can I substitute whipped cream wf sour cream? Thx

    • I haven’t tried it, but I’d think the texture would still be fine. The taste will be a little different though.

  49. Hi,
    I am trying this recipe. It is setting now in the fridge.
    I see some no bake cheesecake has gelatine… but I noticed yours don’t have. Does it set firmly?

    Thanks and Regards from Abu Dhabi
    Eden

    • Hi Eden, yes it sets very firmly. I chose not to do a gelatin based cheesecake because I wanted to make sure I maintained that creamy cheesecake texture. I hope you like it!

  50. Hi there! Im trying your recipe right now and the cheesecake has been setting in the fridge now for 5 hrs. But when i touched it, its not setting hard. Did i do something wrong here or it just needs a little more time in the fridge? Thank you so much for the wonderful recipe! Cant wait to try it.

    • Hi Lyana! Did it ever set for you? It’s hard to say if you did anything wrong or not. Did you use Cool Whip or homemade whipped cream?

      • Hi! I tried the recipe but it doesn’t set as well. Left it overnight and the following day, its still soft when cut. Please advise! Tks

      • It’s really hard for me to say. It won’t be as firm as a baked cheesecake, but should be firm enough.

  51. Pingback: No Bake Oreo Cheesecake

  52. Hi
    Can i leave out the cool whip entirely?

  53. Hi, I chanced upon your blog by accident and wow, I love it! Your no-bake oreo cheesecake looks so tempting and irresistible! Besides, you have a very fabulous and beautiful blog. Love it too! Thanks for sharing your great recipes. You have a nice day and cheers 🙂

  54. Is this use hand whisk or use machine ?

    • The cream cheese mixture is pretty thick, so you’ll probably want to use a machine.

  55. Hi!
    I would like to know, how long can we keep in the fridge?
    And can i put them in a cupcake holder instead of A pan?
    If we were to put them in a cupcake holder, how long do we need to refrigerate?

    • 4-5 days is probably best. I haven’t made them in cupcake for before, but it would probably work fine.

      • Hi! Thanks ! I have already made them! But i used 30 grams less whipped cream and the whipped cream is store bought. Should be fine right ?

      • Yea, that should work fine. I hope you enjoyed them!

      • but after it melted, its not firm like a cake! where did i go wrong?

      • The cheesecake would stay firm in the fridge. If you let it sit out, it will soften.

      • Okay! Thanks! All my friends love it although it had soften!
        Thanks for introducing this recipe! I have tried to make cheesecake but always fail so thanks !

  56. Heya I’m a virgin at baking so I hope you can help me out a little 🙂

    1. So may I know if the butter should be salted or unsalted?
    2. The cup used to measure, is it universal size? Can I buy from baking store?
    3. Do you mean Vanilla powder or essence?

    Thanks so much
    Love from Singapore!

    • 1. I use salted. 2. It’s a standard size here in the U.S., usually about 8 oz. 3. Vanilla extract. I hope that helps!

  57. some ingredients are by cup.. can I know how big the cup should be? Like 200ml?

  58. Do you have to use a spring form pan or will a normal 9in cake pan work? I’m on a tight budget and unsure I can afford a spring form pan

    • You can use a regular pan, it just might be difficult to get the whole cheesecake out. You can slice it right in the pan though, if you want.

  59. Do I have to have vanilla??

  60. Hi Lindsay! Love your cheese cake so much, sharing on my FB page and pinning…..so glad that I stopped by your wonderful space.

  61. Wow! This is a wonderful recipe. I am not sure I would be able to resist this oreo cheesecake if I was in the same room. Why would I want to, anyway! I love vanilla, but, I have been experimenting with Rose syrup lately. I wonder how that would taste? Would love to know what your think. Thank for a great recipe.

  62. Hello, I tried following your recipe! For the whipping cream, i followed the recipe for your homemade whipped cream. At first the cream thickened, however aft I added vanilla extract, it because watery and there were lumps. The more i beat, the more watery it gets. Do you know why or how to fix this issue?

    I would also like to ask what happens if i exclude the whip cream in this recipe? Thank you.

    • Hmm, that’s never happened for me before. I know the higher speed I whip it at, the faster it thickens. You could try adding up to 1/2 cup of powdered sugar to thicken it. An alternative to homemade whipped cream is Cool Whip, if you have access to it. The whipped cream breaks up the thicken cream cheese a bit and fluffs it up. You could leave it out, but the cream cheese taste would be pretty strong.

  63. Loved the receipe, chilled mine for over 5 hours, used fresh hand whipped cream, and mixed it up creatively using the white fluff of the oreo for the first level to the cheesecake on the base 🙂 mine was a massive size XD

  64. I do exactly as the recipe but my cake couldn’t set. We did put in freezer for few hours,it doesnt set too. 🙁

  65. My sister and I just tried this recipe and oh my goodness, we are so in love with it!

    We did tweak it a tiny bit by using peanut butter oreos and making a peanut butter whipped cream (my family is a little peanut butter crazy), we also made them cupcake sized so we could make them a little more portable for when we go to uni (it made 18 cupcakes if you’re wondering)

    We just put them in the fridge to set but had a sneaky taste of the batter and it tasted incredible! Thank you so much for posting this recipe, we were thrilled with the result, very easy to make 🙂 xx

  66. Hi! I’ve been looking for a recipe of this without me needing to bake so it would be less hassle. 😀
    And then I landed on your site. Oh, gah! This is so mouth watering and I’ll definitely try this. :”>
    And I just wanna ask if you have an easy step procedure in making chocolate balls? I would love to learn that, too. Thanks! 🙂

    • I hope you enjoy the cheesecake! What type of chocolate balls are you looking to make? Truffles? Cake balls/pops?

      • Oh, I would. 😀 Still can’t find time to do it, though. My studies eats a lot of my time. 🙁 Anyway, I don’t know the difference between those two. Kindly enlighten me. Thank you so much! And I prefer a cheaper one. Hehe.

      • Well truffles are typically made with chocolate and ganache and are a softer consistency. Cake balls are made by crumbling a baked cake and mixing it with icing – then forming balls and dipping them in chocolate. I don’t personally have any recipes, but there are tons of them out there.

      • I see. I would rather choose chocolate truffle balls then. Awww, too bad. Alrighty. Thanks anyway! 🙂 Have a good day~

  67. Heyy.. thank you for this delicious recipe… im going to try it tomorrow itself!!
    Just wanted to know if i must use gelatin powder to set the cheesecake, since i usually do tht for my strawberry cheesecake?
    If not, how will this cheesecake set ? is 4 hrs refrigeration enough ?

    • I didn’t use any gelatin. The cheesecake should be thick enough on its own. You could certainly add some gelatin, if you prefer.

  68. I love this recipe! I made it for a friend’s dinner and everyone loved it!. I did make a slight change to it. I completely misread the instructions and did not have enough oreo crumbs for the filling, so I added fine chopped dark chocolate (72%), about 1cup, and it cut down on the sweetness and has a stronger chocolate flavor

  69. Hi, can I do this without a mixer? I’m living alone in Singapore and it’s too costly for me to buy a mixer as I don’t do these kinds of desserts that often. But, I’d love to try. Can suggest any ingredient to add to suffice the lack of mixer? Or, any technique? Thank you! Your photos are amazing!

    • It might be kind of tough to get the cream cheese nice and smooth without a mixer, but it’d be worth a try. If you have something to mash and mix it with, that might work best. I’d try something like a muddler to mash it and a big fork to mix.

  70. Oh my goodness, this was REALLY good! Thank you so much for this recipe, as well as the homemade whipped cream too – was very nervous about making the whipped cream but it turned out fine. Made the cake two days back, let it to set for about 10+ hours and when I tried it today, I was more than satisfied. It was so good! My friends whom I’ve shared it with share the same sentiments as well!

    I have no oven, so I’m looking forward to more no bake recipes! 😀 x

    • Awesome! I’m so glad everyone enjoyed it!

      I have quite a few no bake recipes, so I hope you enjoy them! 🙂

  71. Hi, i am trying to do the unbaked cheesecake just now.
    but i found that the mixture is too watery. not like sticky.
    is that impossible to use hand to mix them into sticky form?
    is that because of i add in some gelatin powder? because i saw from other receipt that need to add in gelatin powder.
    how will the cake look like is the mixture not enough sticky?
    am very sad now since like my first cheese cake is failure product. D:
    Thanks

    • I have never tried this cheesecake with gelatin in it, so I’m not sure about how it affects it. I’m sorry. It really doesn’t need it, so maybe try again without the gelatin.

  72. Hi.doe it melt when taken out of the fridge for 1-2 hours?

  73. Extra yummy. Grated chocolate on top!

  74. Hi, wondering if i can substitute the caramel with butterscotch (as i have some ready made in my fridge)? If yes, how much (ml) to use? Thanks

    • Did you mean to comment on a different recipe? This comment showed up on the No Bake Oreo Cheesecake, which doesn’t use caramel. I’m not sure how to advise.

      • Ops I’m sorry, it was as you mentioned, for a different recipe.
        However, I got a chance to make this and it’s the most delicious cake I’ve made!
        I’ve been thinking of it ever since I finished my last piece and just made it again tonight. Thanks for this wonderful and easy recipe.
        I ran out of whipped cream (only used 1/3 of the needed amount)and added some millk instead to reduce the thickness. Will let u know if it still taste as good.

  75. Hello… Uhmm i don’t have any whip cream or heavy cream. I’ve tried searching stores here in my place and they don’t have any.. What i have is nestle all purpose cream. It says.. ‘Easy Whip’ so does this mean i can still use this? By using this cream, how do i make use of it? Pls reply asap.. I will be hopefuly surving it on new year. And yes this is my first time ‘baking’ 🙂 hope you can help me

    • I’m sorry I didn’t get back to you before New Years. Did it work out for you. I’m not sure I know what the different kind of creams are, so it’d be hard for me to advise. The heavy cream I use is whipped until stiff with powdered sugar added in to stabilize it.

  76. Hi! I was wondering if you knew how much of this recipe I would need to reduce in order to bake it in a 6-inch springform? It’s all I have 🙁

  77. I made this recipe today. Must’ve eaten a few tablespoons worth of filling while I was mixing.. It was so good. I used a bowl instead of a pan to make it in since we don’t have any circular pans. Hopefully it doesn’t affect it, but even if it does, my family can scoop it out. Can’t wait to taste it. Thanks for the recipe!

  78. Hye, tried ur recipe with half the time not seemingly sure if I’m rite. Its my first time making cheesecake. But I just went with my gut feeling. Put them in a fridge overnite. Coincidentally, its my sister’s bday today so I had her brought the cake to the office. Her colleagues were LOVING it alrite!! Tq so much for the no fail recipe considering I’m a first timer cheesecake maker..haha

    Love from Singapore

  79. This is gorgeous! Absolutely gorgeous!

  80. How many does this serve?

  81. I made this recipe today but I’m wondering if my cheesecake will set because i overbeat the whipping cream when i mixed it with the cream cheese mixture. 🙁 i am planning to chill it for 12 hrs. Just in case it doesnt set, can i bake it to set using the water bath technique? Or what remedy can i do to rescue the cheesecake?

  82. A 1st timer here…can i mix without using mixer? just do it manually…coz i dont hv 1

    • It might be tough without some kind of mixer, as the cream cheese can be kind of firm. But yes, you don’t have to have a mixer.

  83. Fantastic cake! 😉 thanks for the recipe! here are my photos:
    http://trinidalitism.com/2015/06/28/oreo-heaven/

    • I’m glad you enjoyed it. The photos look great! I love how you made them in jars. 🙂

  84. Hey! I love your blog and have tried a few of your recipes which all turned out great, thanks so much! 🙂
    I have a question. The country where I live does not have ‘Cool Whip’. I have made cheesecakes several times with home made whipped cream and it firms up only when I use gelatin. Is there anyway to make a firm cheesecake without using gelatin? Please help!

    • I’m so glad you’ve enjoyed the recipes you’ve tried! You can definitely replace Cool Whip in most recipes with homemade whipped cream. I sometimes use gelatin in cheesecakes, but avoid it if I can. It depends a lot on the other ingredients and just how firm you want it. If I remember correctly, this cheesecake is pretty firm even without gelatin. One way that I like to thicken whipped cream when I’m replacing cool whip is to use a little more powdered sugar. To do that, I’ll typically use 1/2 cup of powdered sugar for every cup of heavy cream. I hope that helps!

  85. Beautiful site! everything you post looks delicious! 🙂

  86. Hello there! I’ve read your no bake oreo cheesecake recipe and I decide to try it out for my bf’s bday.. I’m a noob in kitchen and unfortunately, I’m in Germany right now.. and I have a few questions regarding the ingredients and everything..
    1. I’m not sure what kind of cream cheese I could use to make this.. We have Philadelphia cream cheese, but it’s the “double stuff” type.. Can I use it?
    2. Is vanilla powder okay? Or I should use vanilla extract to make this work?
    3. Is granulated sugar okay? Or is it better to use confection sugar?

    I will appreciate any reply Thank you for the amazing recipe.. I hope I can pull this cheesecake

    • I’m familiar with “double stuff” cream cheese, but our cream cheese is philadelphia brand. I’ve never used vanilla powder either. And yes, granulated sugar is what I use. Enjoy!

  87. Hi,
    I tried making this recipe and left the cheesecake in the fridge overnight, but it still isn’t firm. It’s been over 10 hours. I followed the steps exactly. Should I put it in the freezer, or is there no more hope?

    • There really isn’t anything in this recipe that should keep it from getting firm in the fridge, so I’m not sure what the problem would be.

  88. Hi, I was wondering if I reduced the pan size to 8 inchs instead, how would the measurements change? Could you tell me please.

  89. will it melt after it’s out of the fridge?

  90. the cool whip is Kraft’s cool whip right?

  91. if i didnt put vanilla , can it still maintain the shape? because i dont have vanilla…

  92. hello there!!!! should i use salted or unsalted cream cheese ?

    • Hi Raymon, I’ve never heard of salted or unsalted cream cheese. I just use the original cream cheese that you can find in the grocery store.

  93. Hey I know this is a kinda dumb question, but 1 oreo in ur recipe means one sandwich with the filling right? And for 8oz whipping cream how much heavy cream should I use?

    • Yes, one oreo includes the cookie and filling. To replace the Cool Whip with whipped cream, I’d use 1 1/4 cups heavy whipping cream and 1/2 -3/4 cup of powdered sugar.

  94. Hi! Thank you for this recipe. 🙂 I will surely love it!

  95. Does it need to set for a full 4 hrs or can it be less? If it was less how would it turn out?

  96. Want to make this tonight but i have a stupid question…..when making the base are you crushing the WHOLE cookies (stuffing inculded)?? What about in the other spots??

  97. Do I need to whip the cream to soft peaks before I add the cream cheese mixture into it or can I just add the cream without whisking? Tq

    • I’m not sure I know which step you are referring to. If you are using homemade whipped cream in place of cool whip, then yes you’ll want to whip to stiff peaks before adding.

  98. Hey, I love your recipe a lot but I was wondering for the whipping cream is it fine if I do not put in exactly 8 oz of whipping cream, maybe perhaps a little lesser? 🙂

    • That should be fine. Depending on how much you reduce it, it could reduce the lightness of the cheesecake though.

  99. I feel pretty good about getting kicked in the mouth with Oreos. Haha! Gorgeous photos Lindsay! But where is the original shot?? I want to see how far you’ve come!! (Even though I know from your last photography post that you were lightyears ahead of most of us photography wise in your first posts…they looked so good! My first photos looked like dog food NO JOKE. 🙂

  100. Hi! Can I use all purpose cream for the filling?

    • I haven’t used regular cream for the whipped cream before but my understanding is it would hold up as well as heavy whipping cream.

  101. Your cheesecake is very nice and it seems to have set firmly even without gelatin. How did you do it. Mine doesn’t seem as firm unless i freeze it but afterwards the crust is hard solid.

  102. Hi. I’m making this tomorrow. It says on your whipped cream recipe (substitute for cool whip) that it needs 1 cup of heavy whipped cream. what would this be in grams? Thanks for the help

  103. This cheesecake is superb! Friend made it for xmas luncheon at work and the receipe has pread throughout the office. I intend on making it for Christmas day – I hope mine tastes as good.

  104. Hi,

    I really want to make this cheesecake, however I live in Australia and here we use metric measurements. Eg, 1 cup= 250ml etc. So the measurements on here are a bit confusing for me. It’d be really great if someone can help me out 🙂

    • If I’m not mistaken, the metric conversions are already there. If there’s a specific one you have a question about, please let me know.

  105. I made the cheesecake for a dinner with friends. I followed the recipe religiously but the outcome was a very soft cake, impossible to slice. The crust was soft too. 🙁 I left the cheesecake in the fridge to set for two days…

    • There really isn’t anything in the cheesecake that would keep it from firming. Did you you Cool Whip or homemade whipped cream? If you used homemade, did you check my post on it? I use a stabilized whipped cream so that it doesn’t wilt. If yours wasn’t stabilized and wilted in the cheesecake, it could cause it to be very soft from the liquid.

  106. hey we have to put the cake in fridge or freeze it.

  107. hi, do you think i could add a layer of bananas between the crust and the cream? thank you 🙂

  108. Made this for my wife’s birthday – we somehow got into the tradition of having cake as birthday breakfast – and she loved it! We currently live in an Asian country without Cool Whip, so your page about homemade stabilized whipping cream was very helpful. Thank you for the recipe!

  109. Made this with gluten free “Oreos” and it turned out great – although I did not think about different package sizes and had to make a brownie crust, since I didn’t have enough cookies. I will definitely try again with 2 packages. It makes sense but I didn’t think about it before, the cookie crumbs in the cheesecake get soft and loose their crunch, I didn’t have enough for any on the top, do they stay crunchy or get soft being refrigerated too? I might save some to top when serving next time for the extra crunch. I love all of your no bake cheesecakes!

  110. My best friend loves Oreos and no-bake cheesecakes so this was an absolutely perfect recipe for his birthday cake! I did bake the crust in an oven for about 8 minutes just to get it to firm up but otherwise I followed your instructions to the letter and it worked wonderfully.

  111. i made this lastnight and it is good not that sweet though..i wonder if I can substitute the granulated sugar for powered sugar will it alternate the taste

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