No Bake Oreo Cheesecake

You’ll love this easy No Bake Oreo Cheesecake recipe! Made with an Oreo crust and a simple cheesecake filling that’s packed with Oreo crumbs & chunks of Oreo! Go on, make all your Oreo dreams come true and make this amazing cheesecake.

Looking for more Oreo cheesecake recipes? Try my Classic Oreo Cheesecake Recipe, or this no-bake cheesecake made with golden birthday cake Oreos!

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

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

The Best No Bake Oreo Cheesecake

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!

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.

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

Read transcript
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No Bake Oreo Cheesecake slice

No Bake Oreo Cheesecake

  • Author: Life, Love and Sugar
  • Prep Time: 45 Minutes
  • Cook Time: 0 minutes
  • Total Time: 5 Hours 45 Minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


You’ll love this easy No Bake Oreo Cheesecake recipe! Made with an Oreo crust and a simple cheesecake filling that’s packed with Oreo crumbs & chunks of Oreo! Go on, make all your Oreo dreams come true and make this amazing cheesecake.



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


  • 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)
  • 710 Oreos, chopped, optional


  • 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


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.


  • Serving Size: 1 Slice
  • Calories: 514
  • Sugar: 30.5 g
  • Sodium: 275.6 mg
  • Fat: 37.7 g
  • Carbohydrates: 40.2 g
  • Protein: 5.5 g
  • Cholesterol: 96.3 mg

Keywords: no bake cheesecake recipe, easy cheesecake recipe, Oreo dessert recipe, oreo cheesecake recipe, oreo cheesecake, best oreo cheesecake


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

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Recipe rating

  1. Daniël

    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!

  2. Alessandra Fois

    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…

    1. Lindsay

      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.

  3. Levi


    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 🙂

    1. Lindsay

      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.

  4. Sharon Moyser

    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.

  5. Tom

    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

  6. Daryl

    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.

    1. Lindsay

      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.

  7. Karen @ The Food Charlatan

    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. 🙂

    1. Lindsay

      HA! I don’t know that mine didn’t. Pretty rough. Buuutttt just for you, Karen, I added one of the old photos back to the post just below the recipe. It’s a beauty. 🙂

      1. Karen @ The Food Charlatan

        YES! So glad you added it back in 🙂 🙂 look how far you’ve come! yours does not even come close to resembling dog food though. 🙂

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12