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


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No Bake Oreo Cheesecake slice
Recipe

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 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Description

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.


Scale

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)
  • 710 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

Instructions

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.

Notes

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

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

Enjoy!

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

236 Comments
  1. Abi

    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!

    1. lifeloveandsugar@gmail.com

      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.

  2. Mae

    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

  3. Lisha

    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 ?

    1. lifeloveandsugar@gmail.com

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

  4. Shane

    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! 🙂

    1. lifeloveandsugar@gmail.com

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

      1. Shane

        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.

      2. lifeloveandsugar@gmail.com

        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.

      3. Shane

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

  5. Melissa

    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

  6. ShiWen

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

  7. Sarah

    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

    1. lifeloveandsugar@gmail.com

      I’m so glad you enjoyed it! Adding the oreo filling to the whipped cream sounds delicious!

  8. Huiqi

    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.

    1. lifeloveandsugar@gmail.com

      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.

  9. Healing Tomato

    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.

  10. Nisa Homey

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

  11. Samantha

    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

    1. lifeloveandsugar@gmail.com

      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.

  12. Valerie

    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. lifeloveandsugar@gmail.com

      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!

  13. zefang TANG

    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?

    1. lifeloveandsugar@gmail.com

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

      1. zefang

        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 ?

      2. lifeloveandsugar@gmail.com

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

      3. zefang TANG

        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 !

  14. Ivy Sew

    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 🙂

  15. No Bake Oreo Cheesecake

    […] chose to make this Oreo variation from Life, Love and Sugar.  The only difference was adding a bit more Oreos, homemade whipped cream and a ganache to top it […]

  16. Lyana

    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.

    1. lifeloveandsugar@gmail.com

      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?

      1. Goh

        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

      2. lifeloveandsugar@gmail.com

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

  17. Eden Lopez

    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

    1. lifeloveandsugar@gmail.com

      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!

    1. lifeloveandsugar@gmail.com

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

  18. Devyani

    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!

  19. Emma

    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!

    1. lifeloveandsugar@gmail.com

      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!

  20. Ines

    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 🙂

    1. lifeloveandsugar@gmail.com

      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.

  21. Dawn Ng

    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?

    1. lifeloveandsugar@gmail.com

      Hi Dawn! I haven’t tried it before, but I’d think it would be fine in cupcake liners. It’s pretty thick.

      1. Karen

        Hi Dawn, did you try out on cupcake liners? How did it go? And how many cupcakes can this recipe make?

  22. Gia

    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. 🙁

  23. Lindsey (Lyn) Henderson

    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!!

    1. lifeloveandsugar@gmail.com

      Hi Lindsey, I’ve never tried freezing it before, so I’m not sure. I’d think it’d be ok though.

  24. Ewei

    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!

Lindsay
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