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 1x
  • 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.

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. 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.

  2. 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

  3. 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.

  4. 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. 🙂

  5. Jolin

    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? 🙂

    1. Lindsay

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

  6. Joy Poore

    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

    1. Lindsay

      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.

  7. Cary

    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??

  8. Min

    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.


      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.

  9. Marissa

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

  10. Bharv

    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.

  11. Michelle

    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!

  12. Anonymous

    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!


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


      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.

  13. Khristina

    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?

  14. Hamidah Nasron

    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

  15. Lelah

    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!

  16. Sarah

    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 🙁

  17. Zenika

    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.

  18. Mei

    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.

      1. Mei

        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.

  19. Emily

    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:


      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.

  20. Sarah

    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! 🙂

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