Craving cheesecake but don’t want to turn on the oven? This No-Bake Oreo Cheesecake is the perfect solution! It’s rich, creamy, and packed with chunks of everyone’s favorite cookie. With an Oreo cookie crust and a luscious cheesecake filling, this dessert is a guaranteed crowd-pleaser that comes together in no time.
Whether it’s for a birthday, holiday, or just because, this no-bake Oreo cheesecake is sure to impress. The best part? You only need a handful of ingredients, and there’s no baking required—just mix, chill, and enjoy!
What You’ll Need
Ingredients:
For the Crust:
- 24 Oreo cookies (about 2 cups crumbs)
- 5 tablespoons unsalted butter, melted
For the Filling:
- 16 oz (2 blocks) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups heavy whipping cream, cold
- 12 Oreo cookies, crushed
For Topping (Optional):
- Whipped cream
- Crushed Oreos
- Chocolate drizzle
Tools:
- 9-inch springform pan
- Food processor or plastic bag and rolling pin (to crush Oreos)
- Mixing bowls (1 large, 1 medium)
- Electric hand or stand mixer
- Rubber spatula
Pro Tips for Perfect No-Bake Oreo Cheesecake
- Use Cold Heavy Cream: For the best whipped texture, make sure your heavy cream is cold before whipping—it will hold peaks better.
- Room Temperature Cream Cheese: Let your cream cheese soften to room temperature before mixing for a smooth, lump-free filling.
- Press the Crust Firmly: Use the bottom of a measuring cup to press the Oreo crust firmly into the pan for a sturdy base.
- Chill Fully: Chill the cheesecake for at least 4-6 hours, or overnight if possible, to let it fully set and develop the best flavor.
- Decorate Just Before Serving: Add whipped cream and crushed Oreo toppings just before serving for the freshest presentation.
Substitutions and Variations
- Gluten-Free: Use gluten-free sandwich cookies for a gluten-free version.
- Dairy-Free: Replace cream cheese and heavy cream with plant-based alternatives for a dairy-free option.
- Mint Oreo Cheesecake: Swap regular Oreos for mint-flavored Oreos and add a drop of peppermint extract to the filling.
- Peanut Butter Twist: Add 1/4 cup peanut butter to the filling for a chocolate-peanut butter combo.
- Mini Cheesecakes: Use a muffin tin lined with cupcake liners to make individual no-bake cheesecakes.
Make Ahead Tips
- Prepare in Advance: This cheesecake can be made up to 2 days ahead of time and stored in the refrigerator until ready to serve.
- Freezing: Freeze the cheesecake (without toppings) for up to 2 months. Thaw in the refrigerator overnight before serving.
Instructions: How to Make No-Bake Oreo Cheesecake
Step 1: Make the Crust
Crush 24 Oreos into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin. In a medium bowl, combine the Oreo crumbs with 5 tablespoons melted butter and mix until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.
Step 2: Whip the Heavy Cream
In a large mixing bowl, beat 1 1/4 cups cold heavy whipping cream with an electric mixer on high speed until stiff peaks form. Set aside.
Step 3: Make the Cheesecake Filling
In another large bowl, beat 16 oz softened cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until fully combined and fluffy.
Step 4: Add Crushed Oreos
Fold in 12 crushed Oreos into the cheesecake filling, ensuring they’re evenly distributed.
Step 5: Assemble the Cheesecake
Spoon the Oreo cheesecake filling into the prepared crust, spreading it evenly with a spatula. Smooth the top for a clean finish.
Step 6: Chill the Cheesecake
Cover the cheesecake with plastic wrap and refrigerate for at least 4-6 hours, or overnight for best results.
Step 7: Decorate and Serve
Remove the cheesecake from the springform pan and transfer it to a serving plate. Decorate with whipped cream swirls, crushed Oreos, and a drizzle of chocolate, if desired. Slice and enjoy!
Leftovers and Storage Tips
- Refrigeration: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze slices in plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator before serving.
Conclusion
No-bake Oreo cheesecake is the perfect dessert for any occasion—easy to make, rich, creamy, and absolutely delicious. With its crunchy cookie crust and smooth filling, it’s a guaranteed crowd-pleaser. Whether you’re entertaining guests or treating yourself, this recipe is sure to impress!
Give it a try and let me know how it turned out for you. Did you add any fun twists or toppings? I’d love to hear about your cheesecake creations in the comments below. Happy no-baking!
