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My no bake Oreo cheesecake recipe features a creamy cookies and cream base atop a chocolatey crust. It’s made with 5 ingredients, and my family swears it’s the BEST cheesecake ever!
If you came to visit, odds are you’d find no less than four boxes of Oreo cookies in my pantry. My family and I are obsessed because, after all, it is milk’s favorite cookie.
As much as we love indulging in one or two for a late-night dessert, my family much prefers it when I use them to make Oreo cheesecake. It’s such an easy dessert to make at a moment’s notice, and after one bite, I know you’ll be equally obsessed!
Table of Contents
Why I love this recipe
- Shortlist of ingredients. All you need are Oreo cookies and a few cheesecake staples.
- No oven needed. Which means no water bath and no fear of cracks.
- Perfect to make ahead. The cheesecake needs at least 6 hours to firm up. I usually make it in the morning, so it’s ready just in time for dinner.
- So much cookie and cream flavor! There are Oreos in the filling AND the crust.
Ingredients needed
- Oreo crust. I made my own using a combination of Oreos and melted butter, but nowadays, I can find pre-made Oreo crusts at the grocery store.
- Heavy whipping cream. For the silky smooth cheesecake filling.
- Cream cheese. I strongly recommend using full-fat cream cheese as it has the softest, creamiest texture, but light cream cheese can also be used. Make sure it’s softened to room temperature.
- Sugar. I like using white sugar, but for a smoother filling, you can use both white and powdered sugar.
- Oreo cookies. Either classic Oreos or any chocolate sandwich cookies of choice.
How to make a no bake Oreo cheesecake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the crust. Blend Oreos in a food processor with butter until a sandy texture remains.
Step 2- Press the mixture into your pie pan.
Step 3- Make the filling. Crush Oreos to a fine texture. In a separate bowl, beat the cream to stiff peaks, then beat in the cream cheese and sugar. Fold in the crushed Oreo crumbs.
Step 4- Assemble and chill. Pour the cream cheese mixture into the crust, spread it into an even layer, and refrigerate until firm.
Arman’s recipe tips
- Forgot to soften the cream cheese? I do it all the time! Just microwave the cream cheese (unwrapped) for 10-15 seconds to soften it.
- Use a springform pan, so it’s easier to slice the cheesecake. I also find lining it with parchment paper helps make the cheesecake less likely to stick to the pan.
- Make mini Oreo cheesecakes. Line a muffin tin with parchment paper and press the crust into the tins. Fill each with the cream cheese mixture and chill until firm.
Storage instructions
To store: Cover the cheesecake and store it in the refrigerator for up to 2 weeks.
To freeze: Freeze leftover slices in a freezer-friendly container and freeze for up to 6 months.
Frequently asked questions
No, I don’t recommend baking it. It doesn’t contain eggs or stabilizers in it, which will result in a sunken and wet cheesecake.
If the cheesecake becomes soggy, it’s likely because the filling was too warm or it didn’t have enough time to firm up in the fridge. Use room temperature ingredients and give the cheesecake plenty of time to set up properly.
No Bake Oreo Cheesecake
Video
Ingredients
- 3 cups Oreos Measured in its crushed state
- 5 tablespoons butter
- 1 cup heavy cream
- 8 ounces cream cheese
- 1/2 cup sugar
- 12 Oreos
Instructions
- Combine the crushed Oreo cookies with melted butter and mix until combined. Transfer to an 8-inch springform pan.
- In a high speed blender or food processor, blend the separate Oreos until a fine texture remains.
- In a mixing bowl, beat the heavy cream until stiff peaks form. Add the cream cheese and superfine sugar and beat until combined. Using a rubber spatula, fold through the crushed Oreos until combined.
- Transfer the Oreo cheesecake mixture onto the chocolate crust. Cover with more crushed cookies and refrigerate for at least 6 hours, or overnight.
Notes
Nutrition
More cheesecake recipes to try
- Cheesecake cake
- Peach cheesecake
- Strawberry cheesecake
- Biscoff cheesecake
- Or any of these cheesecake recipes
Originally updated July 2023, updated and republished December 2024
What if I put more cottage cheese instead of heavy cream?
Oreos are my childhood memory so I really must do this. Its only 5 ingredients so perefct.
Perfect really amazing !
Thank you!!
Soo tasty, rich and delicious!b Was a hit at my dinner party. And also loved how this recipe was had lower calories/healthier compared to other recipes I searched!
🙂 Thanks, Sarah!
Oh my god this was soooo yum! To lighten the calories I used light cream cheese instead of full fat, low fat greek yoghurt (strained to remove excess liquid), and erythritol instead of white sugar. It probably didn’t set as firm as it would have if all ingredients were used as per recipe, but it wasn’t sloppy either. This was my first no bake cheesecake and I love how simple it makes putting a cake together! I made my first cheesecake a month ago using one of your recipes too and it was wonderful! Thankyou so much for your amazing website! So many properly healthier options for the particularly health conscious. So thankyou again! 🙏🏼🙏🏼🙏🏼
Great recipe, the only thing I would probably try doing differently next time is whisking my sugar and cream cheese together before adding it to the cream. Just so I don’t have any cream cheese clumps.
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
I’m looking forward to making this for a fun alternative to birthday cake for my son’s upcoming day. I’ve never made cheesecake so was curious on the posted images, what are the white dollops on top of the cheesecake but under the whole cookie? Thank you!
They are whipped cream portions 🙂
My favorite oreo cheesecake recipe I’ve ever made!
Should the sugar substitute be powder or granular?
Granular is fine 🙂
Hi! If I make one batch of your homemade Oreo cookies, will that be enough for the crust and the filling? Thank you!
It sure will 🙂