No Bake Oreo Cheesecake


5 from 53 votes
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This oreo cheesecake is a rich and creamy no bake dessert recipe that comes together in minutes! 

oreo cheesecake.

While we love our homemade Oreos, nothing beats using the packaged kind to use in desserts.

If you’ve tried our oreo mug cake or oreo brownies before, you’ll no doubt adore this no bake Oreo cheesecake. 

Table of Contents
  1. Why you’ll love this no bake Oreo cheesecake recipe
  2. How to make an Oreo cheesecake
  3. Tips for the best Oreo cheesecake
  4. Storage instructions
  5. Recommended tools to make this recipe
  6. More cheesecake recipes to try
  7. Frequently asked questions
  8. No Bake Oreo Cheesecake (Recipe Card)

Why you’ll love this no bake Oreo cheesecake recipe

  • 5 ingredients. Thanks to the Oreo cookies in the crust and the cheesecake itself, this dessert needs just a handful of ingredients and no eggs or sour cream!
  • No baking. Unlike classic cheesecake recipes, the oven is completely ignored! No water bath, to fear of cracks, and no roasting pan needed. 
  • Perfect texture. Like our raspberry or biscoff cheesecake, this one is rich, creamy, and melt-in-your-mouth perfection. 
  • Quick and easy. Besides some beating of the filling and prepping the crust, there isn’t much else that goes into this dessert. 
cookies and cream cheesecake.

How to make an Oreo cheesecake

The Ingredients

  • Oreo crust– A combination of crushed Oreos (crumbs) and melted butter will yield the cookie crust. 
  • Heavy cream– You can also use heavy whipping cream for this recipe. 
  • Cream cheese– You must use full-fat cream cheese that has been softened to room temperature. 
  • Sugar. I like using white sugar, but for a smoother filling, you can use a mix of powdered sugar too. 
  • Oreo cookies. Either classic Oreos or any chocolate sandwich cookies of choice. 

The Instructions

1. Make the crust. Stir the crushed Oreos with melted butter together, then transfer to a 9-inch pan, cover with foil or plastic wrap, and refrigerate. 

oreo crust.

2. Blend Oreos. Next, blend up the Oreo cookies to use in the cheesecake and set those aside. 

blended oreos.

3. Make the filling. In a mixing bowl or bowl of a stand mixer, beat the heavy cream on medium speed  until stiff peaks form. Add your cream cheese and sweetener and beat until combined. Using a rubber spatula, fold through your crushed cookies. 

oreo cheesecake filling.

4. Assemble the cheesecake. Pour your cheesecake filling over the chocolate pie crust. Cover with chopped Oreos, if desired. Refrigerate for at least 4 hours, or overnight.

oreo cheesecake assembled.

Tips for the best Oreo cheesecake

  • Use quality ingredients: Opt for genuine Oreo cookies, fresh cream, and a good quality cream cheese to ensure a rich and delicious flavor.
  • Crush the Oreos properly: You want there to be no chunks or large bits of cookies. Ideally, as close to a flour-like consistency as possible. 
  • Chill the crust: If you have time, refrigerate the crust for 30 minutes before adding the filling. This will make it even more sturdy. 
  • Use room temperature cream cheese: Ensure the cream cheese is at room temperature before beating it to a smooth consistency. This will prevent lumps in the filling. Beat it until it’s creamy and fluffy.
  • Add a topping. Take this dessert up a notch by adding a chocolate ganache over the oreo cheesecake filling or any whipped cream topping of choice. 

Storage instructions

To store: Cheesecake should always be stored in the refrigerator, in a sealed container or covered with plastic. The cheesecake will keep well for up to 2 weeks.

To freeze: Freeze leftover portions of the cheesecake by placing them in a freezer-friendly container, and storing them for up to 6 months. Thaw the cheesecake overnight in the fridge before enjoying it.

  • Stand mixer. With a paddle attachment to make the creamy cheesecake filling. 
  • Food processor. To crush up the Oreo cookies into a fine crumb.
  • Rolling pin. No food processor? Add the cookies to a ziplock bag and use a rolling pin to crush them! 
no bake oreo cheesecake.

More cheesecake recipes to try

Frequently asked questions

Can I bake this cheesecake?

No this is not a baked cheesecake recipe. The oven is not needed. 

Can I use low-fat or fat-free cream cheese?

it’s not recommended to use lower fat options for the cream cheese as the oreo cheesecake filling will be too fragile to set. 

Is this recipe vegan?

When made with plant based double cream and vegan cream cheese, this recipe will be vegan friendly.

Is this recipe gluten-free?

Swap out the Oreos for Gluten-Free Oreos and this recipe will be suitable for celiacs.

oreo cheesecake recipe.

No Bake Oreo Cheesecake

5 from 53 votes
This oreo cheesecake is a rich and creamy no bake dessert recipe that comes together in minutes! 
Servings: 12 Slices
Prep: 5 minutes
Cook: 2 hours 15 minutes
Total: 2 hours 20 minutes


  • 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


  • 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 your double cream until stiff peaks form. Add your cream cheese and caster 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.


TO STORE: Cheesecake should always be stored in the refrigerator, in a sealed container or covered with plastic. The cheesecake will keep well for up to 2 weeks. 
TO FREEZE: Freeze leftover portions of the cheesecake, by placing them in a freezer friendly container, and storing for up to 6 months. 


Serving: 1SliceCalories: 235kcalCarbohydrates: 19gProtein: 3gFat: 17gSodium: 157mgPotassium: 95mgFiber: 0.3gSugar: 15gVitamin A: 542IUVitamin C: 0.1mgCalcium: 45mgIron: 2mgNET CARBS: 19g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    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!

  2. 5 stars
    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! 🙏🏼🙏🏼🙏🏼

  3. 5 stars
    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.

  4. 5 stars
    Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

  5. 5 stars
    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!