No-Bake Oreo Cheesecake

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For the ultimate cookies-and-cream lover, this No-Bake Oreo Cheesecake is pure dessert heaven. It’s a dream of a recipe: incredibly easy, requires no oven, and is guaranteed to be a showstopper. A crisp, buttery crust made from crushed Oreos is filled with a light, airy, and velvety-smooth cream cheese filling that’s loaded with even more Oreo chunks. It sets up perfectly in the fridge, making it the ideal make-ahead dessert for parties, holidays, or any time you need a serious chocolate-and-cream fix without any baking fuss.

A slice of no-bake Oreo cheesecake on a plate, showing the dark Oreo crust and the creamy, cookie-studded filling.

Table of Contents

Why You’ll Love This Recipe

  • Completely No-Bake: The perfect dessert for any season, no oven required!
  • Incredibly Easy: A simple, foolproof recipe that’s great for beginner bakers.
  • Ultimate Oreo Flavor: With Oreos in the crust and the filling, it’s a dream for cookie lovers.
  • Creamy & Light Texture: The filling is smooth, creamy, and much lighter than a traditional baked cheesecake.

Ingredients You’ll Need

For the Oreo Crust:

  • 25 Oreo cookies
  • 6 tbsp unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz (2 blocks) full-fat block cream cheese, softened to room temperature
  • 1 cup powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 cup cold heavy whipping cream
  • 15 Oreo cookies, roughly chopped

Step-by-Step Instructions

  1. Make the Oreo Crust: Place the 25 Oreos (the whole cookie, filling included) in a food processor and pulse until they form fine crumbs. Alternatively, place them in a zip-top bag and crush them with a rolling pin. In a bowl, mix the Oreo crumbs with the melted butter until well combined.
  2. Form the Crust: Press the crumb mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan. Use the bottom of a glass to pack it tightly. Place the crust in the freezer to set while you make the filling.
  3. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth and free of lumps. Add the sifted powdered sugar and vanilla extract and beat until smooth and combined.
  4. Whip the Cream: In a separate, chilled bowl, whip the cold heavy cream on high speed until stiff peaks form.
  5. Combine and Fold: Gently fold the whipped cream into the cream cheese mixture in two additions until just combined. Be careful not to deflate the air. Gently fold in the 15 chopped Oreos.
  6. Assemble and Chill: Spoon the cheesecake filling over the chilled Oreo crust and spread it into an even layer.
  7. Chill to Set: Cover the cheesecake with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, until completely firm.
  8. Serve: Before serving, you can decorate the top with whipped cream swirls and more Oreos. Run a knife around the edge of the pan before releasing the springform side.

Pro Tips for the Best No-Bake Cheesecake

  • Use Room Temperature Cream Cheese: This is essential for a smooth, lump-free filling. Set it on the counter for at least an hour before you begin.
  • Use Cold Heavy Cream: For whipped cream that reaches stiff peaks, the cream, bowl, and beaters should be very cold.
  • Fold Gently: Be gentle when folding the whipped cream into the cream cheese mixture to maintain the light and airy texture.
  • Chill Thoroughly: Don’t rush the chilling time! The cheesecake needs at least 6 hours to set up properly so you can get clean slices.

Frequently Asked Questions (FAQ)

Q: Can I make this in a regular pie dish?
A: Yes, you can make it in a 9-inch deep-dish pie plate. You won’t be able to remove the sides, but you can still slice and serve it directly from the dish.

Q: How long does this cheesecake last in the fridge?
A: It will keep well, covered, in the refrigerator for up to 5 days. It also freezes beautifully for up to 3 months.

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