This Oreo dessert is great for hot weather season when you don't want to turn on the oven. It requires few ingredients and the result is creamy and crunchy with the bits of cookies. It's the no-bake version of our popular Oreo cheesecake and can also be made ahead and frozen.
Cookies and cream cheesecake
Cheesecake and Oreos are a delicious combination.
And I'm a huge fan of this classic cream cheese dessert in general, so it's always a fantastic idea to have more cheesecake recipes on my radar.
And this is one dessert everyone will agree on. Just watch people come back for seconds and ask you to make this no-bake cheesecake again.
You can make both. The small cheesecakes take longer to assemble, so take that into account. Use the mini no-bake cheesecakes as a guide.
Yes, you can. Some people like a more noticeable cheesecake flavor (like me) and others like to pack as many chopped Oreos as they can. It's your decision and I talk about it in the recipe card.
You can, and it's a good way of mixing different cookies and trying unique flavors. I love to use mint, peanut butter and dark chocolate. Cinnamon bun and lemon are also good variations when I can find them (I add a pinch of ground cinnamon or lemon zest to the filling to enhance the flavors).
As much as I like my baked Oreo cheesecake, this one is simpler to make during the Summer and even when on vacation, in kitchens that are not prepared for baking.
Steps to make no-bake cheesecake
Electric mixer: it makes the job easier, and it's the best way to whip the cream. You can do it with a hand whisk and a lot of arm power, but it's easier with electric beaters.
Respect the temperatures of the ingredients: this is important.
- Make sure the crumbs are well ground so the base can be firmly pressed. You can simply chill it (for a 100% no-bake dessert), or bake it for 5 minutes to make it firmer.
- Make sure the cream cheese is at room temperature. Though we use an electric mixer, you should be able to stir and mix the filling ingredients by hand if necessary.
- Whipped sweet cream. Use an electric mixer until you get medium-firm peaks. Then change to a hand whisk and finish whipping it to firm peaks. It's hard to overwhip by hand and you reduce the chance of curdling.
- Chop the cookies in quarters. Cut the pieces small, but large enough so that they don't get lost in the filling when you bite. Unless that's what you want of course.
- Spread the filling carefully in the prepared pan. Since this cheesecake is only chilled, the form will not change. So if it's messy, it'll stay messy, and vice-versa.
- Whipped cream decoration. Pipe rosettes or other patterns along the edges and top with more cookies.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Respect chilling times so the cheesecake firms up well before cutting.
- Mini no-bake Oreo cheesecakes: it's a great idea for gatherings when you need to feed a larger crowd. Use the mini no-bake cheesecakes as a guide, substituting the graham crackers for Oreos and adding chopped ones to the filling. The yield will be larger.
- Topping: whipped cream and Oreos are a classic, but you can also use chocolate whipped cream or add a layer of more chopped cookies and a thin drizzle of chocolate ganache.
- Get creative with the flavors: use other types of Oreo cookies or mix and match two different flavors.
Related recipes you might like:
If you made this recipe and loved it, you can comment below and leave a 5-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
No Bake Oreo Cheesecake Recipe
Ingredients
For the crust:
- 10.5 oz 300g Oreo cookies with filling, about 24 regular cookies
- 5 tablespoons unsalted butter, melted
For the cheesecake filling:
- 1 ½ cups heavy or heavy whipping cream, cold
- 24 oz 3 packages or 380g full-fat cream cheese, at room temperature
- ⅓ cup white, granulated sugar
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 10 to 14 Oreo cookies, chopped (see Notes below)
For the topping:
- ¾ cup whipped cream, homemade or purchased
- 3-4 Oreos, cut in half or 8 mini Oreos
Instructions
For the Oreo crust:
- Butter or spray (with baking spray) the bottom and sides of a 9-inch (24cm) round cake pan with a removable bottom. Optional: Line the bottom of a 9-inch springform pan with aluminum foil, tuck it underneath the pan bottom, assemble the cake pan, then pull up the foil around the sides of the pan. This makes it a snap to unmold the cold cheesecake.
- Use a food processor to ground the cookies. It's a bit messy due to the filling.
- Melt the butter in a medium bowl. Add the ground cookies and mix with a spoon until it's like wet sand. If you use the melted butter to grind the cookies, mix it directly in the processor.
- Put the mixture in the prepared pan and press firmly onto the bottom. Refrigerate while making the filling.
For the cream cheese filling:
- Beat the cold cream in a medium bowl until medium peaks form when the beaters are lifted. The tip will fall and the cream will have some consistency but not be firm. Don't overbeat it! You'll beat it longer when you incorporate it with the cream cheese mixture.
- In a large bowl, beat the cream cheese with the granulated sugar until smooth. Add the powdered sugar and vanilla and beat again until smooth and well integrated.
- Add half of the soft whipped cream and mix on low speed for 30 seconds.
- Add the rest of the cream and mix on low speed until beginning to thicken. The peaks when you lift the beaters should be medium firm but with a slight drop.
- Add the chopped Oreo cookies and fold them in with a spatula until integrated. Don't overdo it; you want some chunks of cookies and speckled filling but not too much.
- Pour the cheesecake filling into the prepared pan, smooth the top and refrigerate until firm, several hours.
- When ready to serve, remove the pan from the fridge at the last minute so it's cold. To remove the cheesecake from the pan, place it on the serving plate and decorate with whipped cream rosettes or mounds around the edges (using a piping bag is better but not exclusive and store-bought cream can be used and is easier to use directly from the can) marking 8 servings. Top with halved regular Oreos or mini Oreos.
Martina says
Hi Paula, every time I need a new receipe I always come back to your page. I only learnt to bake a couple of yours ago and your receipes are so detailed that they give me confidence to try making them.
I made this cake for my birthday and it came out great! Everyone loved it and was surprised that I made it myself.
I used peanut butter oreos as I could not finde normal ones and they gave it a great flavour. I also added a few more oreos to the filling since I liked it to taste a bit more like the cookies.
Thabk you for your receipes!