The Dreamiest No Bake Oreo Cheesecake Recipe Ever Made

Creamy, decadent desserts always win hearts, and this no bake oreo cheesecake recipe delivers pure indulgence.

Chocolate cookie crusts create the perfect foundation for a silky smooth filling.

Crushed oreo cookies fold seamlessly into a rich cream cheese mixture that melts in your mouth.

Each spoonful promises a delightful blend of sweet and tangy flavors.

The dessert comes together effortlessly without requiring any baking skills.

No complicated techniques or fancy equipment stand between you and this delectable treat.

This cheesecake will become your new go-to dessert for every celebration or casual weekend craving.

Everything You Need for Oreo Cheesecake

• Oreo Cookies: Classic chocolate sandwich cookies that form the delicious crust and provide crunch.
• Unsalted Butter: Helps bind the cookie crumbs and creates a solid base for the cheesecake.

• Cream Cheese: The primary creamy component that gives the cheesecake its rich and smooth texture.
• Powdered Sugar: Adds sweetness and helps create a smooth, silky filling.
• Vanilla Extract: Provides a warm, classic flavor that enhances the overall taste of the cheesecake.
• Heavy Whipping Cream: Creates a light and airy texture when whipped, making the filling fluffy and soft.

• Oreo Cookies: Additional crushed cookies sprinkled on top for extra crunch and visual appeal.

Step-by-Step Oreo Cheesecake Instructions

Step 1: Crush Oreo Cookies

Break apart the Oreo cookies and place them in a food processor.

Pulse until the cookies transform into fine, sandy crumbs.

If you don’t have a food processor, place cookies in a sealed plastic bag and crush them using a rolling pin until they become a uniform texture.

Step 2: Create Crunchy Crust Base

Melt butter in a microwave-safe bowl until completely liquid.

Pour melted butter into the Oreo crumbs and mix thoroughly until the crumbs become moistened and slightly clumpy.

Transfer the mixture into a springform pan, pressing firmly and evenly across the bottom to create a solid foundation.

Use the back of a spoon or flat-bottomed measuring cup to compact the crust.

Pop the pan into the refrigerator to firm up for about 10 minutes.

Step 3: Whip Creamy Filling

In a large mixing bowl, beat cream cheese using an electric mixer until it becomes silky and free of lumps.

Gradually add powdered sugar and vanilla extract, continuing to mix until the ingredients are fully incorporated and smooth.

In a separate bowl, whip cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture, creating a light and airy texture.

Sprinkle in reserved Oreo crumbs and fold carefully to distribute evenly.

Step 4: Layer and Chill Cheesecake

Pour the creamy filling over the chilled Oreo crust, using a spatula to spread it evenly and create a smooth surface.

Cover the pan with plastic wrap and refrigerate for a minimum of 4 hours, or ideally overnight, to allow the cheesecake to set completely.

Step 5: Garnish and Serve

Before serving, sprinkle additional crushed Oreo cookies on top for extra crunch and visual appeal.

Carefully remove the springform pan sides, slice the cheesecake into wedges, and serve chilled.

Enjoy this decadent, no-bake dessert that’s sure to impress!

Tips for a Creamy No-Bake Cheesecake

• Use a food processor or place Oreos in a sealed bag and crush with a rolling pin for uniform, fine crumbs that create a smooth, even crust.
• Ensure cream cheese is completely softened at room temperature and beat thoroughly to achieve a silky, lump-free filling consistency.
• Chill mixing bowl and beaters beforehand to help whipped cream maintain its structure and prevent separation in the cheesecake filling.
• Dip a sharp knife in hot water and wipe dry between cuts to create clean, precise slices without crumbling the cheesecake.
• Experiment with different Oreo flavors like mint, peanut butter, or birthday cake to create unique cheesecake variations.

Fun Cheesecake Variations to Explore

• Gluten-Free Option: Replace regular Oreos with gluten-free chocolate sandwich cookies. Use gluten-free butter for the crust to make the entire dessert safe for those with gluten sensitivities.
• Vegan Transformation: Swap cream cheese with cashew-based cream cheese. Use coconut whipped cream instead of dairy whipped cream. Choose vegan chocolate sandwich cookies to create a completely plant-based cheesecake.
• Low-Sugar Alternative: Substitute powdered sugar with a sugar-free sweetener like stevia or monk fruit. Use reduced-sugar Oreo-style cookies to lower the overall sugar content while maintaining great flavor.
• Chocolate Lovers' Version: Add melted dark chocolate to the filling mixture. Sprinkle extra chocolate chips between layers and on top for an intense chocolate experience.

Ways to Serve No-Bake Oreo Cheesecake

• Sweet Social Gathering: Perfect for birthday parties or casual get-togethers, this cheesecake brings fun energy to any celebration with its crowd-pleasing Oreo crunch.
• Dessert Date Night: Impress your partner by serving individual slices with a drizzle of chocolate sauce and fresh berries on the side for a romantic touch.
• Afternoon Tea Treat: Pair a slice with hot coffee or cold milk, creating a delightful mid-day indulgence that breaks up work or weekend relaxation moments.
• Potluck Showstopper: Bring this no-bake dessert to community events or family reunions, knowing it travels well and will be an instant hit among dessert lovers.

Keeping Cheesecake Fresh for Days

• Wrap cheesecake tightly with plastic wrap or transfer to an airtight container. Keep in the refrigerator for up to 5 days, maintaining its creamy texture and fresh flavor.
• Seal cheesecake in a freezer-safe container or wrap securely with plastic wrap and aluminum foil. Freeze for 1-2 months without losing quality. Thaw overnight in the refrigerator before serving.
• Never leave cheesecake at room temperature for more than 2 hours to prevent bacterial growth. Always return to the refrigerator immediately after serving.
• Store individual slices in separate sealed containers to maintain freshness and prevent flavor mixing. Place wax paper between layers to prevent sticking.

FAQs

• Can I use reduced-fat cream cheese?

Yes, you can substitute regular cream cheese with reduced-fat cream cheese without significantly changing the texture or taste of the cheesecake.

• Is it necessary to use a springform pan?

While a springform pan makes removing the cheesecake easier, you can use a regular cake pan lined with parchment paper as an alternative.

• How long can the cheesecake stay fresh in the refrigerator?

The No Bake Oreo Cheesecake will stay fresh for up to 5 days when stored in an airtight container in the refrigerator.

• Can I freeze this cheesecake?

Absolutely! Wrap the cheesecake tightly in plastic wrap and aluminum foil, and it can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

No Bake Oreo Cheesecake That Steals the Show

• Quickest Sweet Treat: Whip up this decadent dessert without turning on the oven, making it perfect for those craving a fast and delicious indulgence.
• Crush and Create: Transform classic Oreo cookies into a creamy, luxurious cheesecake that requires minimal kitchen skills and delivers maximum flavor satisfaction.
• Crowd-Pleasing Dessert: Ideal for family gatherings, potlucks, or spontaneous dessert cravings, this no-bake cheesecake wins hearts with its rich, chocolatey profile and smooth texture.
• Simple Ingredient Magic: Uses basic pantry staples and just a few steps to create a show-stopping dessert that looks and tastes like it came from a fancy bakery.

No Bake Oreo Cheesecake Recipe

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4.8 from 32 reviews

• Total Time: 4 hours 30 minutes
• Yield: 8 1x

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Description

Creamy Oreo cheesecake delights dessert enthusiasts with its irresistible no-bake magic. Rich chocolate cookie crust and silky cream cheese filling create a heavenly treat you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 16 ounces (454 grams) cream cheese, softened
• 24 Oreo cookies, divided
• 1 1/4 cups (296 milliliters) heavy cream, whipped

Crust Ingredients:

• 1/4 cup (57 grams) melted butter

Sweetening and Flavoring Ingredients:

• 1 cup (120 grams) powdered sugar
• 1 teaspoon vanilla extract

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Instructions

1. Create a fine, uniform texture by pulverizing Oreo cookies in a food processor until they resemble delicate crumbs.
2. Integrate melted butter with the cookie crumbs, ensuring thorough and even mixture.
3. Transfer the crumb blend into a springform pan, firmly pressing down to establish a compact, uniform base.
4. Chill the crust in the refrigerator for approximately 10 minutes to solidify its structure.
5. Whip cream cheese in a large mixing bowl until achieving a silky, lump-free consistency.
6. Gradually incorporate powdered sugar and vanilla extract, blending until the mixture becomes smooth and homogeneous.
7. Gently fold whipped cream into the cream cheese mixture, maintaining a light, airy texture.
8. Sprinkle remaining Oreo crumbs throughout the filling, distributing them evenly for consistent flavor.
9. Transfer the creamy filling onto the chilled crust, using a spatula to create a perfectly level surface.
10. Refrigerate the cheesecake for a minimum of 4 hours, allowing it to set completely and develop a firm texture.
11. Before serving, optionally garnish with additional crushed Oreo cookies for enhanced visual appeal and crunch.
12. Slice with a clean, sharp knife and serve chilled for optimal taste and texture.

Notes

• Use a food processor or rolling pin to crush Oreos into fine, even crumbs for a perfectly compact and sturdy crust.
• Ensure cream cheese is at room temperature to achieve a silky-smooth filling without lumps.
• Gently fold whipped cream into the cream cheese mixture to maintain its light, airy texture and prevent deflating.
• This dessert can be prepared a day in advance, making it ideal for stress-free entertaining and allowing flavors to meld.

• Prep Time: 30 minutes
• Cook Time: 4 hours
• Category: Desserts
• Method: Chilling
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 503 kcal
• Sugar: 38 g
• Sodium: 210 mg
• Fat: 36 g
• Saturated Fat: 21 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 95 mg