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This delicious no bake Oreo cheesecake is a chilled dessert with a mouthwatering creamy filling and plenty of crushed cookies in every slice. The crust is firm and chocolatey so it holds together neatly when you cut it. The filling is light and fluffy because whipped cream is folded in instead of anything getting baked in the oven. It’s rich, sweet and cookie-packed, plus it keeps well in the fridge so it can be made ahead and you can forget about it until dessert time rolls around.
Why You’ll Love It
This creamy no bake Oreo cheesecake with Oreo crust, whipped cookie studded filling and fluffy topping finished with more Oreos is a showstopping dessert option.
No oven required: It sets in the fridge so you don’t need the oven.
Cookie in every bite: Oreos run through the crust and filling.
Slices cleanly: The crust holds firm and the filling sets well.
Make-ahead friendly: You can chill it overnight and serve when ready.
If you love these flavors, you might also like to try Oreo choc chip cookies, Oreo pie, Oreo cupcakes or my tiramisu cheesecake.
No Bake Oreo Cheesecake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Oreo cookies: Crushed cookies form the crust and add crunch in the filling.
Unsalted butter: Melted butter binds the crumbs into a firm base.
Cream cheese: Provides structure and rich cheesecake flavor. I recommend full fat cream cheese for the richest flavor.
Powdered sugar: Sweetens smoothly with no graininess.
Vanilla extract: Adds a rounded sweet note.
Heavy whipping cream: Whips up airy and lightens the filling.
Mini Oreos: Cookies finish the top with extra crunch.
How to Make Oreo Cheesecake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the Oreo crust: Crush the cookies in a food processor, mix with melted butter, press firmly into the pan, and chill until set.
Mix the cream cheese base: Beat cream cheese with an electric mixer until smooth, then mix in powdered sugar and vanilla.
Whip the heavy cream: Whip the cream in a large bowl until stiff peaks form.
Combine the filling gently: Fold the whipped cream into the cream cheese mixture, then fold in the chopped Oreos.
Fill and chill the cheesecake: Spread the cheesecake batter into the crust, smooth the top and refrigerate until firm.
Finish with whipped topping: Whip the topping ingredients, then spoon or pipe on top and decorate with chopped or crushed Oreos.
Substitutions and Variations
Gluten-free cookie swap: Use gluten-free chocolate sandwich cookies (these are pretty good!) in both the crust and filling.
Simpler topping approach: Spread whipped topping over the cheesecake instead of piping.
Extra chocolate flavor: Stir mini semisweet chocolate chips or melted chocolate into the filling for a deeper chocolate note.
Serving Suggestions
Appetizers: Begin your meal with some baked salmon sushi muffins.
Main dishes: Next, serve chicken limone, beef lo mein or Instant Pot pork chops with crack green beans and chorizo baked potatoes.
Desserts: Finish with a slice of this no bake Oreo cheesecake and perhaps a gingerbread latte cocktail.
How to Store
Refrigerate: Cover with aluminum foil or plastic wrap and refrigerate for up to 4 days.
Freeze: Place cheesecake slices or the whole thing in an airtight container for up to 1 month.
Thaw: Defrost in the fridge overnight or for several hours.
Top Tips
Smooth filling: Use fully softened cream cheese for a lump-free filling.
Ensure neat slices: Press the crust into the cake pan firmly.
Fluffy texture: Gently stir for the best texture. Don’t mix hard.
Perfect finish: Use a rolling pin and Ziploc bag to crush Oreos or a sharp knife and cutting board to chop them. Or use both if you want both Oreo crumbs and larger pieces.
Best Oreo Cheesecake FAQs
Yes, it slices better after an overnight chill.
Yes, but serving is messier.
The cream may not have been whipped to stiff peaks or it needs more chill time.
No Bake Oreo Cheesecake Recipe
No Bake Oreo Cheesecake
Equipment
- Springform Pan 9-Inch
- Sharp Knife Optional
- Cutting Board Optional
- Pastry Bag Optional
Ingredients
For the Oreo Crust
- 24 Oreo cookies, filling included
- 5 Tablespoons unsalted butter, melted
For the Cheesecake Filling
- 24 Ounces cream cheese, softened
- 1 Cup powdered sugar
- 1 Teaspoon vanilla extract
- 1 Pinch salt
- 1 Cup heavy whipping cream, cold
- 12 to 14 Oreo cookies, chopped
For the Topping
- 1 Cup heavy whipping cream
- 3 Tablespoons powdered sugar
- ½ Teaspoon vanilla extract
- mini Oreo cookies
- 3 Oreo cookies, crushed or chopped
Instructions
Make the Crust
- Crush Oreos in a food processor until fine.
- Mix with melted butter until fully moistened.
- Press into the bottom and slightly up the sides of a 9-inch springform pan.
- Freeze for 10 minutes while preparing the filling.
Make the Filling
- In a large bowl, beat cream cheese until smooth and fluffy.
- Add powdered sugar, vanilla and salt, and mix until creamy.
- In a separate bowl, whip the heavy whipping cream to stiff peaks.
- Fold the whipped cream into the cream cheese mixture until light and smooth.
- Gently fold in the chopped Oreos.
Assemble the Cheesecake
- Spread the Oreo cheesecake filling into the chilled crust.
- Smooth the top with a spatula.
- Refrigerate for 4 to 6 hours, or overnight, until fully set.
Add the Topping
- Whip heavy cream, powdered sugar and vanilla to stiff peaks.
- Pipe or spoon swirls around the top edge of the cheesecake.
- Decorate with mini Oreo cookies and sprinkle extra crushed Oreos on top.
Notes
Ensure neat slices: Press the crust into the cake pan firmly.
Fluffy texture: Gently stir for the best texture. Don’t mix hard.
Perfect finish: Use a rolling pin and Ziploc bag to crush Oreos or a sharp knife and cutting board to chop them. Or use both if you want both Oreo crumbs and larger pieces.
Nutrition
No bake Oreo cheesecake brings together a chocolate cookie crust and a cream filling loaded with Oreo pieces. The flavor hits like classic cookies and cream, with plenty of crunch mixed into the smooth base so every bite has contrast. The whipped topping adds a lighter finish and the extra cookie sprinkle makes it look generous and fun. Everything about it makes it a shining star in comfort dessert territory, the kind people go back for because the texture stays fluffy and the Oreo flavor comes through so clearly.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
