No-Bake Oreo Cheesecake is perfect for when you are craving creamy and delicious cake with the perfect Oreo Cookie Crust, but don’t want to turn on your oven!
If you like Oreos, you will love this cake!
Oreos are phenomenal by themselves or even dipped in ice-cold milk but put them in a dessert and you’ll easily win everyone over!
The filling for this no-bake cheesecake recipe has a special ingredient, the Oreo filling itself!
I also use heavy whipping cream instead of condensed milk, which seems to be the winning ingredient!
It’s an amazingly rich and indulgent dessert that’s super easy to make, and loaded with cookies and cream with just a handful of ingredients. This recipe uses only 5 ingredients!
You don’t have to turn on the oven and you don’t even have to work very hard to make it.
I love making this No-Bake Oreo Cheesecake recipe year-round, but it definitely appears on our table several times throughout the summer. It is simply irresistible!
No-Bake Oreo Cheesecake is a deliciously fun way to enjoy everyone’s favorite cookie! Try another Oreo recipe that will sure to be another crowd pleaser!
There’s no baking and no fancy skills needed – just whisking the cheesecake mixture and crushing a lot of Oreos.
If you fancy getting creative with your Oreo flavors then go for it! This recipe works equally well with any of the different Oreo flavors.
You don’t even have to stick to Oreos. This cheesecake should work well with any similarly filled biscuits such as bourbons or custard creams.
Be sure to chill for several hours before eating. While it’s delicious as soon as it’s made, it’s even better when it has time to sit.
This Easy No-Bake Oreo Cheesecake Recipe is sure to be a hit in your house, too!
How to Make No-Bake Oreo Cheesecake
This Oreo cheesecake recipe can be made in under 30 minutes. I promise! It’s so fast, easy and works every time.
This is such an easy no-bake cheesecake recipe that requires minimal ingredients (only 5) to make. Here’s what we’ll be using to make this Oreo crust cheesecake:
- Oreos: If you plan to top this no-bake Oreo dessert with even more Oreos, I suggest buying a family pack so that you have enough.
- Butter
- Cream cheese: let the cream cheese soften to room temperature before mixing up the cheesecake filling so that it comes out much smoother.
- Powdered sugar
- Heavy whipping cream: Make sure it’s cold before whipping it.
INSTRUCTIONS
First, make the crust. Then chill the crust for 20 minutes.
Next, make the filling. Fold in some chopped Oreo cookies.
Finally, add the filling to the crust, top with Oreo crumbs, and chill in the fridge for at least 5 hours.
If you prefer a strong cookie flavor just add up to 5 additional Oreos when you’re making the cheesecake filling!
If you have leftover Oreo Cheesecake (highly doubtful this will happen) it will keep in the refrigerator in an airtight container for up to 3-5 days.
No-Bake Oreo Cheesecake
Course: DessertCuisine: AmericanDifficulty: Easy12
servings30
minutes378
kcal4-5
hoursNo-Bake Oreo Cheesecake is perfect for when you are craving creamy and delicious cake with the perfect Oreo Cookie Crust, but don’t want to turn on your oven! If you like Oreos, you will love this cake!
Ingredients
- For the crust:
24 Oreos
4 tablespoons butter, melted
- For the no-bake cheesecake:
16 ounces cream cheese, softened to room temperature
1 cup powdered sugar
2 cups cold heavy whipping cream
15 Oreos, chopped
- Topping (optional):
6 Oreos
Directions
- For the crust:
- Separate white filling from Oreo biscuits (30 Oreos) and set white filling aside in a small bowl. Add biscuits to a food processor and process until you have fine crumbs.
- Add the crumbs (leave a little less than 1/4 crumbs for topping) into a mixing bowl, and the melted butter, and mix until all of the crumbs are moistened.
- Put the biscuit mix into the prepared 9-inch springform pan (grease the bottom or line with parchment paper) and use the back of a spoon and firmly press it down into one even layer.
- Put the pan into the fridge to chill while you make the cheesecake filling.
- For the no-bake cheesecake:
- In a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add in the powdered sugar and white Oreo filling and mix until well combined.
- In a separate bowl mix heavy whipping cream until the mixture thickens and stiff peaks form.
- Add the whipped cream to the cream cheese mixture and gently fold it in until just combined.
- Chopp 15 Oreos and fold them into the mixture with a spatula.
- Remove the cheesecake base from the fridge. Add the cheesecake mixture to the tin. Use the back of a spoon to push the mixture down, ensuring there are no air holes. Smooth the top with a palette knife or the back of a spoon.
- Sprinkle remaining Oreo biscuits crumbs on top.
- Return the cheesecake to the fridge and chill for at least 4-5 hours or overnight.
Nutrition Facts
12 servings per container
- Amount Per ServingCalories378
- % Daily Value *
- Total Fat
28.6g
44%
- Saturated Fat 16.9g 85%
- Cholesterol 84mg 29%
- Sodium 287mg 12%
- Potassium 61mg 2%
- Total Carbohydrate
27.2g
10%
- Dietary Fiber 1g 4%
- Sugars 19.3g
- Protein 4.9g 10%
- Calcium 65%
- Iron 1%
- Vitamin D 13%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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