Oreos are big in my family. My dad loved them so much that he even had an Oreo shaped cookie jar that he kept right beside his chair in the family room.
This No Bake Oreo Cheesecake is one of those recipes you’ll want to keep in your back pocket for every special occasion or just because it’s Tuesday and you want to give your family a treat. With its creamy, dreamy filling and crunchy chocolate cookie crust, it’s the kind of crowd-pleaser that makes you look like a dessert genius with minimal effort.
No Bake Oreo Cheesecake Recipe
My family lights up whenever I serve this. There’s just something so nostalgic and comforting about the combination of Oreos and cheesecake! Dad would have loved it.
Servings: 8–10 slices
Prep Time: 25 minutes
Chill Time: 4–6 hours (or overnight)
Ingredients for Family-Friendly Oreo Cheesecake
For the Crust:
- 2 cups Oreo cookie crumbs (from about 24 cookies) (250 g)
- 6 tbsp unsalted butter, melted (80 g)
For the Filling:
- 14 oz cream cheese, softened (400 g)
- 1 cup heavy cream (33% fat) (250 ml)
- 1 cup powdered sugar (120 g)
- 1 tsp vanilla extract
- 12 Oreo cookies, crushed
For the Topping:
- 3 whole Oreo cookies
- 3–4 tbsp crushed Oreo cookies (for sprinkling)
Instructions for This Make Ahead Oreo Cheesecake
Make the Crust:
Crush the Oreo cookies into fine crumbs using a food processor or sealed bag with a rolling pin.
Mix the crumbs with melted butter until evenly combined.
Press into the bottom of a 7–8 inch (18–20 cm) springform pan.
Chill in the refrigerator for 20 minutes.
Make the Filling:
In a bowl, whip the heavy cream until soft peaks form.
In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Fold in the crushed Oreo cookies.
Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
Refrigerate for 4–6 hours, or overnight for best results.
Decorate:
Sprinkle the top with crushed Oreos.
Place whole Oreos on top, either vertically or at an angle for decoration.
Slice and serve chilled.
Whether you’re whipping this up for a celebration or just craving a cozy treat, this No-Bake Oreo Cheesecake hits the sweet spot every time. It’s rich without being heavy, simple to make, and guaranteed to disappear quickly from the dessert table.
Find tips for safe food handling for refrigerated no‑bake desserts here.
FAQs for No-Bake Oreo Cheesecake Dessert
How long does no-bake Oreo cheesecake need to chill?
I find 4 hours is the bare minimum but 6 hours is better. I prefer to make it ahead of time and let it chill overnight to make things even easier. Chilling the cheesecake helps the filling firm up and makes slicing much easier.
Can I make this cheesecake ahead of time?
As mentioned above, yes! This is a perfect make-ahead dessert. You can make it up to 2 days in advance and store it covered in the fridge until ready to serve.
Do I need to remove the cream filling from the Oreos for the crust?
Nope. Use the whole cookies, cream filling and all. It adds flavor and helps the crust hold together better with the melted butter.
Can I use store-brand chocolate sandwich cookies instead of Oreos?
My personal preference is Oreos but most chocolate sandwich cookies work just fine in this recipe. Just be sure the texture is similar to classic Oreos for the best crust and filling consistency.
Can I freeze no-bake Oreo cheesecake?
You can! Wrap it well and freeze for up to 1 month. Thaw it in the refrigerator overnight before serving. Note that the texture may be slightly softer after freezing.
Can I use Cool Whip instead of whipped cream?
Yes, you can substitute 2 cups of thawed Cool Whip in place of the homemade whipped cream if you prefer a shortcut version. Note that this will make the recipe slightly sweeter.
What size pan should I use?
This recipe works best in a 7–8 inch springform pan, which gives you a tall, impressive cheesecake. A 9-inch pan will also work, but the cake will be a bit shorter.
Is this recipe gluten-free?
Traditional Oreos contain gluten. However, you can easily make this cheesecake gluten-free by using gluten-free Oreos or similar cookies.
Can I make this with Golden Oreos instead?
Absolutely! Golden Oreos give this cheesecake a totally different (but equally delicious) twist—think vanilla and cream instead of chocolatey goodness. You could even try a half-and-half swirl for a cookies-and-cream vibe with a vanilla base!
What can I do with the extra Oreo crumbs?
Aside from sprinkling them on top (because more Oreos = more joy), you can use them on ice cream, or even stir them into whipped cream for a fancy topping. No crumb left behind!
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Want more delicious no bake dessert recipes? Check out these:
No-Bake Oreo Cheesecake
A quick and easy no-bake cheesecake packed with the irresistible flavor of Oreos. This fluffy and creamy dessert features a buttery Oreo crust, smooth cheesecake filling, and a beautiful crushed cookie topping. Perfect for potlucks, birthdays, or any time you're craving something sweet and simple.
Ingredients
For the Crust:
- 2 cups Oreo cookie crumbs from about 24 cookies (250 g)
- 6 tbsp unsalted butter melted (80 g)
For the Filling:
- 14 oz cream cheese softened (400 g)
- 1 cup heavy cream 33% fat (250 ml)
- 1 cup powdered sugar 120 g
- 1 tsp vanilla extract
- 12 Oreo cookies crushed
For the Topping:
- 3 whole Oreo cookies
- 3 –4 tbsp crushed Oreo cookies for sprinkling
Instructions
Make the Crust:
-
Crush the Oreo cookies into fine crumbs using a food processor or sealed bag with a rolling pin.
-
Mix the crumbs with melted butter until evenly combined.
-
Press into the bottom of a 7–8 inch (18–20 cm) springform pan.
-
Chill in the refrigerator for 20 minutes.
Make the Filling:
-
In a bowl, whip the heavy cream until soft peaks form.
-
In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
-
Gently fold the whipped cream into the cream cheese mixture until fully combined.
-
Fold in the crushed Oreo cookies.
-
Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
-
Refrigerate for 4–6 hours, or overnight for best results.
Decorate:
-
Sprinkle the top with crushed Oreos.
-
Place whole Oreos on top, either vertically or at an angle for decoration.
-
Slice and serve chilled.
If you give it a try, I’d love to hear how it turned out! Leave a comment below or tag me on Instagram at @cyngagen or on my Facebook page Creative Cynchronicity so I can drool over your delicious results.
No-Bake Oreo Cheesecake – creamy, dreamy, and packed with everyone’s favorite cookie! With just a few ingredients and no oven required, this stunning dessert is as easy as it is delicious. Save it now to your Pinterest account and wow your guests later!
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