No Bake Oreo Cheesecake is perfect for when you are craving the silky smooth delightfulness of Cheesecake but don’t want to turn on your oven! Creamy and delicious velvety cheesecake filling, with the perfect Oreo Cookie Crust. If you love cheesecakes, make sure to check out my traditional cheesecake recipe and no-bake cheesecake recipe!
No Bake Oreo Cheesecake
So what exactly is a no-bake cheesecake? Simply put it’s a cheesecake that’s never seen the inside of an oven. Neither the crust nor the filling is baked, making it truly a no-bake dessert. 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. I have made several no-bake cheesecakes with the traditional sweetened condensed milk and always find that it tastes a bit different, or noticeable. So I went on the search for a recipe that would not use sweetened condensed milk and that would stand up to a classic baked cheesecake. Heavy whipping cream seems to be the winning ingredient!
The Key to the Perfect Crust
Since this is a no-bake Oreo crust, just a few small tips on how to get it right the first time. Butter and pressure.
Butter: Make sure that all of the Oreo crumbles are completely covered in butter. The butter helps them solidify and stick together. Obviously, you don’t want too much butter, that would result in a bad tasting and liquidy crust, but too little butter will result in a crumbly crust.
Pressure: Another trick to getting this crust to hold together nicely is pressure. I typically will take the bottom of a drinking glass and use that to create a flat and level crust. Don’t be shy when you do it, but don’t use all of your might either. If you push too hard you will lift up the crust a bit. It’s ok if you do, just put it back in place and start again.
How to Make No Bake Oreo Cheesecake
Making a No Bake Oreo Cheesecake is really simple, especially since you don’t have to bake this. The trick is to make sure to chill the cheesecake for at least 4 hours. Overnight is best! The longer this cheesecake has to chill, the easier it will be to cut and the better it will hold together. There are a few steps involved, making the Crust and making the filling.
How to Make an Oreo Crust
Start with the cookies. One for you, one for the crust, repeat. Kidding, of course! You will get enough of the sweet Oreo Cookies when the cheesecake is done. 🙂
For this recipe, I like to remove the filling, and as I mentioned, we will use it later! Once you have removed all of the fillings, you can transfer the cookies to a food processor. This recipe calls for 24 Oreos, so to be specific, that means once the filling is removed you will be adding 48 individual chocolate cookies into the processor. Grind them up to a fine crumble. Try to get out as many of the bigger cookie chunks as you can. These can really compromise the integrity of the crust, and you do NOT want a crumbly crust.
How to Make the No-Bake Filling
- Blend filling ingredients until smooth.
- Whip the heavy whipping cream until stiff peaks.
- Remove 2 cups and add to the cream cheese mixture.
- Pour over Oreo crust and spread evenly.
Can You Freeze No-Bake Cheesecake?
Yes! I would recommend chilling it in the refrigerator first so that it is easier to handle. This works best if you leave the cheesecake in the pan, otherwise, the top gets quite smooshed. I also wait to decorate the top until after thawing.
If you need your springform pan, carefully remove the cheesecake from the pan and slide off the bottom layer of the springform onto a freezer-safe plate. Cover with plastic wrap and then place in a large freezer-safe bag (the big ones!) or wrap it again with aluminum foil.
It should be safe in the freezer for about 2 months. When ready to enjoy, remove the foil and place it in the refrigerator for 24 hours.
More No-Bake Cheesecake Desserts
No Bake Oreo Cheesecake
- 24 Oreo cookies, (about 1½ cups of crushed cookies), filling removed and reserved
- 6 tablespoons (85g) butter, melted
- 16 ounces (454g) cream cheese
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla
- 2½ cups (595g) heavy whipping cream
- 1½ cups (188g) confectioners' sugar
- 15 cookies (about a cup), crushed and divided
- Hot Fudge
- Add 24 Oreos (filling removed and set aside) to a food processor and process until the Oreos are finely crushed. This will yield approximately 1½ cups of crushed cookies.
- In a large bowl, add the processed cookies and the melted butter. Stir to combine.
- Pour the cookie mixture into the bottom of a prepared 9-inch springform pan and press into the bottom and up the sides to form a foundation for the cheesecake.
- Place in refrigerator to chill.
- In a large bowl using a hand mixer, beat the cream cheese until it is light and fluffy. Add in the sugar, vanilla, and reserved cookie filing.
- In a separate bowl, whip the heavy whipping cream with a hand mixer until it beings to thicken. Add in confectioners sugar, and beat until stiff peaks form.
- Fold 2 cups whipped cream mixture and crushed Oreos (reserve 1/4 cup for garnish) into the cream cheese.
- Pour mixture on top of the Oreo Crust and spread evenly.
- Place in the refrigerator to chill for at least 3-4 hours. (Preferably overnight)
- Garnish with remaining whipped cream, remaining crushed Oreos and hot fudge.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I haven’t tried this recipe yet but I will. I’m sure it’s delicious! Looking forward to giving a piece to my husband since oreos are his favorite cookie.
This was sooo good, even though I forgot the hot fudge. I did not have a springform pan but a regular 9″ pie tin worked just fine. The store was out of heavy whipping cream so I tried a butter and half and half replacement that did NOT work out. But regular old Cool Whip did.
Can the No Bake Oreo Cheesecake be made in a 9by13 cake pan?
Hi, Frances! I work with iambaker and am happy to help with questions. We have not tried to make this cheesecake in a 9×13-inch baking dish, but if you do, it will probably be a lot thinner. Let us know if you try it and how it turned out. Have a wonderful day!
My go to oreo cheesecake recipe. I cut it in half because there’s only 3 of us. Halves beautifully. I make them in cupcake tins. The perfect size.
Most of the things I share I have made and my husband loves all of them. I bake all the time and we just love your dinner dishes also. Thank you for sharing.
I want to watch your No Bake Orio Cheese Cake Recipe video. Can you give me the link to the video?
I’m wondering, if I choose to not decorate my cheesecake with whipped, how much (in ml) do I need?
I am so excited to make this. Can this be made two days in advance? Also does the cream cheese have to be softened or straight out of the fridge?
Thanks so much
Hi! Yes, it can be made in advance. I would start with room temperature cream cheese. 🙂
I scraped the filling from 24 cookies and I’m nowhere near 1-1/2 cups of filling…. Closer to about 1/2 cup. Do I need to keep scraping extra from the others? Should it have been double stuff Oreos?
Hi, Shannon! I work with iambaker and am happy to help with questions. The 1 1/2 cup measurement refers to the approximate amount of crushed cookies, not the filling. Simply use the amount of filling you scraped off the cookies. Sorry for the confusion. Have a great day!
The actual recipe states 15 oreo cookies and the instructions state 24 over cookies. Which is it?
Hi, Sandra! I work with iambaker and am happy to help with questions. 24 cookies are used in the crust; 15 additional cookies are crushed to be added to the filling. I hope this helps, and have a great day!
Made this once and was a hit! I want to make it again but too lazy to make the crust. If I use a ready-made Oreo pie crust, do you think I can half the filling part of the recipe?
You can use the store-bought and don’t have to cut the filling amount. 🙂