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!

Full, Uncut No Bake Oreo Cheesecake on Table
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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.

Cream Cheese Mixture Being Spread on No Bake Oreo Cheesecake

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.

No Bake Oreo Cheesecake with Homemade Whipped Topping Being Spread on Top

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

Slice of No Bake Oreo Cheesecake

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.
  • Refrigerate.
Easy No Bake Oreo Cheesecake Very Close Up Showing Interior Texture

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
5 from 16 votes

No Bake Oreo Cheesecake

Prep Time 12 minutes
Chilling Time 3 hours
Total Time 3 hours 12 minutes
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.  


Oreo Crust

  • 24  Oreo cookies, (about 1 ½ cups of crushed cookies), filling removed and reserved
  • tablespoons  (85 g) butter, melted

Cheesecake Filling

  • 16  ounces  (454g) cream cheese
  • ½  cup  (100g) granulated sugar
  • teaspoon vanilla
  • 2 ½ cups  (595 g) heavy whipping cream
  • 1 ½  cups  (188 g) 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 ¼ 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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. INCREDIBLE recipe – just wow! Perfect – our neighbors love it as well. Tweeted your recipe, too! TY so much for the perfect instructions.

  2. This was very good. Everyone that tried it raved about it. One thing though, I had way too much of the whipped cream/powdered sugar mixture. I’m not sure why. I will make a bit less of that next time. Other than that, it was a wonderful cheesecake. I will try more of your cheesecake recipes.

  3. Made this for Christmas Eve lunch. HUGE hit.

    Like another commenter said, I also had too much whipped cream. Next time I’ll probably use 2 cups of heavy whipping cream, instead of 2.5.

  4. I just made this cheesecake and it is absolutely delicious! It was so easy to make too! I will definitely be making it again 😊.

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