If you’re looking for an effortless dessert that still feels indulgent, this No-Bake Oreo Cheesecake is the answer. With a buttery Oreo crust, creamy cheesecake filling, and chunks of Oreo in every bite — this dessert is a crowd-pleaser. The best part? No oven required!
Whether you’re making it for a weekend treat, birthday celebration, or simply to satisfy those sweet cravings, this cheesecake is guaranteed to impress.
Why You’ll Love This Recipe
- No baking required (perfect for hot days)
- Only a handful of ingredients
- Creamy, rich texture with crunchy Oreo chunks
- Can be made ahead of time
- Loved by both kids and adults!
Ingredients You’ll Need
For the Oreo Crust:
- 24 Oreo cookies (with filling)
- 4 tbsp melted butter
For the Cheesecake Filling:
- 500g cream cheese (room temperature)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream (cold, whipped to stiff peaks)
- 10-12 Oreo cookies (crushed + extra for folding in)
For Topping (optional but recommended):
- Extra crushed Oreos
- Melted chocolate drizzle
- Whipped cream
How to Make No-Bake Oreo Cheesecake
Step 1: Prepare the Oreo Crust
- Crush the Oreos into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
- Mix the crumbs with melted butter until combined.
- Press the mixture into the bottom of a springform pan (7 or 8 inches works best) and chill in the fridge while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In another bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- Fold in crushed Oreos and larger Oreo chunks for extra texture.
Step 3: Assemble & Chill
- Pour the filling over the chilled crust and smooth the top with a spatula.
- Sprinkle extra crushed Oreos on top.
- Cover and refrigerate for at least 4-6 hours or overnight for the best texture.
How to Serve
Slice, drizzle with melted chocolate, and add a dollop of whipped cream for the ultimate Oreo lover’s dessert.
Storage Tips
- Store in the fridge for up to 4 days.
- Not recommended for freezing as the texture might change.
Tips for the Perfect Oreo Cheesecake
- Use full-fat cream cheese for a rich and creamy texture.
- For extra flavor, add 1 tsp lemon juice to the cheesecake mixture.
- If you’re making this for a party, top with mini Oreos for a fun look!
FAQs
Can I make this ahead of time?
Yes! This cheesecake is perfect for making a day before serving.
What can I use if I don’t have a springform pan?
You can use any deep dish or glass dish, but springform pans give the best clean slices.
Final Thoughts
This No-Bake Oreo Cheesecake is one of those desserts you’ll find yourself making again and again. It’s simple, requires minimal effort, and always turns out delicious. Whether you’re a cheesecake lover or just looking for a quick dessert — this recipe never disappoints.
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No-Bake Oreo Cheesecake
Equipment
- 1 Springform pan (7-8 inch)
- 1 Mixing Bowls
- 1 Electric hand mixer or stand mixer
- 1 Spatula
- 1 Food processor or ziplock bag + rolling pin
- 1 Measuring Cups and Spoons
Ingredients
For the Crust:
- 24 Oreo cookies with filling
- 4 tbsp melted butter
For the Cheesecake Filling:
- 500 g cream cheese room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream cold, whipped to stiff peaks
- 10-12 Oreo cookies crushed + some chunks
- For Topping Optional:
- Crushed Oreos
- Melted chocolate
- Whipped cream
Instructions
Prepare the Crust:
- Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
- Mix the crushed Oreos with melted butter until combined.
- Press the mixture into the bottom of a springform pan and refrigerate while preparing the filling.
Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- Fold in crushed Oreos and larger chunks for extra texture.
Assemble:
- Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.
- Sprinkle extra crushed Oreos on top for decoration.
Chill:
- Cover the cheesecake and refrigerate for at least 4-6 hours or overnight until set.
Serve:
- Slice, drizzle with melted chocolate (optional), and serve with whipped cream. Enjoy!
Notes
Notes
- Use full-fat cream cheese for the creamiest texture.
- For a slight tangy flavor, add 1 tsp lemon juice to the filling.
- Let the cheesecake chill overnight for the best results.
- You can use double-stuffed Oreos for a richer crust.
Storage
- Store in the fridge for up to 4 days in an airtight container.
- Not suitable for freezing as it may affect the texture.
