No Bake Oreo Cheesecake Recipe

Oh my gosh, when you take a bite of this no bake oreo cheesecake filled with crushed Oreo cookies mixed into a rich, creamy cheese filling, all resting on a crunchy, sweet Oreo crust, you’ll feel like it’s the best birthday party ever! This no-bake dessert is so simple that anyone can whip it up even the kids can join in and help make it!

Why you’ll fall for our no-bake cheesecake

• Only 7 ingredients and no baking required easy peasy!
• This crowd-pleaser delights both kids and grown-ups.
• Perfect for any occasion, whether it’s a family dinner, Easter brunch, Christmas treat, or Mother’s Day dessert.
• Made with all vegetarian-friendly ingredients, no exceptions.

This beauty takes just 25 minutes to put together, and you can prep it the night before. Then just let it set in the fridge while you catch some Zs!

Step-by-step: How to make no-bake Oreo cheesecake

Follow these simple steps, and you’ll nail this no-bake Oreo cheesecake every single time.

If you want, you can grab a printable recipe with both US and metric measurements in the card below for convenience.

Making the cheesecake crust

Start by putting your Oreos in a food processor and blitzing them until they turn into fine crumbs almost like sand.

Next, transfer the crumbs to a big bowl, pour in the melted butter, and mix well until the crumbs are evenly moistened.

Pop your Oreos in a food processor and blitz them to fine crumbs.

Mix in melted butter until the crumbs are fully moistened.

Press the crumb mix into a springform pan, packing it evenly to form a solid base.

Once your crumbs are ready, press them firmly and evenly into the base of a prepared springform pan. You can easily do this using the back of a spoon or even your fingers.

Pop the pan in the fridge to chill and firm up while you prepare the filling.

Whipping up the cheesecake filling

Begin by roughly crushing a handful of Oreos and set these aside to fold in later for that perfect Oreo crunch.

Grab your stand mixer fitted with a whisk attachment, or use an electric handheld mixer. Add the room-temperature cream cheese into a large bowl, and whip it until it’s super smooth and creamy.

Next, stir in the vanilla paste and powdered sugar (that’s icing sugar) until it’s all blended well and thickened slightly.

In a separate bowl, pour in the heavy whipping cream and beat it, starting slow and gradually turning up the speed until you see stiff peaks form it’s like magic.

Beat the cream cheese until smooth, then combine with vanilla and powdered sugar. Separately, whip the cream until stiff peaks form.

Carefully fold the whipped cream into the cream cheese mixture until combined. Then fold in crushed Oreos and white chocolate chips.

Spoon the creamy filling onto the chilled Oreo crust, then smooth the top into an even layer.

Now carefully fold the whipped cream into the cream cheese mixture, taking your time so you keep that nice fluffy texture.

Fold in the crushed Oreos and white chocolate chips for texture and sweetness.

Spread the creamy filling over the chilled Oreo crust and smooth out the top evenly an angled palette knife is super handy here for a perfect finish.

Pop your cheesecake into the fridge and let it chill for at least 5 hours. Ideally, leave it overnight so it sets perfectly.

This chilling time is crucial! If you cut it short, your cheesecake might crumble when you slice it.

Topping ideas to finish your cheesecake

Once your cheesecake has set, it’s the perfect time to get creative with toppings.

You can crumble some extra Oreos over the top, nestle Oreo thins into the filling, or whip up some fresh cream to swirl decoratively.

Then, slice it up, serve, and enjoy every decadent bite!

Is making a no-bake Oreo cheesecake tricky?

Not at all, it’s really straightforward.

The crust just needs crushed Oreos mixed with melted butter and pressed into a pan.

The filling involves beating cream cheese with powdered sugar and vanilla, whipping heavy cream, folding in crushed Oreos and white chocolate, then layering everything on the crust.

Pop it in the fridge and let it chill. That’s it too simple, right?

How long does a no-bake Oreo cheesecake need to set?

Patience is your friend here. No-bake cheesecakes need enough chill time so they don’t turn into a mess.

We recommend at least 5 hours in the fridge, but honestly, making it the night before and letting it set while you sleep is even better.

Do you crush the whole Oreo or remove the cream filling?

Good news: you crush the whole Oreo! No need to fuss with scraping out the cream filling.

This way, your cheesecake bursts with all the classic Oreo flavor in every bite.

Can I use light cream cheese in this recipe?

Unfortunately, no.

Light or reduced-fat cream cheese just won’t firm up the way you want, and you’ll end up with a cheesecake that’s too soft and runny.

What equipment do I need for this no-bake Oreo cheesecake?

You’ll want a food processor to crush your Oreos, and either a stand mixer or handheld electric mixer to whip up the filling.

Also, a good-sized mixing bowl and a 9-inch springform pan are must-haves.

If you have an angled palette knife, that’s a handy tool too for smoothing the cheesecake top.

No food processor or stand mixer? No worries! Check out our notes below for some clever hacks to make it work.

How do I get my cream cheese soft enough to use?

Just take your cream cheese out of the fridge about 30 minutes before you want to use it and let it sit at room temperature.

That’s all it takes soft cream cheese blends easier and makes your filling silky smooth.

Just a heads-up: always use regular cream cheese, not low-fat, to get the best cheesecake texture.

Why won’t my no-bake cheesecake filling set up right?

If your cheesecake doesn’t firm up properly, it’s usually one of two things:

First, you might have used light or reduced-fat cream cheese, which just won’t set firm enough. Always grab regular cream cheese for the best results.

Second, maybe you didn’t give it enough time in the fridge. These cheesecakes need at least 5 hours, ideally overnight, to get that perfect sliceable texture.

Trust me, prepping it the night before is worth the wait it tastes incredible and holds together beautifully.

How should I store my no-bake Oreo cheesecake?

Keep your cheesecake covered in an airtight container and store it in the fridge where it will stay delicious for up to 3 days.

If you want to save it longer, you can freeze it wrapped tightly in plastic wrap for up to 3 months. Just thaw in the fridge before serving.

Recipe notes and expert tips

• Don’t have a food processor?
  No worries! Just pop the Oreos in a heavy-duty sandwich bag and bash them with a rolling pin or a sturdy bottle until they’re nice and crumbly.
• Cream cheese matters
  Make sure to use regular, softened cream cheese for a creamy, smooth filling.
• Get fancy or keep it simple
  Decorating is totally up to you! Whether it’s a simple sprinkle of crushed Oreos or an elegant swirl of freshly whipped cream, it will look amazing.
• Sweetened condensed milk questions?
  Some have asked about adding it. We haven’t tried it ourselves but would love to hear if you do!
• No stand mixer?
  A handheld electric mixer works just as well to whip the cream and soften the cheese.
• Cool whip substitute
  Some readers replaced whipping cream with cool whip for topping people say it works great, though we haven’t tested it yet.
• Pressed for time?
  You can buy a ready-made Oreo crust, but whipping up your own takes just minutes and tastes so much better.

• Biscoff cheesecake
• Malteser cheesecake
• Creme brulee baked cheesecake
• Mini egg cheesecake
• Mini Biscoff cheesecake
• Strawberry cake

I hope you have as much fun making and devouring our no-bake Oreo cheesecake as my family and I do.

Don’t be shy leave a comment to share how yours turns out or if you have any questions. I love hearing from you!