No Bake Oreo Cheesecake
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Calling all Oreo lovers! This easy no bake oreo cheesecake is perfect for any special occasion! This oreo cheesecake recipe is made with an Oreo cookie crust, and is velvety smooth. No need for turning the oven on or preparing a hot water bath for this super easy no bake dessert.
As much as I love my baked Oreo cheesecake recipe. And I do. A lot. I don’t always like having to set up the water bath and take the time to bake it. And after creating this no bake oreo cheesecake bar recipe I knew I wanted a full-sized version for special occasions! So I knew I was going to have to create a no bake oreo cheesecake recipe, especially during the summer time when I want to keep my oven off as much as possible.
This recipe starts with my no bake cheesecake recipe as the base but I swapped and made it with this perfect Oreo cookie crust. After the crust is made you just need to place it in our freezer while you make the filling. The creamy filling is due to the whipped cream that gets folded in and a little bit of sour cream.
A no bake cheesecake is always a winner and so much easier than a traditional cheesecake.
Table of contents
Why This Recipe Works
- Great make-ahead dessert for the summer months!
- Easy dessert and there is no need to turn the oven on.
- A simple filling made with just a few ingredients.
- Lots of Oreo cookies stirred in for the best flavor.
Ingredient Needed
- Oreo cookies – You can use regular Oreos or gluten free Oreos. No need to remove the filling. You could even try a fun flavored Oreo cookie like Mint Oreos. You will use Oreos in the crust and in the filling.
- Butter – I used unsalted butter but salted butter also works.
- Heavy whipping cream – You want COLD heavy cream so it is whipped up into peaks easily and can be folded into the cheesecake mixture.
- Cream cheese – I recommend full fat cream cheese for the best texture in this cheesecake. Low-fat may work, but I would not use fat-free. And do not use the whipped tub type. Make sure it’s softened before you start. Read more on how to soften cream cheese.
- Powdered Sugar – Make your own homemade powdered sugar in your food processor if you run out!
- Vanilla extract
- Sour Cream – This adds richness, but also cuts through the sweetness of the filling. I recommend full-fat sour cream, but low-fat should be fine. But I do not recommend fat-free.
How To Make No Bake Oreo Cheesecake
For the oreo crust:
In a food processor, add your cookies and pulse until they become fine crumbs. If you don’t have a food processor, place the cookies in a large ziplock bag and smash them with a rolling pin. Then add the melted butter and pulse to combine.
Pour the crushed Oreos into a 9-inch springform pan. Use the bottom of a measuring cup to press the crumbs down and up the sides. You want to pack them in tightly so the crust holds together. Freeze the crust for 20 minutes while you make the cheesecake filling.
For the filling:
In a large bowl with an electric mixer, whip the heavy cream until stiff peaks form. I do this in my stand mixer with the whisk attachment, on high speed, for about 3 minutes.
Or you can do this with a hand mixer, or with a whisk by hand (but this will take longer). The peaks should stand up on their own when you lift the beaters out of the bowl. I transfer to this another bowl (so I can re-use my mixer bowl). And then refrigerate until ready to use.
Wipe out the mixing bowl and using your paddle attachment (if using a stand mixer) beat the cream cheese, and sugar together until light and fluffy, on medium-high speed, for about 2 to 3 minutes.
Add in the vanilla and sour cream, and mix on medium speed until smooth, about 1 minute.
Fold in the whipped cream from step 1, until no streaks remain. Or beat on low speed to combine.
Fold in the chopped Oreo cookies until evenly combined throughout.
Remove the crust from the freezer and spoon the oreo filling into the prepared graham cracker crust. Smooth the top. Cover the springform pan with plastic wrap or tin-foil (being careful it doesn’t touch the top of the cheesecake) and refrigerate until firm, about 6-8 hours (I like doing this the day before, so it sits overnight and its ready the next day.)
When ready to serve, I use a knife or metal spatula around the sides to loosen the edges of the crust from the springform pan and then remove the springform pan. Cut into slices and top with whipped cream.
Recipe Tips
- Use softened cream cheese. You want the cheesecake mixture to be smooth and lump free, so take the cream cheese out about 30 minutes before hand. Room temperature cream cheese will ensure a smooth filling.
- Pack the cookie crumbs down tightly. This will make sure the crust doesn’t fall apart when you go to cut into the cheesecake. I use the bottom of a dry measuring cup to press down the crumbs easily.
- Chill your mixing bowl before whipping the cream. I put my bowl and beaters into the freezer for 10 minutes before starting. Using a cold bowl and equipment will make the cream whip up quickly and easily.
- Chill for at least 6 hours. This no bake cheesecake recipe needs time to set up so make sure to chill at least for 6 hours or longer if needed.
Serving Suggestions
I like to serve mine with homemade whipped cream or Cool Whip. I’ll make a batch the day before I plan to serve the cheesecake and keep it int the fridge to serve with it. Or you could pipe some on top on the cheesecake around the border. For a pretty presentation you can top with more Oreos, or mini Oreos!
You could also drizzle on chocolate ganache, or serve with caramel sauce.
Storage Instructions
Store any leftovers covered in the refrigerator for up to 4 days.
Once the cheesecake has set up in the fridge, then yes you can freeze it, or any leftovers, for up to 3 months. Make sure to wrap it in a few layers of plastic wrap and then a final layer of tinfoil.
Recipe FAQ’s
This no bake cheesecake can be made up to 2 days in advance.
This may be because it needs longer to set up in the fridge. Make sure to chill it for 6 hours or more.
You can or try my mini oreo cheesecakes recipe!
More Recipes To Try
If you’re craving more no bake cheesecake in your life, then check out my easy no bake cheesecake recipe. It’s wonderful with my homemade strawberry topping or my blueberry topping for cheesecake. Or try this no bake tiramisu cheesecake which is so much easier than a homemade tiramisu but with all the same flavor!
And if you need another easy no bake dessert, try these peanut butter pretzel bars or this easy oreo pizza from All You Need Is Brunch!
No Bake Oreo Cheesecake
Ingredients
For the crust:
- 24 Oreo cookies
- 4 Tablespoons (57 g) unsalted butter, melted
For the filling:
- 1 cup (240 ml) heavy whipping cream cold
- 24 ounces (3 packages) full-fat cream cheese softened to room temperature
- 1 ½ cups (170 g) powdered sugar
- 2 teaspoons vanilla extract
- ¼ cup (57 g) sour cream
- 22 Oreo cookies crushed
Instructions
For the crust:
- In a food processor, add your cookies and pulse until they become fine crumbs. Add the melted butter and pulse to combine. 24 Oreo cookies 4 Tablespoons (57 g) unsalted butter, melted
- Pour the mixture into a 9-inch springform pan. Use the bottom of a measuring cup to press the crumbs down and up the sides. You want to pack them in tightly so the crust holds together. Freeze the crust for 20 minutes while you make the cheesecake filling.
For the filling:
- In a large mixing bowl, whip the heavy cream until stiff peaks form. I do this in my stand mixer with the whisk attachment, on high speed, for about 3 minutes. Or you can do this with a hand mixer, or with a whisk by hand (but this will take longer). The peaks should stand up on their own when you lift the beaters out of the bowl. I transfer to this another bowl (so I can re-use my mixer bowl). And then refrigerate until ready to use. 1 cup (240 ml) heavy whipping cream
- Wipe out the mixing bowl and using your paddle attachment (if using a stand mixer) beat the cream cheese, and sugar together until light and fluffy, on medium-high speed, for about 2 to 3 minutes. 24 ounces (3 packages) full-fat cream cheese 1 ½ cups (170 g) powdered sugar
- Add in the vanilla and sour cream, and mix on medium speed until smooth, about 1 minute. 2 teaspoons vanilla extract ¼ cup (57 g) sour cream
- Fold in the whipped cream from step 1, until no streaks remain. Or beat on low speed.
- Fold in the chopped Oreo cookies until evenly combined throughout. 22 Oreo cookies
- Remove the crust from the freezer and spoon the cheesecake mixture into the prepared graham cracker crust. Smooth the top. Cover the springform pan with plastic wrap or tin-foil (being careful it doesn’t touch the top of the cheesecake) and refrigerate until firm, about 6-8 hours (I like doing this the day before, so it sits overnight and its ready the next day.)
- When ready to serve, I use a knife or metal spatula around the sides to loosen the edges of the crust from the springform pan and then remove the springform pan. Cut into slices and top with whipped cream.
Notes
- Oreo cookies – You can use regular Oreos or gluten free Oreos. No need to remove the filling. You could even try a fun flavored Oreo cookie like Mint Oreos. You will use Oreos in the crust and in the filling.
- Cream cheese – I recommend full fat cream cheese for the best texture in this cheesecake. Low-fat may work, but I would not use fat-free. And do not use the whipped tub type. Make sure it’s softened before you start.
- Make ahead: This no bake cheesecake can be made up to 2 days in advance.
- Storage: Store any leftovers covered in the fridge for up to 4 days. Once the cheesecake has set up in the fridge, then yes you can freeze it, or any leftovers, for up to 3 months. Make sure to wrap it in a few layers of plastic wrap and then a final layer of tinfoil.
