This No Bake Oreo Cheesecake is the ultimate dessert for cookie lovers—a creamy, velvety cheesecake filling loaded with crushed Oreos, all set atop a buttery Oreo crust. No oven required, no water bath needed—just pure, indulgent bliss in every bite. The first time I made this, I couldn’t believe how simple it was and how luxurious it tasted. It’s perfect for holidays, birthdays, or anytime you crave a dessert that looks fancy but takes minimal effort.
Why You’ll Love This Recipe
You’ll love this cheesecake because it’s rich, creamy, and full of Oreo goodness from top to bottom. It’s a true crowd-pleaser—decadent enough for special occasions yet simple enough for an everyday treat. The no-bake filling sets beautifully in the fridge, making it a foolproof dessert even for beginner bakers. Every bite delivers that perfect combination of smooth cream cheese, fluffy whipped cream, and crunchy chocolate cookie crumbs.
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No Bake Oreo Cheesecake – Creamy, Dreamy & Irresistibly Easy
- Total Time: 6 hours 20 minutes (including chilling)
- Yield: 10–12 servings
- Diet: Vegetarian
Description
No Bake Oreo Cheesecake is a rich, creamy, and indulgent dessert with layers of crushed Oreo cookies, a smooth cheesecake filling, and whipped cream topping. Perfect for when you want a show-stopping dessert without turning on the oven — simple, decadent, and crowd-pleasing!
Ingredients
- For the Crust:
- 24 Oreo cookies
- 1/4 cup unsalted butter, melted
- For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/4 cups heavy whipping cream, cold
- 12 Oreo cookies, crushed or chopped
- For the Topping:
- 1 cup whipped cream (optional)
- 4–6 Oreo cookies, crushed or halved for garnish
Instructions
- Prepare the Crust: In a food processor, pulse 24 Oreo cookies (filling included) until fine crumbs form. Add melted butter and mix until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while you prepare the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese and powdered sugar until smooth and creamy. Add vanilla extract and mix until combined.
- In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- Fold in the crushed Oreos until evenly distributed.
- Assemble: Spoon the cheesecake mixture over the prepared crust and smooth the top with a spatula. Cover and refrigerate for at least 6 hours, or overnight for best results.
- Garnish and Serve: Before serving, top with whipped cream and decorate with crushed or halved Oreos.
- Slice and serve chilled.
Notes
- Make sure the heavy cream is cold for the best whipped texture.
- This cheesecake sets best after chilling for at least 6 hours or overnight.
- For extra flavor, drizzle melted chocolate or caramel sauce on top before serving.
- Store covered in the refrigerator for up to 5 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Oreo Cookies: Crushed into fine crumbs for the crust and chunks for the filling.
Unsalted Butter: Melted to hold the crust together.
Cream Cheese: The base of the cheesecake—rich, creamy, and tangy.
Powdered Sugar: Sweetens the filling and adds smoothness.
Vanilla Extract: Enhances the overall flavor.
Heavy Whipping Cream: Whipped to soft peaks for a light, airy texture.
Gelatin (optional): Helps the cheesecake set firmly if you prefer a sturdier texture.
Extra Oreos for Garnish: Adds crunch and a stunning finish on top.
Directions
Start by preparing the crust. Crush the Oreos in a food processor until fine crumbs form. Combine with melted butter and press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
In a large bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Mix in the vanilla extract. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until fully incorporated. If using gelatin, dissolve it in a little hot water, cool slightly, and fold it into the mixture. Stir in chopped Oreos, leaving some chunks for texture.
Pour the filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 6 hours, or preferably overnight, until fully set. Before serving, decorate with whipped cream swirls and extra crushed Oreos. Slice, serve chilled, and enjoy the creamy Oreo perfection.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 10–12 people. Preparation time: 20 minutes. Chilling time: 6 hours (or overnight). Total time: approximately 6 hours 20 minutes.
Storage/reheating
Store the cheesecake in the refrigerator, covered, for up to 5 days. For longer storage, freeze slices individually for up to 2 months. Thaw overnight in the refrigerator before serving.
Variations and Customizations
Mint Oreo Cheesecake: Add peppermint extract and mint Oreos for a fresh twist.
Chocolate Drizzle Cheesecake: Top with melted chocolate or fudge sauce for extra indulgence.
Peanut Butter Oreo Cheesecake: Swirl in peanut butter before chilling for a nutty flavor.
Berry Oreo Cheesecake: Add a raspberry or strawberry compote layer for a fruity contrast.
Oreo Cheesecake Bars: Press the crust and filling into a square pan, then slice into bars.
Golden Oreo Version: Use golden Oreos for a vanilla-based variation.
Mini Cheesecakes: Divide the mixture into cupcake liners for individual servings.
Mocha Oreo Cheesecake: Add instant coffee granules to the filling for a coffee-chocolate kick.
Nutty Oreo Cheesecake: Add crushed almonds or hazelnuts to the crust for a subtle crunch.
Vegan Option: Use dairy-free cream cheese, coconut cream, and vegan cookies for a plant-based treat.
FAQs
Can I make this without gelatin?
Yes, it will still set well if refrigerated long enough, though it will be slightly softer.
Can I use store-bought whipped topping?
Yes, but homemade whipped cream gives a fresher taste and texture.
How long does it need to chill?
At least 6 hours, but overnight chilling gives the best results.
Can I make it ahead of time?
Definitely—it’s a great make-ahead dessert since it holds up beautifully in the fridge.
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese gives the richest flavor and creamiest texture.
Why is my cheesecake runny?
It may not have chilled long enough or the whipped cream wasn’t whipped to stiff peaks.
Can I freeze it?
Yes, it freezes perfectly for up to 2 months.
Can I make this in a pie dish?
Yes, but the crust and filling thickness may vary.
Can I add more Oreos to the filling?
Absolutely—the more Oreos, the better!
What’s the best way to slice it neatly?
Use a warm knife and wipe clean between cuts for perfect slices.
Conclusion
This No Bake Oreo Cheesecake is pure dessert bliss—creamy, rich, and bursting with Oreo flavor in every bite. With its buttery cookie crust and fluffy cheesecake filling, it’s the kind of dessert that looks impressive but comes together effortlessly. Perfect for parties, celebrations, or late-night cravings, it’s a recipe you’ll come back to again and again. Once you taste how smooth and chocolatey it is, you’ll never need to turn on your oven again.
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