Who else lives for Oreo desserts? 🙋♀️ This No-Bake Oreo Cheesecake is creamy, dreamy, and packed with cookie-and-cream goodness—no oven required! With a buttery Oreo crust and a silky smooth cheesecake filling bursting with crushed cookies, it’s the perfect dessert for summer parties, holiday tables, or those days when you just need an extra hit of sweetness.
If you love easy no-bake desserts, don’t miss my Strawberry Icebox Cake and No-Bake Peanut Butter Pie for more make-ahead magic. Trust me, this Oreo cheesecake is going to be your new go-to!
Ingredients:
For the Oreo Crust:
- 24 Oreo cookies (whole)
- 5 tablespoons unsalted butter (melted)
For the Cheesecake Filling:
- 16 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream (cold)
- 12 Oreo cookies (crushed)
For Garnish (Optional):
- Extra crushed Oreos
- Whipped cream
Instructions:
1. Make the crust: Crush the Oreos (filling included) into fine crumbs using a food processor. Mix with melted butter until well combined.
2. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge while you prepare the filling.
3. Make the filling: Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
4. In a separate bowl, whip the cold heavy cream to stiff peaks.
5. Gently fold the whipped cream into the cream cheese mixture until combined.
6. Fold in the crushed Oreos.
7. Spread the filling evenly over the chilled crust. Smooth the top.
7. Cover and refrigerate for at least 6 hours (overnight is best).
8. Before serving, garnish with whipped cream and extra crushed Oreos if desired.
🍽️ Serving and Presentation Tips:
For a gorgeous finish, pipe swirls of whipped cream around the edges and sprinkle extra crushed Oreos on top. You can even place whole Oreos upright for a dramatic look! Serve chilled on dessert plates with a drizzle of chocolate sauce for added indulgence—perfect for parties or a casual night in.
📝 Important Recipe Notes:
- Chill Time: Be patient! At least 6 hours (or overnight) is ideal to get those nice, clean slices.
- Substitutions: Swap in gluten-free Oreos for a gluten-free version. You can also use store-bought whipped topping instead of homemade whipped cream if you’re short on time.
- Storage: Store covered in the fridge for up to 5 days. It also freezes beautifully for up to 2 months—just thaw overnight in the fridge before serving.
- Make Ahead: This cheesecake is perfect for making a day in advance!
❓ FAQ:
Can I freeze No-Bake Oreo Cheesecake?
Absolutely! Wrap the entire cheesecake (or individual slices) tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Why isn’t my cheesecake firm enough?
Make sure you whipped your cream to stiff peaks and chilled the cheesecake long enough. Skimping on chill time is a common mistake!
Do I need a springform pan?
It’s ideal for easy release, but you can also use a deep pie dish—just expect a bit messier serving.
✨ Variations:
- Minty Twist: Add 1/2 teaspoon mint extract to the filling and use Mint Oreos.
- Peanut Butter Oreo Cheesecake: Add 1/2 cup creamy peanut butter to the cheesecake filling.
- Vegan/Dairy-Free: Use vegan cream cheese, coconut whipped cream, and dairy-free cookies.
- Chocolate Lovers: Mix mini chocolate chips into the filling and drizzle melted chocolate over the top.
🔧 Tips and Techniques:
- Best Ingredients: Use name-brand Oreos for the best crunch and flavor.
- Prep Tips: Let your cream cheese come to room temperature for easy mixing. Don’t overmix the filling once you’ve added the whipped cream to keep it light and fluffy.
- Troubleshooting: If your crust is crumbly, add another tablespoon of melted butter to help bind it together.
🧊 Storage Information:
Keep your Oreo cheesecake covered in the fridge for up to 5 days. To freeze, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Always thaw in the fridge, not at room temp, to maintain texture.
🥄 Nutrition Information:
Per slice:
- Calories: 420
- Carbohydrates: 32g
- Protein: 4g
- Fat: 31g (saturated + unsaturated)
- Cholesterol: 85mg
- Sodium: 280mg
- Potassium: 150mg
- Fiber: 1g
- Sugar: 24g
No-Bake Oreo Cheesecake
Ingredients
- For the Oreo Crust:
- 24 Oreo cookies whole
- 5 tablespoons unsalted butter melted
- For the Cheesecake Filling:
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream cold
- 12 Oreo cookies crushed
- For Garnish Optional:
- Extra crushed Oreos
- Whipped cream
Instructions
- Make the crust: Crush the Oreos (filling included) into fine crumbs using a food processor. Mix with melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge while you prepare the filling.
- Make the filling: Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the cold heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until combined.
- Fold in the crushed Oreos.
- Spread the filling evenly over the chilled crust. Smooth the top.
- Cover and refrigerate for at least 6 hours (overnight is best).
- Before serving, garnish with whipped cream and extra crushed Oreos if desired.
Notes
- Use full-fat cream cheese for best results.
- Make sure the heavy cream is cold before whipping.
- Chill thoroughly to ensure the cheesecake sets properly.
- Calories: 420
- Carbohydrates: 32g
- Protein: 4g
- Fat: 31g
- Cholesterol: 85mg
- Sodium: 280mg
- Potassium: 150mg
- Fiber: 1g
- Sugar: 24g
I just know you’re going to love every bite of this creamy, cookie-loaded dessert! If you make this No-Bake Oreo Cheesecake, don’t forget to snap a pic and tag me—I LOVE seeing your creations. 💕 Happy (no) baking!
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