You guys, I still remember the exact moment I first made this No Bake Oreo Cheesecake—it was one of those rare kitchen wins that immediately became a staple. I was scrambling for a dessert that didn’t involve the oven or complicated steps, and honestly, this recipe showed up just when I needed it. The combo of creamy, dreamy cheesecake filling with crunchy Oreo bits felt like a little celebration in every bite. Since then, this No Bake Oreo Cheesecake has been my go-to whenever I want something sweet but easy—perfect for busy weeknights or impromptu gatherings.
It’s the kind of no bake dessert that makes life easier while still tasting like you put in a ton of effort. Plus, cream cheese desserts have this comforting richness that just hits differently, right? I love how this recipe lets the Oreos shine without being overpowering. It’s a quick cheesecake that comes together fast but gives that satisfying, indulgent feel. Honestly, every time I pull it out, my friends and family light up, and that feels so good.
If you’re a fellow foodie who digs simple but seriously tasty treats, this No Bake Oreo Cheesecake is going to be a game-night winner or an easy crowd-pleaser for your next get-together. I’m super excited to share it with you. Let’s dive in and make some magic in your kitchen!
Looking for more easy no bake cheesecake inspiration? I stumbled across a brilliant recipe over at Crazy for Crust that’s full of tips and tricks you’ll love. Also, Live Well Bake Often has a fantastic take on no-bake Oreo cheesecake that pairs beautifully if you want a slightly different spin to try later on.
What You’ll Need:
This No Bake Oreo Cheesecake keeps the ingredient list totally approachable—because good food shouldn’t be complicated. Here’s what you’ll want to grab:
- 24 Oreo cookies, finely crushed (for crust and mix-ins)
- 4 tablespoons unsalted butter, melted (you can swap for coconut oil if you want a dairy-free option!)
- 16 ounces cream cheese, softened (room temp is key here for easy mixing)
- 1 cup powdered sugar (adjust a touch if you want it sweeter)
- 2 cups heavy whipping cream (or try canned coconut milk for a dairy-free version)
- 1 teaspoon vanilla extract
- Extra crushed Oreos for topping
You can grab everything at any regular grocery store, and here’s a little budget nugget: this recipe uses simple, staple ingredients that don’t break the bank—yet feel totally indulgent. If you don’t have heavy cream on hand, try an easy no bake cheesecake shortcut by whipping store-bought whipped topping; it works in a pinch!
Quick prep tip: Before you start, crush those Oreos finely for the crust and roughly for folding. It adds texture and keeps your No Bake Oreo Cheesecake from feeling flat. Also, soften your cream cheese well—if you forget, try the microwave in 10-second bursts but keep an eye on it so it doesn’t melt!
If you have leftovers, cover and pop them in the fridge for up to 3 days. I love that this cheesecake stays fresh and creamy—and it’s just as good the next day if you sneak a slice for breakfast (no judgment).
Here’s my secret little upgrade that takes this No Bake Oreo Cheesecake from good to “wow”—a pinch of salt in the crust to balance the sweetness. Trust me, it’s a tiny addition that makes a big difference.
Let’s Cook This Together:
Alright friends, ready to make this No Bake Oreo Cheesecake a reality? It’s easier than you think, and I’ll be right here cheering you on. From start to finish, it comes together in about 30 minutes plus chilling time.
- Crush the Oreos for the crust. Use a food processor or zip bag and rolling pin (yes, the classic way). Aim for fine crumbs with a few small chunks for texture.
- Mix melted butter with Oreo crumbs. Stir until it looks like wet sand. Press this mix firmly into the bottom of your 9-inch springform pan (or any dish you have). Use the back of a spoon to even it out.
- Pop that crust in the fridge. While it chills, let’s focus on the filling—this gives the base time to set up nicely.
- Beat softened cream cheese and powdered sugar. Use a handheld mixer or stand mixer. Get it creamy and totally smooth before moving on.
- Add vanilla extract and mix again. The aroma already starts to feel like comfort food.
- In a separate bowl, whip the heavy cream until stiff peaks form—this step is key for that fluffy, cloud-like texture in your No Bake Oreo Cheesecake.
- Fold whipped cream gently into cream cheese mixture. This is where you want to be patient—fold softly so your cheesecake stays light and creamy.
- Stir in crushed Oreo pieces (reserving a handful for topping). This adds fun crunch and Oreo goodness throughout.
- Pour filling over chilled crust. Smooth the top with a spatula, and sprinkle reserved Oreos for that pretty, inviting finish.
- Chill your No Bake Oreo Cheesecake for at least 4-6 hours or overnight if possible. The wait is worth it!
While that chills, go pour yourself something refreshing and celebrate the no oven, no fuss magic you just made.
If your cheesecake looks a little soft right after pouring, don’t worry! The fridge will do the heavy lifting. This is one place being patient makes all the difference.
For a few tried-and-true shortcuts, I’ve seen some fellow foodies use pre-made Oreo crusts or instant pudding mix to speed things up even more—though I love the scratch version best.
Want to see the full recipe in action with helpful photos? Check out the no bake Oreo cheesecake recipe page over at Live Well Bake Often—it really complements what we’re doing here.
How to Serve & Savor It:
This No Bake Oreo Cheesecake truly shines when you serve it chilled with simple pairings. I love slicing it into generous wedges for brunch or dessert, topped with fresh berries or a drizzle of chocolate sauce if I’m feeling fancy.
It pairs beautifully with a cup of rich coffee—think weekend mornings or casual afternoon hangouts. Plus, it’s a foolproof dessert for parties because everyone knows Oreos, and the cream cheese desserts deliver that smooth, creamy punch folks go nuts over.
For a side dish that rocks alongside this quick cheesecake, try some salted caramel popcorn or a bright fruit salad. The contrast of sweet and salty or fresh and creamy is what makes your taste buds sit up and say “yes!”
Easy presentation tip: Keep it casual and fun—sprinkle a little extra crushed Oreos on individual slices, or serve in little mason jars for picnic-perfect portions.
Leftover ideas? Crumble it over ice cream or blend into a milkshake for a no bake dessert remix.
Different seasons call for small twists! I sometimes add a swirl of pumpkin puree or a hint of peppermint extract for holiday vibes. The basic No Bake Oreo Cheesecake is great year-round but especially shines when the weather’s warm and you don’t want to turn the oven on.
If you’re hungry for more easy, crowd-pleasing dessert ideas, you’ll probably love my caramelized baked banana slices—another creamy and sweet favorite perfect for anytime.
Your Questions, Answered:
I get tons of questions about this No Bake Oreo Cheesecake, so let’s chat through some common ones like we’re just hanging out in the kitchen.
Q: Can I prep parts of this No Bake Oreo Cheesecake ahead?
Absolutely! The crust can be made a day or two before, keep it wrapped tight in the fridge. The filling is best made fresh the same day, but once it’s all together, it needs time to chill at least 4 hours (overnight is perfect).
Q: What’s a good swap for heavy cream?
I’ve seen readers use whipped topping or canned coconut cream as easy no bake cheesecake hacks. The texture won’t be exactly the same but still lovely and creamy. Just make sure to whip it until stiff peaks stand.
Q: How can I make this for more or fewer people?
Scaling is super simple—double everything for a bigger pan or halve for a 6-inch dish. Just keep the proportions for the crust and filling consistent.
Q: Can I freeze the No Bake Oreo Cheesecake?
Yes! Wrap tightly in plastic wrap and foil, then freeze up to 2 months. Thaw in the fridge overnight before serving.
Q: Can I use another cookie for the crust?
For sure! Chocolate chip cookies or graham crackers work, but the Oreo flavor is definitely my favorite for that classic combo with the cream cheese desserts.
Q: What if my cream cheese lumps up?
It usually means it wasn’t softened enough. Use room temp cream cheese and beat it well for a smooth filling. A quick tip: cut it into smaller pieces before mixing for even creamier texture.
Q: Can I add more Oreos inside?
Yes—and I even love folding in mini Oreo bits for small crunchy surprises in each bite!
If you want a full visual and detailed walk-through, check out this amazing no bake Oreo cheesecake recipe by Crazy for Crust. It’s beginner-friendly with lots of helpful photos.
For fun, Justine Cameron’s Facebook post has some creative spins on chocolate Oreo cheesecake no bake desserts that might spark your next experiment.
Final Foodie Thoughts:
This No Bake Oreo Cheesecake has a special spot in my foodie heart because it’s easy, reliable, and downright tasty every.single.time. I’ve made it for casual weeknights, for friends showing up with zero notice, and for celebrations where no oven time was a plus.
My Top No Bake Oreo Cheesecake Tips:
- Make sure your cream cheese is fully softened—it makes mixing way easier.
- Be gentle folding the whipped cream for lightness.
- Patience really pays off during that chilling step.
Tastes I love: classic Oreo, peppermint twist for holidays, and a peanut butter Oreo version for extra fun.
The classic Oreo combo is still the most requested by my crew, but I encourage you to make it your own! Swap cookies, try different toppings, or fold in nuts for texture.
I hope you love making and sharing this No Bake Oreo Cheesecake as much as I do. It’s all about those joyful kitchen wins and sharing sweet moments with people you love.
Ready to make this your new favorite easy no bake cheesecake? Go for it, friend—you’ve got this!
For more everyday awesome food, swing by this ginger spiced apple holiday bake or try caramelized baked banana slices for other easy, delicious treats.
Happy baking — or should I say, chilling!
No Bake Oreo Cheesecake
This creamy No Bake Oreo Cheesecake combines crushed Oreo cookies with luscious cream cheese for an easy, indulgent dessert perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
- 24 Oreo cookies, crushed
- 5 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream
- 6 Oreo cookies, chopped (for garnish)
Instructions
- Combine crushed Oreo cookies and melted butter in a bowl; press mixture evenly into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat softened cream cheese until smooth.
- Add powdered sugar and vanilla extract to the cream cheese; continue beating until fully combined.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Fold in 12 crushed Oreo cookies into the filling.
- Pour the filling over the crust in the springform pan and spread evenly.
- Refrigerate the cheesecake for at least 4 hours or overnight to set.
- Before serving, garnish with chopped Oreo cookies.
Notes
For a firmer texture, chill the cheesecake overnight. Serve chilled and pair with fresh berries for a refreshing contrast.