I can’t get over how this no bake Oreo cheesecake turns out so light, fluffy, and packed with cookies and cream goodness. It looks like a bakery dessert, but it’s secretly so simple.

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I’m obsessed with this no bake Oreo cheesecake because it hits that sweet spot between creamy, fluffy, and straight-up cookie-loaded without feeling heavy. I love the way cream cheese gives it that tangy cheesecake bite, while Oreo cookies bring the crunch, the chocolate, and all the drama I actually want in dessert.

And yes, I fully support sneaking an extra slice from the fridge when nobody’s looking. But the best part?

No oven, no stress, just a chilled cheesecake that tastes like I put in way more effort than I did. Simple, ridiculous, and dangerously easy to keep eating.

Again.

Ingredients

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Oreos make the crust crunchy, chocolatey, and honestly the reason everyone grabs seconds.
Melted butter holds those crumbs together, so it slices instead of crumbling everywhere.
Cream cheese brings that tangy cheesecake vibe, rich but not too fancy.
Powdered sugar sweetens things smoothly, without making the filling feel gritty.
Vanilla adds that cozy bakery flavor you’d miss if it wasn’t there.
Cold heavy cream makes the filling fluffy, light, and kind of mousse-like.
Chopped Oreos add chunky bites, because smooth cheesecake needs a little chaos.
Plus, extra cookie pieces on top make it look cute with zero effort.
A pinch of salt keeps the sweetness in check.
Basically, it makes everything pop.

Ingredient Quantities

24 Oreo cookies (for crust)

6 tablespoons unsalted butter, melted

16 ounces (2 packages) cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 1/2 cups heavy whipping cream, cold

10 to 12 Oreo cookies, coarsely chopped (for filling and garnish)

Optional pinch of salt

How to Make this

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1. Place 24 Oreo cookies in a food processor and pulse to fine crumbs, or place in a zip top bag and crush with a rolling pin until finely ground.

2. Combine Oreo crumbs with 6 tablespoons melted unsalted butter and an optional pinch of salt in a bowl until evenly moistened.

3. Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan or pie dish to form the crust; refrigerate while you make the filling.

4. In a large bowl, beat 16 ounces softened cream cheese until smooth and creamy.

5. Add 1 cup powdered sugar and 1 teaspoon vanilla extract to the cream cheese and beat until fully incorporated and smooth.

6. In a separate chilled bowl, whip 1 1/2 cups cold heavy whipping cream to stiff peaks.

7. Gently fold the whipped cream into the cream cheese mixture until no streaks remain and the filling is light and fluffy.

8. Fold in 10 to 12 coarsely chopped Oreo cookies, saving a few pieces for garnish.

9. Spoon the filling onto the prepared crust, smooth the top, garnish with the reserved chopped Oreos, then refrigerate at least 4 hours or overnight until set before serving.

Equipment Needed

1. Food processor or sturdy zip top bag and rolling pin
2. 9 inch springform pan or pie dish
3. Large mixing bowls (one for cream cheese, one chilled for whipping cream)
4. Electric hand mixer or stand mixer
5. Rubber spatula for folding and smoothing
6. Measuring cups and measuring spoons
7. Small bowl or microwave safe cup for melting butter
8. Chef knife and cutting board for chopping Oreos

FAQ

Q: How long should the cheesecake chill before serving? A: Chill at least 4 hours for firm texture, preferably overnight for best sliceable results.

Q: Can I substitute the Oreo crust? A: Yes. Use any chocolate sandwich cookie or graham cracker mixed with butter in the same ratio for a different flavor.

Q: How do I prevent a lumpy filling? A: Beat softened cream cheese until smooth before adding powdered sugar and vanilla, then gently fold in whipped cream until homogenous.

Q: Can I use a lower fat cream cheese or whipped topping? A: You can, but texture will be softer and less creamy. Stabilized or full fat cream cheese and heavy cream give the best results.

Q: How should I store leftovers? A: Cover and refrigerate up to 4 days. For longer storage, freeze up to 1 month and thaw in the fridge overnight before serving.

Q: Can I prepare this ahead and how do I add the chopped Oreos? A: Prepare the crust and filling a day ahead and fold most chopped Oreos into the filling, reserving some for garnish on top just before serving.

No Bake Oreo Cheesecake Recipe Substitutions and Variations

24 Oreo cookies (for crust): use graham crackers, chocolate wafer cookies, or crushed Biscoff cookies pressed with the same amount of melted butter
6 tablespoons unsalted butter, melted: swap with melted coconut oil, melted vegan butter, or regular salted butter (omit any added salt)
16 ounces cream cheese, softened: replace with Neufchâtel for a lighter texture, mascarpone for a richer flavor, or full-fat dairy free cream cheese for a vegan version
1 1/2 cups heavy whipping cream, cold: use chilled full-fat coconut cream, stabilized whipped topping, or aquafaba whipped with a little sugar for an egg free foam

Pro Tips

1. Chill everything: cold heavy cream whips faster and holds its shape better, and a brief chill for the cream cheese makes it smoother when you beat it. If your kitchen is warm, pop the mixing bowl and beaters in the fridge for 10 minutes first.

2. Be gentle when folding: use a rubber spatula and fold with wide swoops so the whipped cream keeps its air. Overmixing will deflate the filling and make it dense.

3. Leave some texture in the crust: press the Oreo crumbs firmly, but not so compact that the crust becomes rock hard. A little crumble when sliced gives a nicer mouthfeel than a completely compact base.

4. Size the cookie pieces for contrast: finely ground Oreos in the crust, medium chunks in the filling, and a few larger pieces on top for garnish create pleasing texture and appearance.

5. Let it set fully and slice cleanly: refrigerate at least 4 hours or overnight for best structure. For neat slices, run a sharp knife under hot water, wipe dry, then slice in one smooth motion between cuts.

No Bake Oreo Cheesecake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can’t get over how this no bake Oreo cheesecake turns out so light, fluffy, and packed with cookies and cream goodness. It looks like a bakery dessert, but it’s secretly so simple.

Servings

servings

Calories

488

kcal

Equipment: 1. Food processor or sturdy zip top bag and rolling pin
2. 9 inch springform pan or pie dish
3. Large mixing bowls (one for cream cheese, one chilled for whipping cream)
4. Electric hand mixer or stand mixer
5. Rubber spatula for folding and smoothing
6. Measuring cups and measuring spoons
7. Small bowl or microwave safe cup for melting butter
8. Chef knife and cutting board for chopping Oreos

Ingredients

24 Oreo cookies (for crust)
6 tablespoons unsalted butter, melted
16 ounces (2 packages) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream, cold
10 to 12 Oreo cookies, coarsely chopped (for filling and garnish)
Optional pinch of salt

Directions

Place 24 Oreo cookies in a food processor and pulse to fine crumbs, or place in a zip top bag and crush with a rolling pin until finely ground.
Combine Oreo crumbs with 6 tablespoons melted unsalted butter and an optional pinch of salt in a bowl until evenly moistened.
Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan or pie dish to form the crust; refrigerate while you make the filling.
In a large bowl, beat 16 ounces softened cream cheese until smooth and creamy.
Add 1 cup powdered sugar and 1 teaspoon vanilla extract to the cream cheese and beat until fully incorporated and smooth.
In a separate chilled bowl, whip 1 1/2 cups cold heavy whipping cream to stiff peaks.
Gently fold the whipped cream into the cream cheese mixture until no streaks remain and the filling is light and fluffy.
Fold in 10 to 12 coarsely chopped Oreo cookies, saving a few pieces for garnish.
Spoon the filling onto the prepared crust, smooth the top, garnish with the reserved chopped Oreos, then refrigerate at least 4 hours or overnight until set before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.