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No Bake Oreo Cheesecake

close up shot of a slice of no bake oreo cheesecake topped with crushed Oreos
Creamy cookies and cream filling and a crunchy crust make this no bake Oreo cheesecake a decadent treat to serve up anytime you have a chocolate craving.
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Table of Contents
  1. NO BAKE OREO CHEESECAKE INGREDIENTS
  2. HOW TO MAKE THIS NO BAKE OREO CHEESECAKE RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

You cannot go wrong with anything that is made out of Oreo cookies and this no bake Oreo cheesecake is a dream come true. The rich Oreo cookie crust is filled with a creamy combination of velvety cream cheese, pudding and whipped cream for a sweet and heavenly dessert that will disappear before your eyes.

No-bake dessert recipes are the way to go when you want to keep things easy. Try our no bake blueberry cheesecake and no bake cheesecake bites for two tasty choices.

NO BAKE OREO CHEESECAKE INGREDIENTS

You’ll need:

For the Oreo Crust

  • 40 Oreo cookies
  • ½ cup salted butter, melted

For the Filling

  • 3 (8-ounce) packages cream cheese, softened
  • 1⅓ cups powdered sugar, divided
  • 1 teaspoon vanilla extract
  • 1 (4.2-ounce) package of cookies ‘n creme pudding mix
  • 3 cups heavy whipping cream, cold, divided
  • 10-15 additional Oreo cookies (optional)

PRO TIP:

We used pudding in this no-bake cheesecake for the flavor and to help stabilize the cream cheese mixture.

SUBSTITUTIONS AND ADDITIONS

TOPPING: More chocolate is always better and in addition to the chopped Oreos on top, you could add even more decadence with a handful of chocolate chips sprinkled on top.

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HOW TO MAKE THIS NO BAKE OREO CHEESECAKE RECIPE

STEP ONE: Place 40 Oreo cookies in the bowl of a food processor and pulse until fine crumbs. Reserve ½ cup of the Oreo crumbs and set aside.

STEP TWO: To the remaining cookie crumbs, add ½ cup melted butter and pulse to combine.

STEP THREE: Press cookie mixture into a greased 9-inch springform pan lined with parchment paper. Cover the bottom of the pan and ¾ of the way up the sides with an even layer of pressed crumbs. Place the pan in the freezer to firm the crust while preparing the cheesecake layer.

STEP FOUR: In a medium bowl with an electric mixer, beat together cream cheese, 1 cup of powdered sugar, vanilla extract, and pudding mix until thoroughly combined.

PRO TIP:

The cream cheese should be at room temperature so that it mixes smoothly into the cheesecake filling mixture.  

STEP FIVE: With the mixer running, slowly drizzle in 1 cup of heavy whipping cream, beating until smooth and fluffy.

STEP SIX: Pour the remaining 2 cups of heavy whipping cream into a chilled mixing bowl. Beat on medium-high speed (either with a stand mixer whisk attachment or a handheld mixer). When the whipping cream thickens to soft peaks, add in the remaining ⅓ cup powdered sugar.

STEP SEVEN: Continue beating until the whipped cream forms stiff peaks.

PRO TIP:

Do not overmix the heavy cream; the whipped cream will turn to butter.

STEP EIGHT: Fold one cup of whipped heavy cream and the reserved cookie crumbs into the cream cheese mixture. If desired, you can also chop up a few extra Oreo cookies and fold them into the mixture for some bigger chunks.

STEP NINE: Spread cheesecake layer evenly into the prepared crust.

STEP TEN: Top with the remaining whipped cream.

STEP ELEVEN: Chop 5 to 6 Oreo cookies and sprinkle around the outer edge of the top of the cheesecake (or decorate however you like!)

STEP TWELVE: Place cheesecake in the refrigerator for at least 4 hours or in the freezer for at least 2 hours to set.

HOW TO SERVE

Any Oreo lover will find it hard to resist this cheesecake. To make it extra decadent, serve it with a drizzle of hot fudge sauce and a scoop of vanilla ice cream. If you are looking for a warm drink to wash it down, try our whipped hot chocolate or homemade pumpkin spice latte.

STORAGE

IN THE FRIDGE: Store leftovers of this delicious Oreo cheesecake, covered with plastic wrap, in the refrigerator for 4 to 5 days.

IN THE FREEZER: Store this easy no bake Oreo cheesecake in the freezer for up to 1 month.

FILLING: Cheesecake filling can be stored in the refrigerator in an airtight container for up to 1 week or frozen for up to 3 months. Thaw in the refrigerator and then spread into a prepared cookie crust.

This homemade no-bake Oreo cheesecake is such a decadent dessert. From the crunchy Oreo crust to the creamy filling, you have the perfect cheesecake recipe and the best part is that you don’t have to bake it. The hardest part of this recipe is waiting for the cheesecake to chill in the fridge for a few hours.

FREQUENTLY ASKED QUESTIONS

Can I freeze this cheesecake?

The cheesecake can be frozen in an airtight container for up to one month.

How do you get the cream cheese to room temperature quickly?

To get the cream cheese to room temperature quickly, cut the cream cheese into cubes and place it on a plate for about 20 minutes.

Can I use generic sandwich cookies for this recipe?

If you can’t get ahold of name brand Oreo cookies, you can certainly use generic chocolate sandwich cookies for this recipe.

MORE RECIPES YOU’LL LOVE

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close up shot of a slice of no bake oreo cheesecake topped with crushed Oreos

No Bake Oreo Cheesecake

5 from 1 vote
Creamy cookies and cream filling and a crunchy crust make this no bake Oreo cheesecake a decadent treat to serve up anytime you have a chocolate craving.
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings 12

Ingredients
  

Oreo Crust

  • 40 Oreo cookies
  • ½ cup salted butter melted

Filling

  • 24 ounces cream cheese softened (8-ounce packages)
  • 1 ⅓ cups powdered sugar divided
  • 1 teaspoon vanilla extract
  • 4.2 ounces cookies ‘n creme pudding mix
  • 3 cups heavy whipping cream cold, divided
  • 10 to 15 Oreo cookies optional

Instructions
 

  • Place 40 Oreo cookies in the bowl of a food processor and pulse until finely ground. Reserve ½ cup of the Oreo cookie crumbs and set aside.
  • To the remaining cookie crumbs, add ½ cup melted butter and pulse to combine.
  • Press cookie mixture into a greased and parchment lined 9-inch springform pan. Cover the bottom and ¾ of the way up the sides with an even layer of pressed crumbs. Place the pan in the freezer to firm the crust while preparing the cheesecake layer.
  • In a medium mixing bowl, beat together cream cheese, 1 cup of powdered sugar, vanilla extract, and pudding mix until thoroughly combined.
  • With the mixer running, slowly drizzle in 1 cup of heavy whipping cream, beating until smooth and fluffy.
  • Pour remaining 2 cups of heavy whipping cream into a chilled mixing bowl. Beat on medium high speed (either with a standing mixer whisk attachment or with a handheld mixer). When the whipping cream thickens to soft peaks, add in the remaining ⅓ cup powdered sugar.
  • Continue beating until whipped cream forms stiff peaks.
  • Fold one cup of the whipped heavy cream and the reserved cookie crumbs into the cream cheese mixture. If desired, you can also chop up a few extra Oreo cookies and fold them into the mixture for some bigger chunks.
  • Spread the cheesecake layer evenly into the prepared crust.
  • Top with the remaining whipped cream.
  • Chop 5 to 6 Oreo cookies and sprinkle around the outer edge of the top of the cheesecake (or decorate however you like!)
  • Place cheesecake in the refrigerator for at least 4 hours or in the freezer for at least 2 hours to set.

Notes

PRO TIP: We used pudding in this no-bake cheesecake for the flavor and to help stabilize the cream cheese mixture.
 
PRO TIP: The cream cheese should be at room temperature so that it mixes smoothly into the cheesecake filling mixture.  
 
PRO TIP: Do not overmix the heavy cream; the whipped cream will turn to butter.

Nutrition

Calories: 792kcal | Carbohydrates: 62g | Protein: 7g | Fat: 59g | Saturated Fat: 33g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 565mg | Potassium: 235mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1873IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 5mg
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