No Bake Oreo Cheesecake

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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You can’t go wrong with desserts made with Oreo cookies, and this no-bake Oreo cheesecake is a dream come true (our Oreo pie is another favorite). The Oreo cookie crust is filled with a creamy combination of velvety cream cheese, pudding, and whipped cream for a heavenly dessert that will disappear before your eyes.

No Bake Oreo Cheesecake Ingredients

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You’ll need:

For The Oreo Crust:

• 40 Oreo cookies
• ½ cup salted butter, melted

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.

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 the 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, one cup of powdered sugar, vanilla extract, and pudding mix until thoroughly combined.

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

STEP SIX: Pour the remaining two cups of heavy whipping cream into a chilled mixing bowl.

Beat at 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.

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 the cheesecake layer evenly into the prepared crust.

STEP TEN: Top with the remaining whipped cream.

STEP ELEVEN: Chop five to six 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 four hours or in the freezer for at least two 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.

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.

MORE CHEESECAKE RECIPES

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Red Velvet Cheesecake

Cheesecakes

Pecan Pie Cheesecake Recipe

Storage

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

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

FILLING: Cheesecake filling can be stored in the refrigerator in an airtight container for up to one week or frozen for up to three 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.

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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 minutes

Total Time 4 hours hours 20 minutes minutes

Servings 12

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Ingredients

  

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Oreo Crust

• 40 Oreo cookies
• ½ cup salted butter, melted

Filling

• 24 ounces cream cheese, softened (three 8-ounce packages)
• 1⅓ cups powdered sugar, divided into 1 cup and ⅓ cup
• 1 teaspoon vanilla extract
• 4.2 ounces cookies ‘n creme pudding mix
• 3 cups heavy whipping cream, cold (divided into 1 cup and 2 cups)
• 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 the 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 the 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 the remaining 2 cups of heavy whipping cream into a chilled mixing bowl. Beat at 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 the cheesecake in the refrigerator for at least 4 hours or in the freezer for at least 2 hours to set.

Notes

• We used pudding in this no-bake cheesecake for the flavor and to help stabilize the cream cheese mixture.
• The cream cheese should be at room temperature so that it mixes smoothly into the cheesecake filling mixture.  
• 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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