...
Go Back
–+ servings
A whole No Bake Oreo Cheesecake with a rich white chocolate filling, topped with whipped cream swirls and crushed cookies.

Foolproof No Bake Oreo Cheesecake

Brenda Venera
Experience pure cookies and cream bliss with this foolproof No Bake Oreo Cheesecake. Engineered for a perfectly firm, sliceable set every time, this make-ahead dessert features an ultra-creamy filling and a classic crunchy Oreo crust, making it an ideal stress-free treat for any occasion.
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Chilling time 4 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 650 kcal

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Food processor (optional)
  • Mixing bowls
  • Parchment paper

Ingredients
  

For the crust:

  • 24 Oreos
  • 4 tablespoons unsalted butter, melted (60 grams)

For the no-bake cheesecake:

  • 16 ounces brick-style cream cheese, softened
  • 1 cup powdered sugar (120 grams)
  • 1 teaspoon vanilla extract
  • 2 cups cold heavy whipping cream (480 ml)
  • 16 Oreos, chopped

Topping (optional):

  • Homemade whipped cream
  • 12 to 14 mini Oreos, chopped (or 6 full-size Oreos, cut in half)

Instructions
 

Prep the Pan and Make the Oreo Crust

  • Line the bottom of a 9-inch springform pan with a circle of parchment paper for easy removal.
  • In a food processor, crush the Oreos into fine crumbs. Alternatively, place them in a sealed bag and crush with a rolling pin. Stir in the melted butter until the mixture resembles damp sand.
  • Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a flat measuring cup for a compact crust. Chill the crust in the refrigerator while you prepare the filling.

Create the Cream Cheese Filling

  • In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth and free of lumps. Scrape down the sides of the bowl as needed.
  • Add the powdered sugar and vanilla extract. Beat again until the mixture is glossy and fully combined.
  • In a separate, cold bowl, whip the cold heavy whipping cream until stiff peaks form. The peaks should hold their shape when the beaters are lifted.
  • Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, fold in the remaining whipped cream until just combined, followed by the chopped Oreos.

Assemble and Chill for a Clean Set

  • Spoon the cheesecake filling onto the chilled crust and spread it into a smooth, even layer.
  • Cover the pan and refrigerate for at least 4-5 hours, or preferably overnight, to allow the cheesecake to set firmly.
  • Before serving, run a thin knife around the edge of the pan to loosen the cheesecake. Garnish with optional whipped cream and extra Oreos if desired, then slice and serve.

Notes

Pro Tip: For a lump-free filling, ensure your full-fat, brick-style cream cheese is fully softened to room temperature before mixing.
Whipping Tip: Use very cold heavy whipping cream and a chilled bowl to help the cream whip up to stable, stiff peaks, which is essential for the cheesecake's structure.
Storage: Store leftover cheesecake tightly covered in the refrigerator for up to 5 days. You can also freeze it for up to 2 months by wrapping it tightly in plastic wrap and foil.
Make-Ahead: This cheesecake is perfect for making ahead. Prepare it up to 2 days in advance and keep refrigerated. Add any fresh garnishes just before serving.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 650kcalCarbohydrates: 55gProtein: 7gFat: 45gSaturated Fat: 25gCholesterol: 130mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 40gVitamin A: 15IUVitamin C: 1mgCalcium: 10mgIron: 8mg
Keyword cookies and cream cheesecake, No-Bake Oreo Cheesecake, Oreo dessert
Tried this recipe?Let us know how it was!