If you need an easy dessert that everyone loves, this No Bake Oreo Cheesecake is it!
This cheesecake is creamy, chocolatey, and completely fuss free, which makes it a go to dessert for summer BBQs, potlucks and family gatherings.
This is one of those recipes we have kept in rotation for years. And through those years, we have made tweaks to make sure it turns out rich, smooth, and full of cookies and cream flavor every single time. We especially love that the layers are simple and prep in minutes. It chills for several hours, so we prefer to make it the day before or first thing in the morning.
If you love this cheesecake, you will also want to try Oreo Fluff, No Bake Cheesecake, Dirt Cake, and Oreo Balls.
Why we think you’ll love it:
- No-bake bliss. This simple no bake dessert is perfect for hot days or busy schedules when you still want something homemade and special.
- Super simple. With minimal ingredients and easy steps, this easy dessert is prepped in 15 minutes and then chills!
- Make ahead friendly. Chill it in advance so dessert is ready to serve when you need it most.
No Bake Oreo Cheesecake Ingredients
- Oreos (48 Oreos, use an 18.12-ounce package): Creates the classic cookies and cream flavor and also form both the crust and topping for texture and crunch. You can use Double Stuf for extra richness. Do not remove the cream filling. Note that if you crush your Oreos too finely when you mix them into the cheesecake, the color may take on a gray hue.
- Butter (½ cup): Binds the crushed cookies together so the crust holds its shape once chilled. Salted or unsalted both work well.
- Cream Cheese (32 ounces): Gives the cheesecake its rich, smooth, creamy base and signature tangy flavor. We always recommend full fat cream cheese for best texture. Make sure the cream cheese is at room temperature so it mixes more smoothly without lumps.
- Sugar (¾ cup): Sweetens the filling and balances the slight tang from the cream cheese.
- Vanilla Extract (1 teaspoon): Adds warm flavor and helps round out the sweetness. Pure vanilla extract tastes best.
- Whipped Cream Topping (8 ounces): Lightens the filling so it sets fluffy and soft instead of dense. Store brand or Cool Whip both work great. Or use homemade Whipped Cream.
- Optional topping(s): Instead of sprinkling the top with remaining cookie crumbs, sprinkle on Mini Oreo Cookies or drizzle with Chocolate Syrup.
How to Make No Bake Oreo Cheesecake
CRUST. Crush Oreos in a large Ziploc bag using a rolling pin or crush in a food processor. Set aside ⅓ of the crumbs to use later.
Mix ⅔ of the Oreo crumbs with ½ cup melted butter. Press the crust mixture into the bottom of a 9×13-inch pan. Set aside.
CHEESECAKE LAYER. Beat the cream cheese, sugar, and vanilla in the large bowl of a stand mixer until blended (or use a hand-held electric mixer).
Fold in whipped cream along with some of the reserved cookie crumbs.
Spread the cream cheese mixture in an even layer over the Oreo cookie crust and top with the remaining cookie crumbs.
CHILL. Refrigerate for 4 hours, or until firm. ENJOY!
Kristyn’s Recipe Tips
- For a smooth, lump-free filling, make sure the cream cheese is softened to room temperature.
- When crushed, 48 Oreos will produce about 2¼ cups of crumbs. When crushing the Oreos, do not remove the cream filling. Crush the Oreos finely for a crust that presses together easily and slices neatly.
- You will use about 1½ cups to make the crust and save about ¾ cups to fold into the cream cheese filling and sprinkle some on top.
- Line your baking pan with parchment paper or aluminum foil. Once the dessert has set, lift the entire block of cheesecake out of the pan. Use a large kitchen knife to make a smooth cut. Wipe the blade of the knife after each slice.
No Bake Oreo Cheesecake Recipe
Equipment
Video
Ingredients
- 48 Oreos, use an 18.12-ounce package
- ½ cup butter, melted
- 32 ounces cream cheese, softened
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped cream topping
Instructions
- Crush Oreos in large Ziploc bag using a rolling pin or in a food processor. Set aside ⅓ of the crumbs to use later.
- Mix ⅔ of the Oreo crumbs with butter and press onto the bottom of a 9×13-inch pan. Set aside
- In a large bowl, add cream cheese, sugar, and vanilla and beat with a mixer until blended. Fold in whipped cream and most of the crumbs you had set aside.
- Spoon the mixture over the crust. Sprinkle with the remaining cookie crumbs.
- Refrigerate 4 hours, or until firm. ENJOY!
Notes
- For a smooth, lump-free filling, make sure the cream cheese is softened to room temperature.
- When crushed, 48 Oreos will produce about 2¼ cups of crumbs. When crushing the Oreos, do not remove the cream filling. Crush the Oreos finely for a crust that presses together easily and slices neatly.
- You will use about 1½ cups to make the crust and save about ¾ cups to fold into the cream cheese filling and sprinkle some on top.
- Line your baking pan with parchment paper or aluminum foil. Once the dessert has set, lift the entire block of cheesecake out of the pan. Use a large kitchen knife to make a smooth cut. Wipe the blade of the knife after each slice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cover the cheesecake with plastic and store it in the refrigerator for up to 5 days. The Oreos will soften, so have some fresh Oreo crumbs to sprinkle on top.
Freeze it whole or cut it into slices. Either way, wrap it tightly in plastic wrap, then again with aluminum foil. Label and store for 4-6 months.
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This recipe was originally published October 2017.
Is the sugar granulated or powder sugar?
You would use granulated sugar. Happy baking!
Do you think substituting Oreo cookie pudding mix for the powdered sugar would work for this recipe?
This recipe actually calls for just regular granulated sugar, so I’m not sure. You could give it a try and see. You’ll have to let us know if you do.
The recipe says at 8oz whipped cream .Is this cool whip
If you follow the link on the recipe where it says “Whipped Cream” it will take you to LilLuna’s recipe for Whipped Cream. So, based on the information provided in that link, I would think Cool Whip would be okay…but I, personally, would make my own whipped cream by following the link. Below are LilLuna’s comments on Whipped Cream:
WHIPPED CREAM 101
We love dessert here, and so many of our treats call for the same ingredient – Whipped Cream! It’s a standard when we are talking about desserts (hello Cream Puff Cake and Dirt Cake)!
Although you can buy Cool Whip from the store, sometimes it’s nice to whip up a fresh batch of delicious Homemade Whipped Cream.
You won’t believe how easy it is to make a homemade version of Whipped Cream. It takes minutes, and the result is far better than anything that can be bought at the store.
For this recipe, you need just 3 simple ingredients:
heavy whipping cream
powdered sugar
vanilla
You can definitely use cool whip. That would work! We love homemade whipped cream the most, but either will work. Here’s the recipe to our homemade whipped cream: https://lilluna.com/whipped-cream/
When you say whipping cream do you mean,cool whip are heavy cream
Easy and tasty! I didn’t know how much of the crushed Oreos to put in the filling so I ended up with too much for the topping. Next time I would maybe do half and half instead.
I’m so glad you enjoyed it! Half and half works great. 🙂