No Bake Oreo Cheesecake

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Everyone’s favorite cookie is the star of this show! No Bake Oreo Cheesecake is a cool and creamy dessert with a crisp Oreo crust and a rich cookie-filled cheesecake base. It comes together in 15 minutes, no oven required!

This cool, Oreo-filled dessert is one of our favorites to make during the summer months when we don’t want to turn on the oven. If you like cold Oreo treats, you’ll like Dirt Cake, Ice Cream Sandwich Cake, or Oreo Ice Cream Cake!

No Bake Oreo Cheesecake on a plate

Oreo-filled no bake dessert

Summer is all about easy, cool recipes. Living in Arizona, we are always looking for delicious recipes that are quick, don’t require heating up the kitchen too much, and are nice and cool. Today’s recipe fits that bill and it happens to be so amazingly yummy as well – No Bake Oreo Cheesecake!!

The hubby has been a cheesecake fan for as long as I remember so he was very excited we were making it on one of our last recipe photo shoot days. Things had already started warming up that day so it was very nice to be making a treat that required no baking. And the treat was made even better since it involved OREOS – everyone’s favorite cookie.

Oreo Cheesecake in a glass 9x13 pan

put it together in 15 minutes!

We love treats like this Oreo Cheesecake that can be thrown together quickly. It does need to refrigerate for several hours, but it was so quick to make!

OREO CRUST. Crush all Oreos in large Ziploc bag using a rolling pin, or in food processor (reserve 1/3 crumbs to go in cheesecake and to sprinkle on top). Mix with butter and press onto bottom of 13×9-inch pan. Set aside.

CHEESECAKE. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Fold in whipped cream and some of the reserve chopped cookies. Spoon over crust. Top with remaining cookies.

CHILL. Refrigerate 4 hours, or until firm.

Tips:

  • If you chop your Oreos too finely when you mix them into the cheesecake, the color may take on a gray hue.
  • Make sure the cream cheese is at room temperature so it mixes more smoothly without lumps.
  • Be sure to FOLD when the recipe calls for it. Do not overmix.

No Bake Oreo Cheesecake in a glass pan, sprinkled with crushed Oreos

Keep it Cold

How long can no bake cheesecake sit out? You can leave this sitting out at room temperature for 2-3 hours before it needs to be put back in the fridge to set-up.

How long can I store cheesecake in the fridge? Cover the cheesecake with plastic and store in the fridge for up to 5 days.

Can no bake cheesecake be frozen? Yes you can definitely freeze this cheesecake to use later. You can freeze whole or cut into slices. Either way, wrap it tightly in plastic wrap then again with aluminum foil. Label and store for 4-6 months. Thaw in the fridge before serving. Be aware that the cookies will soften up so, have a fresh package to add new crumbles on top when you serve it.

Oreo Cheesecake slice on a plate

For all those that love cheesecake and Oreos (or just delicious, cool desserts), give this a try and let us know what you think. I’m thinking even the kids will enjoy the goodness!! We’ve already decided to try a grasshopper version next time and add some mint flavoring. 😉

For more No Bake cheesecakes:

No Bake Oreo Cheesecake

4.75 from 4 votes

No Bake Oreo Cheesecake is a cool and creamy dessert with a crisp Oreo crust, and a rich cookie-filled cheesecake base. Made in 15 minutes, no oven required! 

Course Dessert
Cuisine American
Prep Time 15 minutes
Refrigerate 4 hours
Total Time 15 minutes
Servings 12
Calories 629 kcal
Author Lil' Luna

Ingredients

  • 48 Oreos (1 package)
  • 1/2 cup butter melted
  • 32 oz cream cheese softened 4 packages)
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 8 oz cool whip or whipped cream

Instructions

  1. Crush all Oreos in large Ziploc bag using a rolling pin, or in food processor (reserve 1/3 crumbs to go in cheesecake and to sprinkle on top). Mix with butter and press onto bottom of 13x9-inch pan. Set aside.

  2. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Fold in whipped cream and some of the reserve chopped cookies. Spoon over crust. Top with remaining cookies.
  3. Refrigerate 4 hours, or until firm. ENJOY!

 

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Comments


  1. Looking for a good recipe for overnight sourdough french toast, to use up homemade sourdough bread I made. Chose yours. Was very easy, thankfully. I put it together about 12:30am last night. Made it this morning. It was delicious. I ran some up the driveway to my son’s house for my grandson to try. He really liked it. Especially, the topping. And why not? Yum. He’s 11 and will try anything. The 9 yr. old boy, no. The 4 yr. old Eliza, tried it and really liked it. They had breakfast before that so didn’t eat a lot, but glad they liked it. Hubby really liked it. Me, too. Can’t believe how many good looking recipes on your site. Some I can’t wait to make.


    1. Making this recipe right now. i am not sure what you mean by reserving 1/3 of the crushed oreos. Is that the same as 1/3 cup? Not sure you will see this comment in time but for the future when i make it again will be good to know.

      Thanks!

      Elizabeth

    1. You can try, though I haven’t personally done that. I’m not sure how it would affect the recipe. Also, you would need to do a metric conversion for the ounces to grams. I hope that helps you. Good luck!

  2. Hi kristyn, I am going to attempt making the no bake Oreo cheesecake for my wife’s birthday. My question is when crushing the Oreos do I remove the filling from the cookie.

  3. Hey K,

    My boyfriend loves the box mix of these, but apparently so does everyone else since our store has been out of stock for weeks. Do you know how it compares?