No Bake Oreo Cheesecake Recipe

Let’s talk all things cookies and cream. It’s one of my favorite dessert flavors, and I can never get enough of it! If you love this classic flavor combo as much as I do, here are a few more amazing recipes to try: mini Oreo cheesecakes, white chocolate Oreo cookies, and cookies and cream fudge!

Ingredients for Oreo No-Bake Cheesecake

Get ready to whip up a dessert that’s as easy as it is delicious! All you need are a few simple ingredients to make this no-bake Oreo cheesecake a sweet success. Let’s dive in! (Measurements are in the recipe card below.)

Crushed Oreos: Smashed-up Oreos make the crunchy crust, giving that chocolatey goodness we love. Salted Butter: Melted butter makes the crushed Oreos stick together for a solid base. Cream Cheese: This creamy stuff forms the yummy filling, so the dessert has that classic cheesecake flavor. I used full-fat cream cheese for the most rich and delicious flavor. Powdered Sugar: Adds a touch of sweetness to the cheesecake. Vanilla Extract: For an extra flavor boost. I recommend using pure vanilla extract or making your own blend. Salt: A tiny bit of salt balances out the sweetness, making it tasty. Heavy Whipping Cream: Whipped until fluffy, this makes the filling super soft and creamy. You’ll also use this for the topping. Crushed Oreos: Adds more crunch and chocolatey goodness to the filling. Powdered Sugar: Sweetens the topping. Crushed Oreos (for garnish): These are for topping! They give the dessert a nice presentation and also add a little extra cookie flavor.

How to Make a No-Bake Oreo Cheesecake

It’s SO easy! It only takes 30 minutes to prepare. One thing to keep in mind, though, is that this no-bake Oreo cheesecake needs plenty of time to chill and set. (I’m talking 6 hours or longer if possible!) So this definitely isn’t the dessert to make at the last minute. That being said, it’s perfect for making ahead! If you’re having a get-together with a lot of people, it can take a lot of the pressure off once dinnertime rolls around.

Oreo Crust

Cheesecake Filling

Topping

Crust Tips: Use the flat bottom of a glass or measuring cup to press the crust into the pan. This helps it stay together well without sticking to your fingers and making a huge mess. Room Temperature: The cream cheese will become silky smooth if you let it sit out for a couple of hours before preparing the filling. It will still work if the cream cheese is chilled, but it may take a little bit longer to beat it before it is smooth. Make Ahead of Time: Allow enough time for the no-bake Oreo cheesecake to set up. It’s super easy to make, but just needs time for chilling. Flavor Variations: Try using golden, mint, or lemon Oreos for a different cheesecake with the same recipe. Oreo makes a wide variety of flavored cookies, so adapting it to your favorite variation just involves swapping out the Oreos for the flavor of your choice! Make It Mini: You can make mini cheesecakes by dividing the crust into a muffin tin lined with muffin liners and pressing it down firmly with your fingers or a flat-bottomed measuring cup. After the crusts have chilled, divide the filling evenly in the cups and chill for at least 4 hours.

In the Refrigerator: Cover with plastic wrap or foil or place in an airtight container and store in the fridge for up to 5 days. In the Freezer: Before topping with whipped cream, wrap the cheesecake in plastic wrap followed by heavy-duty aluminum foil, or place it in a shallow airtight container. Store it in the freezer for up to 3 months. Thaw it overnight in the refrigerator and add whipped cream and Oreo garnish. After being thawed it will remain good for up to 3 days in the refrigerator.