Best No-Bake Oreo Cheesecake

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This is the BEST No-Bake Oreo Cheesecake!! The Oreo crust is filled with no-bake white chocolate cheesecake and loaded with Oreo cookies. This  Oreo Cheesecake filling is made with homemade whipped cream, so there’s no Cool Whip here. This cheesecake is irresistible! After the first bite, you won’t be able to stop.

A big slice of No-Bake Oreo Cheesecake on a round white plate drizzled with chocolate and crushed Oreos with a silver fork on the plate.

I feel like I’ve been saying this a lot lately but this dessert, you guys, unreal. I mean a No-Bake Oreo Cheesecake should be that way, right?

The Oreos get all soft and cake-like, then you have the tangy flavor from the cheesecake and whipped cream on top. What’s not to love here?

I’m sure you’ve seen a No-Bake Oreo Cheesecakes before, but what makes mine a bit different is the white chocolate that’s mixed in the no-bake cheesecake base recipe. This is a variation of my Best Ever No-Bake Cheesecake, and with the addition of the Oreos, I feel like the cheesecake filling tastes like the Oreo Creme. I’m obsessed.

Every time I’ve made this dessert, it quickly disappears from the kitchen in the office. I’m not surprised one bit.

A large Oreo Cheesecake on a white cake plate with a scalloped edge. The cheesecake is garnished with large piles of whipped cream.

I guess I’ve been all over the Oreo desserts recently because I made this cheesecake then I made the cookies and crème cupcakes. Then, this weekend I made another Oreo mousse dessert. I tell you I am a sucker for Oreos that have been softened in whipped cream.  It reminds me of my grandmother’s dirt recipe.

It might seem like this recipe could be difficult or include a lot of steps, but it really isn’t! Almost all of my no-bake recipes, especially the more recent ones include homemade whipped cream. However, this can easily be substituted with Cool Whip.

However, I’ll let you in a little secret. I make the whipped cream first, and then place it in a separate bowl. Then I don’t need to worry about cleaning my bowl before I beat the cream cheese. It makes for far less dishes.

A slice of no-bake cheesecake loaded with Oreos with a giant bite taken out of it.

Once the cream cheese has been whipped and smooth, you just need to add the sugar and melted chocolate.  When it comes to melting white chocolate, I also set my microwave to 50% power to prevent the chocolate from burning. I also recommend stirring occasionally.

It’s also important that the white chocolate is high quality. I recommend using white chocolate in a bar form as opposed to white chocolate chips. The chips usually have a coating on them and I find they are a bit oilier once they are melted.

Honestly, the hardest part of this cheesecake is waiting to slice it.

I prefer adding the toppings prior to serving which includes more whipped cream, some crushed Oreos for texture and hot fudge sauce for a little bit more WOW factor. Trust me, you’ll win everyone over with this one. Hands down, top 10 favorite. That’s all.

BEST No-Bake Oreo Cheesecake

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A big slice of No-Bake Oreo Cheesecake on a round white plate drizzled with chocolate and crushed Oreos with a silver fork on the plate.

 

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A big slice of No-Bake Oreo Cheesecake on a round white plate drizzled with chocolate and crushed Oreos with a silver fork on the plate.

Best No-Bake Oreo Cheesecake

  • Author: Beyond Frosting
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 8-10 slices

Description

This is the BEST No-Bake Oreo Cheesecake!! The Oreo crust is filled with no-bake white chocolate cheesecake and loaded with Oreo cookies. This  Oreo Cheesecake filling is made with homemade whipped cream, so there’s no Cool Whip here. This cheesecake is irresistible! After the first bite, you won’t be able to stop.

Ingredients

For the crust:

  • 1 package (14.3 oz) Oreos
  • ½ cup (8 tablespoons) unsalted butter, melted

For the cheesecake filling:

  • 4 ounces white chocolate
  • 1 ¼ cups heavy whipping cream
  • ½ cup powdered sugar
  • 16 ounces (2 pkgs) cream cheese (must be full fat)
  • ½ cup granulated sugar
  • 2 teaspoon pure vanilla extract
  • 20 Oreos, crushed

For the topping:

  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • Additional Oreos for garnish
  • Hot fudge sauce for garnish (optional)

Instructions

  1. For the crust:Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
  2. Grind the cookies into a fine crumb using a food processoror blender.
  3. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
  4. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
  5. For the filling: In a microwave-safe bowl, microwave the white chocolate chips at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth.
  6. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  7. Prepare the whipped cream. Pour 1 ¼ cups heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  8. Beat the softened cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed. Next add the granulated sugar and vanilla extract and continue beating until smooth.
  9. Next add the melted chocolate, beating until it’s completely mixed into the cream cheese.
  10. Finally, slowly fold in the whipped cream in two batches until it’s completely smooth. Then stir in the crushed Oreos. Pour the filling into the prepared crust, spreading evenly. Refrigerate for 3-4 hours minimum.
  11. For the topping:Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
  12. Pipe the borders of the pie with whipped cream using a large open round tip. Garnish with more crushed Oreos and hot fudge. This cheesecake must stay refrigerated.
Nutrition Information:
1 slice
522
34.5g
194.9mg
39.9g
23.3g
38.2g
0
4.6g
103.2mg
  • Category: Cheesecake
  • Method: N0-Bake
  • Cuisine: American

Keywords: No-Bake Oreo Cheesecake, Oreo Cheescaek

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54 Responses
  1. Aisha

    I was a little worried because when I mo Ed the whipped cream with the cream cheese filling it was looser than what it looked like on the video. But I left it in the fridge for about 12 hours before cutting into it and it set up very nicely. My family and I hammered it – it’s so good. I’ll likely make it again!

    1. Beyond Frosting

      Hi Stephanie, if made properly, I believe it to be very stable myself, but I’ve never used it to stack with.

  2. Molly

    I made this for Easter this year and it was a huge hit! So yummy and easy to make. I do not have a food processor, so I put the Oreos in a Ziploc bag to smash and roll them. They weren’t quite as crumbly as I wanted them to be, so my crust was a little thick on the bottom and only about half way up the side. But it didn’t stop anyone from eating it. And the cheesecake was so pretty! So fun to decorate! Thanks for sharing all of your great ideas!

    1. Beyond Frosting

      Thanks Molly!! Love to hear that! You work with what you got! Any type of blender will also work if you have that in the future as well.

  3. Kelsey

    Made this last night. Tastes delicious but I followed the directions step by step and my cheesecake is only an inch tall. Would definitely have to double to bring as a dessert anywhere! Not sure how the picture posted got that tall with the ingredients listed ?

      1. Nicole Mulligan

        If I was going to replace the whipped cream with coolwhip would I use a whole container?

  4. Sylvie

    I made this recipe for Father’s Day and it was a huge it. The only reason why I don’t give it a 5 star is because I find the crust too hard. Not sure what I did wrong. Maybe it needs to be made 24hrs before serving so the cookies softens . Really not sure…. Nevertheless it’s still the family’s favourite cake.

  5. Leslie

    My family and I loved this! I only had a 9” cake pan so I made that and then had half left over and made personal mini Oreo cheesecake cups and it was all delicious! My whip cream mixture by itself didn’t set up right but we put it as a layer of the cake and it worked out great!

    1. Beyond Frosting

      That is great Leslie! I am glad you like it. With you whip cream, next time try using a cold mixing bowl and beat for longer before adding the powdered sugar.

    2. ColleenB.-Tx.

      For any recipe that I make that calls for whipping up whipping cream, I place my bowl along with the beaters in the fridge overnight so that are good and cold for whipping up the cream. The colder they are; the better.
      You can also place your bowl and beaters in the freezer for about 10-15 minutes. if you didn’t want to place them in the fridge over night.

  6. Annalisa

    My daughter made this last yr and doubled filling ingredients (didn’t double crust). It was a huge hit so needless to say we’re having it again this year for Easter dinner. Lots of compliments including tasted like Cheesecake Factory, etc. We made using gluten free equivalent ingredients and didn’t hurt one bit! Thanks for this awesome recipe!

    1. Beyond Frosting

      Hi Annalisa- that is amazing!! Thank you so much for sharing! I am so glad this will be a part of your Easter dinner again this year!

    1. Beyond Frosting

      Hi Kara, thanks for sharing. Personally I have not had an issue with this cheesecake (or ones with a similar bas recipe) being to thin. You can definitely add the gelatin to the cheesecake or the whipped cream.

          1. Diana

            My boyfriend and I love this recipe! It is his favourite dessert.
            However I struggle with getting a firm cheesecake. It kind of melts like an icecream cake. Would the gelatin help without changing the flavour?
            Also, if it is straight out of the fridge, the crust gets too hard. What can I do to improve that?
            He wants to bring the cheesecake to his office so I really want to impress them.

          2. Beyond Frosting

            Hi Diana- are you using full fat (regular) cream cheese? are you making any other substitutions? It could be an issue with your whipped cream, if it’s not stiff or thick enough. You can try using Cool Whip instead. I’ve never experienced this, and I use this base recipe for quite a bit of cheesecakes, so it sounds like something is not right. Shoot me an email so I can try and help.

            Regarding the crust, you could reduced the butter by 1-2 tablespoons, but I think the firm crust holds up nicely when sliced, if you reduce the butter you risk a more crumbly crust.

    1. Beyond Frosting

      The whipped cream? You can omit the heavy whipped cream, it just might not be as stable. You can use 1 tablespoon of corn starch and maybe 1 teaspoon sugar for sweetness.

    1. Beyond Frosting

      Absolutely!! Chocolate chip cookies (Chips ahoy) Golden Oreos, Gingersnaps, Graham crackers, you name it. I would start with 6 tablespoons of butter instead of 8 and then add more butter as needed. Cookies like Chips Ahoy Gingersnaps that don’t have a filling tend to need less butter for the crust.

  7. Diane Kooiman

    Could this be frozen – maybe before the whipped cream decoration goes on top? I bought all the ingredients and then did not need to make it for a party so I would like to make and freeze it for another day.

  8. Br Oneil

    This recipe is overly sweet. Could maybe do without the white chocolate, I used Ghirardelli. I probably think there are way too many Oreos making it overly sweet as well, but overall it was still tasty

    1. Beyond Frosting

      Hi there, thank you for your comment. I think the white chocolate makes the cheesecake less tangy, but I think everyone’s tastebuds are different!

  9. Megan

    If I wanted to make this in bar form in a 9×13 pan, do you this this would work? I know I would have to multiply the recipe but would it set enough to be cut into bars?

      1. Marie

        HI.
        If i doubled the recipe would work. Like 4 packages of cream cheese / 2 1/2 of heavy cream /1 cup of granulated sugar / 1 cup of powered sugar and the 8 ounces of white chocolate??? Sorry ? I don’t know if my math works. Thanks ?‍♀️

        1. Beyond Frosting

          Hi Marie, Yep, that sounds right. I would just 1.5 times for the crust, see if it covers the bottom of your pan and if not, just add a little bit more!

  10. Taryn Frank

    I can’t wait to try this recipe for my boyfriend’s birthday this weekend! I was wondering if 1 package of Oreos would be enough for the entire recipe? Or if I’ll need more than one package?

    1. Beyond Frosting

      Hi Jess, no, you use the whole Oreo cookie for the filling. You can make the filling with milk, but for the whipped cream, unless your substituting with Cool Whip, you need the heavy whipping cream to make the whipped cream.

  11. Marii

    I used all the ingredients and I feel as if my pie turned out delicious ! I have 4 little ones so cooling my bowls was out of the question . lol. I did stick my pie crust in the freezer ! I also took some of the Oreo filling and added it to my whipped topping for extra sweetness and Oreo taste . yummy . I am happy and so is my family . Thank you for the recipe!

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