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.
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.
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.
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.
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Best No-Bake Oreo Cheesecake
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8-10 slices
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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.
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
- 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.
- Grind the cookies into a fine crumb using a food processoror blender.
- 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.
- 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.
- 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.
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- 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.
- 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.
- Next add the melted chocolate, beating until it’s completely mixed into the cream cheese.
- 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.
- 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.
- 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.
- Category: Cheesecake
- Method: N0-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 522
- Sugar: 34.5g
- Sodium: 194.9mg
- Fat: 39.9g
- Saturated Fat: 23.3g
- Carbohydrates: 38.2g
- Fiber: 0
- Protein: 4.6g
- Cholesterol: 103.2mg
Keywords: No-Bake Oreo Cheesecake, Oreo Cheescaek
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Kelsey says
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 😬
★★★★
Beyond Frosting says
Hi Kelsey- I am glad you enjoyed this. What size pan did you use? 1-inch sounds pretty short!
Nila says
Made this a few times and it’s a family and work favourite! Great recipe! Love it – though in small slices!! Lol
Beyond Frosting says
HAHA! Wonderful news! Thank you for sharing!
Sylvie says
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.
★★★★
Beyond Frosting says
Thanks! I’d try adding 6-7 tablespoons of butter instead of 8
Leslie says
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!
★★★★★
Beyond Frosting says
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.
Cindy says
I make 10 inch cheesecakes. I would like to adapt this to 10 inch. Would 1 1/2 recipes be too much?
Beyond Frosting says
Hi Cindy, I don’t think so. The recipe as is could be made in a 10-inch pan it would just be much thinner.
ColleenB.-Tx. says
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.
Beyond Frosting says
I do the same thing Colleen! Cold bowl and whisk always! It’s also in the recipe instructions 🙂
Annette says
As I have never made anything from Oreo cookies what do you do with the cookie filling?
Beyond Frosting says
You do not remove the filling.
Annalisa says
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!
★★★★★
Beyond Frosting says
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!
Annalisa says
Also, she used a 10” spring form pan to fit it all in. Thanks, again.
★★★★★
kara doherty says
Hasn’t anyone tried adding gelatin to the
Whipped cream
For the filling to make
The filling a
Little firmer?
Beyond Frosting says
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.
Aileen says
How much gelatin would you recommend??
Beyond Frosting says
If you want to add it, use 1 tablespoon of gold water, mixed with 1 teaspoon gelatin
Diana says
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.
Beyond Frosting says
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.