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Best No-Bake Oreo Cheesecake

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You’ll love this No-Bake Oreo Cheesecake- it tastes just like the Oreo filling! The best part is, you don’t even have to turn on the oven. 

Try this amazing Oreo Cheesecake- no baking required!!! The filling is loaded with Oreos and made with homemade whipped cream.

Amazing Oreo Cheesecake

I might be bias, but this dessert is truly unreal. The filling is just to-die for. It’s light and airy, and it’s packed with Oreos which get soft and cake-like. It tastes just like an Oreo. When someones asks me what recipe to make from my website, I often recommend this one.

There is no perfect season for an Oreo cheesecake although no-bake desserts are the best recipes for summer time (who wants to turn on the oven anyway?).

However, this cheesecake also makes appearances for birthdays and holidays too. This is an ideal dessert to make ahead of time, so you aren’t stressing at the last minute, and this can also be frozen.  Honestly, the hardest part is waiting to slice it. 

The Secret Ingredients

White chocolate: What makes my recipe a bit different is the white chocolate in the cheesecake filling. This is actually my favorite way to make no-bake cheesecakes.. The white chocolate gives the filling a rich and velvety texture without over powering the filling. It also makes this filling thicker. Some say they don’t even know that it’s a no-bake recipe. 

Real whipped cream: This recipe also uses homemade whipped cream instead of Cool Whip. This is a game changer for light and fluffy fillings. It’s an extra step, but worth the effort! If you’re not comfortable with making whipped cream, that’s totally fine, Cool Whip will still work too.

Full-fat cream cheese: Whenever you’re making cheesecakes of any kind, full-fat cream cheese is always best. Reduced or low-fat cream cheese seems to be thinner and contain more water, which will change the consistency of the filling to softer, so it doesn’t hold up as well.

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

A Perfect Oreo Crust

I have perfected a no-bake crust. With a simple combination of butter and crushed cookies, following these tips will prevent the crust from sticking to the pan.

  • Use a springform pan: There’s quite a bit of filling in this cheesecake, so I recommend a 9-inch springform pan. If you don’t have one, then a deep dish pie plate will work, or a 9-inch square pan. 
  • Line the pan with parchment paper: Most springform pans have a textured base. For the best result, line the bottom with parchment paper, and hang it out over the edge of the pan.
  • Lightly grease the edges with cooking spray: Gently wipe the sides with a paper towel. This will also help the crust to release from the edges of the pan. 
  • Press the crumbs tightly into the pan: If you have a measuring cup, it helps to press and flatten the crumbs. 
A slice of no-bake cheesecake loaded with Oreos with a giant bite taken out of it.

How to Make No-Bake Oreo Cheesecake

  1. Prepare the crust: Just two ingredients needed, crushed Oreos and melted butter. No need to remove the filling from the Oreos! It actually helps hold the crust together.
  2. Make a batch of whipped cream: homemade whipped cream is the best, but if you’re looking for a time saving tip, you can swap it out with Cool whip. 
  3. Melt the white chocolate: I recommend using a white chocolate bar, not chocolate chip. The chocolate bars (such as Ghirardelli or Bakers Chocolate) will melt down much smoother. Melt the white chocolate to 50% power and stir frequently in order to prevent burning. 
  4. Beat the cream cheese until smooth: This is the best way to prevent lumps
  5. Add the sugar vanilla, beat and then add the melted chocolate 
  6. Fold in the whipped cream and crushed Oreos.
  7. Fill the prepared crust and refrigerate until set (about 4-6 hours)
  8. Decorate prior to serving. 

Can I make this without white chocolate?

The short answer is yes. You can leave it out. The taste and texture will not be the same of course, but the cheesecake will still set up properly. 

Freezing and Storing Cheesecakes 

This recipe can be prepared 2 days in advance and stored in the refrigerator. Wrap the springform pan tightly with plastic wrap. This cheesecake can also be frozen. Allow the cheesecake to set in the refrigerator for 4-6 hours prior to freezing. Tightly wrap the pan in plastic wrap and freeze up to one month. Thaw overnight in the refrigerator prior to serving.  

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.
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 Recipe

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


You’ll love this No-Bake Oreo Cheesecake- it tastes just like the Oreo filling! A classic Oreo crust filled with a light and airy cheesecake filling, stuffed with Oreos. 


For the crust:

  • 1 package (14.3 oz) Oreos
  • ½ cup (113G) unsalted butter, melted

For the cheesecake filling:

  • 4 ounces white chocolate
  • 1 ¼ cups (354ml) heavy whipping cream
  • ½ cup (65g) powdered sugar
  • 16 ounces (452g) full-fat cream cheese, softened
  • ½ cup (95g) granulated sugar
  • 2 teaspoon pure vanilla extract
  • 20 Oreos, crushed

For the topping:

  • 1 cup (236ml) heavy whipping cream
  • ½ cup (65g) powdered sugar
  • Additional Oreos for garnish
  • Hot fudge sauce for garnish (optional)


For the crust:

  1. 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 processor blender. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
  3. 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: 

  1. Melt the chocolate: 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. Set aside
  2. Make whipped cream: 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 or stand mixer to beat the heavy cream on medium-high speed until soft peaks form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  3. Beat the cream cheese until it’s completely smooth, scraping down the sides of the bowl as needed. Next add the granulated sugar and vanilla and beat until well combined.
  4. Add the melted chocolate, beating until it’s completely mixed into the cream cheese.
  5. Fold in the whipped cream until it’s completely smooth. Then stir in the crushed Oreos. Pour the filling into the prepared crust, spreading evenly.
  6. Refrigerate for 3-4 hours minimum.

For the topping:

  1. Prior to serving, make a second batch of whipped cream as instructed above. Pipe the borders using a large open round tip. Garnish with more crushed Oreos and hot fudge sauce.
Nutrition Information:
1 slice
  • Category: Cheesecake
  • Method: No-Bake
  • Cuisine: American

Keywords: Oreo Cheesecake, No-Bake dessert

Leave a Comment

Recipe rating

94 Responses
  1. Nila

    Made this a few times and it’s a family and work favourite! Great recipe! Love it – though in small slices!! Lol

  2. 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.

  3. 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. Julianne - Beyond Frosting
      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.

      1. Cindy

        I make 10 inch cheesecakes. I would like to adapt this to 10 inch. Would 1 1/2 recipes be too much?

      2. Julianne - Beyond Frosting
        Beyond Frosting

        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.

    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.

      1. Julianne - Beyond Frosting
        Beyond Frosting

        I do the same thing Colleen! Cold bowl and whisk always! It’s also in the recipe instructions 🙂

  4. 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. Julianne - Beyond Frosting
      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!

  5. kara doherty

    Hasn’t anyone tried adding gelatin to the
    Whipped cream
    For the filling to make
    The filling a
    Little firmer?

    1. Julianne - Beyond Frosting
      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. Julianne - Beyond Frosting
        Beyond Frosting

        If you want to add it, use 1 tablespoon of gold water, mixed with 1 teaspoon gelatin

      2. 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.

      3. Julianne - Beyond Frosting
        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. Julianne - Beyond Frosting
      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.

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