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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.
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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 Recipe

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

Description

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. 

Ingredients

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)

Instructions

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
522
34.5g
194.9mg
39.9g
23.3g
38.2g
0
4.6g
103.2mg
  • Category: Cheesecake
  • Method: No-Bake
  • Cuisine: American

Keywords: Oreo Cheesecake, No-Bake dessert

Leave a Comment

Recipe rating

84 Responses
    1. Julianne - Beyond Frosting
      Beyond Frosting

      I don’t recommend it. The powdered sugar in the whipped cream stabilizes it and therefore helps hold the integrity of the cheesecake. The granulated sugar in the filling is so the entire thing doesn’t taste like plain cream cheese

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Yep! I would just add the toppings once it has thawed, on the day you plan to serve it for best results.

  1. Laura

    Do you think this recipe will work in individual serving cups? And if yes, is there any advise you can give to make it successful?

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Yes absolutely. You may need to make additional whipped cream for the topping. I am not sure exactly how many it would make as this is due to the size of the cups being used and how much you fill them.

  2. Chelsea Thompson

    This recipe may seem intimidating but it’s actually pretty simple & super rewarding in the end! I love cheese cake and you can’t beat adding Oreos! I made mine with gluten free Oreos (they taste the exact same just gluten free) followed the recipe to a T and it came out beautifully. Thank you for this recipe!!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Yeah! Thank you so much for the feedback Chelsea! I am so glad you swapped out the Oreos to make this gluten-free! That’s such a great tip!

  3. Glenda

    Do you think it could be made without the crust and low-fat Cool Whip? I would like to make it for my son for his birthday but need a little more information please. Thank you

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Glenda- yes to both of your questions. I would recommend a 9-inch square pan without a crust. You could make a 9×13 but it would be very thin squares.

  4. Michael

    I am going to make the cheesecake using a 9 inch prepared Oreo pie crust I purchased at Walmart. My question is I would like to divide the ingredients into 2 pie crusts. Do you think the filling will be sufficient for both pies?

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Michael, yes I think you can divide this between two store brought crust. If you have extra room on top, maybe you can fill it in with whipped cream! Please let me know how they turn out, I am sure others would love to hear!

      1. michael suvino

        I just made the cheesecake today and I was able to fill the 2 prepared oreo pie crusts with the filling as written. The amount was perfect, and now I have 2 pies. One for me and one as a gift!
        My only concern is that it may be somewhat sweet for my taste. I tasted a little of the filling before I refrigerated them. I’m hoping after they come out of the refrigerator I may not think the recipe is to sweet. Thanks for a great recipe!

  5. Samantha

    I tried it and it came out great! It was a big hit with everyone who tried it! Definitely will be doing this recipe again!!

  6. Michelle Helgeson

    This recipe is fantastic!!! I have made this multiple times!! I have been asked to make this for a very large crowd and am not sure where to even begin??? How would you convert this recipe in a sheet pan to feed 100 people???

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Thank you so much, Michelle! Honestly, I have no idea what proportions, but I think I would start with a 9×13 pan and then adjust from there. See if you like the thickness and proportions

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