No Bake Oreo Cheesecake
Posted Mar 24, 2024
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This no bake Oreo cheesecake recipe is rich & cream and loaded with Oreos. It’s easy to make with a handful of simple ingredients in under 20 minutes!
Whenever I go to a famous “cheesecake” restaurant, I either order chocolate cheesecake or Oreo cheesecake. So, naturally I had to create a recipe for a no bake Oreo cheesecake that tastes just as delicious as the restaurant version but made in a fraction of the time.
This no bake Oreo cheesecake is irresistibly rich and creamy. It’s made from scratch (minus the Oreos obviously), meaning there’s no cool whip in this recipe at all.
It only takes 20 minutes to whip up this delicious no bake Oreo cheesecake, and you can easily prepare it in advance and store it in the freezer until you’re ready to serve.
No Bake Oreo Cheesecake: Ingredients & Substitutions
- Oreo crust. if you are making the crust yourself – for both the crust and filling you will need to purchase one, family sized package of Oreos, or two regular size packages. You can purchase a pre-made Oreo crust if you’d prefer to make the recipe even easier. Check out this oreo crust recipe for more in-depth details on substitutions.
- Heavy whipping cream. there is no substitutes for heavy whipping cream in this recipe.
- Cream cheese. I suggest using two 8 ounce blocks of cream cheese. Do not use whipped cream cheese.
- Sour cream. full-fat Greek yogurt can be used in a pinch.
- Vanilla extract. Vanilla bean paste or the seeds from 1 vanilla bean are great substitutes for extract.
How to Make No Bake Oreo Cheesecake
We’ll walk through how to make this recipe step by step, and be sure to watch the video for additional guidance.
Make the Oreo Crust
Trace the bottom of a 9” springform pan on a piece of parchment paper, cut out the circle and place it in the bottom of the springform pan.
Put 22 Oreo cookies in a food processor fitted with an “S” blade and process until they reach the texture of fine crumbs.
Then, transfer the Oreo crumbs to a large bowl and add the granulated sugar and melted butter. Stir until the mixture clumps and the ingredients are evenly distributed.
Next, pour the crust mixture into the prepared springform pan, pressing it down into the bottom of the dish and halfway up the sides.
Transfer the crust to the freezer while you make the filling.
Make the Filling
The first step in making the filling is to coarsely chop the remaining Oreos (it should be about 18 if you bought a family-sized package as indicated in the recipe card).
Then, beat the heavy whipping cream and ½ cup powdered sugar together until stiff peaks form, either in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer. Set the whipped cream aside in the refrigerator.
Then, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the cream cheese and remaining 1 cup powdered sugar until smooth.
Next, add the sour cream, vanilla and pinch of sea salt and beat until smooth.
Then, gently beat the whipped cream mixture into the filling on low speed.
Lastly, fold in the coarsely chopped Oreos.
Assemble & Chill
Once the filling is complete, spread it evenly over the frozen Oreo crust. Then, put the springform pan in the freezer and chill until hardened.
Once set, remove the no bake Oreo cheesecake from the springform pan and transfer it to a serving plate.
Garnish with homemade whipped cream and extra Oreos !
Serve
Serve the no bake Oreo cheesecake chilled, but not frozen.
Store/Freeze
Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month one of two ways:.
- Freeze the entire cheesecake. Make and chill the cheesecake, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
- Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours.
No Bake Oreo Cheesecake Recipe FAQS
Yes, you can use your favorite brand of chocolate sandwich cookie. If needed, use a gluten-free variety. We love Trader Joe’s JoJos too.
I prefer using organic, full-fat cream cheese. The brand doesn’t really make a difference.
Make sure to whip the whipping cream until stiff peaks form. You can also add more powdered sugar. You can ensure a firm no bake Oreo cheesecake by following this recipe exactly without making any substitutions.
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No Bake Oreo cheesecake Recipe
Ingredients
Oreo Cookie Crust
- 22 Double Stuffed Oreo Cookies about 2 cups Oreo cookie crumbs
- 2 Tablespoons granulated sugar
- 4 Tablespoons salted butter melted
Oreo Cheesecake Filling
- 1 ½ cups heavy whipping cream
- 1 ½ cups powdered sugar divided
- 16 oz cream cheese two 8oz packages
- 2 Tablespoons full-fat sour cream
- 2 teaspoons vanilla extract
- Pinch of sea salt
- 18 Oreo cookies coarsely chopped
Topping
Instructions
Make crust
- Trace the bottom of a 9” springform pan on a piece of parchment paper, cut out the circle and place it in the bottom of the springform pan.
- Put 22 Oreo cookies in a food processor fitted with an “S” blade and process until they reach the texture of fine crumbs.
- Transfer the Oreo crumbs to a large bowl.
- Add the granulated sugar and melted butter and stir until the mixture clumps and the ingredients are evenly distributed.
- Pour the crust mixture into the prepared springform pan, pressing it down into the bottom of the dish and halfway up the sides.
- Transfer to freezer while you make the filling.
Make the no bake Oreo cheesecake filling
- Coarsely chop the remaining Oreos (it should be about 18)
- In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the heavy whipping cream and ½ cup powdered sugar together until stiff peaks form. Set aside in the refrigerator.
- Then, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the cream cheese and remaining 1 cup powdered sugar until smooth.
- Add the sour cream, vanilla and pinch of sea salt and beat until smooth.
- Add whipped cream mixture and beat on low speed until the mixture is smooth.
- Fold in chopped Oreos.
Assemble & Chill
- Spread the filling evenly over the frozen Oreo cracker crust. Freeze until hardened.
- Once set, remove the no bake oreo cheesecake from the baking pan and transfer it to a serving plate.
- Garnish homemade whipped cream and extra Oreos !
Video
Notes
- Oreo crust. if you are making the crust yourself – for both the crust and filling you will need to purchase one, family sized package of Oreos, or two regular size packages. You can purchase a pre-made Oreo crust if you’d prefer to make the recipe even easier. Check out this oreo crust recipe for more in-depth details on substitutions.
- Heavy whipping cream. there is no substitutes for heavy whipping cream in this recipe.
- Cream cheese. I suggest using two 8 ounce blocks of cream cheese. Do not use whipped cream cheese.
- Sour cream. full-fat Greek yogurt can be used in a pinch.
- Vanilla extract. Vanilla bean paste or the seeds from 1 vanilla bean are great substitutes for extract.
- Freeze the entire cheesecake. Make and chill the cheesecake, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
- Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! I used three 250g blocks of cream cheese, so more than the recipe called for, and the texture still turned out excellent. Personally adding a little pinch of salt to the filling was too much for me, I think the salt of the butter in the crust is enough salt, but that’s a matter of taste. Very excellent cake and perfect for july when I don’t want to turn the oven on.