No Bake Oreo Cheesecake

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Craving a delicious dessert that’s rich, creamy, and bursting with Oreo goodness, yet doesn’t require baking? Enter the No Bake Oreo Cheesecake! This recipe combines a perfectly crunchy Oreo crust with a lush, creamy cheesecake filling that’s loaded with chopped Oreos. If you’re an Oreo fan, this easy dessert is about to become one of your favorites!

For more oreo desserts, try my quick and easy oreo mug cake and homemade cookies and cream ice cream!

sliced oreo cheesecake on a plate topped with crushed oreo cookies.

This no bake Oreo cheesecake is everything a dessert lover dreams of: it’s rich, creamy, and packed with Oreo goodness—without ever needing to touch the oven.

This cheesecake comes together effortlessly, yet it’s indulgent enough to impress even the most seasoned dessert enthusiasts. With layers of crunchy Oreo cookies and creamy filling, every bite has the perfect balance of textures, making it a must-try for Oreo lovers.

The combination of whipped cream, melted white chocolate, and smooth cream cheese results in a lush, light filling that has a crunchy Oreo crust. It’s perfect for special occasions, especially during the summer months when you don’t want to use your oven.

Not only is it incredibly easy to make, but the recipe also uses simple ingredients that you likely already have on hand. This no bake cheesecake recipe is as simple as it gets!

If you’re after an impressive, crowd-pleasing dessert that’s as easy as it is delicious, this no bake dessert hits all the right.

Key Ingredients for the Best No Bake Oreo Cheesecake
Substitutions and Variations
Step-by-Step Guide to Making the Perfect No Bake Oreo Cheesecake
Pro Tips
Recipe FAQs
More Cheesecake Recipes
No Bake Oreo Cheesecake Recipe

Key Ingredients for the Best No Bake Oreo Cheesecake

ingredients to make no bake oreo cheesecake - cream cheese, heavy cream, oreos, white chocolate, vanilla extract, and powdered sugar.

(full list of ingredients can be found in the recipe card)

Oreo Cookies: Used in both the crust and the filling, they’re the star of the show! Crush them into fine crumbs to create a perfect Oreo flavor that’s consistent throughout the cheesecake. It’s the perfect cheesecake!
Melted Butter: Essential for binding the Oreo crumbs into a crust mixture that’s both crunchy and holds together beautifully.
Full Fat Cream Cheese: This is the base of the creamy cheesecake filling. Room temperature cream cheese blends smoothly, creating a luscious texture.
White Chocolate: Adds a hint of sweetness and extra creaminess to the filling, balancing the tang of the cream cheese. If you have any leftover, make my white chocolate pound cake.
Powdered Sugar: Sweetens the cheesecake without adding any grittiness.
Vanilla Extract: Enhances the Oreo flavor and rounds out the sweetness.
Heavy Cream: When whipped, it makes the filling light, fluffy, and irresistible. Alternatively, you can also use 8 oz of cool whip if you don’t have heavy whipping cream.

Substitutions and Variations

Mini oreo cheesecakes: little cheesecakes are so cute and perfect for parties. Use a muffin tin lined with cupcake liners and press the oreo into the bottom, fill halfway with cheesecake filling, then sprinkle more oreos, and fill to the top with cheesecake batter. Add more crushed oreos on top. Let them set in the fridge for at least 4 hours.
Baked cheesecake: if baked cheesecake is your thing, use the recipe for my chocolate chip cheesecake and swap out the chocolate chips for crushed oreo cookie pieces.
Gluten Free option: use gluten free oreos!

Step-by-Step Guide to Making the Perfect No Bake Oreo Cheesecake

Step 1: Prepare the crust. Line a springform pan with parchment paper on the bottom and the sides of the pan. This makes it easier to remove the cheesecake from the pan without the sides sticking. Add oreos to a food processor and pulse until uniform crumbs form. Pour in melted butter and continue to blend until the texture resembles wet sand. Rinse out the food processor and dry (we’ll be using it again). Add the oreo crust to the bottom of the pan. Using the bottom of the cup, press into an even layer and place into the refrigerator set.

Step 2: Make the cheesecake filling – in a small microwave safe bowl, warm the white chocolate in 15 second increments until fully melted, stirring between heating. Be careful not to burn the chocolate!

cheesecake filling mixed together in a bowl.

Step 3: Add cream cheese to a large bowl and use a hand mixer to blend the cream cheese together, about 20-30 seconds. Add the powdered sugar, melted white chocolate, vanilla extract, and kosher salt. Mix on medium speed until smooth and all ingredients are combined, about 1 minute.

heavy cream whipped to stiff peaks in a mixing bowl.

Step 4: In a separate bowl, add heavy cream. Beat until stiff peaks form. Add to the cream cheese mixture and mix until just combined.

half of the cheesecake batter in a springform pan with a generous layer of crushed oreos on top.

Step 5: Add 26 oreos to the food processor and pulse until uniform crumbs form. Remove 1/4 cup of the crushed oreos and fold into the cheesecake batter. Remove the crust from the refrigerator and add half of the batter into the pan. sprinkle half of the remaining oreo crumbs on top.

no bake oreo cheesecake in a springform pan with crushed oreos on top.

Step 6: Add the remaining batter and sprinkle the rest of the oreo crumbs on top of the batter. Place into the refrigerator to set, about 2-4 hours, ideally overnight.

Pro Tips

Use a Food Processor: To get fine crumbs for the crust and filling, a food processor is key.
Go for Room-Temperature Full-Fat Cream Cheese: Cold cream cheese can lead to a lumpy filling, so let it warm up before mixing.
White Chocolate: Melting white chocolate carefully in the microwave ensures it blends smoothly into the filling.
Chill Time is Key: Letting the cheesecake set in the fridge is essential for easy slicing and that perfect creamy texture.

slices of oreo cheesecake on small plates with forks.

Recipe FAQs

Can I use low-fat cream cheese instead of full-fat?

Yes, though full-fat cream cheese is recommended for the creamiest texture, low-fat versions can be used if you prefer a lighter dessert. The texture might be slightly less rich.

Do I need to whip the cream before mixing it into the filling?

Absolutely. Whipping the cream to stiff peaks before folding it into the filling is essential for achieving the light and fluffy texture typical of no-bake cheesecakes.

Can I make a no-bake Oreo cheesecake ahead of time?

Yes! This dessert is perfect for preparing a day or two in advance. It keeps well in the refrigerator for up to 5-6 days, and it can also be frozen for longer storage.

What can I use if I don’t have a food processor?

You can crush Oreos in a plastic bag using a rolling pin. Make sure they’re finely crushed for the best crust texture.

Can I use different types of Oreos?

Definitely! Variations like Golden Oreos or Mint Oreos can add unique flavors to the dessert. You can also mix in additional toppings like ganache or whipped cream for added flair.