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This Oreo Cheesecake is made with an Oreo crust, filled with creamy Oreo mixture, then topped with chocolate ganache, whipped cream, and Oreos.
Oreo Cheesecake is probably one of my all time favorite desserts. It’s tasty, it’s simple, and it’s filled with Oreos!
It’s the perfect way to enjoy Oreos. Imagine this: a luscious, creamy cheesecake loaded with the classic Oreo crunch, all sitting on a bed of irresistible Oreo crust.
And guess what? There’s no oven involved. This is the stuff of dessert dreams, perfect for any occasion or just because you deserve something deliciously special.
It might just be the perfect cheesecake recipe. Though, I am a huge fan of Oreos, and might be a little biased. Ha!
We took this to a birthday party a while back. Apparently it was a party full of Oreo lovers. I should have made two cakes. It got devoured faster that I could believe!
I love a good no bake recipe. It’s really satisfying to make such a yummy dessert without even heating up the oven.
So, let’s head out on this yummy journey together and discover why this Oreo cheesecake is about to become your go-to dessert!
Some of our other favorite cheesecake recipes we have on our site include: Strawberry Shortcake Cheesecake Cake Recipe, Best Turtle Cheesecake Recipe from Scratch, and Golden Oreo Strawberry Cheesecake Bars (Easy Recipe).
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE OREO CHEESECAKE:
- FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- CAN I USE A DIFFERENT COOKIE?
- CAN THIS BE MADE AHEAD?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- No Bake Oreo Cheesecake
WHY THIS RECIPE WORKS:
- Oreo Overload: If you’re an Oreo lover, this cheesecake is your heaven. Every bite is a perfect mix of creamy cheesecake and that beloved cookie crunch.
- Effortlessly Easy: Mix, chill, and serve – it’s simplicity at its best. Perfect for when you need a stunning dessert without the fuss.
- Versatile Showstopper: Whether it’s a birthday bash, a family gathering, or a “just because” moment, this cheesecake shines brightly on any dessert table.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Oreos
- Salted butter
- Cream cheese
- Powdered sugar
- Vanilla extract
- Cool whip
- Semi-sweet chocolate chips
- Heavy cream
HOW TO MAKE OREO CHEESECAKE:
- Add the 28 Oreos for the crust to a food processor and pulse until fine crumbs form. Add in the melted butter and salt and pulse until combined.
- Transfer the crust mixture to a 10-inch springform pan and press evenly into the bottom and up the sides of the pan. I find that a flat bottomed and sided drinking glass helps with this.
- In a large bowl or stand mixer fitted with a paddle attachment, cream together the cream cheese, sugar, vanilla, and salt until light and fluffy.
- Scrape down the sides of the bowl and fold in the cool whip followed by the crushed Oreos and mix until combined and hardly any white streaks remain. The mixture will have a grayish tint to it.
- Transfer the filling to the crust and spread out evenly and gently.
- Add the chocolate chips and heavy cream to a medium microwave-safe bowl and microwave for 45 seconds, whisk together the ganache, microwaving for an additional 15 seconds, if needed for the chocolate to fully melt. Let sit at room temperature for 15 minutes.
- Pour the cooled ganache over the top of the cheesecake filling then refrigerate for at least 6 hours before slicing and serving.
- Top with whipped cream and Oreos for garnish, if desired.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE A DIFFERENT COOKIE?
Absolutely! While whole Oreo cookies are the star of this no bake Oreo cheesecake recipe, feel free to get creative with your cookie choice.
With just a few simple ingredients, this creamy Oreo cheesecake filling can easily be customized. Try swapping in Nilla Wafers, Chips Ahoy, or even white chocolate cookies for extra flavor. Just be sure to crush them well with a rolling pin for a sturdy base.
To me, all great recipes (specially an easy dessert like this) can be tweaked however you like. Whether you’re a home cook making your first cheesecake, or trying out a new recipe, it’s fun to explore variations that suit your personal consumption and taste.
Be sure to check out my additions and substitutions lists below for more best way tips. Whether you’re aiming for the best cheesecake texture or just want to use up some leftover slices, you’ll find great ideas that help achieve best results every time.
CAN THIS BE MADE AHEAD?
Absolutely! This decadent cheesecake is the perfect make-ahead dessert, especially for first time bakers or anyone looking for the easiest cheesecake recipe. Since it’s a no-bake treat, the cream cheese mixture and creamy cheesecake filling have time to set up beautifully in the fridge.
Wrapped tightly in plastic wrap or covered with aluminum foil, it’ll keep fresh in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices or the whole cake. Just be sure to protect it well with a layer of foil to maintain the texture and flavor of that buttery Oreo crust and softened cream cheese.
The next time you’re craving a no bake Oreo cheesecake recipe, or need a dessert ready ahead of time, you can pull this out, top it with chopped Oreos, melted chocolate, or fresh berries, and serve with ease.
ANY ADDITIONS?
Think of all your favorite things to add here. With that perfect Oreo cookie crust, you can’t go wrong!
- Toss in some chocolate chips for a chocolatey surprise.
- Consider a drizzle of caramel for a sweet twist.
- Vanilla extract can add an aromatic depth to your filling.
- Swirl in some peanut butter for a nutty flavor.
- Fresh strawberries can add a lovely fruity contrast.
- For a festive touch, sprinkle in some golden Oreos.
- Mint leaves can offer a refreshing garnish.
- A layer of banana slices can introduce a tropical note.
- Sea salt over the ganache can balance sweetness with a hint of savory.
ANY SUBSTITUTIONS?
Let me know in the comments what you think of this entire recipe. I love hearing from you!
- A sugar substitute can lower the overall sugar content.
HOW TO STORE:
Refrigerator: Keep your cheesecake fresh and fabulous in an airtight container for up to 5 days.
Freezer: For longer storage, freeze it and enjoy it within 3 months. Just remember to thaw it in the fridge before the big reveal.
DANA’S TIPS AND TRICKS:
- Achieve fine Oreo crumbs with a food processor for a smooth crust.
- Ensure the cream cheese is at room temperature for that perfectly creamy filling.
- Fold in the Cool Whip gently with a rubber spatula to keep the mixture light and fluffy.
- For easy removal, a springform pan is your best friend. That’s probably the hardest part of this whole thing, haha!
- A bit of hot water on your knife will help you slice through the cheesecake cleanly.
- Get creative with toppings – this is your chance to make the cheesecake uniquely yours.
Our Oreo Cheesecake journey brings a dessert that’s indulgent and mouthwateringly delicious. It’s also incredibly easy to make!
With its layers of Oreo goodness and customizable toppings, it’s the perfect treat to celebrate the little things, the big things, and everything in between.
Whether it’s for a special occasion or a cozy night in, this cheesecake will get you rave reviews.
If you like this recipe, you might also like:
If you’ve tried this OREO CHEESECAKE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
No Bake Oreo Cheesecake
Ingredients
Crust:
- 28 Oreos
- 6 tablespoons salted butter melted
- ½ teaspoon salt optional
Filling
- 16 ounces cream cheese full fat only
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 16 ounces cool whip thawed
- 15 Oreos crushed
Ganache (optional)
- ⅔ cup semi-sweet chocolate chips
- ½ cup heavy cream
Topping
Instructions
- Add the 28 Oreos for the crust to a food processor and pulse until fine crumbs form. Add in the melted butter and salt and pulse until combined.
- Transfer the crust mixture to a 10-inch springform pan and press evenly into the bottom and up the sides of the pan. I find that a flat bottomed and sided drinking glass helps with this.
- In a large bowl or stand mixer fitted with a paddle attachment, cream together the cream cheese, sugar, vanilla, and salt until light and fluffy.
- Scrape down the sides of the bowl and fold in the cool whip followed by the crushed Oreos and mix until combined and hardly any white streaks remain. The mixture will have a grayish tint to it.
- Transfer the filling to the crust and spread out evenly and gently.
- Add the chocolate chips and heavy cream to a medium microwave-safe bowl and microwave for 45 seconds, whisk together the ganache, microwaving for an additional 15 seconds, if needed for the chocolate to fully melt. Let sit at room temperature for 15 minutes.
- Pour the cooled ganache over the top of the cheesecake filling then refrigerate for at least 6 hours before slicing and serving.
- Top with whipped cream and Oreos for garnish, if desired.
Notes
- Nutritional value does not include the toppings.
- This does have to chill for about 6 hours for the filling to set up.
- You can make this in a pie plate instead of a springform pan, see my tips above.
- Increase or decrease your Oreos in the filling to your flavor preference.
- The ganache is optional but highly recommended.
- Switch up your Oreos for a different color or flavor.
- Achieve fine Oreo crumbs with a food processor for a smooth crust.
- Ensure the cream cheese is at room temperature for that perfectly creamy filling.
- Fold in the Cool Whip gently with a rubber spatula to keep the mixture light and fluffy.
- For easy removal, a springform pan is your best friend. That’s probably the hardest part of this whole thing, haha!
- A bit of hot water on your knife will help you slice through the cheesecake cleanly.
- Get creative with toppings – this is your chance to make the cheesecake uniquely yours.
Nutrition
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