This No Bake Oreo Cheesecake is the ultimate cookies and cream dessert. With a crunchy Oreo crust and a creamy cheesecake filling, it’s so easy to make! You don’t even need to turn the oven on.
Hello Oreos 💜
Today we’re talking cheesecake. And Oreos. This gorgeous No Bake Oreo Cheesecake is literally filled to the brim with Oreo cookies.
It’s creamy, crunchy and oh-so-easy to make.
There’s no denying that I have a serious obsession with Oreos and Oreo desserts. Are you the same way?
I don’t know when it started but I do know that Oreos are my kryptonite. And this cheesecake 👇🏻 is NOT helping things.
It was only a couple of weeks ago that I shared my famous Chocolate Oreo Ice Cream Pie with you.
And now we’ve take all the goodness of Oreos and transformed them into a cheesecake. And you are going to flip when you find out just how easy this cheesecake is to make.
First things first, there’s NO gelatine. No siree.
I don’t like to use gelatine in my no bake cheesecakes because it alters the taste, makes an easy recipe somewhat complicated AND is simply not necessary.
I mean look, this cheesecake totally hold it’s shape, does it not?
So let’s talk flavour. This cheesecake is literally bursting with all things cookies and cream.
It starts with a buttery Oreo cookie crust, made with whole Oreos. Next, is a finger-lickin’ cheesecake filling made with cream cheese, thickened cream and a touch of sour cream (ALL the creams). And a boatload of chopped Oreos.
The final touch? Swirls of whipped cream, mini Oreo cookies and plenty of Oreo crumbs.
Tips for making the perfect no bake cheesecake
- Always use a springform tin so you can easily remove your cheesecake. Simply run a butter knife around the edge and then gently remove the cake rim when you’re ready to serve.
- Make sure your cream cheese is at room temperature so you can beat it well and get rid of any lumps.
- Don’t use a cream cheese substitute or low fat version, go full fat cream cheese and full fat sour cream for maximum flavour.
- Beat your cheesecake mixture well so the mixture becomes thick and your cream is whipped.
- Let your cheesecake set in the fridge for at least 6 hours, or overnight. This recipe doesn’t have any gelatine but if you beat the mixture well, the whipped cream will easily allow the cheesecake to hold it’s shape.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
No Bake Oreo Cheesecake
An easy No Bake Oreo Cheesecake with an Oreo crust.
Ingredients
Cookie crust
- 250 grams (approximately 25 cookies) Oreo cookies
- 60 grams (1/4 cup) butter
Cheesecake filling
- 500 grams (2 and 1/2 cups) full fat cream cheese, room temperature
- 65 grams (1/3 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 240 ml (1 cup) thickened or heavy cream*
- 60 ml (1/4 cup) full fat sour cream
- 150 grams (approximately 15 cookies) Oreo cookies, chopped
Topping
- 240 ml (1 cup) whipped cream, to decorate
- Mini Oreo cookies, to decorate
- Oreo cookies, crushed, to decorate
Instructions
- Lightly grease an 8 inch springform baking tin with butter and line the bottom with baking or parchment paper.
- Add Oreo cookies (cream and all) to a food processor and blend until they resemble fine crumbs. Melt butter in the microwave and then pour over crushed Oreos and whiz again until the mixture resembles wet sand.
- Pour Oreo mixture into prepared tin and press down gently using the back of a spoon to form an even layer. Pop in fridge.
- Add cream cheese, sugar and vanilla to a large mixing bowl and beat with an electric mixture until smooth and creamy. Add cream and beat for a few minutes or until mixture becomes thick and holds its shape. Add sour cream and mix until smooth.
- Gently fold through chopped Oreos. Pour cheesecake mixture on top of the Oreo cookie crust, smooth the top and refrigerate for at least 6 hours or overnight.
- Add whipped cream to a piping bag fitted with a large star tip and pipe swirls of cream along the edges. Decorate with mini Oreo cookies and crushed Oreo cookie crumbs.
Notes
*Cream: You must use a high-fat cream that is suitable for whipping. Here in Australia, it’s called thickened cream. It is usually at least 35% fat and will say on the product that it is suitable for whipping. Do not use light, pouring or cooking cream or your cheesecake won’t set.
Nutrition Information
Fiona says
This is the best/easy Cheesecake to make, I use the filling for all cheesecakes now and just add the flavour I require. It is not really sweet which makes it a lovely cheesecake. Totally recommend making this.
Fiona – New Zealand
★★★★★
Jessica Holmes says
I’m so glad you love it Fiona! Thank you for your kind review.
Zeph says
Made this because my toddler was asking for it… i finished half of it i think or maybe 3/4s of it 🤣🤣🤣🤣 so good!
★★★★★
Jessica Holmes says
Yaaay! So glad you enjoyed it!
Shavorn says
This was so yum! Definitely going to make it again, it wasn’t overly sweet or have an overpowering taste of cream cheese, iv never made cheesecake using sour cream and cream before but I assume they are what balance this out.
It was also super easy to make!
★★★★★
Jessica Holmes says
I love hearing that Shavorn! So glad you enjoyed it.
Isobella says
by oreo cookies do you mean the full cookie with the cream, or the cookie without the cream
Jessica Holmes says
Hi, yes the full cookie, cream and all!
Jo says
I made this Cheesecake a couple of Christmases ago and I made it completely lactose free using the lactose free version of ingredients, original oreos are dairy free and it came out tasting amazing. Now it gets setved every Christmas, looking forward to making it tomorrow night for Christmas day!
★★★★★
Jessica Holmes says
Aww that’s amazing Jo! Love that it worked so well as a lactose free cake.
June says
Made this for a family bbq and everyone loved it. So much so they still talking about it. We spending Christmas at our daughters and I usually make Christmas puddings but this year’s request is this gorgeous Oreo cheesecake. Was wondering if it’s possible to freeze it. Thanks
Jessica Holmes says
I love hearing that June! What a lovely treat for Christmas. You can freeze it, I would just omit the whipped cream on top and do that once the cheesecake is thawed.
Alethea Flipp says
Hi Jessica
I used your recipe to make my very first cheesecake and it was delicious!
I had a little trouble getting it to set which I think might be bakers error. I used standard New Zealand cream with a fat content of 35% as we didn’t seem to have heavy or thickened cream here. I have since seen double cream (about 48% fat content) and thickened ready to dollop cream which looks pre-whipped (an anchor product).
Would you reccomend trying one of the other creams, whipping the mixture longer or perhaps pre-whip my standard cream first?
Looking forward to making my next one!
Alethea
Jessica Holmes says
Hi Alethea, I’m so glad you enjoyed it! And I appreciate your question – it can be so confusing with so many different names/types of creams across the world. A high-fat cream like you used should work if it says it’s suitable for whipping. Does it have any gelatine in it? If it whips up on its own, it should be fine to use. Perhaps like you suggested, the best thing to do next time would be to whip it first (ensure it’s whipped so you can turn the bowl upside down without anything falling out) and then fold it through. If it doesn’t whip up on it’s own, I would try a different cream. I hope that helps.
Sewuese says
Lovely recipe
Sally says
Hi, I made this and it tasted great even though I took it out for too long before serving it. Am hoping to make it again this weekend for my daughter’s birthday party as she loves oreos – but was wondering if you have a modified recipe for a 10″ springform instead of an 8″? I have tried to halve ingredients of other recipes before but they always don’t turn out as well. Would be great if you have a tried and tested 10″ springform recipe tos share? Thanks!!
★★★★★
Jessica Holmes says
Hi Sally, so glad you enjoyed this one. I haven’t made it in a larger size I’m sorry. Perhaps you could try doing 1.5 the recipe? Or making two regular ones?
Samantha Y says
Oh my goodness SO SO GOOD!! I made this last night for my brothers 18th per his request, for a cookies and cream cheesecake and it was a big hit. Everyone loved it, I was really nervous doing a no bake without gelatin but it worked so well.
And the sour cream to my surprise worked well to balance the richness of the cream and cream cheese (I’ve never come across a cheesecake recipe with sour cream).
★★★★★
Jessica Holmes says
Hooray! So glad you enjoyed it Samantha! And yes, sour cream works so well.
Anna Krause says
Hi love your recipe, do you mean 500g block and that’s it or 500g and a half.
Jessica Holmes says
Hi Anna, just 500 grams of cream cheese total.
Shayne Savage says
Pretty nice.👍🏽❤️🙏🏼 Made it here in Thailand. I’m Australian
Jessica Holmes says
I’m glad you liked it!
Judes Thomas says
I was so nervous that my cake wouldn’t set but it did and it tastes amazing!!! I really love how simple this recipe is and that it can be thrown together pretty quickly. I added some extra sugar as I felt it wasn’t sweet enough for us, but other than that it was perfect!
★★★★★
Jessica Holmes says
Love hearing that Jude! Thanks for your feedback.
Sam says
I made this for my bfs birthday and we absolutely loved it. I didn’t have an electric mixer so I whisked the thickened cream separately (as you suggested) and then folded through – it worked well.
It was really simple to make which I liked as not too time consuming and fun :))
Would recommend this to anyone!
★★★★★
Jessica Holmes says
I’m so glad to hear that Sam! Thank you for the kind feedback!