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.
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PinDescription
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) unsalted butter
Cheesecake filling
- 500 grams (2 and 1/2 cups) full fat cream cheese, room temperature
- 65 grams (1/3 cup) caster 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.
Nutrition
- Serving Size: 1 slice
- Calories: 336
Keywords: Oreo cheesecake, Cookies and cream cheesecake
Hi,
I made this cake for a family get togehter and it was delicious. It is a flawless recipe. I followed exactly what was on the recipe card and followed the Tips. Everyone loved it. It is a must have addition to my dessert list. Thanks jess for sharing a wonderful reipe.
★★★★★
Wow! Thank you so much Aasma – I’m so pleased you and your family enjoyed it! ☺️
hi
this cake looks absolutely delicious! can’t wait to make it!
also i wanted to ask if i can use milk and butter as a substitute for heavy/ thickened cream?
thanks xx
Hi Maddee, no you can’t substitute anything for the cream in the recipe. Hope you enjoy it!
Thank you so much! I googled cheesecakes which lead me to this site. I made this Oreo cheesecake for my husband’s birthday party last night. I cannot stress how amazing this is! My absolute favorite cheesecake ever! And I am terrible in the kitchen but this recipe was very easy to follow and no baking so I couldn’t over cook anything! Hubby has now requested this every birthday for the rest of his life he was that happy! I am so thankful I found this recipe 😊😊😊
★★★★★
Hi Jessie, I’m so glad you found my site! And I’m so happy to hear how much you and your husband enjoyed this recipe ❤️ Thank you so much for the lovely feedback!!!
is the sour cream a must have ingredient？
★★★★★
Yes, if you can’t find it, you could use full fat Greek yogurt instead.
Wouldn’t this need gelatine in it?
Hi Hannah, I don’t use gelatine in my no bake cheesecake recipes. The whipped cream will hold its shape 👌🏻
Do you need to whip the cream before adding it to the cream cheese mix?
Hi Jane, no I add it to the mix and then as you beat it all together, the cream will become whipped and make the mixture thick. Alternatively, you can whip the cream separately and then fold it in. I’ve done both ways and it works! Hope that helps!
Is it possible to overwhip the mixture? Or do I just need to keep beating for longer to get it to thicken?
Yes, just keep beating until the mixture thickens, it should be noticeable, but it won’t take long – just a couple of minutes. If you’re worried about over whipping, you can whip the cream separately as you mentioned before and gently fold it in.
Just curious? Does your whipped topping decoration melt or get watery when in the fridge? I haven’t had the best luck with mine keeping form after I add the whipped cream on the top for decoration. Any recommendations on how to make it stay pretty?
Hi Danielle, I’ve never had that issue before. It must be because of the type of cream you are using. I always use thickened cream and whipped it by hand – that always seems to work fine. Alternatively, try just adding decorations at the last minute, right before serving.
Wonderful, fluffy, foolproof
★★★★★
What a lovely review 💕 Thanks Amanda!
what size tin did you use for this recipe
Hi Anthony, I used an 8 inch springform cake tin. A 9 inch will also work!
Hi Jessica,
Decided to make this for mother’s day…not reading the method properly I ended up adding all the filling ingredients together in my Bellini (oreos and all) and processed until smooth/creamy….is the end result going to be affected? The filling is just a bit dark from the oreos otherwise I thought it tasted great. Lol. Many thanks, Sarah from Australia.
Hi Sarah! Thanks for your comment. It should be fine! The Oreos will have changed the colour but the taste shouldn’t be affected! I hope you and your mum enjoy it! ❤️
Can i used powdered sugar instead of caster sugar
Hi Erica, no I don’t recommend this. You can read more about caster sugar here – https://www.sweetestmenu.com/what-is-caster-sugar/
yum yum
★★★★★
WOW this cake looks so delicious! I love Oreo cheesecakes!
★★★★★
Thanks Natalie!