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.
watch how to make it
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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) 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.
Notes
*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
Elli says
This cake is outrageously delicious. It’s my teenagers go to cake when they want to make something sweet. We pile fresh berries onto the center of the cake and hold them in with the oreos. So good!!
★★★★★
Jessica Holmes says
Love that idea Elli!
Sarah says
Hi Jessica,
Thanks so much for sharing this recipe. I made it for my partner’s birthday. He and the rest of the family loved the cheesecake! I’ve put chocolate ganache on top just to see how it goes, it turned out so well!
★★★★★
Jessica Holmes says
Ooh love hearing that Sarah! A choc ganache topping sounds lovely!
Sophie says
Hey! I’m about to make this recipe.. just wondering is it okay to use vanilla essence instead of extract? 🙂
Jessica Holmes says
Yes that’s fine Sophie!
Sashi says
Not too fussed on this recipe. I think it would work better with mascarpone than cream cheese. It would whip up much better and hold shape. I beat mine quite well but it was barely holding shape. A little too soft even with using thickened cream. I also think it needs a little more sugar. Another idea would be to add some melted white chocolate to help it set. I have frozen mine to be eaten as a frozen cheesecake.
★★
Jessica Holmes says
Hi Sashi, if you’re having trouble with it setting, make sure you are using full fat block cream cheese (not spreadable) and full fat cream designed for whipping.
Shiling says
Omg I use all purpose cream instead of whipped cream cause I didn’t understand. Hopefully it works 🥴
Jessica Holmes says
Hi, unfortunately, you may have trouble with the cheesecake setting as you need a whipping cream for stability.
Stella says
I’ve been looking for a recipe without egg as I made this for my friend who is allergic to eggs!
Thanks for this
Jessica Holmes says
I’m so glad you enjoyed it!
Inderjit says
Hi I made this cheesecake yesterday but for some reason it didn’t set. I even left it overnight in the fridge What could be the reason. But otherwise it was tasty
Jessica Holmes says
Hi, glad you enjoyed it but sorry to hear it didn’t set. It is most likely because you didn’t beat the mixture long enough for the cream to become ‘whipped’ as it’s the stablising ingredient in this cheesecake. Or if you didn’t use a ‘whipping’ cream. Hope that helps!
Inderjit says
I definitely used whipping cream and did beat the mixture but I think it was stiff to start with and then as I was pouring the mixture it was slightly runny probably the reason it didn’t set.
Isabelle says
Hi,
Do I need to put caster sugar?
Jessica Holmes says
Hi Isabelle, I recommend following the recipe as is if you can!
Jennifer says
Amazing cheesecake. I doubled the Oreos inside the cake filling and it was perfect!
★★★★★
Jessica Holmes says
Ooh that sounds wonderful! So glad you enjoyed it Jennifer!
Desiree says
Super easy to make and my family loved it! Made it for my brothers 30th, he loves cheesecake, can’t wait to try more of your recipes!
★★★★★
Jessica Holmes says
So glad you enjoyed it Desiree!