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.
Ashley says
I made this cheesecake for my students yesterday!
It was a resounding success, and I fear of your recipe and the picturesque look of it have made me appear more competent than I really am.
Finding the ingredients can be a little difficult or pricey here in Japan, but it was definitely worth it. Adding to that, I bought all of the Oreos and creams together with nothing else and I distinctly heard a young pair of children ask each other if they think the ‘Oreo foreigner is going to eat them all himself’ haha!
Also, instead of using normal Oreos throughout the recipe I mixed strawberry flavour Oreos into the mix!
I’ve given credit to you and will be sharing the recipe with students too. Thanks a lot!
Jessica Holmes says
Hi Ashley! I’m so happy you loved this recipe! So cool to think that it was shared with your students all the way over in Japan! And I love the idea of adding strawberry Oreos to the mix ❤️
rica says
love
Lil says
This recipe was perfect! I made it for my husband’s birthday and he loved it! I mixed strawberry and chocolate Oreos through the cheesecake and it gave the cake a delicious Neapolitan like twist. Will definitely make again!
Jessica Holmes says
Ooh I love that idea! So glad you enjoyed it!
Aasma says
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.
Jessica Holmes says
Wow! Thank you so much Aasma – I’m so pleased you and your family enjoyed it! ☺️
maddee says
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
Jessica Holmes says
Hi Maddee, no you can’t substitute anything for the cream in the recipe. Hope you enjoy it!
Jessie says
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 😊😊😊
Jessica Holmes says
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!!!
zhiyang says
is the sour cream a must have ingredient?
Jessica Holmes says
Yes, if you can’t find it, you could use full fat Greek yogurt instead.
Hannah says
Wouldn’t this need gelatine in it?
Jessica Holmes says
Hi Hannah, I don’t use gelatine in my no bake cheesecake recipes. The whipped cream will hold its shape 👌🏻
Jane says
Do you need to whip the cream before adding it to the cream cheese mix?
Jessica Holmes says
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!
Jane says
Is it possible to overwhip the mixture? Or do I just need to keep beating for longer to get it to thicken?
Jessica Holmes says
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.
Danielle Brown says
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?
Jessica Holmes says
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.
Amanda says
Wonderful, fluffy, foolproof
Jessica Holmes says
What a lovely review 💕 Thanks Amanda!
anthony says
what size tin did you use for this recipe
Jessica Holmes says
Hi Anthony, I used an 8 inch springform cake tin. A 9 inch will also work!
Sarah says
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.
Jessica Holmes says
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! ❤️
erica says
Can i used powdered sugar instead of caster sugar
Jessica Holmes says
Hi Erica, no I don’t recommend this, use granulated sugar instead. You can read more about caster sugar here.
john says
yum yum
Natalie says
WOW this cake looks so delicious! I love Oreo cheesecakes!
Jessica Holmes says
Thanks Natalie!