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No Bake Oreo Cheesecake 100.png

No Bake Oreo Cheesecake

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๐Ÿช A creamy, indulgent dessert that combines the convenience of no-bake with the beloved flavors of cookies and cheesecake
๐ŸŒž Perfect for hot summer days when you want a decadent treat without turning on the oven

  • Total Time: 4 hours 25 minutes
  • Yield: 12 servings

Ingredients

– 24 sandwich cookies for the crust

– 4 tablespoons (60 grams) unsalted butter, melted for the crust

– 16 ounces brick-style cream cheese (softened) for the filling

– 1 cup (120 grams) powdered sugar for the filling

– 1 teaspoon vanilla extract for the filling

– 2 cups (480 ml) cold heavy whip cream for the filling

– 16 chopped sandwich cookies for the filling

– Whipped cream for optional topping

– 12 to 14 mini sandwich cookies, chopped, or 6 full-size sandwich cookies cut in half for optional topping

Instructions

1-First Step: Make the Crust: Pulse 24 sandwich cookies in a food processor until they turn into fine crumbs. Mix the crumbs with 4 tablespoons (60 grams) of melted unsalted butter until it all sticks together. Press this mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper, then chill it in the refrigerator for about 10 minutes to set. This step builds a sturdy base for your no bake Oreo cheesecake!

2-Second Step: Prepare the Filling Base: Beat 16 ounces of softened brick-style cream cheese in a bowl until it’s completely smooth and free of lumps. Add 1 cup (120 grams) of powdered sugar and 1 teaspoon of vanilla extract, then beat again until everything combines nicely. This creates the creamy foundation that makes your no bake Oreo cheesecake so irresistible, so take your time here!

3-Third Step: Whip the Cream: In a separate bowl, beat 2 cups (480 ml) of cold heavy whip cream with an electric mixer until stiff peaks form; this takes about 2-3 minutes. Keep an eye on it to avoid over-whipping, as that makes the texture grainy. Now you’ve got the fluffy element that lightens up your easy summer Oreo dessert!

4-Fourth Step: Finish the Filling: Gently fold the whipped cream into the cream cheese mixture using a spatula until just combined; don’t overmix or you’ll lose the airiness. Then, fold in 16 chopped sandwich cookies to add that signature Oreo crunch. This step brings all the flavors together for your no bake Oreo cheesecake recipe!

5-Fifth Step: Assemble the Cheesecake: Scoop the filling onto the chilled crust and spread it into an even layer with a spatula. Smooth the top for a polished look, and make sure it reaches the edges. Pop the pan back into the refrigerator to chill for at least 4 hours or overnight; this firms it up perfectly. You’re almost done with this simple Oreo cheesecake no bake adventure!

6-Final Step: Garnish and Serve: Just before serving, pipe whipped cream around the edge for a fancy touch. Top with 12 to 14 chopped mini sandwich cookies or 6 halved full-size ones for extra flair. Slice and enjoy your no bake Oreo cheesecake with friends it took only about 25 minutes of prep time, plus 4 hours chill time for a total of 4 hours and 25 minutes! For more baking inspiration, check out our chocolate chip banana bread recipe on the site.

Last Step:

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Notes

๐ŸงŠ Ensure cream cheese is softened to room temperature for smooth blending
โ„๏ธ Don’t skip the chilling time – it’s essential for proper setting
๐Ÿช Add cookie garnishes just before serving to maintain their crunch

  • Author: Brandi Oshea
  • Prep Time: 25 minutes
  • Chill Time: 4 hours
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 28g
  • Sodium: 210mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.5g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 45mg