I present a luscious no-bake cheesecake where Oreos star in the crust, filling, and topping. It’s smooth, creamy, and takes under 30 minutes to prepare—perfect for making ahead!

No-Bake Oreo Cheesecake

Why You’ll Love This Recipe

I love how effortlessly this recipe comes together—just a few simple steps and no oven needed. The Oreo flavor shines throughout, and chilling it makes it a fabulous make-ahead dessert for any party or celebration.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

24 Oreos
4 tablespoons unsalted butter, melted

For the no-bake cheesecake filling:

16 ounces brick-style cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups cold heavy whipping cream
16 Oreos, chopped

Topping (optional):

Homemade whipped cream
12–14 mini Oreos chopped (or 6 full-size Oreos, halved)

Directions

I start by pulsing Oreos into fine crumbs, then stir in melted butter and firmly press the mixture into the bottom of a 9-inch springform pan lined with parchment. After chilling briefly, I whip up the filling: cream the softened cream cheese, then blend in powdered sugar and vanilla until smooth. In a separate bowl, I whip the cold heavy cream to stiff peaks and gently fold half into the cream cheese mixture, followed by the rest and the chopped Oreos. I spread the filling over the chilled crust, smooth the top, cover, and let it chill—at least 4 hours or up to overnight. Before serving, I add dollops of whipped cream and mini Oreos as garnish.

Servings And Timing

This cheesecake yields 10 slices.

Prep Time: about 25 minutes
Chill Time: 4 hours
Total Time: approximately 4 hours 25 minutes

Variations

I sometimes swap regular Oreos for Double Stuf for extra creaminess. For a snack-sized version, I scale down and make mini cheesecakes. Or, to add a seasonal twist, I crush flavored Oreos for the crust or filling. Mini Oreo cheesecakes are a fun and easy alternative.

Storage/Reheating

I cover leftovers tightly and keep them refrigerated for up to 4 days; no need to reheat—just slice and serve chilled. If I want to store it longer, I freeze it without the topping and thaw it overnight in the fridge.

FAQs

1. What if the crust isn’t firm after chilling?

I find pressing the crust firmly with a measuring cup helps. If it’s still soft, a brief chill before adding the filling ensures it sets well.

2. Can I make this in advance?

Yes—I often make it a day before serving. Its 4-hour chill time makes it perfect to prepare ahead.

3. Can I substitute light cream cheese?

I stick with full-fat brick-style cream cheese; lighter versions can result in a softer, less stable filling.

4. Do I need a springform pan?

I use one for easy removal, but a regular pie dish works too—just serve slices directly from the dish.

5. Can I freeze this cheesecake?

Yes, I can freeze it for up to one month. I wrap it tightly and freeze without the toppings, then thaw overnight in the fridge before serving.

Conclusion

I absolutely adore this No-Bake Oreo Cheesecake—it’s rich, indulgent, and hands-down easy to make. Whether I’m planning ahead or need a quick dessert, this recipe always delivers and impresses.