This Easy No Bake Oreo Cheesecake recipe is smooth and creamy – it’s the perfect cheesecake recipe and it’s so easy to make with only a few ingredients – and it’s gelatin-free!! You’ll never need another no-bake cheesecake recipe again! 
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Friends, I am SO thrilled to be bringing you this amazing recipe today for Easy No Bake Oreo Cheesecake. It is truly the creamiest, most delicious Oreo cheesecake I’ve ever tasted – it’s absolute Oreo Cheesecake perfection!
When I was a teenager my friends and I frequented this little cafe known for its specialty coffee drinks, Italian sodas, and its Oreo cheesecake. I’ve had Oreo cheesecake there countless times and because it’s basically the best cheesecake on the planet I shied away from making my own Oreo cheesecake, thinking I could never compete with my favourite cafe.
This Easy No Bake Oreo Cheesecake is seriously the closest thing I’ve ever made to my favourite coffee shop Oreo cheesecake, AND it’s NO BAKE!!! Can you believe it?? Tell me this doesn’t look like a no-bake cheesecake…
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Some of you may not know that most no-bake cheesecakes are actually made with gelatin – it helps them set and stay together similarly to the way in which eggs in baked cheesecakes do. The only problem is, I’ve never been a fan of gelatin in no-bake cheesecakes. I find the texture just isn’t quite right and they end up tasting like something your great aunt brings to a church potluck.
Not that there’s anything wrong with desserts like that – I’ve certainly enjoyed my fair share of church potluck cheesecakes over the years! But if you’re looking for an ultra decadent no-bake cheesecake that closely rivals the most light and creamy baked cheesecake you’ve ever tasted, this Easy No Bake Oreo Cheesecake is THE recipe you need. Period.
And I know you may not believe this, but the filling is only four ingredients including the Oreo cookies. Four. High-quality cream cheese, powdered sugar, real whipped cream, and Oreo cookies. That’s it!! The filling is whipped to ultra-creamy perfection and set in the freezer for a couple of hours, just until it’s firm enough to slice. The texture is insanely creamy and light and the flavour is absolutely perfect.
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This recipe is best made in a 9-inch spring form cheesecake pan and served with an extra dollop of whipped cream, a few chunks of Oreo cookie and, of course, chocolate fudge sauce. This easy dessert is like heaven on a plate and it’s perfect for your next celebration, dinner party, barbecue, date night-in, or for no reason at all. Because this Easy No Bake Oreo Cheesecake is so good, you don’t need another reason to enjoy it!
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I hope you like this Easy No Bake Oreo Cheesecake recipe! Let me know in the comments below, what other no bake cheesecake recipes would YOU like to see on thebusybaker.ca?
Like this Easy No Bake Oreo Cheesecake recipe? You’ll LOVE these reader-favourite recipes:
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Recipe Video
Watch the video below to see exactly how I make this decadent dessert. You can find more delicious recipe videos on my YouTube channel.
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Are you trying this recipe? Use the comment form below to share your take; now with support for image uploads and comment voting!
Easy No Bake Oreo Cheesecake
Recipe: Ingredients
- 1 1/2 cups Oreo baking crumbs (or 24 Oreo cookies, finely crushed)
- 5 tablespoons butter, melted
- 900 grams plain cream cheese (4 cups or about 32 ounces)
- 1 3/4 cups powdered sugar
- 3 cups whipped cream
- 24-28 coarsely crushed Oreo cookies
- extra whipped cream, chocolate sauce, and Oreo cookies for garnish
Recipe: Instructions
- Combine the Oreo baking crumbs and the melted butter and press the mixture into the base of a spring form pan.
- Whip the cream cheese on high speed until smooth and creamy. Add the powdered sugar and continue to whip on high speed until well combined.
- Fold the whipped cream and the coarsely crushed Oreo cookies into the cream cheese mixture with a rubber spatula just until well combined.
- Pour the cream cheese mixture into the prepared pan and smooth out the top.
- Chill the cheesecake in the freezer for at least 2 hours (4 hours or more is ideal), and remove to room temperature for 20-30 minutes before garnishing with additional whipped cream, chocolate sauce, and crushed Oreo cookies and serving.
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I’ve made this many times now. A family favourite. Very easy recipe. Thank you!
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback!
I’ve made the baileys cheesecake and twice the key lime, absolutely delicious, and pretty easy, oreo one next,
Let us know how it turns out!
Hello. I understand you are asking us to freeze the cheesecake. However, is it okay to leave it in the fridge overnight? I just made it and it’s currently in the fridge. Should I remove it to the freezer overnight instead? I have made it before and it’s delicious. I can’t remember if I left it in the fridge though. I am bringing it to work tomorrow so I am wondering if I can leave it in the fridge overnight or freezer overnight. Work is one hour away. Please advise.
You can leave it in the fridge overnight however, if you want to keep it outside of the fridge for an hour, we’d suggest that you freeze it.
Oreo flavor is tasty in milkshake, and of course it is in cheesecake!!!
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback!
Made it with dairy free cream cheese and coconut milk whip
It was amazing!!
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!
How much ml is the whipped cream as a liquid before u whipped it
It’s 350 ml.
Loved this recipe of Oreo Cheesecake. Thanks for such amazing recipe. Please visit http://www.temptingrecipe.com
Thank you!!🙂
Are we meant to remove the cream from the oreo cookies before crushing them ?
No! Leave the filling in 🙂
Hi,
Can I make this in a rectangular tray instead? I have an 13×9 and an 11×7. I do have a springfoam pan but it might only be a 7″ one.
Thanks
Sure you can! The 11×7 would work best for this recipe as it holds the same volume as a 9 inch springform pan (about 10 cups).
Hi,
Thanks for the recipe. I made this cheesecake, but it didn’t set properly. I put it in the fridge overnight (around 8 hours), but when I tried to cut it in pieces, it wouldn’t give me well defined pieces. The crust didn’t come out either when I tried to cut. Any idea why it must have not set? It tastes awesome though.
Hi Pooja, I’m sorry it didn’t turn out well. I suppose the problem would be that you put it in the fridge instead of the freezer as the recipe requires.I hope next time it will turn out perfect!
My cream cheese will not become smooth. What can I do? It’s all in small lumps.
Is it straight out of the fridge and too cold? Or perhaps it’s old and has gone off. Room temperature cream cheese should have no problem becoming smooth.
The cheesecakes turned out nice however consistency isn’t quite right, it’s a bit moussy if that makes sense . I have followed the recipe from start to finish so not quite sure why that is…
No bake cheesecakes have a smooth, sometimes mousse-like texture, because they contain no eggs or gelatine. It should be smooth, but it could be your cream cheese or whipped cream that is giving it a strange texture.
Can I make these into cupcakes? Will they set up as well
This recipe works best as a cake, but they will set as cupcakes if you set them in the freezer. Just be sure to grease or line the cupcake tins!
My cream cheese/whipping mixture wasn’t as fluffy as it was in the video. It wasn’t extremely runny by all means but it didn’t fold as nicely. Is this ok? Should I put it in the freezer overnight ? Thanks!
Yes, it’s fine! Freezing overnight should do the trick 🙂
Hi, my cheesecake was liquid when cut, any reason why?
It sounds like you didn’t give it enough time to set. My suggestion is to set it in the freezer if you find it’s too soft in the fridge.
Can I put the cheesecake in the freezer so it will set faster, or is that a bad idea?
Yes, you can. Just be sure to defrost for about 45 minutes before slicing!
I made this for my birthday 2 weeks ago and everyone loved it! Even people who don’t like cheesecake (my husband include). One of my friends said that he wanted to adopt it! Thank you for this amazing recipe!
I am using a 10 inch pan so how much would I need of each ingredient?
I’d suggest using a 9-inch pan, or adding 1/3 (approx 33%) to each of the ingredients.