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!
Watch the video tutorial to see how I make it, and don’t forget to stay tuned to the end of this post for the FULL PRINTABLE RECIPE!
NEVER MISS A POST! FOLLOW ME ON:
FACEBOOK | PINTEREST | INSTAGRAM | TWITTER
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…
Pin this recipe on PINTEREST!
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.
Pin this recipe on PINTEREST!
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!
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?
NEVER MISS A POST! FOLLOW ME ON:
FACEBOOK | PINTEREST | INSTAGRAM | TWITTER
Like this Easy No Bake Oreo Cheesecake recipe? You’ll LOVE these reader-favourite recipes I have linked below!!
These Berry Cheesecake Sugar Cookie Bars are the PERFECT cheesecake dessert for spring and summer!
This Easy No Bake Nutella Cheesecake is the BEST cheesecake for Nutella lovers!! And it’s SO easy to make!!
My video for this Easy No Bake Snickers Cheesecake has reached over 4 million people on Facebook and it gets rave reviews!!
Kitchen products I recommend:
Easy No Bake Oreo Cheesecake
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
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.
Lou Reiser says
May 19, 2017 at 9:15 pmHow much heavy/whipping cream do you need to get 3 cups whipped?
Chrissie says
May 20, 2017 at 7:56 pmWhipping cream usually doubles when it’s whipped, so you’ll need approximately 1 and a half cups 🙂
Lou Reiser says
May 21, 2017 at 1:15 amThanks! Making it tomorrow for family dinner!
Liz Vest says
June 1, 2017 at 2:52 amIt is even better if you use vanilla oreo cookies……………….yummy
Chrissie says
June 1, 2017 at 11:58 amOooh! Great idea!! 🙂
Juliette says
June 9, 2017 at 11:48 amHow long can this cheesecake last?
Chrissie says
June 18, 2017 at 1:40 pmThis cheesecake keeps for up to 2 days in the fridge or a week in the freezer. But it’s so tasty, I doubt it’ll last that long!! 😉
Alli says
June 18, 2017 at 1:15 amYum! So so good! My husband is an Oreo freak so when he requested I bake him something for Father’s Day, I naturally started looking for something with Oreos. Found this recipe on Pinterest and it was so simple and delicious looking, it was an easy choice.
Couple tips for those making it… You can buy the family size pack of regular Oreos. I used 22 whole cookies (cream and everything) for the crust. Used 24 coarsely ground for the filling and reserved 2 cookies to finely crush and sprinkle over the top. I made homemade whipped cream by whipping 1 pint of heavy cream and 1/4c of granulated sugar on high until stiff and fluffy. This made the 3 cups needed for the filling plus extra to decorate with. Putting in the fridge overnight then will stick in freezer before church in the morning just to be sure it’s nice and firm for lunch tomorrow. Whole family licked the bowl clean. So so good! Cannot wait for dessert tomorrow! Thank you!!
Chrissie says
June 18, 2017 at 1:34 pmThanks so much for all your feedback Alli!! So glad you loved it!! 🙂
Safiyya says
April 25, 2018 at 10:23 pmHi, did you sprinkle crushed Oreos right before serving or before freezing?
Chrissie says
April 30, 2018 at 6:33 amYou can do it however you like! Before freezing works well, but before serving as a garnish works great too!
Hannah says
June 22, 2017 at 10:29 amHi! What size to do you use?
Chrissie says
June 22, 2017 at 11:35 amI use an 8.5-inch springform pan 🙂
Sophie says
July 15, 2017 at 7:06 amHii, I was wondering if you know the measurements in mL’s or grammes 🙂
Chrissie says
July 19, 2017 at 6:13 pmHi Sophie, thanks for asking. This site has great conversion charts for you to use: http://www.cookitsimply.com/measurements/ 🙂
Vanessa says
February 2, 2019 at 8:09 amI am dying to try this recipe.. looks delicious. I do have one question for you, can I use pre made Oreo pie crust and just make the filling for it. Will it set the same?
Chrissie says
February 5, 2019 at 9:18 amYes, you can use a pre-made crust, however the filling might be too much if the pie crust is small. But otherwise, yes!
ria says
July 30, 2017 at 4:18 pmI loved the recipe. Unfortunately I used 3 cups double cream to get whipped cream and used in the recipe. Will it set.
Thank you
Chrissie says
July 30, 2017 at 6:09 pmThanks! I think it should be fine…it might be a good idea to let it set in the freezer, just in case 🙂
Cindy says
August 1, 2017 at 1:49 pmHi just wandering the 1 1/2 cups of powdered sugar is icing sugar correct.? Can I use something else ?
Chrissie says
August 1, 2017 at 4:37 pmYes! Powdered sugar and icing sugar are the same thing! I wouldn’t use anything else because any other sugar wouldn’t dissolve, leaving a gritty texture.
Norma says
August 2, 2017 at 10:38 pmQuick question. When you say whipping cream is it the heavy whipping cream we in liquid or cool whip? I read the coments but still a little confused. Thanks. Can’t wait to try this. New beginner in deserts.
Chrissie says
August 5, 2017 at 7:04 amHi Norma, the recipe calls for whipped cream, so it’s the liquid cream that you buy and whip yourself. Feel free to watch the video (at the top of the post!) to see how I add the whipped cream 🙂 Good luck!
Patty says
August 23, 2017 at 1:50 amI always use cool.whip…it comes outstanding..u will like it
Chrissie says
August 25, 2017 at 7:18 amThat’s a great tip! Thanks! 🙂
Hannah says
September 22, 2017 at 6:44 pmHi! So if I use cool whip do I just leave out the sugar? Or do I still need to add it?
Chrissie says
October 1, 2017 at 8:00 pmYes, you’d still need to add some sugar, but not the full amount. I’d reduce the sugar by not quite half and add a little more after a taste test if you feel it needs it. Good luck!
Tammy says
August 7, 2017 at 10:39 pm1) can I substitute cool whip for whip cream? I plan on 2) so that’s 4 bricks of cream cheese? (250g blocks)
Thanks!
Chrissie says
August 9, 2017 at 8:33 amYes, you can substitute whipped topping for the whipped cream. And yes, it’s approximately 4 bricks of cream cheese. Hope you like the recipe!
Stephanie says
July 1, 2018 at 11:09 pmHi I had a quick question is it heavy whipping cream used?
Chrissie says
July 9, 2018 at 8:58 amYes! Use heavy whipping cream for best results! (whip it first before folding in to the cheesecake batter)
Emily says
August 10, 2017 at 12:45 amFor the base do you use the whole Oreo or just the biscuit? If you just use the biscuit, could I maybe add the cream filling to the recipe?
Chrissie says
August 18, 2017 at 7:05 pmGreat question! I crush whole Oreos for the crust, but I’ve done it both with just the biscuit part and with the whole cookie (cream filling and all) and it works well both ways 🙂
Amanda S. says
August 16, 2017 at 1:51 pmHi, i was just wondering if i could make this a day in advance and let it set in the fridge overnight instead of putting it in the freezer?
Can’t waut to try it!
Thanks!
Chrissie says
August 18, 2017 at 7:02 pmAbsolutely! It will set beautifully in the fridge overnight 🙂
Denis says
February 16, 2019 at 5:00 amFridge or freezer, instructions say freezer
Isabelle says
August 22, 2017 at 10:26 amThank you so much for this easy recipe! Will it be okay if I left the Oreo crumbs mixed with melted butter for the base overnight?
Chrissie says
August 25, 2017 at 7:19 amYes, absolutely! Chill it in the fridge overnight and it will be set beautifully!
Donna says
October 10, 2017 at 11:12 amHI I’m new to baking was wondering what powdered sugar is it caster sugar? X
Chrissie says
October 13, 2017 at 7:18 amCaster sugar isn’t quite as fine a powder as powdered sugar is. Do you have icing sugar where you live? That’s the same as powdered sugar 🙂
Jezzel says
November 6, 2017 at 2:12 pmHi. I’m new to baking and I don’t know where to get powdered sugar.And what if I don’t like whipping cream?
Jezzel says
November 6, 2017 at 2:19 pmAnd also can I make a thicker crust maybe a half inch? will it ruin the cake?
Chrissie says
November 21, 2017 at 12:28 pmNope! Go for it! 🙂
Chrissie says
November 21, 2017 at 12:30 pmPowdered sugar is also called icing sugar in some countries. It’s available at almost every grocery store in the western world 🙂 And you can’t taste the whipping cream in this recipe at all. It just adds to the texture of the cheesecake. Hope you enjoy it!
Keiarah says
November 12, 2017 at 12:16 pmHi, im just wonderin if i could use an all purpose cream as substitute for the whipping cream? I want to make this for my daughters 4th month thanks.if i could still remember when i was in college we chilled the all purpose cream then mix it with a can of condense milk and use an electric mixer to whip it until it form the stiff tip from the whisk.
Chrissie says
November 20, 2017 at 9:17 pmThat’s an interesting question…I think if you do it that way it might be too sweet. I’d recommend replacing the whipped cream with a whipped cream substitute like Cool Whip or Dream Whip or something of that nature. Good luck!
Hiral gamit says
November 14, 2017 at 9:22 amCan we use chocolate mousse instead of cream cheese ???
Chrissie says
November 20, 2017 at 9:14 pmI’m not sure what you’re referring to when you say chocolate mousse. I’d recommend following the recipe and using traditional cream cheese.
Bea says
November 14, 2017 at 1:11 pmHi! I haven’t got a 9 inch (=23cm) springform pan, only an 18cm. Do you think I could make this cake using 2/3 of the ingredients? Thanks. 🙂
Chrissie says
November 20, 2017 at 9:14 pmYes, I’m sure that would work! 🙂
Sara says
November 16, 2017 at 9:30 pmI did it!! It turned out and it was a huge hit! This was so fun to make. thank you for sharing the recipes!
Chrissie says
November 20, 2017 at 9:12 pmSo glad you liked it! Thanks for the positive feedback!
Sierra Campbell says
November 23, 2017 at 5:16 amHas anyone used the Oreo filling inside the cheesecake? If so how do it turn out? To sweet? Any recommendations? Thank you!
clique aqui says
January 6, 2018 at 10:11 amEstou sempre por aqui aprendendo novas receitas neste site, isso tem me ajudado muito, parabéns por compartilhar receitas tão saborosas,gosto muito deste site.
Chrissie says
January 8, 2018 at 9:34 pmThanks so much for your kind words! 🙂
Paola says
January 28, 2018 at 5:42 pmHi. I had a bag of crushed Oreos and no ideas. Foudn your blog and made this recipe. Came out great! Thank you and ciao from Positano, Italia!
Chrissie says
January 30, 2018 at 12:16 pmSo glad you found this recipe! Thanks so much for leaving a comment! I’m glad you liked it!!
Magda says
March 4, 2018 at 3:05 amWOw, amazing recipe. I am so glad I gave it a try. The prefect mix of smooth and crunchy…heaven. Thanks so much.
Chrissie says
March 5, 2018 at 10:18 amI’m so glad you loved the recipe! Thanks for taking the time to leave a comment!
Lindsay says
March 16, 2018 at 9:50 pmHi! Do you need to add sugar to the whipping cream? Or is it only if I’d use heavy cream I’d add sugar?
Chrissie says
March 21, 2018 at 8:03 pmNo, don’t add sugar to the heavy cream. Whip the heavy cream on its own and fold it in unsweetened. There’s enough powdered sugar to sweeten the mixture 🙂
Stephanie Pritiko says
March 28, 2018 at 6:16 pmOh no!!
I feel so stupid! I added 3cups of whipping cream to the cream cheese without first whipping the cream separately.
Now I’m scared it won’t set?
Any thoughts?
Chrissie says
April 12, 2018 at 3:12 pmHmmm…it might be a little more runny than you’d like, although setting it in the freezer would be your best bet. Let me know if it still worked!
Jessica says
May 26, 2018 at 5:35 amThis sounds so simple but tasty I cant wait to make it for my daughters birthday. Do you mind sharing your chocolate fudge sauce recipe? Thanks!
Chrissie says
May 28, 2018 at 9:22 amThanks! I’ll try to share my chocolate fudge sauce recipe soon!
Alex says
June 14, 2018 at 6:29 pmHey I gave this a try and it tasted great but the texture wasn’t as thick as I hoped for. Any tips?
Chrissie says
July 9, 2018 at 9:09 amIt sounds like it didn’t quite set well enough. My advice is to set it in the freezer for a little longer to ensure it sets up nice and firm, and then defrost for a few minutes before slicing.
Susan says
August 21, 2018 at 7:13 pmI would like to serve this at my friends shower. Can it be at room temperature for 2 hours or will it melt. I have to drive 1 hour to get to the party!
Chrissie says
August 28, 2018 at 5:37 pmI’d say 2 hours out of the fridge would be too long. If you removed it from the freezer and chilled it in the fridge for 2 hours, then this would be fine. But 2 hours at room temperature and it would be too soft I’m afraid.
Marie lee says
August 23, 2018 at 2:23 pmWon’t it get get hard in the freezer
Chrissie says
August 28, 2018 at 5:33 pmYes, it does set very firmly in the freezer, and as it thaws slightly it sets up perfectly for slicing.
Jacque Hastert says
September 5, 2018 at 4:56 pmHad my attention at no-bake! I love this and all the Oreos <3
Amanda says
September 5, 2018 at 9:28 pmThank you so much for sharing these look amazing!
Dan Zehr says
September 6, 2018 at 7:56 amWow, I want to eat it every day! I’m sure this is very tasty. This is a great recipe for me.
Chrissie says
September 10, 2018 at 7:47 amThanks so much!
Allyson Zea says
September 6, 2018 at 6:24 pmNO BAKE?!?!? I can’t believe it! I need to try this!
Chrissie says
September 10, 2018 at 7:46 amYes you do! It’s amazing!
Michelle De La Cerda says
September 6, 2018 at 9:04 pmWell, my child saw this and in the nicest way possible, demanded that I make it this weekend. Acquiescence is highly possible.
Chrissie says
September 10, 2018 at 7:46 amHa ha! I hope you gave in 😉
Dee says
September 6, 2018 at 11:59 pmThis looks like the perfect dessert!
Chrissie says
September 10, 2018 at 7:45 amThanks! It really is! 🙂
Erin | Dinners,Dishes and Dessert says
September 7, 2018 at 1:20 pmThis looks incredibly delicious! Love this so much!
Chrissie says
September 10, 2018 at 7:44 amThanks so much! Glad you love it!
abby segovia says
September 15, 2018 at 11:11 amwhat is the texture and taste of a crust in no bake cheesecake?
Chrissie says
October 1, 2018 at 6:48 amAlmost identical to the baked version! The cookies are already baked and the butter is used simply to bind them together.
Amanda says
September 16, 2018 at 12:08 pmHi, I’ve just made this recipe and it tastes real 😋 but I’ve made way too much of the topping – can I freeze it? If so, how long will it keep for? Thanks.
Chrissie says
October 1, 2018 at 6:47 amIt should keep frozen for about a month or two, in an airtight container.
Umar says
September 16, 2018 at 9:30 pmHi I want to know does it freeze well?Can i keep it in the freezer for a few days before a family dinner?
Chrissie says
October 1, 2018 at 6:46 amYes, you can keep it in the freezer, just be sure to account for defrost time! About 30 minutes should do it, maybe 45.
Erika says
September 19, 2018 at 4:32 pmI 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!
Chrissie says
October 1, 2018 at 6:42 amHa ha! So glad everyone loved it!
Kevin Gillyean says
October 27, 2018 at 4:46 pmI am using a 10 inch pan so how much would I need of each ingredient?
Chrissie says
October 29, 2018 at 7:52 pmI’d suggest using a 9-inch pan, or adding 1/3 (approx 33%) to each of the ingredients.
Kim says
November 25, 2018 at 3:37 amCan I put the cheesecake in the freezer so it will set faster, or is that a bad idea?
Chrissie says
November 26, 2018 at 4:49 pmYes, you can. Just be sure to defrost for about 45 minutes before slicing!
Printable Calendar says
January 17, 2019 at 4:35 pmI 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!
Sumbal says
December 3, 2018 at 9:01 pmHi, my cheesecake was liquid when cut, any reason why?
Chrissie says
December 5, 2018 at 5:47 pmIt 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.
Victoria says
December 24, 2018 at 8:13 pmMy 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!
Chrissie says
February 22, 2019 at 5:09 pmYes, it’s fine! Freezing overnight should do the trick 🙂
Sandra says
January 15, 2019 at 11:10 pmCan I make these into cupcakes? Will they set up as well
Chrissie says
February 25, 2019 at 7:15 amThis 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!
Ness says
March 15, 2019 at 4:51 pmThe 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…
Chrissie says
March 24, 2019 at 8:12 pmNo 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.
Eleanor says
April 26, 2019 at 1:57 amMy cream cheese will not become smooth. What can I do? It’s all in small lumps.
Chrissie says
May 12, 2019 at 6:09 pmIs 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.