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The Busy Baker

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Easy No Bake Oreo Cheesecake

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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! This Easy No Bake Oreo Cheesecake is smooth and creamy - it's the perfect cheesecake recipe and it's SO easy to make! Recipe from thebusybaker.ca!   This Easy No Bake Oreo Cheesecake is smooth and creamy - it's the perfect cheesecake recipe and it's SO easy to make! Recipe from thebusybaker.ca!  

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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! This Easy No Bake Oreo Cheesecake is smooth and creamy - it's the perfect cheesecake recipe and it's SO easy to make! Recipe from thebusybaker.ca! 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 smooth and creamy - it's the perfect cheesecake recipe and it's SO easy to make! Recipe from thebusybaker.ca! 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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This Easy No Bake Oreo Cheesecake is smooth and creamy - it's the perfect cheesecake recipe and it's SO easy to make! Recipe from thebusybaker.ca! 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. This Easy No Bake Oreo Cheesecake is smooth and creamy - it's the perfect cheesecake recipe and it's SO easy to make! Recipe from thebusybaker.ca! 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. This Easy No Bake Oreo Cheesecake is smooth and creamy - it's the perfect cheesecake recipe and it's SO easy to make! Recipe from thebusybaker.ca! 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 Easy No Bake Oreo Cheesecake is smooth and creamy - it's the perfect cheesecake recipe and it's SO easy to make! Recipe from thebusybaker.ca! 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! This Easy No Bake Oreo Cheesecake is smooth and creamy - it's the perfect cheesecake recipe and it's SO easy to make! Recipe from thebusybaker.ca!

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This Easy No Bake Oreo Cheesecake is smooth and creamy - it's the perfect cheesecake recipe and it's SO easy to make! Recipe from thebusybaker.ca!

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This Easy No Bake Oreo Cheesecake is smooth and creamy - it's the perfect cheesecake recipe and it's SO easy to make! Recipe from thebusybaker.ca!

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?

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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.

This Easy No Bake Oreo Cheesecake is smooth and creamy - it's the perfect cheesecake recipe and it's SO easy to make! Recipe from thebusybaker.ca!

Easy No Bake Oreo Cheesecake

This Easy No Bake Oreo Cheesecake is smooth and creamy - it's the perfect cheesecake recipe and it's SO easy to make!
4.79 from 28 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Best Ever Oreo Cheesecake, Easy No Bake Oreo Cheesecake, Easy Oreo Cheesecake, No Bake Oreo Cheesecake
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 10 servings
Calories: 744kcal
Author: Chrissie (thebusybaker.ca)

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
US Customary - Metric

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.

Nutrition

Serving: 1serving | Calories: 744kcal | Carbohydrates: 64g | Protein: 9g | Fat: 52g | Saturated Fat: 27g | Cholesterol: 128mg | Sodium: 601mg | Potassium: 244mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1507IU | Calcium: 114mg | Iron: 4mg
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Reader Interactions

Comments

    • Chrissie says

      This 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!! 😉

      Reply

  4. Alli says

    5 stars
    Yum! 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!!

    Reply

  7. ria says

    5 stars
    I loved the recipe. Unfortunately I used 3 cups double cream to get whipped cream and used in the recipe. Will it set.

    Thank you

    Reply

    • Chrissie says

      Thanks! I think it should be fine…it might be a good idea to let it set in the freezer, just in case 🙂

      Reply

    • Sally says

      Hi there,

      Do we have to freeze the cheesecake? Can we chill it in the fridge overnight instead?

      Sally

      Reply

    • Chrissie says

      Yes! 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.

      Reply

  9. Norma says

    Quick 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.

    Reply

    • Chrissie says

      Hi 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!

      Reply

  10. Tammy says

    1) can I substitute cool whip for whip cream? I plan on 2) so that’s 4 bricks of cream cheese? (250g blocks)

    Thanks!

    Reply

    • Chrissie says

      Yes, you can substitute whipped topping for the whipped cream. And yes, it’s approximately 4 bricks of cream cheese. Hope you like the recipe!

      Reply

  11. Emily says

    For 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?

    Reply

    • Chrissie says

      Great 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 🙂

      Reply

  12. Amanda S. says

    Hi, 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!

    Reply

  13. Isabelle says

    5 stars
    Thank 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?

    Reply

    • Chrissie says

      Caster 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 🙂

      Reply

  15. Jezzel says

    Hi. I’m new to baking and I don’t know where to get powdered sugar.And what if I don’t like whipping cream?

    Reply

    • Chrissie says

      Powdered 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!

      Reply

  16. Keiarah says

    Hi, 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.

    Reply

    • Chrissie says

      That’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!

      Reply

    • Chrissie says

      I’m not sure what you’re referring to when you say chocolate mousse. I’d recommend following the recipe and using traditional cream cheese.

      Reply

  18. Bea says

    Hi! 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. 🙂

    Reply

  20. Sierra Campbell says

    Has anyone used the Oreo filling inside the cheesecake? If so how do it turn out? To sweet? Any recommendations? Thank you!

    Reply

  22. Paola says

    5 stars
    Hi. 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!

    Reply

  23. Magda says

    5 stars
    WOw, amazing recipe. I am so glad I gave it a try. The prefect mix of smooth and crunchy…heaven. Thanks so much.

    Reply

  24. Lindsay says

    Hi! Do you need to add sugar to the whipping cream? Or is it only if I’d use heavy cream I’d add sugar?

    Reply

    • Chrissie says

      No, 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 🙂

      Reply

  25. Stephanie Pritiko says

    Oh 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?

    Reply

    • Chrissie says

      Hmmm…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!

      Reply

  26. Jessica says

    This 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!

    Reply

    • Chrissie says

      It 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.

      Reply

  28. Susan says

    I 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!

    Reply

    • Chrissie says

      I’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.

      Reply

    • Chrissie says

      Almost identical to the baked version! The cookies are already baked and the butter is used simply to bind them together.

      Reply

  38. Amanda says

    5 stars
    Hi, 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.

    Reply

    • Chrissie says

      Yes, you can keep it in the freezer, just be sure to account for defrost time! About 30 minutes should do it, maybe 45.

      Reply

  40. Erika says

    5 stars
    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!

    Reply

    • Chrissie says

      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.

      Reply

  44. Victoria says

    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!

    Reply

    • Chrissie says

      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!

      Reply

  46. Ness says

    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…

    Reply

    • Chrissie says

      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.

      Reply

    • Chrissie says

      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.

      Reply

  48. Pooja Pandya says

    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.

    Reply

    • The Busy Baker says

      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!

      Reply

  49. Madiha says

    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

    Reply

    • The Busy Baker says

      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).

      Reply

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