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!
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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!
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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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
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Combine the Oreo baking crumbs and the melted butter and press the mixture into the base of a spring form pan.
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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.
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Fold the whipped cream and the coarsely crushed Oreo cookies into the cream cheese mixture with a rubber spatula just until well combined.
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Pour the cream cheese mixture into the prepared pan and smooth out the top.
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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
How much heavy/whipping cream do you need to get 3 cups whipped?
Chrissie says
Whipping cream usually doubles when it’s whipped, so you’ll need approximately 1 and a half cups 🙂
Lou Reiser says
Thanks! Making it tomorrow for family dinner!
Liz Vest says
It is even better if you use vanilla oreo cookies……………….yummy
Chrissie says
Oooh! Great idea!! 🙂
Juliette says
How long can this cheesecake last?
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!! 😉
Alli says
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!!
Chrissie says
Thanks so much for all your feedback Alli!! So glad you loved it!! 🙂
Safiyya says
Hi, did you sprinkle crushed Oreos right before serving or before freezing?
Chrissie says
You can do it however you like! Before freezing works well, but before serving as a garnish works great too!
Hannah says
Hi! What size to do you use?
Chrissie says
I use an 8.5-inch springform pan 🙂
Sophie says
Hii, I was wondering if you know the measurements in mL’s or grammes 🙂
Chrissie says
Hi Sophie, thanks for asking. This site has great conversion charts for you to use: http://www.cookitsimply.com/measurements/ 🙂
Vanessa says
I 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
Yes, 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
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
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 🙂
Cindy says
Hi just wandering the 1 1/2 cups of powdered sugar is icing sugar correct.? Can I use something else ?
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.
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.
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!
Patty says
I always use cool.whip…it comes outstanding..u will like it
Chrissie says
That’s a great tip! Thanks! 🙂
Hannah says
Hi! So if I use cool whip do I just leave out the sugar? Or do I still need to add it?
Chrissie says
Yes, 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
1) 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
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!
Stephanie says
Hi I had a quick question is it heavy whipping cream used?
Chrissie says
Yes! Use heavy whipping cream for best results! (whip it first before folding in to the cheesecake batter)
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?
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 🙂
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!
Chrissie says
Absolutely! It will set beautifully in the fridge overnight 🙂
Denis says
Fridge or freezer, instructions say freezer
Isabelle says
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?
Chrissie says
Yes, absolutely! Chill it in the fridge overnight and it will be set beautifully!
Donna says
HI I’m new to baking was wondering what powdered sugar is it caster sugar? X
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 🙂
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?
Jezzel says
And also can I make a thicker crust maybe a half inch? will it ruin the cake?
Chrissie says
Nope! Go for it! 🙂
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!
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.
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!
Hiral gamit says
Can we use chocolate mousse instead of cream cheese ???
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.
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. 🙂
Chrissie says
Yes, I’m sure that would work! 🙂
Sara says
I 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
So glad you liked it! Thanks for the positive feedback!
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!
clique aqui says
Estou 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
Thanks so much for your kind words! 🙂
Paola says
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!
Chrissie says
So glad you found this recipe! Thanks so much for leaving a comment! I’m glad you liked it!!
Magda says
WOw, amazing recipe. I am so glad I gave it a try. The prefect mix of smooth and crunchy…heaven. Thanks so much.
Chrissie says
I’m so glad you loved the recipe! Thanks for taking the time to leave a comment!
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?
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 🙂
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?
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!
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!
Chrissie says
Thanks! I’ll try to share my chocolate fudge sauce recipe soon!
Alex says
Hey I gave this a try and it tasted great but the texture wasn’t as thick as I hoped for. Any tips?
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.
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!
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.
Marie lee says
Won’t it get get hard in the freezer
Chrissie says
Yes, it does set very firmly in the freezer, and as it thaws slightly it sets up perfectly for slicing.
Jacque Hastert says
Had my attention at no-bake! I love this and all the Oreos <3
Amanda says
Thank you so much for sharing these look amazing!
Dan Zehr says
Wow, I want to eat it every day! I’m sure this is very tasty. This is a great recipe for me.
Chrissie says
Thanks so much!
Allyson Zea says
NO BAKE?!?!? I can’t believe it! I need to try this!
Chrissie says
Yes you do! It’s amazing!
Michelle De La Cerda says
Well, my child saw this and in the nicest way possible, demanded that I make it this weekend. Acquiescence is highly possible.
Chrissie says
Ha ha! I hope you gave in 😉
Dee says
This looks like the perfect dessert!
Chrissie says
Thanks! It really is! 🙂
Erin | Dinners,Dishes and Dessert says
This looks incredibly delicious! Love this so much!
Chrissie says
Thanks so much! Glad you love it!
abby segovia says
what is the texture and taste of a crust in no bake cheesecake?
Chrissie says
Almost identical to the baked version! The cookies are already baked and the butter is used simply to bind them together.
Amanda says
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.
Chrissie says
It should keep frozen for about a month or two, in an airtight container.
Umar says
Hi 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
Yes, 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
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!
Chrissie says
Ha ha! So glad everyone loved it!
Kevin Gillyean says
I am using a 10 inch pan so how much would I need of each ingredient?
Chrissie says
I’d suggest using a 9-inch pan, or adding 1/3 (approx 33%) to each of the ingredients.
Kim says
Can I put the cheesecake in the freezer so it will set faster, or is that a bad idea?
Chrissie says
Yes, you can. Just be sure to defrost for about 45 minutes before slicing!
Printable Calendar says
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!
Sumbal says
Hi, my cheesecake was liquid when cut, any reason why?
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.
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!
Chrissie says
Yes, it’s fine! Freezing overnight should do the trick 🙂
Sandra says
Can I make these into cupcakes? Will they set up as well
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!
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…
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.
Eleanor says
My cream cheese will not become smooth. What can I do? It’s all in small lumps.
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.