No Bake Oreo Cheesecake
No Bake Oreo Cheesecake became my go-to dessert the summer my daughter asked for something with cookies for her friend’s pool party.
Turning on the oven in Florida in July feels like a personal attack, so this was an easy yes — and it has been on repeat ever since.
The cream cheese filling is loaded with crushed Oreos and sits on a simple cookie crust that sets up beautifully in the fridge with zero baking required.
Once you make this, you will understand why it never lasts more than a day in my house.
How to Make No Bake Oreo Cheesecake at Home
Why You’ll Love This Recipe
- No oven required — perfect for hot summer days when you still want dessert
- Loaded with actual Oreo pieces in both the crust and the creamy filling
- Sets up in just 4 hours, making it ideal for same-day entertaining
💚 Looking for more no bake cheesecake ideas? Try these No Bake Mini Strawberry Cheesecakes — individual portions with the same creamy cream cheese filling and zero oven time.
What You’ll Need
- Oreo cookies — divided
- butter — melted
- cream cheese — room temperature
- heavy whipping cream — cold
- Oreo cookies — for topping
Before You Start Cooking
A few things that make this recipe work:
- ► Make sure your cream cheese is completely at room temperature — cold cream cheese will create lumps that are hard to smooth out
- ► Don’t overwhip the heavy cream or it will become grainy and won’t fold smoothly into the cream cheese
- ► Press the crust firmly into the pan using the bottom of a measuring cup to create an even, compact base
Easy Ingredient Swaps
| Instead of | Try This | When To Swap |
|---|---|---|
| Oreo cookies | chocolate graham crackers | Creates a slightly less sweet base with the same chocolate flavor. |
| heavy whipping cream | whipped topping | Use 2 cups of store-bought whipped topping for convenience. |
| powdered sugar | granulated sugar | Use ¾ cup granulated sugar if that’s what you have on hand. |
| vanilla extract | almond extract | Use half the amount for a subtle nutty flavor that pairs well with chocolate. |
| springform pan | regular 9-inch pie pan | Line with parchment paper for easier removal from the pan. |
| whole Oreos in filling | Oreo crumbs | Crush them finer if you prefer a smoother texture throughout. |
How To Make No Bake Oreo Cheesecake
Make the Oreo crust
Crush 28 Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the cookie crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
Prepare the cream cheese base
Beat the room temperature cream cheese with an electric mixer until smooth and fluffy, about 2-3 minutes. Add powdered sugar and vanilla extract, beating until well combined and no lumps remain.
Whip the cream
In a separate bowl, whip the cold heavy cream to stiff peaks. Be careful not to overwhip or it will become grainy.
Fold everything together
Gently fold the whipped cream into the cream cheese mixture until just combined. Roughly chop the remaining 8 Oreo cookies and fold them into the cheesecake filling, leaving some visible chunks for texture.
Assemble and chill
Spread the cheesecake filling evenly over the prepared crust. Smooth the top with an offset spatula. Crush the remaining 8 Oreo cookies and sprinkle over the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until completely set.
Serve
Run a knife around the edges of the pan before releasing the springform sides. Slice with a sharp knife, cleaning the blade between cuts for neat slices.
Pro Tips For The Best Results
- Fold whipped cream in gently — Overmixing deflates it and makes the filling dense instead of light.
- Chill overnight for cleanest slices — Four hours works, but overnight gives you firm, bakery-style cuts.
- Run your knife under hot water — Wipe dry between each cut for smooth, clean slices every time.
Have a tip that works for you? Drop it in the comments below — we’d love to hear it! 👇
Common Mistakes To Avoid
- Using cold cream cheese — Let cream cheese sit at room temperature for 2-3 hours or microwave in 15-second intervals until softened.
- Overwhipping the heavy cream — Stop as soon as stiff peaks form — overwhipped cream becomes grainy and won’t fold smoothly.
- Not pressing the crust firmly enough — Use the bottom of a measuring cup to really pack the crumb mixture down so it holds together when sliced.
- Not chilling long enough — Give it the full 4 hours minimum — rushing this step results in a filling that won’t hold its shape when sliced.
Make Ahead and Storage Tips
This cheesecake is genuinely better made the night before — overnight chilling lets the filling set completely and the flavors come together in a way that a 4-hour chill just cannot match.
Make it up to 3 days in advance and keep it covered tightly with plastic wrap in the refrigerator — the crust stays firm and the filling stays creamy the entire time.
The Oreo crust can be pressed into the pan up to 2 days ahead and stored covered in the fridge, so you can split the work and just add the filling when you are ready.
Freeze individual slices by wrapping each one in plastic wrap and storing in a zip-top freezer bag for up to one month — transfer to the fridge and let them thaw for about 4 hours before serving.
What To Serve With No Bake Oreo Cheesecake
- Drizzle with chocolate sauce just before serving for an extra indulgent touch
- Serve with fresh berries to cut through the richness of the cream cheese (this No Bake Key Lime Pie is another no-bake crowd-pleaser that pairs beautifully with fresh fruit)
- Add a dollop of whipped cream and a whole Oreo cookie as garnish for special occasions
- Pair with strong coffee or cold milk to balance the sweet, creamy dessert
Delicious Variations To Try
- Mint Oreo cheesecake — Swap regular Oreos for Mint Oreo cookies throughout the entire recipe — crust, filling, and topping — and add a drop of peppermint extract to the cream cheese base for a cool, refreshing twist that tastes like a grasshopper pie.
- Peanut butter Oreo cheesecake — Beat half a cup of creamy peanut butter into the cream cheese base before folding in the whipped cream, then use Reese’s Oreos in the filling for a salty-sweet combination that disappears faster than the original.
- Oreo cheesecake bars — Press the crust into a parchment-lined 9×13 pan instead of a springform pan, spread the filling evenly over the top, and refrigerate until set — then slice into bars for parties, potlucks, or any time you need a shareable portion.
For a fruity twist on the same no-bake cheesecake formula, these No Bake Peach Cheesecake Cups use the same cream cheese base in individual servings — perfect for summer entertaining.
More No Bake Recipes
Love this recipe? Here are a few more of my favorites you will want to try:
No Bake Mini Strawberry Cheesecakes | Creamy individual cheesecakes loaded with fresh strawberry flavor and zero oven time! They’re make-ahead friendly and absolutely perfect for parties!
No Bake Key Lime Pie | Tangy, creamy key lime filling on a buttery graham cracker crust — no oven needed! It’s a total crowd-pleaser that sets up beautifully in the fridge!
No Bake Peach Cheesecake Cups | Individual no bake cheesecake cups bursting with fresh peach flavor and a graham cracker crust! Easy to make ahead and stunning to serve at any gathering!
No Bake Lemon Raspberry Icebox Cake | Layers of creamy lemon filling and fresh raspberry swirls in a gorgeous chilled cake! No oven required and it gets even better the next day!
Berry Swirl No Bake Icebox Cake | A stunning layered dessert with mixed berry swirls and fluffy whipped cream — and not a single minute of oven time! It’s easy, beautiful, and made for summer!
How long does no bake Oreo cheesecake need to set? +
The cheesecake needs at least 4 hours to set properly, but overnight is even better. The filling should be firm enough that it doesn’t jiggle when you gently shake the pan.
Can I make no bake Oreo cheesecake without a springform pan? +
Yes, you can use a regular 9-inch pie pan or cake pan. Line it with parchment paper with overhang for easy removal, or plan to serve it directly from the pan.
Why is my no bake cheesecake filling runny? +
This usually happens when the cream cheese wasn’t at room temperature or the heavy cream wasn’t whipped to stiff peaks. Make sure both components are properly prepared before combining.
How do I store leftover no bake Oreo cheesecake? +
Cover tightly with plastic wrap or store in an airtight container in the refrigerator for up to 5 days. The texture stays best when covered to prevent it from drying out.
Can I freeze no bake Oreo cheesecake? +
Yes, wrap individual slices in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator for 4 hours before serving — don’t thaw at room temperature.
What can I substitute for heavy cream in no bake cheesecake? +
You can use 2 cups of store-bought whipped topping instead of whipping your own cream. Just fold it gently into the cream cheese mixture.
How do I get clean slices of no bake cheesecake? +
Use a sharp knife and clean the blade with a damp towel between each cut. Let the cheesecake sit at room temperature for 10 minutes before slicing for easier cutting.
Can I make this cheesecake ahead of time? +
Absolutely — this cheesecake actually improves after sitting overnight as the flavors meld. You can make it up to 3 days ahead and keep it covered in the refrigerator.
Ready To Make No Bake Oreo Cheesecake?
This no bake Oreo cheesecake delivers all the creamy, cookie-filled satisfaction you want without ever turning on the oven. The combination of that crunchy Oreo crust and the smooth, cookie-studded filling creates the perfect bite every single time. Make this for your next gathering and watch it disappear faster than you thought possible.
No Bake Oreo Cheesecake
By At The Sunday Table
No bake oreo cheesecake became my go-to dessert the summer my daughter asked for something with cookies for her friend’s pool party. Turning on the oven in Florida in July feels like a personal attack, so this was the perfect solution. The cream cheese filling is loaded with crushed Oreos and sits on top of a simple cookie crust that sets up beautifully in the fridge.
Ingredients
Instructions
-
1Make the Oreo crust
Crush 28 Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the cookie crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
-
2Prepare the cream cheese base
Beat the room temperature cream cheese with an electric mixer until smooth and fluffy, about 2-3 minutes. Add powdered sugar and vanilla extract, beating until well combined and no lumps remain.
-
3Whip the cream
In a separate bowl, whip the cold heavy cream to stiff peaks. Be careful not to overwhip or it will become grainy.
-
4Fold everything together
Gently fold the whipped cream into the cream cheese mixture until just combined. Roughly chop the remaining 8 Oreo cookies and fold them into the cheesecake filling, leaving some visible chunks for texture.
-
5Assemble and chill
Spread the cheesecake filling evenly over the prepared crust. Smooth the top with an offset spatula. Crush the remaining 8 Oreo cookies and sprinkle over the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until completely set.
-
6Serve
Run a knife around the edges of the pan before releasing the springform sides. Slice with a sharp knife, cleaning the blade between cuts for neat slices.
Notes
- ► Make sure your cream cheese is completely at room temperature — cold cream cheese will create lumps that are hard to smooth out
- ► Don’t overwhip the heavy cream or it will become grainy and won’t fold smoothly into the cream cheese
- ► Press the crust firmly into the pan using the bottom of a measuring cup to create an even, compact base
- ► Clean your knife between each slice to get clean, professional-looking pieces
- ► Let the cheesecake sit at room temperature for 10 minutes before slicing for easier cutting
Nutrition Per Serving
Hey, I’m Rachel — Orlando mom, home cook, and believer that the best meals are simple, nourishing, and made with love. At The Sunday Table is my little corner of the internet where comfort food meets real life.
