No Bake Oreo Cheesecake is the ultimate dessert for cookies-and-cream lovers. With a rich, creamy filling loaded with crushed Oreos and a buttery Oreo cookie crust, this decadent treat delivers all the indulgence of traditional cheesecake without ever turning on the oven. It’s easy to make, incredibly delicious, and perfect for summer gatherings, birthdays, or whenever you’re craving something sweet but don’t want the hassle of baking.

This cheesecake sets beautifully in the fridge, giving it a smooth, mousse-like texture that melts in your mouth. With no eggs and minimal prep time, it’s beginner-friendly yet impressive enough to serve at special occasions. Whether you’re looking for a cool dessert to beat the heat or a make-ahead dish for guests, No Bake Oreo Cheesecake ticks all the boxes. It’s creamy, crunchy, sweet, and satisfying—everything you want in a crowd-pleasing dessert.

Why You’ll Love This Recipe

No Oven Required – Perfect for warm days when you don’t want to heat up the kitchen.
Easy to Prepare – Simple steps and no complicated techniques make it great for all skill levels.
Incredibly Creamy Texture – The filling is soft, smooth, and full of cookie bits for extra richness.
Make-Ahead Friendly – Ideal for prepping the day before an event or party.
Loved by All Ages – Kids and adults alike can’t resist the classic flavor of Oreo cookies.

Ingredients

Oreo cookies (for the crust and filling)
Unsalted butter (melted, for crust)
Cream cheese (softened)
Powdered sugar
Vanilla extract
Heavy whipping cream (cold, for whipping)

Variations

Mint Oreo Cheesecake – Use mint-flavored Oreos and a few drops of mint extract for a cool twist.
Peanut Butter Oreo Cheesecake – Add a swirl of peanut butter into the filling before chilling.
Chocolate Ganache Topping – Drizzle melted chocolate or ganache on top for extra decadence.
Gluten-Free – Use gluten-free chocolate sandwich cookies as a substitute.
Mini Cheesecakes – Divide the mixture into cupcake liners for individual servings.

How to Make the Recipe

Step 1: Make the Crust

Crush Oreo cookies into fine crumbs using a food processor or by hand. Mix with melted butter and press the mixture into the bottom of a springform pan. Chill in the refrigerator while preparing the filling.

Step 2: Beat the Cream Cheese

In a large mixing bowl, beat softened cream cheese until smooth and fluffy. Add powdered sugar and vanilla extract and mix until well combined.

Step 3: Whip the Cream

In a separate bowl, whip the cold heavy cream until stiff peaks form. This will help give the cheesecake its light and airy texture.

Step 4: Combine the Mixtures

Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Stir in chopped Oreos for that signature cookies-and-cream flavor.

Step 5: Assemble and Chill

Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula and refrigerate for at least 4–6 hours, or until set (overnight is best).

Step 6: Garnish and Serve

Before serving, top with additional crushed Oreos, whipped cream, or chocolate drizzle. Slice and enjoy!

Tips for Making the Recipe

Use Full-Fat Cream Cheese – It provides the best texture and flavor.
Chill Overnight – For the firmest, cleanest slices, let it set in the fridge for 8 hours or more.
Crush Oreos Finely for the Crust – This helps the crust stay together and slice cleanly.
Whip Cream to Stiff Peaks – This gives the cheesecake its airy, mousse-like consistency.
Use a Springform Pan – Makes it easier to release and serve the cheesecake cleanly.

How to Serve

Serve cold, straight from the fridge, topped with extra Oreos, whipped cream, or even a drizzle of chocolate syrup. It’s great on its own or paired with a cold glass of milk, iced coffee, or a rich dessert wine. Slice with a clean, warm knife for neat presentation.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 5 days. Keep it chilled until ready to serve.

Freezing

Wrap the cheesecake (whole or sliced) tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw in the fridge overnight before serving.

Reheating

No reheating needed! This is a chilled dessert and best served cold.

FAQs

1. Can I use low-fat cream cheese?

Yes, but full-fat cream cheese is recommended for the best texture and richness.

2. How long does it take to set in the fridge?

At least 4–6 hours, but overnight is ideal for a firm, sliceable cheesecake.

3. Can I freeze this cheesecake?

Absolutely! It freezes well for up to a month—just thaw in the fridge before serving.

4. Can I use store-bought whipped topping instead of whipping cream?

Yes, though freshly whipped cream gives a better texture and flavor.

5. Can I make this cheesecake in advance?

Definitely—this is a great make-ahead dessert and can be made 1–2 days before serving.

6. Do I need to remove the cream from the Oreos?

No, use whole Oreos with the cream filling for both crust and filling.

7. How do I keep the crust from falling apart?

Make sure to press the crust firmly into the pan and chill it before adding the filling.

8. Can I add fruit to this cheesecake?

Yes, strawberries or raspberries pair wonderfully—just add them as a topping before serving.

9. What if I don’t have a springform pan?

Use a deep pie dish or a square baking dish lined with parchment for easy lifting.

10. Can I use a hand mixer instead of a stand mixer?

Absolutely—a hand mixer works perfectly for this no-bake recipe.

Conclusion

No Bake Oreo Cheesecake is the perfect blend of creamy, crunchy, and cool—a delightful dessert that’s both easy to make and impossible to resist. Whether you’re whipping it up for a party or just satisfying a craving, it’s a guaranteed crowd-pleaser that delivers classic Oreo flavor in every bite. With its make-ahead convenience and stunning presentation, this cheesecake will quickly become a favorite in your recipe collection.