This no-bake Oreo cheesecake is rich, creamy, and packed with cookies and cream flavor from the first bite to the last. I've found folding homemade whipped cream into the cream cheese filling creates a lighter, silkier texture than using whipped topping, while plenty of crushed Oreo cookies make sure you get cookies-and-cream flavor in every slice. Finished with a glossy chocolate ganache and fresh whipped cream, this is one of those desserts that looks bakery-worthy but couldn't be easier to make.
I found inspiration for the recipe based on two of my other recipes, my no-bake vanilla cheesecake, and my baked Oreo cheesecake.
You may be wondering what is the difference between my regular Oreo cheesecake and this no-bake Oreo cheesecake. Well, the main difference is the lack of baking. Sometimes I just don't want to bake desserts, I don't want the oven on. Because of the lack of baking, I had to test this recipe a few times and structure it a little differently. This recipe does not call for any eggs, since consuming raw eggs is not ideal for everyone. For this no-bake cheesecake to be stabilized and set up firmly we use a mixture of cream cheese and of whipped cream, your whipped cream must reach stiff peaks for it to set properly.
This dessert recipe does not require an oven so naturally, this is the perfect summertime dessert. The oreo cheesecake batter is soft and creamy. The batter has the perfect amount of crushed Oreos for delicious cookies and cream flavor. The taste reminded me of the best Oreo shake in the world - the Jack in the Box Oreo Cookie Shake and it also reminded my sister of the Oreo Fluff on the Oreo Pizookie at BJ's. I mean if those two don't sell you on this, I don't know what will!
The Oreo Cheesecake Dream Team
- Oreo Cookies: I like crushing the Oreos into very fine crumbs for the crust, but leaving bigger chunks for the filling. After testing this recipe I've found this gives every slice more texture and keeps the cheesecake looking like true cookies and cream.
- Heavy Whipping Cream: Fresh whipped cream is the secret to the light, airy filling. One thing I learned while developing this recipe is that whipping it to stiff peaks helps the cheesecake set beautifully without needing gelatin.
- Full-Fat Cream Cheese: I always recommend letting the cream cheese come completely to room temperature first. It creates the smoothest filling with no lumps.
- Sour Cream: Just a little sour cream adds a subtle tang that balances the sweetness and makes the filling taste even creamier.
- Chocolate Ganache: I think the ganache is worth the extra few minutes. It adds a rich chocolate finish that makes this cheesecake feel extra special and ties all the Oreo flavors together.
For a fall-inspired no-bake cheesecake check out my no-bake pumpkin cheesecake!
Smooth, Creamy Cheesecake Starts Here
Talk about a slice of heaven, this no bake oreo cheesecake is a true show stopper!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Creamy No-Bake Oreo Cheesecake That Melts in Your Mouth
This no-bake Oreo cheesecake is rich, creamy, and packed with cookies and cream flavor from the first bite to the last. I've found folding homemade whipped cream into the cream cheese filling creates a lighter, silkier texture than using whipped topping, while plenty of crushed Oreo cookies make sure you get cookies-and-cream flavor in every slice. Finished with a glossy chocolate ganache and fresh whipped cream, this is one of those desserts that looks bakery-worthy but couldn't be easier to make.
- Total Time: 8 hours 25 minutes
- Yield: 8-12 Slices 1x
Ingredients
Crust
- 12oz Oreo Cookies, completely crushed into fine crumbs
- 4 Tablespoons Melted Butter
Cheesecake Filling
- 12oz (1 ½ Cups) Heavy Whipping Cream
- 20oz Cream Cheese, completely softened to room temperature
- 150 grams (1 ¼ Cups) Confectioners/ Powdered Sugar
- 3.5oz (⅓ Cup) Sour Cream
- 1 Tablespoon Pure Vanilla Extract
- 5oz Oreos, slightly crushed some larger and smaller pieces
Chocolate Ganache
- 8oz Chocolate, finely chopped
- 6oz Heavy Whipping Cream
Topping
- Fresh Whipped Cream
- Oreos
Instructions
Crust
- In a food processor pulse the Oreos until a fine crumb is reached, pour into a large bowl. You can also make the crumbs by placing the cookies in a plastic bag, sealing the bag, then using a rolling pin to crush the cookies into crumbs. Mix in the melted butter, the butter should be evenly distributed and the mixture should look like wet sand.
- Lightly spray a 9-inch springform pan with non-stick cooking spray then pour the crust inside. Use the bottom of a measuring cup to gently press the crumbs into an even layer and up the sides of the pan. Place the pan in the freezer to set while you prepare the filling. Or bake the crust for 5 minutes at 350F/180C.
Cheesecake Filling
- In the bowl of an electric stand mixer fitted with a whisk attachment or large bowl with a handheld electric mixer beat the heavy cream until stiff peaks form.
- Scoop the whipped cream into a clean bowl then add the softened cream cheese to the dirty cream bowl. With the paddle attachment beat the cream cheese until softened, 1-2 minutes. Scrape down the sides of the bowl to ensure all of the cream cheese is softened.
- Add the confectioner's sugar and mix on low until the powdered sugar is incorporated. Then add the sour cream, and vanilla extract, making sure to scrape down the sides of the bowl so everything is evenly combined.
- Add half of the whipped cream to the cream cheese mixture and use a spatula to gently fold the whipped cream in, when combined add the remaining whipped cream and fold again, just before fully combined add the crushed Oreos. Be careful not to overfold, as this will deflate the cream.
- Pour cheesecake filling into the prepared crust and use an offset spatula to spread it into an even layer. Cover the cheesecake with foil or plastic wrap and place in the fridge for at least 8 hours or overnight. Release the cheesecake from the springform pan and use a spatula to transfer the cheesecake from the bottom of the pan to a serving plate.
Chocolate Ganache
- In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just before the boiling point. Pour directly over chocolate, let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over chilled cheesecake then put back in the fridge to set.
Topping
- Top with fresh whipped cream and oreo pieces. Store leftovers in the fridge for up to 5 days.
Notes
- To freeze this no-bake cheesecake you must make the cheesecake fully, as in making sure it has its 8 hours in the fridge to set up properly. Then I would remove the cheesecake from the springform pan and transfer it to an air-tight container. Because freezing and thawing should only be done once (you don't want to thaw it then refreeze it) it might be smart to freeze individual slices of cheesecake. Let the cheesecake freeze for up to a month, the longer it sits in the freezer the more potential of the texture going off and flavor not being as delicious.
- To thaw a no-bake cheesecake let it sit in the fridge overnight. Letting it thaw on the countertop is not ideal because the drastic temperature change can severely affect the cheesecake.
- Prep Time: 25
- Chil Time: 8 Hours
- Category: Dessert
- Method: Mix
- Cuisine: American
Emily says
Do I need to line the inside of the springform pan with parchment paper so it won't stick to the pan? Or will it be okay?
Elizabeth Waterson says
Hi Emily, I lightly spray a springform pan with nonstick baking spray and find I have no issues with it sticking so I don't use parchment paper. Please let me know if you have any other questions or if you try the recipe I would love to know what you think! XX Liz
Kat Mar says
Is there any way to make the cheesecake filling chocolate (or will it be too much)? Boyfriend's birthday is coming up and he is an oreo chocolate fiend - appreciate any help!!
Elizabeth Waterson says
Hi Kat, you could add some melted chocolate and a couple of tablespoons of cocoa powder to the recipe and reduce the heavy cream slightly. But I personally would think that would make it really rich with the chocolate ganache on top and so it would take away from the Oreo flavor but if he's a chocoholic then I am sure he would love it! Let me know if you havea any other questions or if you try the recipe! XX Liz
Katheryn Mar says
Easy, tasty, and looks impressive to the eye. Great birthday cake for the boyfriend 🙂
Elizabeth Waterson says
Thank you so much for the 5-star review Kahteryn, we love this one and so glad to hear you agree!! Take care. XX Liz