Ultimate No-Bake Oreo Cheesecake (Ready in 30 Minutes)

This creamy no-bake Oreo cheesecake combines a crunchy cookie crust with silky cream cheese filling and crushed Oreo pieces. Perfect for summer gatherings or when you don’t want to turn on the oven, this impressive dessert requires zero baking!

No-Bake Oreo Cheesecake Ingredients

For this easy no-bake dessert, you’ll need:

For the Crust:

• 24 Oreo cookies (about 2 cups crushed)
• 5 tablespoons unsalted butter, melted

For the Filling:

• 16 oz cream cheese, softened (2 blocks)
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 cup heavy whipping cream, cold
• 2 tablespoons powdered sugar
• 12 Oreo cookies, roughly chopped (about 1.5 cups)

For the Topping (Optional):

• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 6 Oreo cookies for decoration

Tools Used to Make No-Bake Oreo Cheesecake

This recipe requires some basic kitchen equipment:

• 9-inch springform pan
• Food processor or resealable bag and rolling pin (for crushing cookies)
• Electric mixer (stand or handheld)
• Mixing bowls (various sizes)
• Rubber spatula
• Measuring cups and spoons
• Refrigerator

How to Make No-Bake Oreo Cheesecake

Follow these simple steps for a perfect no-bake cheesecake:

1. Prepare the pan: Lightly grease a 9-inch springform pan with cooking spray or butter.
2. Make the crust: Place 24 Oreo cookies (filling included) in a food processor and pulse until finely crushed. If you don’t have a food processor, place cookies in a resealable bag and crush with a rolling pin. Mix cookie crumbs with melted butter until well combined, similar to wet sand.
3. Form the crust: Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer. Use the bottom of a measuring cup to compact the crust. Place in the refrigerator while preparing the filling, like in our lemon cream cheese dump cake recipe.
4. Beat cream cheese: In a large bowl, beat softened cream cheese with an electric mixer until completely smooth and fluffy, about 2 minutes. Add sugar, vanilla extract, and salt, beating until well combined and silky.
5. Whip the cream: In a separate bowl, whip the cold heavy cream and powdered sugar until stiff peaks form, about 3-4 minutes.
6. Combine filling ingredients: Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Fold in chopped Oreo cookies, being careful not to overmix.
7. Fill the crust: Spoon the filling over the prepared crust and spread evenly with a spatula. Tap the pan gently on the counter to remove air bubbles.
8. Chill: Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
9. Add topping (optional): Before serving, whip the additional cup of heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe or spread on top of the cheesecake and decorate with additional Oreo cookies.

Variations of No-Bake Oreo Cheesecake

Try these creative variations to customize your cheesecake:

Mint Chocolate Version: Use mint Oreos and add 1/4 teaspoon peppermint extract to the filling. Top with crushed Andes mints. Pair with easy cinnamon twists for a dessert buffet.

Peanut Butter Lover’s: Mix 1/2 cup smooth peanut butter into the cream cheese mixture before folding in the whipped cream. Use peanut butter Oreos if available, similar to our Nutella stuffed cookie pie.

Berry Blast: Swirl 1/2 cup of berry preserves through the filling before chilling. Top with fresh berries like in our lemon raspberry swirl cheesecake.

Chocolate Overload: Add 1/4 cup unsweetened cocoa powder to the filling. Top with chocolate ganache, chocolate shavings, and easy cheesy garlic cruffins on the side.

Mini Cheesecakes: Divide mixture among a muffin tin lined with paper liners for individual servings, similar to our pineapple upside down mini cakes.

Serving No-Bake Oreo Cheesecake

This impressive dessert makes a wonderful centerpiece for any occasion:

• For clean slices, dip a sharp knife in hot water and wipe clean between cuts
• Allow the cheesecake to sit at room temperature for 15-20 minutes before serving for the best texture
• Garnish with chocolate shavings, cookie crumbs, or fresh berries
• Serve alongside a drizzle of chocolate sauce or caramel
• Pair with coffee or milk for the ultimate dessert experience

The cake keeps well in the refrigerator for up to 5 days, making it perfect for advance preparation. For special occasions, top with candles for an instant birthday cake that’s sure to impress!

Frequently Asked Questions

Why isn’t my cheesecake setting properly? Make sure you’re using full-fat cream cheese and properly whipping the heavy cream to stiff peaks. The cheesecake needs at least 6 hours in the refrigerator to set properly—overnight is even better.

Can I freeze no-bake cheesecake? Yes! This cheesecake freezes beautifully for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil before freezing. Thaw overnight in the refrigerator before serving.

Can I use light cream cheese or whipped topping instead? For best results, use full-fat cream cheese. You can substitute whipped topping (like Cool Whip) for the homemade whipped cream, but the texture will be slightly different.

How can I remove the cheesecake from the springform pan without breaking it? Chill the cheesecake thoroughly before attempting to remove it. Run a thin knife around the edge of the pan, then gently release the springform clasp. For extra insurance, you can line the pan with parchment paper.

Can I make this without a springform pan? Yes, you can use a deep dish pie plate or line a regular cake pan with plastic wrap that extends up and over the sides (to help lift the cheesecake out after chilling).

Final Thoughts

This no-bake Oreo cheesecake delivers all the flavor of a traditional cheesecake without the fuss of baking. Make it this weekend for an effortless dessert that will have everyone asking for the recipe!

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• Homemade Blueberry Poke Cake Recipe
• Easy Cinnamon Roll Peach Cobbler
• Easy Cheesecake Fruit Salad Roll Ups