The Best No Bake Oreo Cheesecake Recipe

The Best No Bake Oreo Cheesecake Recipe is a simple, creamy, and tasty dessert that Oreo fans will love! It’s great for any occasion because it only needs a few simple ingredients and doesn’t need an oven.

The best no-bake Oreo dessert is a rich cheesecake filling with a lot of Oreo flavor, spread over a buttery Oreo crust and topped with crushed cookies and cream.

Why You’ll Love This Simple No-Bake Oreo Cheesecake Recipe

Creamy and Tasty: The smooth, creamy cheesecake filling and the crunchy Oreo shell provide the right texture.
Great for Any Event: This Oreo cheesecake is fancy enough for a special occasion but still simple and straightforward to create. You can make it for a party or just to satisfy your sweet craving.
This recipe is full of Oreo delight. It has crushed Oreos in the crust and the cheesecake filling, Oreo pieces, and more cookies on top for decorating.

Things You Need to Make No Bake Oreo Cheesecake

You just need a few simple things to make this quick and tasty No Bake Oreo Cheesecake:

Use regular Oreos, not double-stuffed ones. You don’t need to take the filling out of the Oreo cookies before you grind them up. You can use Oreo crumbs for both the crust and the filling. You will also need chopped Oreos for the filling and other Oreos cut in half for decoration.

Cream Cheese: For the greatest creamy texture, use cream cheese that is full-fat.
Sugar and Powdered Sugar: Granulated sugar makes the cream cheese taste sweet without being too sweet. To make whipped cream, you need powdered sugar.
Vanilla Extract: A little bit of vanilla makes the cheesecake taste better.
Heavy whipping cream makes the cheesecake light and fluffy.
Melted butter keeps the Oreo crumbs together to make the crust.

Things you need

For the Oreo crust:

36 Oreos
1/2 cup of melted unsalted butter

To make the filling for the Oreo cheesecake:

24 ounces of cream cheese at room temperature
1/2 cup of sugar
2 teaspoons of vanilla extract
1 and 1/3 cups of heavy whipping cream
3/4 cup of sugar in powder form
Oreo crumbs from 18 Oreos, which is roughly 1 1/2 cups. Set aside 1 Tablespoon of crumbs for decoration.
10 Oreos, cut up

For decoration:

3/4 cup of heavy cream
1/3 cup of sugar in powder form
1/2 teaspoon of vanilla extract
1–2 tablespoons of Oreo crumbs
6 Oreos, split in half

How to Make the Best No-Bake Oreo Cheesecake

To make the fine crumbs, put whole Oreo cookies with the filling in a food processor and grind them up. Then, use the fork to mix in the melted butter until all of the crumbs are evenly wet.

Put the mixture in the bottom of the springform pan and press it up the sides about an inch. Put in the fridge or freezer to harden while you create the filling.

Whip the heavy cream until soft peaks form, then add the powdered sugar and mix until very stiff peaks form. Set the mixture aside. Then, in a different big dish, mix together the cream cheese, sugar, and vanilla extract until they are completely mixed and creamy. Mix the whipped cream into the cream cheese mixture until it is all mixed together.

Lastly, carefully mix the Oreo crumbs into the filling until they are completely mixed in. Then, add the chopped Oreos. Spread the Oreo cheesecake filling over the crust that has hardened. Smooth the top and put it in the fridge for at least 5–6 hours, or better yet, overnight.

Mix heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form to decorate the cake. Take off the ring from the springform pan, being careful not to break it, and place the cheesecake to a serving plate. Put whipped cream around the edge of the cheesecake, then put Oreo halves between each swirl. Finally, add Oreo crumbs on top.

How to Do It

To make the crust:

Grease the sides of a 9-inch springform pan and line the bottom with parchment paper.
Use a food processor to grind whole Oreo cookies with the filling to form the fine crumbs.
Whisk the melted butter into the crumbs with a fork until all of them are wet.
Put the mixture in the bottom of the springform pan and up the sides about an inch. Put in the fridge or freezer to harden while you create the filling.

To fill it:

Mix heavy whipping cream until soft peaks form. Then, add powdered sugar and mix until very stiff peaks form. Set aside.
Mix the cream cheese, sugar, and vanilla extract together in another big bowl until they are completely mixed and creamy.
In two or three parts, fold the whipped cream into the cream cheese mixture until everything is mixed together.
Then, gently mix in the Oreo crumbs so that they are uniformly mixed, and then mix in the chopped Oreos into the filling.
Spread the Oreo cheesecake filling over the firmed crust, smooth the top, and put it in the fridge for at least 5–6 hours, or better yet, overnight.

For decoration:

Mix together heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Take the ring off the springform pan, being careful not to break it, and place the cheesecake to a serving platter.
Put the whipped cream around the edge of the cheesecake, then add Oreo halves between each swirl and top with Oreo crumbs.
If you want to preserve the cheesecake for longer, put it in the freezer. If you want to keep it for 5–6 days, put it in the fridge.

Tricks and Tips

Use cream cheese that is full-fat and at room temperature. Full-fat cream cheese makes the texture just right. You also need to let it sit at room temperature for a while before mixing it, or the filling can get lumpy.
Whip the heavy cream until it forms very stiff peaks. This makes the cheesecake feel light and airy.
If you can, chill it for at least 5–6 hours or overnight. This makes the filling firmer and easier to cut.
Press the crust down hard. To make the Oreo crust, press the combination of Oreo crumbs and butter firmly into the bottom of the pan so it doesn’t fall apart when you serve it.
To keep the Oreos fresh and crunchy, add the halves and crumbs right before serving.

Common Questions About No-Bake Cheesecake

Is it okay to use low-fat cream cheese?

For a thick, creamy texture, it’s recommended to use full-fat cream cheese in this recipe. If you want a lighter option, you may still use low-fat cream cheese, even though it may not be as creamy.

Do I need to beat the cream before I put it in the cheesecake?

YES! You have to whisk the heavy cream before adding it to the cheesecake mixture. It makes the cheesecake light and airy, which is what you need for the best no-bake cheesecake texture.

Is it possible to create this No Bake Oreo Cheesecake ahead of time?

Yes, for sure! You may make this cheesecake ahead of time. You may make it the day before and put it in the fridge overnight.

How to keep cheesecake that doesn’t need to be baked?

Put it in the fridge for up to five to six days. If you want to store it for a long time, put it in the freezer. Don’t let it out at room temperature for too long.

How long will No Bake Oreo Cheesecake stay good?

This cheesecake can last for 5 to 6 days in the fridge if it is covered. You can freeze it for up to two months if you wish to keep it longer.

Description

This quick, creamy, and tasty Oreo cheesecake recipe is the best no-bake treat for Oreo fans! It’s great for any occasion because it only needs a few simple ingredients and doesn’t need to be baked.