This easy no bake Oreo cheesecake recipe is the best no bake Oreo dessert! It’s a light and fluffy simple Oreo cheesecake recipe, but with no oven required! You’re gonna love this easy no bake Oreo dessert!
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And if you like this no bake Oreo cheesecake, definitely try my Cannoli Pie, my Turtle Pie, or my Pumpkin Mousse Pie with Maple Cookie Crust!
Simple Oreo Cheesecake Recipe
Guys, this cheesecake is too good. I mean it’s REALLY good. This no bake Oreo cheesecake has all the smooth, creamy flavor of cheesecake filled with my favorite sandwich cookie in the crust and in the cheesecake filling.
It’s a recipe that gives you all the decadent texture that you want in a cheesecake, but it’s a no bake dessert! That means you can prep it in just minutes, and then let it set in the fridge, and you’re ready to enjoy! Best of all, no oven is required for this no bake recipe, so it’s one of my favorite things to make for the summer months!
Typical cheesecake has several steps, sometimes requires a water bath while it’s in the oven, and has the danger of the pan leaking or the cheesecake cracking. There’s so much to think about — but not with this no bake Oreo cheesecake! It’s SO easy!
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Which cheesecake is better: bake or no-bake?
Don’t make me choose! I love both types of cheesecake — I made a delicious baked Biscoff Cheesecake that you have to try, and this white chocolate cheesecake is divine! But I especially love this simple Oreo cheesecake recipe because it’s SO easy!
No bake cheesecake recipes are an easy dessert for beginners and veteran bakers alike, and it’s packed with Oreos — my favorite! The texture of no-bake cheesecakes is a little fluffier and lighter than typical baked cheesecakes, which is a nice change!
In the end, it just comes down to what you’re in the mood for, but a no bake cheesecake recipe can be so quick and easy! Check out my Philadelphia No Bake Cheesecake with Cool Whip for an even quicker recipe!
And for more no bake dessert ideas, try these No Bake Oreo Cheesecake Bars or this refrigerator cake!
Easy No Bake Oreo Cheesecake with Philadelphia Cream Cheese
This no bake Oreo cheesecake only calls for a handful of ingredients. You could be ready to make it with just what you have in the kitchen right now! Here’s what you’ll need:
- Oreos – you’ll need 40 cookies in total for both the crust and the filling, which is a little less than one 14.3-oz. package of Oreos, or another similar chocolate sandwich cookie. So you’ll have enough for this cheesecake, plus a few extra to snack on while you make it! You can also use different Oreo flavors like Golden Oreos, or other types of cookies like peanut butter sandwich cookies! And if you love Oreos, try my Oreo Cinnamon Rolls!
- salted butter – melted butter helps to bring together the cheesecake crust. You’ll need to mix your crushed Oreos with your butter and press it into your springform pan.
- cream cheese – a MUST for this no bake Oreo cheesecake! Philadelphia is my preference, but no matter the brand, it should be room temperature, so let it sit out for at least an hour, or check out my tips below for a shortcut!
- powdered sugar – using powdered sugar helps to keep the texture soft and light.
- heavy cream – we’re whipping our heavy cream separately to fold into our cheesecake filling for the lightest texture, so make sure your heavy cream is very cold!
- pure vanilla extract – helps to add that fantastic vanilla flavor into our no bake Oreo cheesecake. Make sure that you use a good-quality pure vanilla extract, because this cake won’t be baked, so it’s got to taste great.
- fresh lemon juice – brightens up the flavor of this cheesecake just a bit.
Equipment
First of all, you’ll need a 9-inch springform pan for this no-bake cheesecake. If you don’t have a springform pan, you can also use one of my go-to tools, this deep dish quiche pan. But for these purposes, a springform pan is best. You’ll also need an electric mixer to whip up the cheesecake filling and and whip your heavy cream. Here are a few other tools you may need:
How to Make No Bake Oreo Cheesecake
This no-bake Oreo cheesecake comes together in just a few steps:
- To make your Oreo crust mixture, crush Oreos with a food processor (or use a gallon zipper bag and a rolling pin)! Then combine your Oreo crumbs and melted butter and press into the bottom of the springform pan.
- For your filling, you’ll beat your softened cream cheese in a large bowl or in a stand mixer on medium speed, and then mix in your powdered sugar, vanilla, and lemon juice. Set aside.
- Then, we’ll make our homemade whipped cream! In a separate bowl, you’ll need to whip your heavy whipping cream until it forms stiff peaks.
- Then just fold the cream cheese mixture with the heavy cream and add in your Oreos.
- Pour all your creamy filling over your crust and smooth the top. Wrap it in plastic wrap and let it set overnight, and enjoy!
No bake Oreo cheesecake Variations
This no bake Oreo cheesecake can be adjusted to make so many fun variations! Try these next:
- No Bake Triple Chocolate Cheesecake: Add some cocoa powder to the cream cheese mixture. Top the finished cake with chocolate ganache.
- «Cookies and SCREAM» Halloween cheesecake: My favorite variation on this cake! Substitute the Oreos in this recipe for Halloween Oreos, add a little red and yellow food coloring to turn the filing orange, and top with Halloween sprinkles!
- No Bake Chocolate Raspberry Cheesecake: mix in fresh raspberries with the Oreo cheesecake filling, or top with a raspberry compote.
Topping suggestions: I like to top this Oreo cheesecake with additional whipped cream and more crumbled Oreos. You can also dress up the top of the cheesecake with chocolate ganache, white chocolate shavings, and halved Oreos. And if you love Oreos, try this mint Oreo dessert!
No Bake Oreo Cheesecake with Cool Whip
I definitely prefer the flavor of using fresh whipped cream, but to save time, you can definitely make this no bake Oreo cheesecake with Cool Whip instead! Just substitute one 8-ounce container of whipped topping for the whipped heavy cream and decrease the amount of powdered sugar to 1-½ cups.
Frequently Asked Questions
Your no bake Oreo filling may need longer to chill to set up fully. Let it sit for at least 5 hours, but the longer the better! Also, your whipped cream should be at stiff peaks before folding it in — this helps to give this no bake Oreo cheesecake a bit more structure.
As I mentioned, make sure you’re whipping your heavy cream to stiff peaks and make sure that you let your no bake Oreo cheesecake chill at least 5 hours. To be extra sure, let it stiffen overnight and make sure to keep it chilled until just before serving.
I love them both! This easy recipe for no-bake Oreo cheesecake has a light, fluffy yet creamy texture that I love, so to me it’s just as good as baked cheesecake, and so much easier to make!
Yes, this cheesecake can be frozen for up to 2 months — you can either freeze it, well wrapped, in the springform pan or in an airtight container, or allow it to freeze solid and then wrap the cheesecake by itself. Thaw the cheesecake, still wrapped, at room temperature 15-30 minutes or in the fridge overnight.
You might not have softened your cream cheese enough and it didn’t mix smoothly with the other ingredients. To avoid this, make sure your cream cheese is fully softened and at room temperature, and be sure to mix it until creamy and smooth before adding in the other ingredients.
Use full-fat cream cheese and heavy whipping cream for a stable texture. Be sure to whip the cream to stiff peaks before folding it into the mixture, and make sure you chill the cheesecake for at least 5 hours, preferably overnight.
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
More Cheesecake Desserts You’ll Love
📖 Recipe
No Bake Oreo Cheesecake Recipe – Easy and Delicious!
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This easy no bake Oreo cheesecake recipe is the best no bake Oreo dessert! It’s a light and fluffy simple Oreo cheesecake recipe, but with no oven required! You’re gonna love this easy no bake Oreo dessert!
Servings: 12 slices
Calories: 598kcal
Instructions
Oreo Crust
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Line bottom of springform pan with parchment paper.
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Combine crushed Oreo cookies and melted butter in a bowl. Stir well to saturate cookies fully.
24 Oreo cookies, 4 tablespoon salted butter
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Press into bottom and 1 inch up sides of lined springform pan.
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Place pan in freezer while you prepare no-bake cheesecake filling.
No-Bake Cheesecake Filling
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Using an electric mixer, beat softened cream cheese until smooth. Add in powdered sugar, vanilla, and lemon juice and beat 4 minutes or until light and fluffy. Set aside.
24 oz cream cheese, 2 teaspoon pure vanilla extract, 2 cup powdered sugar, 2 teaspoon fresh lemon juice
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In a separate bowl, whip cold heavy cream with whisk attachment until stiff peaks form.
1½ cup heavy whipping cream
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Gently fold whipped cream and chopped Oreos into cream cheese mixture. Pour into crust and smooth to even.
16 Oreo cookies
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Cover tightly with plastic wrap and chill 5 hours or overnight. Serve chilled.
Notes
- No Bake Triple Chocolate Cheesecake: Add some cocoa powder to the cream cheese mixture. Top the finished cake with chocolate ganache.
- «Cookies and SCREAM» Halloween cheesecake: My favorite variation on this cake! Substitute the Oreos in this recipe for Halloween Oreos, add a little red and yellow food coloring to turn the filing orange, and top with Halloween sprinkles!
- No Bake Chocolate Raspberry Cheesecake: mix in fresh raspberries with the cheesecake filling, or top with a raspberry compote.
Topping suggestions: I like to top this Oreo cheesecake with additional whipped cream and more crumbled Oreos. You can also top it with chocolate ganache, white chocolate shavings, and halved Oreos.
Nutrition
Calories: 598 kcal | Carbohydrates: 52 g | Protein: 6 g | Fat: 42 g | Saturated Fat: 23 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 12 g | Trans Fat: 1 g | Cholesterol: 113 mg | Sodium: 411 mg | Potassium: 190 mg | Fiber: 1 g | Sugar: 38 g | Vitamin A: 1316 IU | Vitamin C: 1 mg | Calcium: 85 mg | Iron: 4 mg
Nutrition Disclaimer
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Last Updated on March 14, 2025 by Chenée Lewis
