Ultimate No Bake Oreo Cheesecake

This No Bake Oreo Cheesecake is a guaranteed crowd-pleaser. Creamy and chock-full of Oreos from the crunchy crust and topping to the rich filling, no one can resist a slice of this sweet goodness!

Looking for more easy no-bake dessert recipes? Try out my favorite Easy Banana Cream Pie, No-Bake Raspberry Cheesecake, or No-Bake Peanut Butter Pie – it’s always a winner.

Why We Love This No Bake Oreo Cheesecake Recipe

• Incredibly quick and easy. What could be better than a dessert that doesn’t even require turning on the oven? 
• Super simple. No fancy techniques or equipment are needed here! 
• Show-stopping. If your friends and family are Oreo lovers and fans of cheesecake, this easy dessert is going to steal the show. 
• Failproof. By using the freezer, you’re nearly guaranteed that this cheesecake will set beautifully.

Ingredients You’ll Need

For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Salted Butter (melted)
• Crushed Oreos – use a food processor or rolling pin to finely crush
• Cream Cheese (room temp)
• Powdered Sugar
• Heavy Cream
• Vanilla Extract
• Mini Oreos – leave whole, or break up the cookies by hand if you prefer.

Featured Product 9 inch Springform Pan

Our favorite for baking perfect cheesecakes—choose the heavy-duty 9-inch Wilton springform pan.

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Simple No Bake Oreo Cheese Cake Instructions

It couldn’t be easier to whip up this no-bake cheesecake. Just follow some simple steps and you’ll have a decadent dessert that is bound to knock everyone’s socks off!

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

1. Combine butter and Oreo crumbs to form a crust in a springform pan.
2. Beat the cream cheese and powdered sugar with an electric mixer until combined.
3. Pour the heavy whipping cream and vanilla into the cream cheese mixture and mix again until silky smooth. 
4. Using a rubber spatula, fold crushed Oreo cookies into the mixture, making sure they are evenly dispersed. Transfer the mixture to the pan and spread it evenly across the top of the crust. 
5. Sprinkle the rest of the crushed Oreos on top and decorate with the mini cookies. 
6. Wrap the pan with plastic wrap and freeze it. When the cheesecake is set, take it out of the freezer, remove the sides of the pan, and serve. Thaw for about 20 minutes for a creamier texture.

Storage Tips

Storing this cheesecake is a cinch, which makes it easy to have a sweet treat around whenever a craving strikes.

Refrigerate/Leftovers

Refrigerate the whole cheesecake for 3-4 days covered with plastic wrap. Or, for the best flavor and texture, wrap individual slices. 

Freeze

If you’re looking for a longer storage option, try freezing the cheesecake. First, wrap slices in plastic wrap, then place them in an airtight container or plastic bag. Or, wrap them again with aluminum foil. Freeze for up to 2 months.

Recipe FAQs

Does no-bake Oreo cheesecake need to be refrigerated?

Yes! Because the cheesecake contains dairy, it needs to be stored in the refrigerator or freezer when it’s not being served.

How do you save a no-bake cheesecake that hasn’t set?

The freezer is your best friend when it comes to making no-bake cheesecake. While some recipes call for refrigerating it to set, this one specifies to freeze it. However, if you’re using the refrigerator and it doesn’t set, just pop it in the freezer for a bit.

Why is my no-bake cheesecake base too hard?

Using too much butter can result in a hard crust.

Variations + Additions

• Mini Oreos – If you can’t find mini Oreos, you can also break up regular-sized cookies or chop them with a sharp knife.
• Crust – Replace the Oreos in the crust with graham crackers, golden Oreos, or Biscoff cookies. 
• Extract – For nutty flavor, use almond extract instead of vanilla extract. 
• Topping – Spoon a few dollops of homemade whipped cream or Cool Whip on top. Or make a chocolate ganache to drizzle over top.

Tips For No-Bake Cheesecake Success

• Check on the cheesecake after 4 hours in the freezer — super cold freezers can make the cheesecake set more quickly. 
• Use room-temperature cream cheese so that it’s easy to mix. 
• Serve the cheesecake straight from the freezer or, for a creamier texture, allow it to thaw for about 20 minutes before serving. 
• While you don’t need to spray the pan, you can line it with parchment paper for easier cleanup. 
• Press the crust into the bottom of the springform pan with the bottom of a glass to create an even layer; avoid pressing too hard so that the crumbs don’t stick. 
• To crush the cookies for the Oreo crust, place them in a food processor and pulse until you have fine crumbs. Or, place the cookies in a resealable bag and roll over them with a rolling pin

No need to turn on the oven for this creamy, indulgent No-Bake Oreo Cheesecake—perfect for busy days when you need something sweet with minimal effort. It’s a crowd-pleaser that will disappear faster than you can say “cheesecake”!

Like This Recipe?

I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!

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Ultimate No Bake Oreo Cheesecake

Yield: 12 servings
Prep Time: 20 minutes
Freeze Time: 6 hours
Total Time: 6 hours 20 minutes

Fuss-free Oreo Cheesecake with a delicious Oreo crust! This no-bake recipe is packed with cookie pieces in every bite—perfect for satisfying your cravings without turning on the oven!

Ingredients

• ¼ cup salted butter, melted
• 3 ½ cups crushed Oreos, divided
• 2 (8 ounce) blocks cream cheese, room temperature
• 1 cup powdered sugar
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 1 ½ cups mini Oreos

Instructions

1. Stir together the melted butter and 2 cups of crushed Oreos in a small mixing bowl until a crumbly mixture resembling wet sand forms. Press the Oreo mixture into the bottom of your springform pan to form a crust and set aside.
2. In a large mixing bowl, use an electric hand mixer to beat the cream cheese and powdered sugar until smooth.
3. Once the cream cheese and powdered sugar are homogenous, add the cream and vanilla. Mix again until no clumps remain in the cheesecake mixture.
4. Fold in one cup of crushed Oreos, ensuring the cookie crumbs are evenly distributed throughout the mixture.
5. Pour your cheesecake mixture into the springform pan and smooth out the top with a large spoon or spatula. Top your cheesecake with the remaining crushed Oreos and mini cookies. Cover the cheesecake with plastic wrap and allow it to freeze for 6 hours.
6. Once the cheesecake's center is firmly set, remove it from the freezer, slice, and serve. You can serve it straight from the freezer, or let it thaw for about 20 minutes for a creamier texture. Enjoy!

Notes

NOTES

• Your freeze time will vary slightly depending on how cold your freezer gets. 6 hours tends to be the longest it takes for this cheesecake to set. If you have a particularly cold freezer then it can be ready to serve in as little as 4 hours.
• You can serve this cheesecake straight from the freezer or let it thaw on the counter for about 20 minutes before slicing into it.
• Use the bottom of a glass to gently press the Oreo crust into the pan. Don’t press down too hard.
• You can store this cheesecake in the freezer for up to two months as long as it is kept covered with plastic wrap and in an airtight container.

Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving: Calories: 462
Total Fat: 29g
Saturated Fat: 15g
Trans Fat: 1g
Unsaturated Fat: 12g
Cholesterol: 57mg
Sodium: 256mg
Carbohydrates: 48g
Fiber: 2g
Sugar: 32g
Protein: 4g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.