No-Bake Oreo Cheesecake

This easy No-Bake Oreo Cheesecake recipe is rich, creamy and sure to delight the entire family!

There’s no oven needed. It’s perfect for any occasion. And it’s gone within a few hours.

Best of all, each bite is loaded with chunks of real Oreos.

Easy Oreo Cheesecake Recipe

I can’t recommend this tasty no-bake dessert enough!

Everything about this recipe is easy.

The ingredients are easy. The directions are easy. And even storing the leftovers is easy.

Not to mention how easy it is to enjoy it – that one is a no-brainer. Everyone loves this silky, sweet, creamy cheesecake.

And because it’s so easy and so well-loved, you can make it for practically any occasion.

Oreo Cheesecake Recipe Ingredients

You’ll need only six – dare I say it – EASY ingredients for this dessert:

• Oreo cookies. Be sure to pick up the family-size pack of Oreos. It has 48 cookies, which is perfect for this recipe. It needs about 40 for the crust and filling. That leaves you with eight additional Oreos to use as a topping.

• Butter. Both salted and unsalted butter are fine for this recipe. You’ll use it to make the crust.

• Cream cheese. I typically buy Philadelphia, but you can use whatever brand you like best. Just don’t get the whipped kind. Stick to blocks of regular, full-fat cream cheese, and let them warm to room temperature first.

• Sugar. You can use granulated or powdered sugar for this recipe.

• Vanilla. Pure vanilla adds a nice, rich warmth to the flavor.

• Cool Whip. The store-bought stuff is fine, but you can make a homemade whipped topping if you want.

How to Make No Bake Oreo Cheesecake

Ready for the best no-bake dessert ever? Let’s make it!

1. Prep the Oreos. For the crust, you’ll want the cookies finely crushed. For the filling, chop into chunky pieces.

2. Make the crust. Combine crushed Oreos and melted butter until the mixture resembles wet sand. Press the mixture into the bottom of a spring-form pan.

3. Prepare the cheesecake filling. Beat together cream cheese, sugar, and vanilla until smooth. Stir in whipped topping and chopped cookies.

4. Assemble and chill. Pour the filling into the crust and chill for 4 hours to overnight.

5. Slice, serve, and enjoy!

Tips & Tricks

Keep these tips and tricks in mind when making your no-bake cheesecake:

• Make the dessert a day ahead of time. Prepare your cheesecake the day before you plan to serve it. I recommend refrigerating overnight for best results.

• Buy the family-size pack of Oreos. This allows you to sprinkle bits of Oreo crumbs on top. If you’re like me, the more Oreo cookies the better! You can also drizzle a little chocolate sauce on top.

• Don’t remove the Oreo filling. I often get asked whether or not you should remove the creamy filling before creating the crust. Do NOT remove the white filling. That’s the best part 🙂

• Use room temperature ingredients. Make sure the cold ingredients are at room temperature before you start mixing the filling. To do this you can simply set them on a countertop until they soften.

• Make your own whipped topping. You can use freshly whipped cream instead of Cool Whip if you like. Simply beat together 1-1/2 cups heavy whipping cream and 1 teaspoon of vanilla extract. Add sugar to taste.

Storage Tips

Got leftover cheesecake? I know just how to store it.

To Store: Place leftovers in an airtight container and refrigerate for up to 4-5 days. You can also make the cake ahead of time and store it the same way.

To Freeze: Cover the cheesecake with two layers of plastic wrap and freeze for up to 3 months. You can freeze the cake whole or sliced.

To Thaw: Let the frozen cheesecake thaw overnight, and enjoy the next day.

Looking For More No-Bake Recipes?

No-Bake Cookies
No-Bake Peanut Butter Pie
Philadelphia No-Bake Cheesecake
Mason Jar Desserts

No-Bake Oreo Cheesecake

Course: DessertsCuisine: American

Servings

16

servings

Prep time

15

minutes

Calories

345

kcal

This easy No-Bake Oreo Cheesecake Recipe is rich, creamy and sure to delight the entire family!

Ingredients

• For the Crust

• 3 cups Oreo Crumbs (35 Oreos)

• 5 tablespoons butter, melted

• For the Filling

• 2 (8 ounce) packages Philadelphia brick-style cream cheese, softened

• 3/4 cup sugar

• 1 teaspoon vanilla extract

• 1 (8 ounce) tub Cool Whip, thawed

• 13 Oreos, chopped (divided)

Instructions

• Place 13 Oreos in a gallon-size Ziploc bag. Crush the cookies using a rolling pin, leaving a few bigger chunks. Set aside.
• Blitz the remaining 33 cookies in a food processor. Mix the crumbs with the butter until well combined, then press them into the base of a 9-inch springform pan. Refrigerate while preparing filling.
• In a large bowl, beat the cream cheese until smooth. Scrape the sides and bottom of the bowl, then beat in the sugar and vanilla until smooth.
• Gently stir in the whipped topping and 2/3-3/4 of the chopped cookies. Spoon the batter over the crust and spread evenly. Cover and chill for 4 hours or until firm.
• Before serving, sprinkle the remaining chopped Oreos over the top. Slice and enjoy!

Notes

• Don’t remove the Oreo filling. It adds extra vanilla goodness to the crust and the filling.
• Double the recipe for a 13×9-inch pan.

Nutrition

• Calories: 345kcal
• Carbohydrates: 36g
• Protein: 4g
• Fat: 22g
• Saturated Fat: 11g
• Cholesterol: 43mg
• Sodium: 279mg
• Potassium: 99mg
• Fiber: 1g
• Sugar: 24g
• Calcium: 31mg
• Iron: 2mg

Kim - InsanelyGood

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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