There’s something irresistibly nostalgic about No Bake Oreo Cheesecake. It’s the kind of dessert that transports you—maybe to your grandma’s sunlit kitchen, where the hum of a fan competed with the clinking of beaters against a mixing bowl. Or perhaps to a summer family reunion, where the dessert table groaned under the weight of all kinds of sweets, but the Oreo cheesecake was always the first to go.
My personal journey with this dessert began one humid July in my aunt’s farmhouse kitchen. I was barely tall enough to see over the counter, watching in awe as she crushed Oreos with a rolling pin and folded whipped cream into sweetened cream cheese. There was no oven involved, only patience. We waited as it chilled, sneaking a few Oreo pieces from the bowl when she wasn’t looking. Hours later, that first slice was everything—silky, sweet, and just cold enough to refresh in the heat. That was the day I understood the magic of no-bake desserts.
Now, I make No Bake Oreo Cheesecake every summer. It’s a staple at birthdays, potlucks, even late-night movie marathons. It’s easy, forgiving, and deeply satisfying. And I’m thrilled to share it with you—along with all the tips, tricks, and little secrets that make it perfect every time.
Why You’ll Love This Recipe
- Oven-Free Comfort: Ideal for hot days when turning on the oven is out of the question.
- Cookie Crust Heaven: Every bite starts with that buttery, chocolatey Oreo base.
- Creamy but Light: The whipped cream gives it a mousse-like texture that’s dreamy and cloud-like.
- Beginner-Friendly: No fancy ingredients or techniques—just mix, chill, and enjoy.
- Make-Ahead Magic: Tastes even better after chilling overnight, making it a perfect prep-ahead dessert.
INGREDIENTS YOU’LL NEED
For the Oreo Crust:
- 24 Oreo cookies, finely crushed
- 4 tablespoons (56g) salted butter, melted
For the Cheesecake Filling:
- 24 ounces (680g) cream cheese, softened
- 2 cups (240g) powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2 teaspoons fresh lemon juice
- 1½ cups (357g) heavy whipping cream, cold
- 16 Oreo cookies, roughly chopped
How to Make No Bake Oreo Cheesecake
Making this cheesecake is like assembling memories—it’s simple, full of joy, and comes together beautifully with just a few tools.
Step-by-Step Instructions
Step 1: Prepare the Crust
Start by crushing 24 Oreo cookies in a food processor or in a zip-top bag with a rolling pin. Stir the crumbs with melted butter until the texture resembles wet sand. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Freeze for 10–15 minutes to set while you make the filling.
Step 2: Whip the Cream
In a chilled mixing bowl, whip the heavy cream on high speed until stiff peaks form. This step adds air and lightness, which balances the richness of the cheesecake.
Step 3: Mix the Cheesecake Base
In a separate large bowl, beat the cream cheese until completely smooth. Add in sifted powdered sugar, vanilla extract, and lemon juice. Beat again until fluffy and uniform.
Step 4: Fold It All Together
Gently fold the whipped cream into the cream cheese mixture, using a spatula. Then fold in the chopped Oreos. You’ll start to see swirls of cookie chunks—and the aroma is divine.
Step 5: Assemble and Chill
Spoon the mixture into the chilled crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 5 hours or overnight for the best texture.
Step 6: Serve and Enjoy
When ready to serve, run a butter knife around the edge before releasing the springform pan. Top with extra crushed Oreos or piped whipped cream for a bakery-worthy presentation.
Helpful Tips
- Chill your mixing bowl and beaters before whipping the cream—it helps it whip faster and stay fluffy.
- Use full-fat cream cheese for the best consistency and flavor.
- Don’t overmix once the whipped cream is added. Gentle folding keeps the filling light.
- Refrigerate overnight for the most satisfying texture and deepest flavor.
Details
| Attribute | Info |
|---|---|
| Prep Time | 30 minutes |
| Chill Time | 5–8 hours |
| Total Time | 5.5–8.5 hours |
| Yield | 12 servings |
| Category | Dessert |
| Method | No-Bake |
| Cuisine | American |
| Diet | Vegetarian |
NOTES
- Use original Oreos for best results; avoid double-stuffed as they can make the crust too soft.
- Make sure cream cheese is fully softened to avoid lumps.
- Lemon juice adds brightness without making the cheesecake taste lemony.
- Chill at least 5 hours; overnight is ideal for firm slices.
- Gently fold in whipped cream to keep the filling light and airy.
- Decorate just before serving for the freshest look and texture.
Variations of No Bake Oreo Cheesecake
This recipe is endlessly adaptable, which makes it even more fun to revisit.
- Peanut Butter Oreo Cheesecake: Swirl in ¼ cup of peanut butter into the filling before chilling.
- Mocha Oreo Cheesecake: Add 1 tablespoon of instant espresso powder to the cream cheese mixture for a coffeehouse twist.
- Salted Caramel Topping: Drizzle caramel and a sprinkle of sea salt over the top before serving.
- Mini Cheesecakes: Divide the crust and filling between muffin cups for individual-sized desserts.
Serving Suggestions
This cheesecake doesn’t need much—but here are a few extra touches:
- A chilled dessert plate keeps each slice cool and creamy.
- Add a dollop of whipped cream or chocolate shavings for garnish.
- Serve with fresh raspberries or strawberries for a pop of tart color.
Make-Ahead & Storage
- Make Ahead: Make up to 2 days in advance and refrigerate, covered.
- Storage: Store leftovers in the fridge for up to 3 days.
- Freezing: Freeze for up to 2 months. Wrap tightly in plastic and foil. Thaw in the fridge overnight before serving.
Nutritional Information (Per Slice, Approximate)
- Calories: 600
- Total Fat: 40g
- Sugar: 38g
- Protein: 6g
- Carbs: 45g
Frequently Asked Questions
Can I make this without a springform pan?
Yes! A deep 9-inch pie dish or square baking dish works fine, though presentation may vary slightly.
Can I use store-bought whipped topping instead of fresh whipped cream?
You can, though the texture will be less airy. For best results, stick to homemade whipped cream.
Why is my cheesecake too soft?
Make sure your cream is whipped to stiff peaks, and that the cheesecake chills long enough—overnight is ideal.
How do I crush Oreos without a food processor?
Place them in a zip-top bag and crush with a rolling pin or heavy pan.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
Conclusion
Whether you’re celebrating a birthday, cooling off on a summer day, or simply craving something creamy and decadent, this No Bake Oreo Cheesecake delivers. It’s quick to prepare, beautifully indulgent, and a surefire hit with anyone who loves the comforting combo of cookies and cream. I hope it brings joy to your kitchen, just as it has to mine.
Print
No Bake Oreo Cheesecake
Description
There’s something irresistibly nostalgic about No Bake Oreo Cheesecake. It’s the kind of dessert that transports you—maybe to your grandma’s sunlit kitchen, where the hum of a fan competed with the clinking of beaters against a mixing bowl. Or perhaps to a summer family reunion, where the dessert table groaned under the weight of all kinds of sweets, but the Oreo cheesecake was always the first to go.
My personal journey with this dessert began one humid July in my aunt’s farmhouse kitchen. I was barely tall enough to see over the counter, watching in awe as she crushed Oreos with a rolling pin and folded whipped cream into sweetened cream cheese. There was no oven involved, only patience. We waited as it chilled, sneaking a few Oreo pieces from the bowl when she wasn’t looking. Hours later, that first slice was everything—silky, sweet, and just cold enough to refresh in the heat. That was the day I understood the magic of no-bake desserts.
Now, I make No Bake Oreo Cheesecake every summer. It’s a staple at birthdays, potlucks, even late-night movie marathons. It’s easy, forgiving, and deeply satisfying. And I’m thrilled to share it with you—along with all the tips, tricks, and little secrets that make it perfect every time.
Ingredients
- For the Oreo Crust:
-
24 Oreo cookies, finely crushed
-
4 tablespoons (56g) salted butter, melted
- For the Cheesecake Filling:
-
24 ounces (680g) cream cheese, softened
-
2 cups (240g) powdered sugar, sifted
-
2 teaspoons vanilla extract
-
2 teaspoons fresh lemon juice
-
1½ cups (357g) heavy whipping cream, cold
-
16 Oreo cookies, roughly chopped
Instructions
Step 1: Prepare the Crust
Start by crushing 24 Oreo cookies in a food processor or in a zip-top bag with a rolling pin. Stir the crumbs with melted butter until the texture resembles wet sand. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Freeze for 10–15 minutes to set while you make the filling.
Step 2: Whip the Cream
In a chilled mixing bowl, whip the heavy cream on high speed until stiff peaks form. This step adds air and lightness, which balances the richness of the cheesecake.
Step 3: Mix the Cheesecake Base
In a separate large bowl, beat the cream cheese until completely smooth. Add in sifted powdered sugar, vanilla extract, and lemon juice. Beat again until fluffy and uniform.
Step 4: Fold It All Together
Gently fold the whipped cream into the cream cheese mixture, using a spatula. Then fold in the chopped Oreos. You’ll start to see swirls of cookie chunks—and the aroma is divine.
Step 5: Assemble and Chill
Spoon the mixture into the chilled crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 5 hours or overnight for the best texture.
Step 6: Serve and Enjoy
When ready to serve, run a butter knife around the edge before releasing the springform pan. Top with extra crushed Oreos or piped whipped cream for a bakery-worthy presentation.
Notes
-
Use original Oreos for best results; avoid double-stuffed as they can make the crust too soft.
-
Make sure cream cheese is fully softened to avoid lumps.
-
Lemon juice adds brightness without making the cheesecake taste lemony.
-
Chill at least 5 hours; overnight is ideal for firm slices.
-
Gently fold in whipped cream to keep the filling light and airy.
-
Decorate just before serving for the freshest look and texture.
