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No-Bake Oreo Cheesecake
No-Bake Oreo Cheesecake
No-Bake Oreo Cheesecake
If you’re looking for a dessert that’s indulgent, impressive, and requires zero oven time, you’ve just hit the jackpot. This No-Bake Oreo Cheesecake is creamy, dreamy, and dangerously delicious—perfect for parties, holidays, or those random Tuesday nights when your sweet tooth won’t quit.
Why You’ll Love This Recipe
No oven required – Perfect for hot days or if you just don’t feel like baking.
Minimal ingredients – Just a handful of pantry staples.
Maximum flavor – A rich, creamy filling meets the iconic crunch of Oreos.
Make-ahead magic – Prep it the night before for a stress-free dessert reveal.
No Bake Oreo Cheesecake
Oreo Cheesecake Variations You’ll Want to Try
Once you’ve mastered the classic no-bake version, the possibilities are endless! Here are a few fun twists to keep things interesting:
Mint Oreo Cheesecake: Use Mint Oreos for the crust and filling for a refreshing flavor. Add a few drops of peppermint extract for an extra kick.
Peanut Butter Oreo Cheesecake: Swirl in 1/2 cup of creamy peanut butter into the cream cheese mixture before folding in the whipped cream.
Nutella Oreo Cheesecake: Add 1/3 cup of Nutella to the cream cheese filling for a chocolate-hazelnut delight.
Strawberry Topped Oreo Cheesecake: Top the chilled cheesecake with fresh strawberries and a drizzle of strawberry sauce.
No-Bake Oreo Cheesecake
Ingredients
Family-sized package of Oreos (divided)
3/4 cup salted butter, melted
(2) 8oz bricks of cream cheese
2 cups heavy whipping cream
1 3/4 cups powdered sugar, divided
2 tsp vanilla extract
Instructions
Using a food processor, crush approximately 25 Oreos. You can also use a mallet and a gallon-sized bag to crush Oreos, just make sure Oreos are crushed very fine. Add in melted butter and mix until combined. Oreos should be finely crushed and should stick together when pressed.
Press Oreo crust into a 9in springform pan or pie pan. Place in refrigerator.
Using an electric mixer, beat the two bricks of cream cheese and 3/4 cup powdered sugar in a mixing bowl until light and fluffy. Add approximately 20 Oreos into the cream cheese mixture, coarsely crushing the Oreos as you add them in. Using the electric mixer, beat Oreos into cream cheese mixer. Leaving large chunks of Oreos is totally fine! It’ll add some extra texture to the cheesecake.
In a separate bowl, add 2 cups cold whipping cream, 1 cup powdered sugar, and vanilla. Mix on high speed to aerate the cream. Continue beating until peaks form and hold their shape. Do not overmix or you’ll turn your cream to butter!
Divide whipped cream into two. Fold half of the whipped cream into the cream cheese mixture. Gently fold until whipped cream is incorporated into cream cheese mixture.
Take your Oreo crust out of the fridge. Pour your cream cheese mixture into the pie crust and evenly spread.
Top the cheesecake with remaining whipped cream. Refrigerate for 2 hours before serving. Enjoy!
No Bake Oreo Cheesecake
As always – if you try this recipe let me know what you think in the comments!
Using a food processor, crush approximately 25 Oreos. You can also use a mallet and a gallon-sized bag to crush Oreos, just make sure Oreos are crushed very fine. Add in melted butter and mix until combined. Oreos should be finely crushed and should stick together when pressed.
Press Oreo crust into a 9in springform pan or pie pan. Place in refrigerator.
Using an electric mixer, beat the two bricks of cream cheese and 3/4 cup powdered sugar in a mixing bowl until light and fluffy. Add approximately 20 Oreos into the cream cheese mixture, coarsely crushing the Oreos as you add them in. Using the electric mixer, beat Oreos into cream cheese mixer. Leaving large chunks of Oreos is totally fine! It’ll add some extra texture to the cheesecake.
In a separate bowl, add 2 cups cold whipping cream, 1 cup powdered sugar, and vanilla. Mix on high speed to aerate the cream. Continue beating until peaks form and hold their shape. Do not overmix or you’ll turn your cream to butter!
Divide whipped cream into two. Fold half of the whipped cream into the cream cheese mixture. Gently fold until whipped cream is incorporated into cream cheese mixture.
Take your Oreo crust out of the fridge. Pour your cream cheese mixture into the pie crust and evenly spread.
Top the cheesecake with remaining whipped cream and extra crushed Oreos. Refrigerate for 2 hours before serving. Enjoy!