Introduction

No-Bake Oreo Cheesecake is a delightful dessert that combines creamy, rich cheesecake with the classic crunch of Oreo cookies. Perfect for any occasion, it’s easy to prepare without turning on the oven, making it a favorite for busy home cooks.

A slice of cookies and cream pie is shown on a white plate with a white marbled texture background. The pie has four distinct layers: a dark, crumbly chocolate cookie crust on the outside edge, a thick creamy white filling with chunks of dark chocolate cookies mixed inside, a thin smooth milk chocolate layer on top of the filling, and a border of white whipped cream swirls decorated with small chocolate sandwich cookies on top. Some broken cookies and crumbs are scattered around the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 Oreo cookies
60 g butter
600 g full-fat cream cheese (cold)
150 g powdered sugar
1 1/2 tsp vanilla paste
360 g heavy cream (380 ml, cold)
14 Oreo cookies (roughly broken into small pieces)
100 g semi-sweet dark chocolate
100 g heavy cream
10 g butter
200 g heavy cream (180 ml, cold)
12 mini or 6 regular Oreo cookies cut in half for decoration

Instructions

Step 1: Lightly grease a 23 cm (9-inch) springform pan and line the bottom and sides with parchment paper.
Step 2: In a food processor, blend the 24 whole Oreo cookies until they become fine crumbs. Melt the butter and add it to the crushed cookies, blending until combined.
Step 3: Press the Oreo crumb mixture firmly into the bottom and up the sides of the prepared pan. Chill in the fridge while preparing the filling.
Step 4: Using a hand mixer or stand mixer with the whisk attachment, beat the cream cheese, powdered sugar, and vanilla paste on low speed for 1 minute. Scrape down the bowl and continue mixing until fully combined, about 30 seconds more.
Step 5: Add 360 g cold heavy cream and whisk until the mixture holds stiff peaks.
Step 6: Place 14 Oreo cookies in a plastic bag and crush them into various-sized pieces with a rolling pin. Gently fold the crushed Oreos into the cheesecake filling.
Step 7: Pour the filling into the springform pan, spreading evenly with an offset spatula or spoon. Cover with plastic wrap and refrigerate for 6–8 hours until set.
Step 8: For the ganache, melt the dark chocolate and 10 g butter together using a microwave or double boiler. Stir in 100 g cold heavy cream until smooth.
Step 9: Remove the cheesecake from the fridge and pour the ganache over the top. If the ganache is warm, let it cool slightly before pouring to avoid melting the cheesecake. Return to the fridge for 20 minutes to set the ganache.
Step 10: Whip 200 g cold heavy cream until it holds stiff peaks. Transfer to a piping bag fitted with a large star tip and pipe a decorative border around the cheesecake’s edge. Decorate with mini Oreos or halved regular Oreos.

Tips & Variations

For extra texture, try mixing in chopped nuts or chocolate chips with the crushed Oreos.
Use gluten-free Oreo cookies for a gluten-free version.
Replace vanilla paste with vanilla extract if unavailable.
Let the cheesecake sit at room temperature for 10 minutes before serving for creamier texture.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Avoid freezing, as the texture may change. When ready to serve, allow it to sit at room temperature for about 10 minutes for the best flavor and creaminess.

How to Serve

The image shows a round, three-layered chocolate cookies and cream cake on a white marbled base. The bottom layer is a thick, dark brown crumb crust made from crushed cookies. The middle layer is creamy white with small dark cookie bits mixed in. The top layer is a shiny, dark chocolate ganache that drips slightly over the side. On top, there are swirls of white whipped cream placed around the edge, each topped with a small chocolate sandwich cookie cut in half. The cake is set on a white marbled surface with some whole and broken sandwich cookies scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead. Prepare it the day before an event, allowing at least 6–8 hours for chilling and setting.

Can I substitute the heavy cream with something lighter?

Heavy cream provides stability and richness in the cheesecake. Using lighter creams may affect the texture and firmness, so it’s best to stick with heavy cream for this recipe.

No-Bake Oreo Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 142 reviews

This decadent No-Bake Oreo Cheesecake combines a buttery Oreo crust with a rich, creamy cream cheese filling studded with Oreo pieces. Topped with a luscious dark chocolate ganache and whipped cream swirls adorned with mini Oreo cookies, this indulgent dessert requires no baking and is perfect for any special occasion or a treat-filled weekend.

Author: zara
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 6 hours 25 minutes
Yield: 10–12 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

24 Oreo cookies
60 g butter, melted

Cheesecake Filling

600 g full-fat cream cheese, cold
150 g powdered sugar
1 1/2 tsp vanilla paste
360 g (380 ml) heavy cream, cold
14 Oreo cookies, roughly broken into small pieces

Ganache

100 g semi-sweet dark chocolate
100 g heavy cream
10 g butter

Whipped Cream & Decoration

200 g (180 ml) heavy cream, cold
12 mini or 6 regular Oreo cookies, cut in half for decoration

Instructions

Prepare Cookie Crust: Lightly grease a 23 cm (9-inch) springform pan and line the bottom and sides with parchment paper. In a food processor, blend 24 Oreo cookies until fine crumbs form. Melt 60 g butter and add it to the cookie crumbs in the processor, blending until fully combined. Press the mixture firmly into the bottom and up the sides of the pan using the bottom of a glass. Chill in the fridge while preparing the filling.
Make Cheesecake Filling: Using a hand mixer or stand mixer fitted with a whisk, beat 600 g cold cream cheese, 150 g powdered sugar, and 1 1/2 tsp vanilla paste on low speed for 1 minute. Scrape sides and mix again at low speed for 30 seconds until combined. Add 360 g cold heavy cream and whisk until stiff peaks form.
Fold in Oreo Pieces: Place 14 Oreos in a plastic bag and crush them with a rolling pin into varied small pieces. Gently fold these pieces into the cream cheese mixture using a rubber spatula.
Assemble Cheesecake: Pour the filling into the prepared springform pan and smooth the top evenly with an offset spatula or spoon. Cover with plastic wrap and refrigerate for 6-8 hours, or until set.
Prepare Ganache: Melt 100 g semi-sweet dark chocolate and 10 g butter together using a microwave or double boiler. Once melted, add 100 g cold heavy cream and gently stir with a rubber spatula until smooth and glossy. Allow ganache to cool to slightly below body temperature.
Decorate Cheesecake: Remove cheesecake from fridge and transfer to a serving plate. Pour the cooled ganache evenly over the top. Return to refrigerator for 20 minutes to set.
Whip Cream & Final Touch: Whip 200 g cold heavy cream until stiff peaks form, then transfer to a piping bag fitted with a large star tip. Pipe a decorative border around the edge of the cheesecake in swirls. Decorate with 12 mini Oreos or 6 regular Oreos cut in half. Keep refrigerated until serving.

Notes

Use cold cream and cream cheese to achieve the best texture for the filling.
Make sure ganache is not too warm when pouring over the cheesecake to prevent melting the cream cheese layer.
Store the cheesecake covered in the refrigerator and consume within 3-4 days for best freshness.
You can substitute Oreos for gluten-free cookies if needed.
For easier removal, chill the cheesecake overnight to fully set before decorating.

Keywords: No-Bake Oreo Cheesecake, Oreo dessert, no bake cheesecake, Oreo crust cheesecake, chocolate ganache cheesecake, creamy Oreo dessert