This no bake Oreo cheesecake is made with an oreo crust, topped with creamy Oreo cheesecake filling, and topped with whipped cream dollops and more Oreos!
This cheesecake is the perfect summer dessert, made with only a few ingredients, and filled with oreo chunks.
This cheesecake is the creamiest cheesecake ever. It's the ultimate cookies and cream dessert that everyone likes! One of the best things about this recipe is that you don't have to turn your oven on!
Jump to:
Why this recipe works
- There is no baking involved.
- This recipe uses super simple ingredients.
- Everyone’s favorite dessert. I mean, who doesn’t like cheesecake?
- This recipe is a make-ahead recipe, so it’s perfect to make the day before a gathering.
- Filled with tons of Oreos!
- Comes together in under 30 minutes.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Oreo cookies- we used Oreo cookies for this cake because we like the chocolaty taste of Oreo cookies, but you can use any kind of chocolate sandwich cookies.
Butter- melt the butter in the microwave. we used unsalted butter for this recipe.
Heavy whipping cream- make use that your heavy whipping cream is cold from the fridge, that way it will whip faster.
Cream cheese- the most important ingredient in this recipe, is the cream cheese. Make sure that you are using full-fat cream cheese, it's important that you use full-fat cream cheese and make sure that it’s at room temperature.
Powder sugar- you will need powder sugar for this recipe. you don’t have to buy powder sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Vanilla extract- for extra flavor.
Gelatin powder- we use gelatin powder to stabilize the cake. You will need 5 grams of gelatin powder.
Cold water- we mix the gelatin powder with cold water in order to activate the gelatin. You will need 20 grams of cold water.
Instructions
Pulse Oreo cookies in a food processor until fine crumbs form.
Into a medium mixing bowl, add the Oreo crumbs, and the melted butter, and mix with a spoon until the ore crumbs are covered with the melted butter evenly.
Transfer the crumbs into a prepared 8-inch cake pan, pressing evenly and firmly into the pan.
Make the filling:
Into a small bowl, add the gelatin powder and water, and let it soak for 10 minutes.
In a big mixing bowl, add the room temperature cream cheese and mix with an electric hand mixer until the cream cheese is creamy.
In a separate medium-sized mixing bowl, add the heavy cream, powder sugar, and vanilla extract and whip with an electric hand mixer until stiff peaks form.
Lightly fold the whipped cream into the cream cheese mixture until the mixture is well combined and creamy.
Add Oreos to a ziplock bag and smash the Oreos with a cup. Add the crushed Oreos to the mixture and fold lightly until combined.
Melt the firmed gelatin in the microwave for 10 seconds and add it to the mixture. Fold lightly until combined.
Pour the creamy mixture into the pan and smooth out the tops. Place the pan in the fridge to firm up for at least 5 hours.
Release the cheesecake from the pan and top the cheesecake with whipped cream dollops and oreo halves around the edges of the cake. (see in the video)
Expert tips
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a springform tin. We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures you that your cheesecake will be stable and will not collapse.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your cream cheese is completely soft.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Let your cheesecake set in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake stabilize in the pan. We like to let the cheesecake sit in the fridge overnight.
Faq's
This cake will last for up to 4 days stored in the fridge in an airtight container.
We like using classic oreo cookies for this recipe, but if you don’t have Oreos in your area, or are allergic to one of the ingredients, you can use any kind of chocolate sandwich cookies.
We use gelatin to stabilize this cake, but it's not a must. Keep in mind that the cake will be more on the loose side.
Storing
Store this dessert in the fridge (because it contains dairy) covered tightly with plastic wrap for up to 3 days. I like eating this the day after.
Variations
Vanilla Oreos- replace the classic chocolate Oreo cookies with vanilla ones for a vanilla lover!
Chocolate ganache- top the cheesecake with chocolate ganache and then top it with whipped cream and add a small oreo to the top for decoration.
Whipped cream- make an oreo or chocolate whipped cream instead of the whipped cream.
Freezing
This cheesecake freezes great! to freeze this cheesecake, make it according to the instructions, then let it set in the fridge according to the instructions.
When the cheesecake is completely set, you can freeze it covered in a few layers of plastic wrap or foil. This cheesecake will freeze for up to 3 months. To thaw, place the cheesecake in the fridge overnight.
Substitutions
Gluten-free- substitute the Oreos with gluten-free Oreos to make this cake gluten-free friendly!
Decoration tips
We love to pipe dollops of whipped cream around the edges of the cake and top each whipped cream dollop with halves of Oreos.
More cheesecake recipes to try:
New york cheesecake- This new york cheesecake is smooth, creamy, and bakes with no water bath and no cracks! We found the perfect classic cheesecake recipe that you will keep in your recipe book for life.
Mini burnt basque cheesecake- Yes, this cake is intentionally "burnt" with a slightly burnt caramelly flavor that adds so much to this cheesecake.
Biscoff cheesecake- This no bake Biscoff cheesecake is made with biscoff cookie crust, topped with creamy biscoff cheesecake filling, topped with melted biscoff spread, and sprinkled with biscoff cookie crumbs.
Mango cheesecake- This no-bake mango cheesecake is made with an easy graham cracker crust, topped with a creamy, lightly sweet, and slightly tangy mango cheesecake filling, topped with a mango jelly.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe:
- Follow us on Facebook, Instagram, and Pinterest.
- Share/pin this recipe to Pinterest.
- Leave a comment down below!
📖 Recipe
No Bake Oreo Cheesecake
Ingredients
Crust:
- 24 Oreo cookies
- 100 g Butter
Filling:
- 500 g Cream cheese
- 2 cups Heavy whipping cream
- 1 cup Powder sugar
- 1 teaspoon Vanilla extract
- 5 g Gelatin powder
- 20 g Cold water
Instructions
Make the crust:
- Pulse Oreo cookies in a food processor until fine crumbs form.
- Into a medium mixing bowl, add the Oreo crumbs, and the melted butter, and mix with a spoon until the ore crumbs are covered with the melted butter evenly.
- Transfer the crumbs into a prepared 8-inch cake pan, pressing evenly and firmly into the pan.
Make the filling:
- Into a small bowl, add the gelatin powder and water and let it soak for 10 minutes.
- In a big mixing bowl, add the room temperature cream cheese and mix with an electric hand mixer until the cream cheese is creamy.
- In a separate medium-sized mixing bowl, add the heavy cream, powder sugar, and vanilla extract and whip with an electric hand mixer until stiff peaks form.
- Lightly fold the whipped cream into the cream cheese mixture until the mixture is well combined and creamy.
- Add Oreos to a ziplock bag and smash the Oreos with a cup. Add the crushed Oreos to the mixture and fold lightly until combined.
- Melt the firmed gelatin in the microwave for 10 seconds and add it to the mixture.
- Pour the creamy mixture into the pan and smooth out the tops. Place the pan in the fridge to firm up for at least 5 hours.
- Release the cheesecake from the pan and top the cheesecake with whipped cream dollops and oreo halves around the edges of the cake. (see in the video)
Roghayeh says
Nice