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A single slice of no bake Oreo cheesecake on a plate sitting right next to the main whole cheesecake.

Easiest No Bake Oreo Cheesecake (Creamy & Light)

This No-Bake Oreo Cheesecake is creamy, rich, and loaded with Oreo chunks. With a crunchy cookie crust, a fluffy center, and a smooth chocolate ganache topping.
5 from 2 votes
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Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 568 kcal

Ingredients
 
 

For the crust

  • 17 Oreo cookies
  • ¼ cup Salted butter

For the Oreo cheesecake filling

  • 18 oz Cream cheese full fat, room temperature
  • ⅔ cup Powdered sugar
  • 2 tablespoon Sour cream
  • 1 teaspoon Vanilla extract
  • 1 ⅓ cups Heavy cream cold
  • 1 cup Oreos crushed

For the chocolate ganache (optional)

  • 2.5 oz Heavy cream
  • 2.5 oz Dark chocolate high quality

Instructions
 

Make the Oreo crust

  • Use a food processor or a plastic bag to crush the cookies into a fine, sandy dust.
  • In a medium bowl, stir the cookie crumbs and melted butter together until the mixture looks like wet sand.
  • Pour the crumbs into your pan and press them down firmly using the back of a measuring cup or a spoon. Place the pan in the fridge to harden while you make the filling.

Make the Oreo cheesecake filling

  • In a large mixing bowl, beat the soft cream cheese, sour cream, powdered sugar, and vanilla extract with an electric hand mixer until the mixture is smooth and creamy.
  • Pour the ice-cold heavy whipping cream directly into the bowl with the cream cheese. Start your mixer on low speed to combine, then switch to high speed.
  • Beat until the mixture is thick and holds stiff peaks (meaning it stands up straight when you pull the mixer out).
  • Use a rubber spatula to gently fold the chopped Oreo chunks into the thick cream.
  • Spread the filling evenly over your chilled crust. Use a spatula to smooth the top.

Make the ganache

  • To make the topping, place your chocolate in a bowl and pour the hot, steaming cream directly over it. Let the mixture sit for two minutes, then whisk gently until it is completely smooth and glossy.
  • Once it has cooled slightly, pour it over the cheesecake and spread it into an even layer.

Notes

  • Temperature is Key: Use room-temperature cream cheese to ensure a smooth, lump-free base. Ensure your heavy cream is ice-cold, so it whips up perfectly thick.
  • Avoid Overmixing: As soon as your filling reaches the "stiff peak" stage, where the mixture stands up straight when you lift the beaters, stop your mixer. Mixing for too long can make the filling grainy.
  • The "Clean Cut" Trick: For bakery-perfect slices, run a thin knife under hot water and wipe it clean with a damp paper towel between every single cut.
  • High-Quality Chocolate: Since the ganache has so few ingredients, the quality of the chocolate is the star. Use a brand you enjoy eating on its own for the best results.

Nutrition

Calories: 568kcalCarbohydrates: 42gProtein: 7gFat: 47gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 109mgSodium: 351mgPotassium: 245mgFiber: 2gSugar: 20gVitamin A: 1416IUVitamin C: 0.3mgCalcium: 92mgIron: 5mg
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