Dunk Into Delicious: The Easiest No-Bake Oreo Cheesecake
Ready to take your love for Oreos to the next level? This no-bake Oreo cheesecake is the ultimate way to milk every last drop of joy from your favorite cookie—no oven, just pure cookie magic! With a crust that’s totally crushin’ it, a filling that’s creamier than your wildest dreams, and a topping that’s Oreo-ver-the-top, this dessert is sure to make you crumble with delight. It’s so easy, even if you accidentally eat half the Oreos while making it, you’ll still have enough left! So let’s get ready to whisk it all together and make some memories—one delicious bite at a time!
Why this dessert is amazing:
- Super easy no-bake dessert – no Jello pudding mix involved!
- Double the batch for a large crowd, party, or gathering.
- Who doesn’t love a no-bake Oreo cheesecake?
No-Bake Oreo Cheesecake
Servings: 8–10 slices
Prep Time: 25 minutes / Chill Time: 4–6 hours (or overnight)
Total Time: 4 hours 25 minutes
Ingredients
For the Crust
- 2 cups Oreo cookie crumbs (from about 24 cookies) (250 g)
- 6 tbsp unsalted butter, melted (80 g)
For the Filling
- 14 oz cream cheese, softened (400 g)
- 1 cup heavy cream (33% fat) (250 ml)
- 1 cup powdered sugar (120 g)
- 1 tsp vanilla extract
- 12 Oreo cookies, crushed
For the Topping
- 3 whole Oreo cookies
- 3–4 tbsp crushed Oreo cookies (for sprinkling)
Instructions
For the Crust
Crush the Oreo cookies into fine crumbs using a food processor or sealed bag with a rolling pin.
Mix the crumbs with melted butter until evenly combined.
Press into the bottom of a 7–8 inch (18–20 cm) springform pan.
Chill in the refrigerator for 20 minutes.
For the Filling
In a bowl, whip the heavy cream until soft peaks form.
In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Fold in the crushed Oreo cookies.
Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
For the Topping
Sprinkle the top with crushed Oreos.
Place whole Oreos on top, either vertically or at an angle for decoration.
Chill for 4-6 hours (or overnight.)
Slice and serve chilled.
FAQ
Can I use store-bought whipped cream instead of making it from scratch?
Yes, you can substitute homemade whipped cream with store-bought whipped topping like Cool Whip. However, homemade whipped cream gives the cheesecake a fresher, richer flavor and texture.
Do I need to remove the cream from the Oreos before crushing them?
Nope! Use the whole Oreo, cream and all, when crushing them for both the crust and the filling. The cream helps bind the crust and adds extra flavor to the filling.
How long does the cheesecake need to chill before serving?
For best results, let the cheesecake chill in the refrigerator for at least 4 hours, or overnight if possible. This helps it set properly and makes it easier to slice.
Can I make this cheesecake ahead of time?
Absolutely! This no-bake Oreo cheesecake is perfect for making a day in advance. Just keep it covered in the fridge until you’re ready to serve, and add the crushed Oreo topping right before serving for the best crunch.
