This no bake Oreo cheesecake is every cookies-and-cream lover’s dream with a creamy filling, crunchy cookie crust, and zero oven required. The perfect summer dessert!

Slice of no bake Oreo cheesecake on a plate with whipped cream and a halved Oreo, with a bite on a fork.

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Cool, Creamy No Bake Oreo Cheesecake

This no bake Oreo cheesecake is a classic take on Oreo pie and a larger spin on mini cookies and cream cheesecake bites. It has a crunchy Oreo crust, a fluffy filling loaded with cookie crumbs, and a cloud of whipped cream topped with even more Oreos!

Whether you’re making this for a summer get-together, a special occasion, or just because you don’t want to turn on the oven, this Oreo chilled cheesecake recipe is for you!

XO - Jamielyn

Ingredients Notes

Ingredients to make no bake Oreo cheesecake including Oreos, cream cheese, heavy whipping cream, sugar, powdered sugar, vanilla, butter and salt.

Find the full printable recipe with specific measurements below.

  • Oreos: You’ll need them for the Oreo pie crust, the filling, and the topping. The Oreos on top will be cut in half for garnish.
  • Cream cheese: Use a block of full fat cream cheese and bring it to room temperature so it blends easily.
  • Whipping cream and powdered sugar: Used in both the filling and the homemade whipped cream. Keep the cream very cold until you’re ready to use it!
  • You’ll also need: Unsalted butter, sugar, salt, and vanilla.

How to Make a No Bake Oreo Cheesecake

Pulse 25 Oreos in a food processor into fine crumbs (about 2 cups), then stir in the melted butter, sugar, and salt until combined. Transfer to a 9-inch pie plate and use a flat-bottomed measuring cup to press firmly into the bottom and up the sides.

Oreo crust pressed into the bottom and up the sides of a glass pie plate.
Cream cheese, sugar and vanilla beaten until smooth with a hand mixer.

Beat the cream cheese, sugar, and vanilla until smooth. In a separate bowl, whip the cold whipping cream and powdered sugar to stiff peaks.

Then, gently fold it into the cream cheese mixture along with the 8 crushed Oreos (save some for garnish). Spread the filling into the crust and chill for at least 5 hours or overnight.

Whipped cream added to the cream cheese mixture in a glass bowl before folding together.
Oreo crumbs folded into the cheesecake filling in a glass mixing bowl.

Whip the very cold whipping cream, powdered sugar, and vanilla to stiff peaks. Then, you can either spread it or pipe it over the chilled cheesecake and garnish with reserved Oreo crumbs.

Add halved Oreos around the edges to make it pretty, and keep it refrigerated until you’re ready to serve. Enjoy!

No bake Oreo cheesecake filling spread evenly into an Oreo cookie crust.
Sliced no bake Oreo cheesecake in an Oreo crust topped with whipped cream swirls, halved Oreos and cookie crumbs.

Recipe Tips

  • Cold cream is key. Heavy whipping cream whips up faster and holds stiffer peaks when chilled. Pop your bowl and beaters in the freezer while you prep for best results.
  • Don’t skip the chill time. No bake cheesecake needs time in the fridge to set properly. Overnight is ideal if you can plan ahead.
  • Press the crust firmly. A loose crust will crumble when you slice the cheesecake, so really pack it in with a measuring cup.
  • Fold, don’t stir. When combining the whipped cream with the cream cheese mixture, fold gently to keep the filling light and airy!
Creamy no bake Oreo cheesecake in an Oreo crust with a slice removed, showing the cookies and cream filling.

More Oreo desserts include Oreo brownies, Oreo balls and chocolate covered Oreos.

More Oreo Recipes

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Slice of no bake Oreo cheesecake on a plate with whipped cream and a halved Oreo, with a bite on a fork.

No Bake Oreo Cheesecake

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Recipe by: Jamielyn Nye
Prep Time: 30 minutes
Chill Time: 5 hours
Total Time: 5 hours 30 minutes
Servings: 12
Cool, creamy, and packed with Oreos, this no bake Oreo cheesecake is the easiest dessert you'll make all summer!
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Ingredients 

Crust

  • 25 regular OREOS
  • 5 Tablespoons unsalted butter , melted
  • 1 Tablespoon granulated sugar
  • pinch salt

Cheesecake

  • 12 ounces cream cheese , 1 1/2 bricks
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ⅔ cups heavy whipping cream , very cold
  • 6 Tablespoons powdered sugar
  • 8 regular OREOS

Topping

  • ¾ cup heavy whipping cream , very cold
  • 6 Tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Oreos, cut in half

Instructions

Crust

  • Crumbs: In a food processor or blender, pulse the Oreos until they are fine crumbs. You should get about 2 cups.
  • Make crust: Stir in the 5 Tablespoons melted butter, 1 Tablespoon sugar, and a pinch of salt until combined. Press up the sides and into the bottom of a 9-inch pie plate. You can use a measuring cup to press the mixture firmly into the pan.

Cheesecake

  • Beat: In a large mixing bowl, use a hand mixer to beat 12 ounces cream cheese, 1/4 cup sugar and 1 teaspoon vanilla extract. Beat until creamy and smooth, and set aside.
  • Whip cream: In a different large mixing bowl, use the hand mixer to whip 2/3 cup whipping cream, 6 Tablespoons powdered sugar. Whip at a high speed, until the cream has stiff peaks.
  • Make Oreo crumbs: Place 8 Oreos into the previously used blender or food processor and make crumbs.
  • Combine: Gently fold the whipping cream into the cheesecake mixture until combined. Add Oreo crumbs and pieces and stir gently. You can save a Tablespoon of the Oreo crumbs to sprinkle on top later, if desired.
  • Chill: Spread the cheesecake filling into the prepared crust and chill for at least 5 hours, or overnight.

Topping

  • Make whipped topping: In a large mixing bowl, whip 3/4 cup whipping cream, 6 Tablespoons powdered sugar and 1/2 teaspoon vanilla until stiff peaks form.
  • Top cheesecake: Spread or pipe topping over the cheesecake. Add reserved oreo crumbs and halved oreos for garnish. Keep in refrigerator until ready to serve.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Store leftovers in the refrigerator. Best if eaten in 3-4 days.

Nutrition

Calories: 442kcal, Carbohydrates: 39g, Protein: 4g, Fat: 31g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 73mg, Sodium: 226mg, Potassium: 144mg, Fiber: 1g, Sugar: 28g, Vitamin A: 940IU, Vitamin C: 0.2mg, Calcium: 55mg, Iron: 4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.