No Bake Oreo Cheesecake Recipe

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This creamy no bake Oreo cheesecake takes less than 15 minutes to put together. An easy dessert for summer picnics.

Last fall we shared with you the best homemade cheesecake recipe. It’s a creamy baked cheesecake. And if you use our tips, it will come out perfectly…no cracks!

But what happens when you don’t have time to let a cheesecake bake or it is too hot to turn on the oven? This No Bake Oreo Cheesecake comes to the rescue.

a piece of oreo cheesecake on a plate with a bite out of it

Why You’ll Love This Recipe:

kid friendly Oreo cookies
creamy texture
less than 30 minute prep
no bake
easy make ahead dessert, just like our no bake cheesecake bars

What will I need to make this cheesecake?

Oreos: This is just regular Oreos. Do not use double stuffed Oreos for your cheesecake. Even though I prefer the double stuffed Oreos for snacking and dunking in milk, they are far too sweet and have too much filling for this recipe. You’ll need a total of 39 Oreos, plus more for topping, so I suggest purchasing the family sized package of Oreos. I used all but two Oreos from that package after I was finished making the cheesecake and decorating it.
Whipped topping: This is a product like Cool Whip.
Sour cream: We use sour cream in our baked cheesecake too. It gives the cheesecake the classic tangy flavor that we all know and love from cheesecakes.
Granulated sugar
Vanilla extract
Salt

How to Make an Oreo No Bake Cheesecake

Make the Oreo crust.

Place Oreos in a food processor and pulse until you have fine crumbs.

Stir together crust ingredients and firmly press into the bottom of a 9-inch springform pan. Use a measuring cup to easily press down the crumbs for this step.
Refrigerate the crust until firm (about 10 minutes).

pressing an oreo crust into a springform pan

Make the filling.

Using a hand mixer, whip together softened cream cheese, sour cream, granulated sugar, vanilla extract and salt until smooth.
Stir in the whipped topping until combined.
Fold in chopped Oreos.

Fill and chill.

Pour filling over crust and chill in the refrigerator for at least 6 hours (8-12 hours is ideal).
Top with additional Oreos if desired and serve.

Decorate.

For my decoration, I piped whipped topping using a piping bag and 1M tip. I cut my Oreos into quarters and crumbled crushed Oreo over the top.

Can you make a cheesecake without a springform pan?

Although springform pans are meant for removing delicate cheesecakes easily, you can still make this cheesecake without one.

Use a 9″ round cake pan, but line it first with parchment paper so that you can easily remove the cheesecake for slicing.

pulling out a slice of oreo cheesecake on a spatula

Why is my cheesecake lumpy?

In order to have or create the smoothest cheesecake texture possible, make sure that your cream cheese has completely softened to room temperature. Because we are making a no-bake dish and it needs to be chilled in the refrigerator, any lumps present will only firm up while the cheesecake is cooling. This will make them more prominent and noticeable.

Even when adequately softened, it is still possible that the cream cheese will have lumps in it. If you see any while mixing, continue beating the cream cheese mixture until no lumps remain.

Try our no bake pumpkin cheesecake or traditional no bake cheesecake next!

No Bake Oreo Cheesecake

5 from 3 votes

This creamy no bake Oreo cheesecake takes less than 15 minutes to put together. An easy dessert for summer picnics.

Servings 8

Prep Time 30

Chill Time 6

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Ingredients

For the Oreo crust:

24 whole Oreos (no need to remove the filling)
1/3 cup salted butter (melted)

For the cheesecake filling:

24 ounces cream cheese, softened to room temperature (3 packages)
2 cups whipped topping (such as Cool Whip)
¼ cup sour cream
¾ cup granulated sugar
2 teaspoons vanilla extract
¼ teaspoon salt
15 whole Oreos (chopped)

Instructions

Place Oreos in a food processor and pulse until you have fine crumbs.
Stir together crust ingredients and firmly press into the bottom of a 9-inch springform pan. Use a measuring cup to easily press down the crumbs for this step.
Refrigerate the crust until firm (about 10 minutes).
Using a hand mixer, whip together softened cream cheese, sour cream, granulated sugar, vanilla extract and salt until smooth.
Stir in the whipped topping until combined.
Fold in chopped Oreos.
Pour filling over crust and chill in the refrigerator for at least 6 hours (8-12 hours is ideal).
Top with additional Oreos if desired and serve.*

Notes

*For my decoration, I piped whipped topping using a piping bag and 1M tip. I cut my Oreos into quarters and crumbled crushed Oreo over the top.

The calories shown are based on the cake being cut into 8 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Author Julie Clark

Course Dessert

Cuisine American

Calories 764

Keyword easy recipe, no bake, summer

Frequently Asked Questions

How do I store cheesecake?

You can store your cheesecake in the refrigerator for up to one week. Make sure that it is stored in an airtight container or completely covered in plastic wrap.

Can you freeze cheesecake?

You should be able to freeze your cheesecake for up to 1 month. Thaw your cheesecake in the refrigerator overnight before enjoying.

Can I add in any additional ingredients?

You can use any type of cookie or chocolate candy. Think about adding in a leftover or store-bought chocolate chip cookie. This would all also work great with M&Ms, Snickers, Twix, or any of your other favorite candy bars. The sky is the limit when you are trying out different flavors. If you do decide to use a different type of cookie or candy, you may want to consider using a graham cracker crust as opposed to an Oreo Crust.