No Bake Oreo Cheesecake

top view of no bake Oreo cheesecake on a plate

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5 from 3 votes

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

Prep Time30

Chill Time6

Course: Dessert

Cuisine: American

Keyword: easy recipe, no bake, summer

Servings:

Calories: 764kcal

Author: Julie Clark

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