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Oreo Lovers rejoice! You’ll love this No Bake Oreo Cheesecake because it is sweet, creamy, and crunchy with an Oreo crust and a sweet cheesecake creamy filling!
The best part is that no baking is required! What’s better than a delicious no-bake dessert?
If you follow Flavor Mosaic, you know we love Oreo desserts, including Oreo Fluff, Instant Pot Golden Oreo Cheesecake, Chocolate Dipped Oreos, and more!
Table of Contents
Why You’ll Love Oreo Cheesecake
- Taste – It tastes out of this world! It’s sweet and chocolatey with white chocolate chips and dark chocolate from the Oreo cookies. Try not to eat the whole cheesecake in one sitting. It’s really that good.
- Texture – The combination of the creamy and crunchy textures makes this cheesecake extra special. If you loved my No-Bake Nutella Cheesecake, then you’ll love this Oreo cheesecake.
- No Bake – It’s so easy to make because no baking is required! It is one of our favorite cheesecake recipes, partly because it is a no-bake cheesecake recipe, and it has Oreos. It’s so good it’s hard to resist eating the entire cheesecake!
Ingredient Notes
Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Cream Cheese – This recipe uses 3 8-ounce blocks of softened cream cheese. To quickly soften refrigerated cream cheese, remove it from the foil wrapper and microwave in a 10-second burst until softened. Reduced-fat cream cheese can be substituted for regular if preferred, although it can result in a softer consistency.
- Oreos – This recipe uses about 35 Oreo cookies. Store-brand varieties of Oreos can work just as well as the name brand. The cookies are used in the crust, folded into the filling, and used as garnish for an ultimate Oreo taste. Use golden Oreos if desired for a vanilla version, like my Instant Pot Golden Oreo Cheesecake.
- Heavy Whipping Cream – or Heavy Cream – Whipped cream helps to lighten the texture of the cheesecake. Chilled cream whips and holds its shape better than cream that has come to room temperature. If preferred, a large tub of whipped topping can be substituted for homemade whipped cream. The recipe will still require the ¼ cup of cream to be used to melt the white chocolate.
- White Chocolate – White chocolate adds a nice flavor to the filling, cutting some of the tanginess of the cream cheese. This recipe used white chips, but 5 ounces of bar chocolate, chopped, can be used.
For a list of all the ingredients and their measurements, scroll down to the printable recipe card at the bottom of this blog post, just above the comments.
How To Make Oreo Cheesecake
Oreo Crust
STEP ONE – To make the Oreo cookie crumb crust, process 18 cookies in a food processor until it makes fine crumbs, 30-45 seconds. This makes about 1 ½ cups of crumbs.
STEP TWO – Transfer Oreo crumbs to a small bowl, add melted butter, stir until thoroughly combined.
STEP THREE – Press mixture into the bottom of an 8 or 9-inch spring form pan, then set aside.
Cheesecake Filling
STEP ONE – In a saucepan over medium-low heat, melt white chocolate and ¼ cup of the heavy cream, stirring occasionally. Remove chocolate from heat to cool.
STEP TWO – In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with an electric mixer, beat the cream cheese on medium speed for 2 minutes or until softened, scraping down the bowl one or two times.
STEP THREE – Add the white chocolate mixture, 1 cup of sugar, the vanilla extract, and salt. Beat mixture until fully incorporated, 1 minute.
STEP FOUR – Add the remaining whipping cream to a separate bowl of a stand mixer fitted with the whisk attachment. Whip the cream on medium-high speed until soft peaks form, about 2 minutes.
STEP FIVE – Slowly add the remaining ¼ cup of sugar with the mixer running on low speed. Increase speed to high and whip until stiff peaks form, 45-60 seconds.
STEP SIX – Coarsely chop 10-12 Oreo cookies, and set aside.
STEP SEVEN – Fold half of the whipped cream into the cheesecake mixture. Once incorporated fold in the remaining whipped cream and chopped Oreo cookies.
STEP EIGHT – Spread the cream cheese mixture into a springform pan, cover, and refrigerate cheesecake for 4-6 hours.
STEP NINE – Prior to serving, garnish the cheesecake with additional whipped cream and the remaining 5-6 Oreo cookies, halved or coarsely chopped.
Recipe Tips
- Serve more folks by preparing the cheesecake in a 9×13 dish, which makes it great for a large gathering.
- For the crust, ensure cookies are finely ground into a cornmeal consistency, for an even crust with no large chunks. This gives the best results.
- For the filling, the cookies for the filling can be coarsely chopped, so the cheesecake has nice chunks of cookies throughout.
- Garnish the cheesecake with halved cookies, mini cookies, Chocolate Covered Oreos, or more chopped pieces. To neatly slice an Oreo cookie in half, use a serrated knife in long, even strokes for a clean cut.
FAQs
Yes. You can make the cheesecake up to three days ahead of time and refrigerate until ready to serve.
Wrap the cheesecake in plastic wrap, place the Oreo Cheesecake in an airtight container, and refrigerate for up to 3 days.
Yes, You freeze the cheesecake by wrapping it in plastic wrap and place it in a freezer-safe, airtight container, and freeze for up to 3 months.
Yes, you can use whatever type of cookies you want. You could use Golden Oreos, Sugar cookies, peanut butter cookies, lemon cookies. The sky is the limit!
More Recipes
If you loved this Oreo Cheesecake, please leave a comment and 5-star rating, letting others know how much you liked it!
Recipe
Ingredients
- 24 ounces cream cheese softened
- 35 Oreo cookies
- 4 tablespoons butter melted
- 5 ounces white chocolate
- 2 cups heavy whipping cream
- 1 ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- To make the crust, process 18 cookies in a food processor until it makes fine crumbs, 30-45 seconds, making about 1 ½ cups of crumbs.
- Transfer Oreo crumbs to a small bowl, add melted butter, stir until thoroughly combined. Press mixture into the bottom of an 8 or 9-inch spring form pan, then set aside.
- In a saucepan over medium-low heat, melt white chocolate and ¼ cup of the heavy cream, stirring occasionally. Remove chocolate from heat to cool.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed for 2 minutes or until softened, scraping down the bowl one or two times.
- Add the white chocolate mixture, 1 cup of sugar, the vanilla extract, and salt. Beat mixture until fully incorporated, 1 minute.
- Add remaining whipping cream to a separate bowl of a stand mixer fitted with the whisk attachment. Whip cream on medium-high speed until soft peaks form, about 2 minutes.
- With the mixer running on low speed, slowly add the remaining ¼ cup of sugar. Increase speed to high and whip until stiff peaks form, 45-60 seconds.
- Coarsely chop 10-12 Oreo cookies, set aside.
- Fold half of the whipped cream into the cheesecake mixture once incorporated fold in the remaining whipped cream and chopped Oreo cookies.
- Spread mixture into pan, cover and refrigerate cheesecake 4-6 hours.
- Prior to serving garnish cheesecake with additional whipped cream and the remaining 5-6 Oreo cookies, halved, or coarsely chopped.
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