No-Bake Oreo Cheesecake

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No-Bake Oreo Cheesecake

Creamy, indulgent, and packed with Oreo goodness—all without turning on the oven!

This no-bake Oreo cheesecake is the ultimate dessert for cookie lovers. It features a buttery Oreo cookie crust, a rich and fluffy cream cheese filling loaded with soft Oreo chunks, and a luscious whipped topping. It’s the perfect make-ahead treat for parties, holidays, or when that cookie-and-cream craving hits hard.

Prep Time: 20 minutes
Chill Time: 4–6 hours
Total Time: About 4 hours 20 minutes
Servings: 6 generous slices
Calories per serving: 355 kcal

Ingredients

For the Whipped Cream (or substitute with store-bought whipped topping):

  • 1 ½ cups heavy whipping cream, chilled
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

For the Oreo Cookie Crust:

  • 25 Oreo cookies (including filling)
  • 5 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 8 oz (225g) cream cheese, softened
  • ½ cup powdered sugar
  • 2 cups whipped cream (or whipped topping)
  • 15 Oreo cookies, crushed
  • 6 extra Oreo cookies, halved or whole, for topping

Instructions

1. Make the Whipped Cream:

Skip this step if using pre-made whipped topping.

In a large chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla on high speed for 3–4 minutes or until soft peaks form. Cover and refrigerate until ready to use.

2. Prepare the Oreo Crust:

  • Add the 25 Oreo cookies (with filling) to a food processor. Pulse until fine crumbs form.
  • Transfer the crumbs to a mixing bowl and pour in the melted butter. Stir until well combined and the texture resembles wet sand.
  • Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish using the back of a spoon or flat-bottomed glass.
  • Place in the refrigerator while preparing the filling.

3. Make the Cheesecake Filling:

  • Place 15 Oreos in a zip-top bag and crush gently using a rolling pin or heavy cup. Aim for small chunks—not too fine.
  • In a medium mixing bowl, beat the softened cream cheese with ½ cup powdered sugar until smooth and creamy.
  • Gently fold in 2 cups of whipped cream (or whipped topping) until fully incorporated.
  • Fold in the crushed Oreos, being careful not to overmix (to avoid turning the mixture grey).

4. Assemble and Chill:

  • Spoon the filling into the prepared crust and smooth the top with a spatula.
  • Cover the cheesecake and refrigerate for at least 4–6 hours, or until set. Overnight is best for a firm texture.

5. Decorate and Serve:

  • Fill a piping or sandwich bag fitted with a star tip (or snip the corner) with the remaining whipped cream.
  • Pipe small swirls around the edge and top each swirl with a halved or whole Oreo cookie for a pretty finish.
  • Slice and serve chilled!

Tips & Notes:

  • Don’t over-crush the Oreos for the filling—you want cookie chunks, not crumbs.
  • Use store-bought Oreo crust to save time if needed.
  • This cheesecake can be made up to 2 days in advance.
  • For clean slices, dip your knife in hot water and wipe clean between cuts.

This no-bake Oreo cheesecake is a fuss-free showstopper—cool, creamy, and full of cookies! Perfect for hot days, special occasions, or anytime you need a sweet treat without the oven.

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