Introduction

This No-Bake Oreo Cheesecake is a creamy, indulgent dessert that’s easy to make without turning on the oven. With a crunchy Oreo crust and a rich, fluffy filling bursting with cookie pieces, it’s perfect for any occasion or a sweet treat at home.

A slice of cookies and cream pie sits on a white plate with small dark speckles. The pie has three main layers: a dark crumbly chocolate cookie base at the bottom, a thick middle layer of creamy white filling mixed with small cookie chunks, and a top layer of whipped cream decorated with two mini chocolate sandwich cookies and cookie crumbs scattered around. A fork holds a bite of the pie on the plate, with crumb bits spread around it. The whole scene is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 Oreos (for crust)
4 tablespoons unsalted butter, melted (60 grams)
16 ounces brick-style cream cheese, softened
1 cup powdered sugar (120 grams)
1 teaspoon vanilla extract
2 cups cold heavy whipping cream (480 ml)
16 Oreos, chopped (for filling)
Homemade whipped cream (for topping)
12 to 14 mini Oreos, chopped (or 6 full-size Oreos cut in half, for garnish)

Instructions

Step 1: To make the crust, add the 24 Oreos to a food processor and process until they become fine crumbs. Transfer the crumbs to a mixing bowl, add the melted butter, and mix until the crumbs are evenly moistened.
Step 2: Line the bottom of a 9-inch springform pan with parchment paper. Scoop the Oreo crumb mixture into the pan and firmly press it down into one even layer. Place the pan in the refrigerator to chill while you prepare the filling.
Step 3: In a stand mixer fitted with a whisk attachment, or using a handheld mixer in a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, then mix until all ingredients are well combined.
Step 4: In a separate bowl, pour the cold heavy whipping cream. Start beating on low speed, then increase to medium-high until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Carefully fold in the chopped Oreos.
Step 5: Remove the crust from the refrigerator and spoon the cheesecake filling over it. Spread evenly into one smooth layer.
Step 6: If you like, pipe homemade whipped cream around the edges and top with chopped mini Oreos or Oreo halves for decoration.
Step 7: Cover the cheesecake tightly and refrigerate for at least 4 to 5 hours, or preferably overnight, to allow it to set completely. When ready, release from the springform pan, slice, and enjoy your no-bake Oreo cheesecake!

Tips & Variations

For a stronger chocolate flavor, use double-stuffed Oreos in the crust.
You can substitute the homemade whipped cream topping with store-bought whipped cream for convenience.
Add a tablespoon of coffee or espresso powder to the filling for a mocha twist.
To make individual servings, assemble the crust and filling in small jars or glasses.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it tightly covered to prevent it from absorbing fridge odors. When ready to serve, remove from the fridge and let it sit at room temperature for 10 minutes for a creamier texture. Avoid freezing as it may affect the texture of the cream cheese filling.

How to Serve

The image shows a slice of cookies and cream cheesecake on a white speckled plate. The bottom layer is a thick, crumbly dark chocolate cookie crust. Above it is a thick, creamy white cheesecake layer with crushed dark cookie pieces mixed inside, giving it a marbled look. On top of the cheesecake slice is a smooth creamy white layer with piped swirls of whipped cream. Each swirl is topped with a small chocolate sandwich cookie, and there are small cookie crumbs sprinkled over the top and around the plate. A bite-sized piece of the cheesecake is on a fork next to the slice. The setting is on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of brick-style cream cheese?

Brick-style cream cheese is firmer and less watery, which helps the cheesecake set properly. Using regular cream cheese may result in a softer texture, but it can still work if softened well.

Do I need a springform pan to make this cheesecake?

A springform pan makes it easier to remove the cheesecake without damaging it, but you can use a regular 9-inch cake pan lined with parchment paper. Just be careful when unmolding.