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Easy no-bake Oreo cheesecake recipe with creamy filling, chocolate cookie crust, and Oreo topping.

Easy No-Bake Oreo Cheesecake Recipe

An easy no-bake Oreo cheesecake recipe with a crunchy chocolate cookie crust and creamy cookies-and-cream filling.
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Prep Time 25 minutes
Total Time 6 hours 25 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Oreo Cookie Crust
  • 24 Oreo cookies including the cream filling
  • 5 tablespoons unsalted butter melted
For the Cheesecake Filling
  • 16 ounces 450 g full-fat cream cheese, softened
  • ¾ cup 90 g powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup 240 ml cold heavy whipping cream
  • 12 Oreo cookies roughly chopped
For the Topping
  • 4 –6 Oreo cookies crushed or broken into pieces
  • ½ cup 120 ml heavy whipping cream, optional
  • 2 tablespoons powdered sugar optional, for sweetening the whipped cream
  • Chocolate sauce optional, for drizzling

Method
 

  1. Crush the 24 Oreo cookies into fine crumbs using a food processor or rolling pin.
  2. Combine the cookie crumbs with the melted butter until evenly moistened.
  3. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Refrigerate for 20–30 minutes.
  4. Beat the softened cream cheese until smooth and creamy.
  5. Add the powdered sugar and vanilla extract. Mix until fully combined and smooth.
  6. In a separate bowl, whip the cold heavy cream until stiff peaks form.
  7. Gently fold the whipped cream into the cream cheese mixture in two or three additions.
  8. Fold in the 12 roughly chopped Oreo cookies.
  9. Spread the filling evenly over the chilled crust and smooth the top.
  10. Cover and refrigerate for at least 6–8 hours, preferably overnight, until firm.
  11. Carefully release the springform pan and decorate with crushed Oreo cookies, optional whipped cream, and chocolate sauce.
  12. Slice with a sharp knife, wiping the blade between cuts, and serve chilled.

Notes

  • Use full-fat block cream cheese for the best texture and flavor.
  • Soften the cream cheese before mixing to help prevent lumps.
  • Keep the heavy whipping cream cold before whipping.
  • Whip the cream until stiff peaks form, but avoid overwhipping.