No Bake Oreo Cheesecake

A slice of the Oreo cheesecake with a fork taking a bite out of it.

No Bake Oreo Cheesecake is one of the easiest desserts you'll ever make, but it tastes completely bakery-worthy. It starts with a buttery Oreo cookie crust, filled with a creamy cookies and cream no bake cheesecake - every bite is rich, smooth, creamy, and irresistible.

Course Cheesecake, Dessert

Cuisine American

Keyword no bake oreo cheesecake, no bake oreo dessert, oreo cheesecake

Prep Time 20

Chill Time 8

Total Time 8 20

Servings

Calories 533kcal

Author Jessica - Together as Family

Equipment

9-inch Springform Pan

Ingredients

Oreo Crust

25 Oreo cookies
6 tablespoons butter melted

Oreo Cheesecake Filling

2 bars (8 oz each) full-fat cream cheese ^{(softened to room temperature)}
1/2 cup powdered sugar
15 Oreo cookies chopped
1 container (16 oz) Cool Whip thawed

Optional Garnish For Serving

whipped cream
chopped Oreo cookies OR mini Oreo cookies

Instructions

Oreo Crust

Place the Oreo cookies inside a food processor or food chopper, and pulse until the mixture resembles fine Oreo crumbs like wet sand.
25 Oreo cookies
Add in the melted butter and pulse again just until combined.
6 tablespoons butter
Transfer the cookie crust mixture to a 9-inch springform pan and press it about 1-inch up the sides of the pan, making sure to form a flat even bottom crust layer. Refrigerate the crust for 30 minutes.

Oreo Cheesecake Filling

In a large bowl, using an electric mixer or stand mixer, beat the cream cheese until it's light and fluffy.
2 bars (8 oz each) full-fat cream cheese
Add in the powdered sugar and mix on low speed, increasing speed as needed, until thoroughly combined.
1/2 cup powdered sugar
Add the chopped Oreo cookies and cool whip and continue mixing, on low speed, until combined.
15 Oreo cookies, 1 container (16 oz) Cool Whip
Spread the cheesecake filling evenly into the crust. Cover the springform pan with plastic wrap and refrigerate for at least 6-8 hours.
^{*I don't recommend chilling the cheesecake for longer than about 12 hours before serving, as the cookies throughout the cheesecake will soften. For the best texture refrigerate anywhere from 6-12 hours before serving.}

Serving & Optional Garnish

Remove the cheesecake from the fridge and undo the sides of the springform pan.
Either pipe on the whipped cream around the cheesecake or spread it over the top to form an even layer. Garnish with the chopped Oreo cookies or mini Oreo cookies. Cut into slices and serve the cheesecake chilled. Enjoy!
^{*You can buy spray can whipped cream (it is softer so might hold up as well) or make homemade whipped cream. See notes. Or serve the cheesecake as is with no whipped topping and just crumbled Oreo cookies on top.}
whipped cream, chopped Oreo cookies OR mini Oreo cookies

Notes

Easily make this delicious cheesecake gluten-free by simply using gluten-free Oreos.
You want to make sure that you are tightly and firmly compacting the Oreo cookie crust inside the springform pan. Use the bottom of a measuring cup, back of a spoon, or something similar to compact and press the crust down and up the sides slightly.
The longer the cheesecake sits in the fridge, the softer the Oreo cookies will become inside the cheesecake filling. Leftovers are fabulous, but for the best texture for serving, I recommend not letting it refrigerate for longer than 24 hours before serving - but I think the best amount of time is around 8 hours of chill time before serving. This allows plenty of time for the cheesecake to chill and the flavors to blend, but not enough time for the cookies to get really soft.
I highly recommend using full-fat cream cheese only! The creamier, richer, and thicker texture makes such a big difference in the taste and how the cheesecake thickens and sets while it chills.
You don't need to add the additional whipped cream garnish and oreo cookies - I like to pipe on some homemade whipped cream around the edges of the cheesecake, and then place a mini Oreo cookie on top of each one. This just makes it look pretty but you don't need it. For the garnish whipped cream you can make your own (beat 1 cup heavy whipping cream + ¼ cup powdered sugar in a bowl until stiff peaks form), you can use Cool Whip (although it is softer and won't hold up well), or use a spray can of whipped cream from the grocery store (it's softer but not as soft as Cool Whip when using as a garnish).
You can use salted butter or unsalted butter; whichever you prefer baking with. I prefer salted butter because it better balances the rich and sweet flavors, but it really does not make a huge difference which butter you use.

Nutrition