This no bake Oreo cheesecake is easy to make for a simple Thanksgiving or Christmas dessert. It's super creamy and delicious, and everyone loves the cookies and cream flavors of this Cool Whip cheesecake.
If you're looking for an easy no bake treat that everyone will love, you can't go wrong with a cookies and cream pie!
Unlike traditional Oreo cheesecake recipes that take hours to make, this no bake Oreo cheesecake takes just 15 minutes to prep!
Why You'll Love This Recipe
- No baking means your kitchen will stay cool, even in the summer months!
- An elevated dessert that takes very little effort, and only 6 ingredients!
- It's the perfect Thanksgiving and Christmas dessert. When your oven is working overtime with main and side dishes, this no bake treat will be chilling in the fridge.
- Nostalgic flavor: Oreos and milk? Cookies and cream? These cheesecake flavors will bring you back to your childhood.
If you love Oreo desserts, you should make this Instant Pot Oreo Cheesecake! Or, for a fun birthday treat, make chocolate covered Oreos or a batch of Chocolate Oreo Cupcakes.
Ingredients
See ingredient substitutions in the next section. ⬇️
For the crust you'll need:
- unsalted butter
- Oreo cookies: You can either crush the cookies in a food processor, or buy premade crumbs.
The filling is made using cream cheese and Cool Whip, so it's super light!
- cream cheese: For a rich and creamy filling, use full-fat cream cheese.
- vanilla extract
- powdered sugar
- Cool Whip: You can use any brand of non-dairy whipped topping. Cool Whip is sold in the frozen desserts aisle.
- Oreos: You can use any brand of chocolate sandwich cookies. Be sure to use the original variety, not the Double-Stuf or Thins
It is also be helpful to have this kitchen equipment:
- food processor
- Springform pan
- Piping bag and a tip (I like the Wilton 2D tip) for decorating the top of the cake.
Substitutions and Recipe Variations
- Cool Whip: Feel free to use sweetened whipped cream instead of non-dairy topping.
- butter: If you need or want to use salted butter, that's fine. Even dairy free butter will work.
- cream cheese: I haven't made this with low fat cream cheese but I think it might work! If so, use Neufchatel blocks of cream cheese instead. Do not use cream cheese spread or whipped cream cheese, because it won't be firm enough to hold the filling together
- vanilla extract: If you need an alcohol-free flavoring, you can use vanilla essence. If you want to omit it completely, that's fine too.
- Add in peanut butter or nutella! We love this peanut butter pie and no bake nutella pie!
Pie Crust: If you want to save time, you can use a store-bought Oreo pie crust. I haven't tried making a no-bake cheesecake in a regular pie plate, but it might work.
Instructions
Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️
- Make the chocolate cookie crust.
- Press the crust into a springform pan.
- Make the filling.
- Layer the filling in the crust, then chill.
- Pipe cream cheese frosting on top.
- Garnish with Oreos, then chill again.
Liz's Tips and Recipe Notes
- It isn't necessary to soften the cream cheese. The electric mixer will loosen it up.
- Remove the Cool Whip about 10 minutes before you need it, so it will be easier to work with.
- Decorating: If you want to top the Oreo cheesecake with whipped cream instead of the cream cheese mixture, do so just before serving.
Storing Leftovers
Refrigerator: Cover the pie and keep it in the refrigerator. It will stay fresh for about 3 days.
Unfortunately, it isn't possible to freeze this no bake dessert. The texture and consistency of the filling will change too much. It will become icy and grainy, and it won't taste good either.
No Bake Cheesecake Recipe FAQ
Keep in mind that there are no eggs in this recipe, so the consistency is much different than a traditional cheesecake. Also, it's possible that it needs to be chilled a little bit longer. Put it back in the fridge for a while.
If you try to bake the cheesecake, your crust will likely get soggy. Also if you don't chill your cheesecake, the filling will seep into the crust.
Other No-Bake Desserts
There's no baking for these sweet treat recipes!
- Chocolate Strawberry Cheesecake
- Cherry Cheesecake
- Butterscotch Haystack Cookies
- Easy Peanut Butter Pie
No Bake Oreo Cheesecake
Equipment
Ingredients
Crust:
- ¼ cup unsalted butter melted, 60g
- 26 Oreo cookies
Filling:
- 16 oz cream cheese 452 g or 2 blocks
- 1 teaspoon vanilla extract 4.9ml
- 1 cup powdered sugar 130g
- 8 ounces Cool Whip or other non-dairy whipped topping
- 6 Oreo cookies
Optional Toppings:
- 10 Oreo cookies
- 8 ounces cream cheese 251 g or 1 block
- 1 cup powdered sugar 130 g
Instructions
- Add the butter to a microwave-safe bowl or cup then place it in the microwave. Cook on high power for about 30 seconds to melt the butter.
- Add the 26 Oreos to a food processor with the S blade attached. Pulse 10 times then scrape down the inside of the bowl. Process again, for about 10-15 seconds, or until fine crumbs have formed.
- Slowly pour the butter into the Oreo crumb mixture and pulse about 4 times, until the crumbs are moistened.
- Pour the crumb mixture into a 10-inch springform pan and use your hands to firmly press the crumbs into the bottom. Place it in the fridge while you prepare the cheesecake filling.
Filling
- To a large mixing bowl, or the bowl of your stand mixer, add the cream cheese. Using an electric beater, or your stand mixer with the whisk attachment, beat the cream cheese until smooth. Scrape down the inside if using a stand mixer.
- Add the powdered sugar to the bowl of cream cheese and beat on medium-low speed to incorporate.
- Add in the Cool Whip and vanilla. Mix on medium-high speed, making sure to scrape down the insides because the cream cheese does like to stick to the sides of the bowl. Mix until well incorporated.
- Place 6 Oreos in a plastic bag and crush them into small pieces using a rolling pin, your hands, or a pan.
- Using a spatula, fold the Oreos into the cheesecake mixture to fully combine.
- Remove the springform pan from the fridge and spoon the cheesecake mixture on to the crust. Using a spatula or an offset spatula gently spread the mixture out into 1 even layer.
- Place in the fridge and if you’re adding the toppings go to the next step. If not, allow it to set in the fridge for at least 2 hours.
Topping instructions:
- If you’re using the toppings, add the remaining cream cheese (8 oz) to a mixing bowl, using your electric mixer or stand mixer, beat the cream cheese until smooth.
- Add in the remaining powdered sugar to the cream cheese. Beat the cream cheese mixture until nice and smooth. Almost whipped.
- Prepare your piping bag or baggie with a star tip. A Wilton 2D tip was used for this recipe.
- Spoon mixture into your prepared piping bag or a plastic zip baggie.
- Pipe a dollop or the cream cheese mixture around the edge of the pan making sure not to touch the edge of the springform pan (it might stick to the sides and be hard to remove later). Then press in additional Oreos between the cream cheese dollops.
- Cover with plastic wrap and place in the fridge for at least 2 hours to overnight.
- To serve, remove the plastic wrap and outer ring of the springform pan, then cut into the cheesecake with a knife, cutting 9 even slices.
- Before releasing the springform side, using a butter knife, scrape the side to make sure the springform is removed clean! This is an important step!!!
- Keep the cheesecake covered and in the fridge when not serving.
Helpful Notes and Tips From Liz
- Softening the cream cheese isn't necessary for this recipe. The electric mixer will loosen it.
- Remove the Cool Whip from the freezer about 10 minutes before you need it. This softens it, making it easier to work with.
- If you want to top the no bake cheesecake with whipped cream instead of the cream cheese mixture, do so just before serving.
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