A No Bake Oreo Cheesecake Recipe that is so easy to make! Made with only a few ingredients, this no bake cheesecake recipe is delicious!
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This No Bake Oreo Cheesecake Recipe is sure to be a hit!
If you're looking for an easy no bake dessert - this Oreo cheesecake is done in under 10 minutes!
Unlike other Oreo cheesecake recipes that can take hours to make - this no bake cheesecake comes together so quickly with only a handful of ingredients!
You won't be able to tell the difference between a regular cheesecake and this Oreo No Bake Cheesecake!
If you love Oreos, you may also love our Instant Pot Oreo Cheesecake!
Why we love this No Bake Oreo Cheesecake
- Delicious, yet simple: Some of the best recipes are made with super simple ingredients! You only need 6 simple ingredients to make this!
- Total Comfort Food: Oreos and milk? Cookies and cream? These cheesecake flavors will bring you back to your childhood.
- Perfect for Warmer Days: Because you don't have to use the oven, this is a perfect dessert recipe when the weather warms up.
No Bake Oreo Cheesecake Recipe ingredients
For the crust you'll need:
- unsalted butter
- Oreo cookies
It will also be helpful to have:
How to make No Bake Oreo Cheesecake
- Pulse Oreos in a food processor until fine crumbs have formed. Slowly pour melted butter into the crumbs and pulse until moistened (about 4 times).
- Pour the crust mixture into a 10 inch springform pan and press firmly to form the crust. Place in fridge while making the filling.
- Beat cream cheese with the whisk attachment until smooth. Add powdered sugar and beat then add cool whip and vanilla extract until well incorporated. Crush 6 Oreos. Fold crumbs into the cream cheese filling with a spatula until fully combined.
- Spoon the filling onto the cooled crust and gently spread it into an even layer.
- Cover and allow to set in the fridge for at least 2 hours (6 is better) or add toppings.
- Beat remaining cream cheese until smooth then add powdered sugar and beat again until smooth.
- Pipe cream cheese frosting (A Wilton 2D tip was used for this recipe) around the edge of the cheesecake. Then press Oreo between the dollops.
- Cover with plastic wrap and chill for at least 2 hours to overnight.
- Before releasing the springform scrape the side with a butter knife to make sure the springform is removed clean! This is an important step!!!
If you want to save time, you can also buy a pre-made Oreo pie crust. We haven't tried making this in a regular pie plate, but I think it would work!
Oreo No Bake Cheesecake substitutions
Can I replace the Cool Whip for whipped cream? You can however, you’ll need to wait longer before serving. You’ll also want to prepare the whipped cream in a separate bowl before adding it to the cream cheese mixture.
Cream Cheese: I haven't made this with low fat cream cheese but I think it might work! I'd use Neufchatel blocks of cream cheese instead of regular blocks of cream cheese. Do not use cream cheese spread or whipped cream cheese, it does not firm up the same!
Oreo Cheesecake Recipe No Bake tips
Cool Whip: The Cool Whip was removed from the freezer 10 minutes before it was used so it was thawed and I found that to be easier to work with.
If you want to top the no bake cheesecake with whipped cream instead of the cream cheese mixture it will need to be added right before serving, melting will happen.
How to store this Oreo Cheesecake No Bake Recipe
Storing: Store this no-bake cheesecake covered and in the fridge for up to 3 days.
Freezing: Freezing your no bake cheesecake will firm up too much causing the creamy texture to change. You also will not be able to cut into your cheesecake if it is frozen.
Why is my no-bake cheesecake not firm? You might not have waited long enough. 2 hours is the minimum amount of time you can wait before serving but for best results you’ll want to wait 6 hours.
No Bake Oreo Cheesecake with Cool Whip FAQs
You most likely have not allowed it to cool long enough. Put it back in the fridge for a while longer.
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.
Yes, you will want to cover your cheesecake in the fridge to avoid cross-contamination.
If your no bake cheesecake didn't se it might need more time in the refrigerator. Try putting it back in the refrigerator for another hour, or popping it in the freezer for 20 minutes.
Cheesecake is delicious baked or not baked! No bake cheesecake does not have as firm of a texture, but baked cheesecake is a little more firm and cake like.
Other cheesecake recipes:
Here are some of our favorite cheesecake recipes:
- No Bake Chocolate Strawberry Cheesecake
- Cool Whip Cherry Cheesecake Recipe (No Bake)
- Instant Pot Oreo Cheesecake
- Instant Pot Chocolate Cheesecake
Oreo Cheesecake (No Bake)
- Add the butter to a microwave-safe bowl or cup then place it in the microwave for about 30 seconds to melt the butter fully.
- Add the 26 Oreos to a food processor with the S blade attached. Pulse 10 times then scrap the sides. Process for about 10-15 seconds or until fine crumbs have formed.
- Slowly pour the butter into the Oreo crumb mixture and pulse until the crumbs have been moistened. I pulsed 4 times to achieve the correct consistency.
- Pour the crumb mixture out into a 10 inch springform pan and firmly press, with your hands, the crumbs into the bottom forming the crust. Place it in the fridge while you prepare the cheesecake filling.
- Then add in the Cool Whip and vanilla. Mix with your electric mixer, or stand mixer, making sure to scrape down the sides 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.
- 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.