This No Bake Oreo Cheesecake is a rich and creamy dessert perfect when you need something that is easy to throw together, yet impressive to serve. This cookies and cream no-bake cheesecake boasts a buttery chocolate cookie crust, a creamy Oreo cheesecake center, and plenty of real whipped cream.
Don’t get me wrong – I’m a huge fan of a classic baked cheesecake like my Lemon Cheesecake (yummy!) but my go-to dessert for hot days when I’m craving something sweet and chilled is a no-bake cheesecake! It comes together in just 20 minutes and can be set and ready to slice in just a couple hours!
My No Bake Oreo Cheesecake makes use of a crushed Oreo crust, similar to how you’d make a Graham Cracker Crust. It’s then followed by a mix of cookies ‘n creme instant pudding, cream cheese, heavy whipping cream and crushed Oreos so that you get that delicious contrast of creamy smooth with chocolate crunch!
Easily spruce up this easy cheesecake recipe with a few chopped Oreo cookies sprinkled on top of your cheesecake before chilling – perfect for a special occasion or as a sweet treat for the family!
Table of contents
Oreo Cheesecake Ingredients
- Oreo cookies
- salted butter
- cream cheese
- powdered sugar divided
- vanilla extract
- cookies ‘n creme pudding mix
- heavy whipping cream
How to Make the Cookies ‘n’ Cream Cheesecake
Begin my making the Oreo crust. This is the same crust that we use for our Chocolate Cherry Lush, our chocolate cream pie or mini chocolate pies, and in our chocolate cheesecake trifles. Pulverize the Oreos in a food processor (or crush them with a rolling pin) and mix in butter. Then press the crust into a springform pan and chill.
I place a sheet of parchment paper on the base of my springform pan and then hold it taut while snapping on the wall of the pan. This keeps the parchment paper in place and I can skip the step of cutting out a circle to fit in the pan. Lining the bottom of the cheesecake with parchment paper also makes it super easy to remove from the pan base and slide onto a serving platter or cake plate if I’m feeling fancy!
Next, make the no-bake cheesecake filling. Beat together the cream cheese, pudding, sugar, and vanilla. Gradually add the cream while beating the mixture. Then, whip up more heavy cream and fold it, along with crushed Oreos and chunks of Oreos into the filling mixture. Spread the filling into your prepared crust.
Top and decorate the dessert with whipped cream and more Oreo chunks. This no-bake Oreo cheesecake needs to chill in the fridge for at least 4 hours to set up OR you can pop it into the freezer for 2 hours to speed things along. Pop it out of the springform pan and serve!
Variations and Substitutions
- If you want a vanilla version of this No Bake Oreo Cheesecake then consider using Golden Oreos instead of the original chocolate Oreos for your cheesecake crust, filling, and garnish.
- Create mini no bake Oreo cheesecakes from this recipe by simply assembling your cheesecake in small containers such as ramekins, clear plastic cups or shallow glass jars. I also love making quick little cheesecakes in a muffin tin – just fill with parchment paper cupcake liners!
- Apart from the chopped Oreo cookies, you could garnish your cheesecake with chocolate shavings, chocolate sprinkles or a drizzle of chocolate syrup.
- While I’ve used cookies ‘n creme pudding mix for this cheesecake, you could use a vanilla instant pudding mix or even a chocolate pudding mix for extra decadence!
Leftover No Bake Oreo Cheesecake can be stored in the fridge, covered, for 4-5 days or in the freezer for 1 month.
Pro Tip: Wrap individual slices of your cheesecake in plastic wrap when storing in the freezer so that you don’t need to defrost more than what you need at any given time. It’s best to first flash freeze the cheesecake for about 2 hours and then wrap the individual pieces – this will make it much easier to store without jeopardizing the cake slices in any way and also means that you can defrost individual slices instead of the remaining cheesecake.
Whether it’s a no-bake or baked cheesecake, all cheesecakes need to be stored in the refrigerator when you are done serving as they contain cream-based ingredients that can spoil when left at room temperature for an extended amount of time.
While your cheesecake could sit out at room temperature for 1-2 hours and still be safe to eat later, I always recommend immediately storing it away when not in use, particularly if you are experiencing warm weather conditions.
Tips For Making No Bake Oreo Cheesecake
- Make sure that the cream cheese is at room temperature when incorporating it into the other cheesecake filling ingredients. This will help to ensure that it mixes smoothly so that you get a silky smooth cheesecake texture.
- I always opt to make my cheesecakes (whether no-bake or baked) with full fat ingredients. It helps your cheesecake filling to set properly and also provides a rich, smooth and creamy texture. If you’ve ever been served a runny cheesecake, it’s most likely due to low-fat ingredients used.
- Use cream cheese that you get in the block form and not the spread that you get in a tub (there really is a big difference between the two and the overall outcome of your dessert).
- You can save yourself time by making your cheesecake filling and crust in advance and then storing them in the refrigerator or freezer for easy assembly later on. The cheesecake filling should be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Thaw frozen cheesecake filling in the refrigerator and then proceed to spread it on the Oreo crust. Check out my instructions for storing a Graham Cracker Crust to properly store your Oreo crust.
- Be careful not to overmix the heavy whipping cream when combining it with the other ingredients otherwise it could turn into a butter-like consistency.
- I’ve used pudding mix in this no-bake Oreo cheesecake, not just for flavor but also as a stabilizer for the cream cheese mixture. Feel free to use any flavor pudding mix that you prefer.
No Bake Oreo Cheesecake
Oreo Crust Ingredients
- 40 Oreo cookies
- ½ cup salted butter melted
- 3 8 oz. cream cheese softened
- 1 ⅓ cups powdered sugar divided
- 1 teaspoon vanilla extract
- 1 4.2 oz. cookies ‘n creme pudding mix
- 3 cups heavy whipping cream cold, divided
- 10-15 Oreo cookies optional
- Place 40 Oreo cookies in the bowl of a food processor and pulse until finely ground. Reserve ½ cup of the Oreo cookie crumbs and set aside.
- To the remaining cookie crumbs, add ½ cup melted butter and pulse to combine.
- Press cookie mixture into a greased and parchment lined 9-inch springform pan. Cover the bottom and ¾ of the way up the sides with an even layer of pressed crumbs. Place the pan in the freezer to firm the crust while preparing the cheesecake layer.
- In a medium mixing bowl, beat together cream cheese, 1 cup of powdered sugar, vanilla extract, and pudding mix until thoroughly combined.
- With the mixer running, slowly drizzle in 1 cup of heavy whipping cream, beating until smooth and fluffy.
- Pour remaining 2 cups of heavy whipping cream into a chilled mixing bowl. Beat on medium high speed (either with a standing mixer whisk attachment or with a handheld mixer). When the whipping cream thickens to soft peaks, add in the remaining ⅓ cup powdered sugar.
- Continue beating until whipped cream forms stiff peaks.
- Fold one cup of the whipped heavy cream and the reserved cookie crumbs into the cream cheese mixture. If desired, you can also chop up a few extra Oreo cookies and fold them into the mixture for some bigger chunks.
- Spread cheesecake layer evenly into the prepared crust.
- Top with the remaining whipped cream.
- Chop 5-6 Oreo cookies and sprinkle around the outer edge of the top of the cheesecake (or decorate however you like!)
- Place cheesecake in the refrigerator for at least 4 hours or in the freezer for at least 2 hours to set.
- Be sure the blocks of cream cheese are at room temperature so that they beat into a smooth creamy cheesecake base – we don’t want cold lumps of plain cream cheese in our dessert!
- Cheesecake filling can be stored in the refrigerator (in an airtight container) for up to 1 week or frozen for up to 3 months. Thaw in the refrigerator and then spread into a prepared cookie crust.
- Do not overmix the heavy cream, the whipped cream will turn to butter.
- We used pudding in this no-bake cheesecake for the flavor and to help stabilize the cream cheese mixture.