No Bake Oreo Cheesecake

A cheesecake inspired by our favorite cookie that doesn’t have to be baked! This delicious Oreo cheesecake comes together without you having to turn on your oven! A perfectly sweet dessert for those hot summer days!

When the weather starts to heat it up, baking becomes a bit of a challenge. The last thing you feel like doing in high temperatures is turning on your oven and adding even more heat!

That’s why we love this no bake Oreo cheesecake. Using Oreo cookies, cream cheese, and a few other ingredients, you can make this delicious, refreshing dessert without ever turning on your oven or stove!

slice of oreo cheesecake on a plate

It’s one of the easiest cheesecake recipes there is. It might even be easier than our Instant Pot Chocolate Cheesecake! Let’s see how to whip up this no bake Oreo cheesecake in 30 minutes or less!

What you’ll love about this cheesecake:

  • easy
  • kid-friendly Oreos
  • no need to turn on the oven
  • make ahead dessert
  • unlimited flavor possibilities!
ingredients for oreo cheesecake

How to Make the Oreo Crust

Oreo cookies provide an easy and delicious cookie crumb crust that serves as the base for our no bake cheesecake.

  • Place your Oreos in a food processor and pulse until you have fine cookie crumbs.
  • Stir together cookie crumbs and butter and press firmly into the bottom of a 9-inch springform pan. You can use a measuring cup to easily press down the crumbs for this step.
  • Refrigerate the crust until firm (about 10 minutes).

How to Make the Cheesecake Filling

We have shared our cheesecake filling secrets before, but here they are again to get perfect cheesecake filling:

  1. Use room temperature cream cheese. The ingredients will come together smoothly, helping eliminate any lumps in the cheesecake.
  2. Avoid beating too much air into the cream cheese mixture.

Now that you know the pro tips, you’re ready to make the filling for our no bake Oreo cheesecake.

  • Using a hand mixer, whip together the softened cream cheese, sour cream, granulated sugar, vanilla extract and salt until smooth.
  • Stir in the whipped topping until combined.
  • Fold in your chopped Oreo crumbs.
  • Pour the filling over the crust and chill in the refrigerator for at least 6 hours (8-12 hours is ideal).
  • Top with additional Oreos if desired and serve.

How Long Does it Take to Get Ingredients Room Temperature?

Pull your cream cheese out of the refrigerator and let it soften to room temperature for about 30 minutes before making the cheesecake filling.

How Long Should the Cheesecake Chill?

This recipe is best served cold! All of the ingredients will really form together as it’s refrigerated. Refrigerate it for at least six hours before serving. Eight to 12 hours or overnight is even better!

slice of oreo cheesecake on a spatula

Topping the Cheesecake

I piped whipped topping along the edges using a piping bag and 1M tip. I also cut my Oreos into quarters and crumbled crushed Oreo over the top.

You could use crushed Oreos and sprinkle it on the top as well. Be as generous with the Oreo cookie topping as you wish!

This is a perfect dessert for those summer barbecues, picnics, or when you’re craving a simple and delicious dessert! Oreo and cheesecake fans will love this recipe!

oreo cheesecake with one slice out
oreo cheesecake with one slice out

No Bake Oreo Cheesecake

5 from 1 vote
A cheesecake inspired by our favorite cookie that doesn't have to be baked! This delicious Oreo cheesecake comes together without you having to turn on your oven! A perfectly sweet dessert for those hot summer days!
Servings 8
Prep Time 30 minutes
Chill Time 6 hours

Ingredients
 

For the Oreo crust:

  • 24 whole Oreos (no need to remove the filling)
  • 1/3 cup salted butter (melted)

For the cheesecake filling:

  • 24 ounces cream cheese softened to room temperature (3 packages)
  • 2 cups whipped topping (such as Cool Whip)
  • ¼ cup sour cream
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 15 whole Oreos (chopped)

Instructions
 

  • Place Oreos in a food processor and pulse until you have fine crumbs.
  • Stir together crust ingredients and firmly press into the bottom of a 9-inch springform pan. Use a measuring cup to easily press down the crumbs for this step.
  • Refrigerate the crust until firm (about 10 minutes).
  • Using a hand mixer, whip together softened cream cheese, sour cream, granulated sugar, vanilla extract and salt until smooth.
  • Stir in the whipped topping until combined.
  • Fold in chopped Oreos.
  • Pour filling over crust and chill in the refrigerator for at least 6 hours (8-12 hours is ideal).
  • Top with additional Oreos if desired and serve.*

Notes

*For my decoration, I piped whipped topping using a piping bag and 1M tip. I cut my Oreos into quarters and crumbled crushed Oreo over the top.
The calories shown are based on the cake being cut into 8 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 764kcal | Carbohydrates: 68g | Protein: 9g | Fat: 52g | Saturated Fat: 28g | Cholesterol: 118mg | Sodium: 702mg | Potassium: 272mg | Fiber: 2g | Sugar: 50g | Vitamin A: 1437IU | Calcium: 120mg | Iron: 5mg
Course Dessert
Cuisine American
Calories 764
Keyword birthday, no bake cake, summer

About Julie Clark

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  1. Making this for my granddaughters 22 birthday. It’s what she asked for and this sounds delicious! And quick to put together. Just what I need. A win win

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