Looking for an indulgent cheesecake? Oreo cheesecake is the perfect dessert to satisfy that sweet tooth!
It’s a simple no bake recipe that’s silky smooth and impossible to resist, with few ingredients that are easy to get hold of. Just one slice of Oreo cheesecake and you’ll fall head over heels in love.
Products you need for this recipe
There are a few simple items you’ll need to make this no bake Oreo cheesecake:
Oreo cheesecake recipe
When it comes to decadent chocolate cheesecakes, they don’t come much better than a no bake Oreo cheesecake.
Just a handful of simple ingredients and not an oven in sight! This no bake dessert is perfect for the summer and all year round.
No bake Oreo cheesecake ingredients
The ingredients to this recipe are simple and easy to get hold of:
You’ll need 28 Oreo cookies for the base and 28 for the filling, as well as 12 mini Oreos for the topping. I recommend buying in bulk.
Go for unsalted butter. Salted butters come with varying amounts of salt and the Oreos contain salt so more isn’t necessary.
Always go for the full fat kind when making no bake cheesecakes. If you don't like cream cheese, sour cream is a great alternative.
Super fine sugar is essential for no bake cheesecake recipes. Otherwise you’ll end up with a gritty filling.
Use pure vanilla paste for the best taste and texture. You can also use vanilla extract.
Heavy whipping cream
Heavy whipping cream or double cream is the best kind of cream to use. Using heavy whipping cream creates a creamy, fluffy no-bake cheesecake that will set properly. For best results, make sure the whipping cream is cold before whipping it.
It depends on what you’re looking for. Baked cheesecakes tend to be smoother and creamier, due to the addition of eggs.
No bake cheesecakes are still delicious though. A big plus is that no baking is required, particularly great if you want to make a cheesecake in the summer.
The best thing about a no bake Oreo cheesecake – aside from the taste, obviously – is the sheer simplicity. You’re going to love this recipe… making it is a cinch!
Here’s what goes into making a no bake Oreo cheesecake from scratch.
For the gloriously buttery biscuit base, we’re going with Oreos. Well, what else?!
The Oreo crust is a simple mixture of Oreo cookie crumbs and butter, which helps to bind the base together. This ensures each slice of Oreo cheesecake will keep its shape.
Another way to help the Oreo crust hold together is to bake it for about 10 minutes at 176ºC/350°F before chilling the base in the fridge. It should be fine without baking.
Just make sure to press the Oreo crust down firmly into the pan. Flattening the Oreo crumbs mix also helps keep it nice and solid. The bottom of a large glass is ideal.
With a no bake cheesecake, getting the perfect filling is tricky. Unlike a standard run of the mill cheesecake, it’s not baked and doesn’t have that set consistency. So, we have to do a bit of work to get it to hold its shape.
This comes from a mix of whipped cream cheese, sugar, vanilla paste, heavy cream and, of course, crushed Oreos. See the instructions below for how to get the perfect creamy cheesecake filling.
The topping is all about using your creativity. This recipe calls for mini Oreos, as well as vanilla paste and double cream. Use a piping bag for the cream and get inventive with the mini Oreos to add the finishing touches to your no bake Oreo cheesecake.
For any cheesecake recipe, I’d recommend using a food processor to blitz the biscuits. If you don’t have a food processor and don’t want to invest in one, there are a couple of other options:
Use a pestle and mortar
The old fashioned way to create those biscuit base crumbs is to use a pestle and mortar. It’s a bit of a slow laborious process, as you’ll need to crush up the biscuits in batches.
Use a bag and rolling pin
The best way to crush your cheesecake crumbs when you don’t have a food processor is to use a food bag and a rolling pin. Simply place your Oreos in the bag and give them a good old bash with the rolling pin.
Quick, easy and incredibly satisfying! Especially if you’ve had a rough day!
Yes! When making a no bake cheesecake, before you beat the cream cheese it’s always better to soften it. This is because when it is too solid, it won’t mix well. You’ll end up with lumps in your homemade whipped cream cheese mixture.
The easiest way to soften it is to take it out of the fridge 30 minutes beforehand. A block or tub should only need about 30 minutes (1 hour max) to soften at room temperature.
If you can’t find heavy cream or would rather use whipping topping (like Cool Whip) you can swap it in.
For me, homemade whipped cream is the best way to go. If you do want to use a whipped topping like Cool Whip, leave out the icing sugar.
The most likely reason for your cheesecake not being firm enough is that you haven’t allowed it to cool for long enough.
No bake cheesecakes require at least 6 hours in the refrigerator to cool and set completely. If your cheesecake isn’t set yet, place it back in the fridge and give it a little more time.
If yours hasn’t set properly and all else fails, you can use a quick fix to stiffen the filling.
Adding a thickener like gelatin to the mix will thicken it up and allow it to set properly. Although gelatin is a natural thickener, you should be aware that adding it to this Oreo cheesecake recipe will make it unsuitable for vegetarians.
You’ll know when it has properly set when it’s shiny and firm to touch. If it still hasn’t set properly, leave it in the refrigerator for another 30 minutes or so.
If you need to speed things up, transfer it to the freezer. Don’t keep it in the freezer for longer than 30 minutes though.
You’ll need around 6 hours for it to properly set. For best results, refrigerate overnight for at least 8 hours.
The longer you allow for your cheesecake to set, the easier it will be to slice and the better it will hold its shape on your plate.
Yes! There’s no gelatin in this recipe! All you need is to follow the instructions below to get a perfectly set cheesecake.
In the unlikely event that you and your loved ones don’t completely devour your Oreo cheesecake in one go, you’ll want to know how to store it.
Leftover Oreo cheesecake will keep in the refrigerator for up to 4 days. Good luck keeping it for that long!
No bake cheesecakes freeze perfectly well. That being said, the longer you freeze it the more the quality of the cheesecake will suffer.
The best way to freeze a no bake cheesecake is by portion. Use a cheesecake slice container for each slice of Oreo cheesecake, then store them in a freezer safe airtight container.
You could also use a cheesecake container to freeze the whole pie.
How to decorate Oreo cheesecake
Decorating a no bake Oreo cheesecake is simple. Use chopped Oreos, crushed Oreos or mini Oreo cookies to adorn the top of your cheesecake. Also, use a piping bag to create swirls with the whipped cream. Use the photos for inspiration!
You could also scatter chopped mint leaves for a bit of color.
Tips for making Oreo cheesecake
Let’s recap some of the important points for this no bake cheesecake recipe:
- Room temperature cream cheese mixes much better than chilled – leave it out of the refrigerator for 30 minutes prior to mixing.
- Line the springform pan with parchment paper – it makes it far easier to remove.
- Chill properly in the refrigerator before slicing.
Variations on this recipe
There are a lot of things you can do to change things up a bit:
- Use mint Oreos for a minty twist.
- If you’re a strawberry fan, try strawberry Oreo cookies.
- You could also use chocolate Oreos.
- Use Cool Whip instead of heavy whipping cream. If you go for Cool Whip, leave out the powdered sugar.
- Use vanilla extract in place of vanilla paste.
More Oreo desserts
A couple more decadent desserts, Oreo style:
More chocolatey cheesecakes
For those chocoholic cheesecake lovers:
- food procesoor
- 3 cups Oreo biscuits roughly 28 biscuits
- ½ cup salted butter melted
Oreo Cheesecake Filling
- 3½ cups cream cheese at room temperature
- 1 tsp vanilla paste
- 1 cup icing sugar
- 1¾ cups heavy (double) cream
- 3 cups Oreo biscuits roughly 28 biscuits
- ½ cup heavy (double) cream
- 2 tbsp icing sugar
- 1 tsp vanilla paste
- 12 mini Oreo biscuits
For the Biscuit Base:
- Place the Oreo biscuits in your food processor and blitz into a crumb.
- While the food processor is still running add the melted butter and allow to combine which should only take about 15 seconds then turn off.
- Prepare your 23cm (9 inch) springform pan by putting a layer of greaseproof paper over the base and then clasping the springform pan ring around the outside as I find this easier when removing the cheesecake at the end.
- Pour your crumb into the springform pan and flatten evenly - I use the bottom of a large glass.
- Place into the fridge to cool.
Oreo Cheesecake Filling:
- In a stand mixer with the whisk attachment, mix the cream cheese and vanilla paste for a minute or two to loosen it up and then on a low speed gradually add the icing sugar. I add a spoonful at a time and make sure each spoonful is fully incorporated before adding the next one.
- Crush the Oreo biscuits and mix with the cream cheese, I used a spoon to try to keep the chunkiness of the Oreos.
- In a separate bowl whisk the heavy (double) cream until you achieve soft peak consistency.
- Fold together the cream cheese mixture and the heavy (double) cream until combined.
- Remove the biscuit base from the fridge and pour the filling onto the biscuit base.
- Drop the tin onto the counter top to release any bubbles that may have been trapped, I do this 5-10 times from about 5 inches from the counter top.
- Transfer to the fridge and leave to set for around 6 hours or preferably overnight.
- Place the heavy (double) cream, icing sugar and vanilla paste into a bowl and whisk until you achieve soft peak consistency.
- Transfer the whipped cream to a piping bag and decorate as you so desire. Use our pictures for inspiration and top with mini Oreos. Have fun!
- Portion up. Enjoy!