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Oh, my friends, if you live for that rich, crunchy, creamy combination known as cookies and cream, stop what you are doing right now! I’ve got the ultimate treat for you, and the best part? We aren’t turning on the oven for this one! This is my famous, ridiculously easy, no-bake Oreo cheesecake recipe, and seriously, Oreos show up in every single layer—the crust, the filling, and the topping. That’s how you know it’s going to be good!
I’m Carla Davis, and as you know from my kitchen stories, I’m all about making real, comforting food accessible, even when life gets crazy busy. My grandmother filled my childhood with the best desserts, and this cheesecake is one of those soulful, crowd-pleasing recipes adapted for your modern kitchen. You absolutely need this simple cookie dessert in your rotation, trust me! If you love this style of treats, you should definitely check out my instructions for easy dirt cake too!
- Why This No Bake Oreo Cheesecake is Your New Favorite Party Cheesecake Recipes
- Gathering Ingredients for Your Creamy Cheesecake Filling and Chocolate Cookie Crust Recipes
- Step-by-Step Instructions for the Perfect No Bake Oreo Cheesecake
- Expert Tips for Success with Your Oreo Dessert Recipes
- Make Ahead Desserts and Storage Instructions
- Serving Suggestions for This Rich Chocolate Desserts Treat
- Frequently Asked Questions About No Oven Desserts
- Estimated Nutritional Data for One Slice
- Share Your Homemade Oreo Treats!
Why This No Bake Oreo Cheesecake is Your New Favorite Party Cheesecake Recipes
If you need a show-stopping dessert that requires zero oven time, this recipe is your answer! It’s definitely one of my go-to party cheesecake recipes, and it always disappears first at any gathering. I remember the first time I made this for a neighborhood potluck—I kept sneaking back to the kitchen just to check on it!
The absolute best thing about this dessert is that it falls squarely into the make ahead desserts category. You make it the day before, pop it in the fridge, and then you’re totally free the next day when everyone arrives. It’s the definition of stress-free hosting! You can find more great ideas on how to plan your menu using my guide to make ahead desserts.
Key Features of Our Ultimate Oreo Cheesecake
- Absolutely no oven required! It sets up perfectly in the fridge.
- Maximum cookies and cream flavor because Oreos are everywhere!
- That unbelievably smooth and creamy cheesecake filling that everyone raves about.
- This oreo cheesecake is totally customizable for your topping preferences.
Gathering Ingredients for Your Creamy Cheesecake Filling and Chocolate Cookie Crust Recipes
Okay, let’s talk about the goodies we need! Since this is a no-bake recipe, the texture relies heavily on making sure we use the right form of all these staples, especially for that dreamy, creamy cheesecake filling. Remember, we are using Oreos three ways, so precision when crushing is key. If you’ve got any leftover Oreo bits after this, you should definitely check out my easy dirt cake recipe!
Ingredients for the Chocolate Cookie Crust Recipes
- About 18 full Oreo cookies (that’s roughly 1 3/4 cups crushed)
- 6 tablespoons unsalted butter, melted until smooth
Ingredients for the No Bake Dessert Ideas Filling
- Two 8-ounce packages of cream cheese—and this is important—they must be fully softened!
- 1 cup of white granulated sugar
- 1 teaspoon of vanilla extract
- One 12-ounce container of frozen whipped topping, thawed completely
- 6 more Oreos, coarsely chopped for the filling chunks
Step-by-Step Instructions for the Perfect No Bake Oreo Cheesecake
Alright, let’s get down to business! This is where the magic happens, and I promise, the steps are so straightforward. Since we aren’t baking, timing matters more for chilling, which lets the structure set up perfectly. We’re mixing, folding, and then letting the fridge do the heavy lifting. If you are looking for tips on how to handle the chilling process for other types of desserts, check out my thoughts on no-bake cheesecake graham crust stability!
Creating the Chocolate Cookie Crust Recipes Base
First, grab those 18 cookies designated for the crust—about 1 3/4 cups crushed—and pulse them in your food processor until they are nice and fine. Then, drizzle in that melted butter and mix until it looks like wet sand. Press this mixture firmly into the bottom of your 9-inch springform pan. Don’t be shy with the pressing! We want a solid base. Once it’s packed down tight, pop that pan straight into the freezer while you work on the rest. That quick chill helps it firm up fast!
Mixing the Creamy Cheesecake Filling
In a big bowl, start by beating your softened cream cheese until it is utterly smooth—no lumps allowed! Then whip in the sugar and that teaspoon of vanilla until everything is lightened up. Next, gently mix in the thawed whipped topping until it’s just blended. Now, take those 6 coarsely chopped Oreos and gently fold them in. I mean *gently* fold! We want big cookie chunks in our filling, not just dust.
Chilling and Garnishing Your Oreo Cheesecake
Pour that lovely filling right over your chilled crust and smooth the top. Cover it loosely with plastic wrap—you don’t want condensation dripping everywhere. You must refrigerate this until it’s completely firm. I always say wait at least 6 hours, but honestly, overnight makes the best texture. For the topping, whip your heavy cream, powdered sugar, and the second teaspoon of vanilla until stiff peaks form. Right before you serve this marvelous oreo cheesecake, pull it out, top it with that light whipped cream, and sprinkle those last crushed Oreos over the top. Perfection!
Expert Tips for Success with Your Oreo Dessert Recipes
Listen, even an easy recipe like this oreo cheesecake can benefit from a few little tricks I’ve picked up over the years. My biggest piece of advice is temperature! Make sure that cream cheese is truly soft—not lukewarm, but no longer cool from the fridge. Cold cream cheese fighting with the sugar is what gives you those frustrating little lumps, and we don’t want those!
Also, if chocolate is your main mission, try sourcing chocolate cream cheese if your store carries it. It makes the filling even deeper and more decadent. We’ve got the recipe set up for reliable results, but knowing the ingredients helps you quickly troubleshoot. If you’re looking for other ways to incorporate cheese into dinner, I have some great thoughts on my easy homemade white pizza recipe!
Ingredient Notes and Substitutions for Oreo Cheesecake
This recipe calls for using the store-bought thawed whipped topping *in* the filling, which is our little shortcut for a light texture. If you want to skip that entirely, you can substitute it by folding in an equal volume of freshly whipped heavy cream, but make sure it’s not overly stiff. Some folks even try replacing half the Oreos in the crust with a graham cracker base, but honestly, for the ultimate experience, stick to the cookies for your oreo cheesecake. You won’t regret that extra chocolate punch!
Make Ahead Desserts and Storage Instructions
One of the biggest reasons I love this recipe is knowing it falls under the best category of make ahead desserts. Total peace of mind, right?
Since this is a no-bake version, it absolutely needs that minimum chilling time to firm up. You can cover the finished cheesecake tightly with plastic wrap and keep it refrigerated for up to three days. If you need to keep it longer, you can absolutely freeze it! I wrap mine super tight first in plastic wrap, then slide it into a large zip-top freezer bag. It freezes beautifully for about a month, and you can thaw it overnight in the fridge before serving. Check out all my best tips for planning ahead using my post on make ahead desserts!
Serving Suggestions for This Rich Chocolate Desserts Treat
Because this oreo cheesecake is so deeply rich and satisfying, you don’t need much else on the plate! My favorite way to cut through that creamy chocolate decadence is with something light and tart. A small pile of fresh raspberries or strawberries on the side is just perfect. They add lovely color, too!
If you’re serving this after a heavy dinner, a simple black cup of coffee is the best accompaniment. For drizzling, keep it minimal—maybe just a tiny, thin ribbon of good quality chocolate syrup. Those rich chocolate desserts are best when they are allowed to shine all on their own. If you’re looking for something savory to balance a rich menu, check out how I make my best homemade white pizza recipe!
Frequently Asked Questions About No Oven Desserts
I get so many questions every time I post this recipe! Since it’s a no-bake version, people often worry about making sure it sets up properly. I’ve gathered the most common ones here for you so you can create the perfect cookies and cream cheesecake on your first try!
If you have tried this and loved it, please rate it below! And while you’re looking for other chill treats, my easy frozen strawberry daiquiri recipe is a lifesaver when the weather heats up!
Why is my no bake filling too soft or runny?
This usually happens for one of two reasons, friend. Most often, your cream cheese wasn’t fully softened, so it didn’t integrate properly, or you didn’t let it chill long enough! Remember, this needs at least 6 hours, but I always aim for overnight. If you are short on time, put it in the freezer for about an hour closer to serving time, but watch it closely so it doesn’t get icy!
Can I use graham crackers instead of Oreos for the crust?
Yes, you absolutely can swap! If you do this, you’ll need about 1 1/2 cups of graham cracker crumbs. Since graham crackers don’t have that filling binder like Oreos do, you might need to bump that melted butter up by about 1 to 2 tablespoons to get that nice, wetsand consistency. It creates a lovely, slightly less intense crust!
Can I use regular milk instead of heavy cream for the topping?
Oh, please don’t try that with the topping! Heavy cream is what gives you those fantastic, sturdy stiff peaks thanks to the high fat content. If you use regular milk, you’ll just end up with sweet, messy liquid on top of your cheesecake. For the filling, though, if you are out of the thawed whipped topping, you can double the heavy cream and beat it separately to stiff peaks before folding it into the cream cheese base.
Is this the same as The Cheesecake Factory’s version?
Well, mine is certainly inspired by those rich flavors! The main difference is that The Cheesecake Factory uses a *baked* recipe, which develops a different density. Since this is a no oven dessert, ours is lighter and fluffier, which makes it faster and easier for a Tuesday night dessert! It’s an irresistible take on those decadent flavors.
Estimated Nutritional Data for One Slice
When you’re making something this undeniably delicious, I know sometimes we wonder exactly what’s in that beautiful slice. Here are the estimated numbers based on the standard ingredients we used in this no bake dessert. Remember, these are just based on my calculations using the main components; your exact results might vary slightly based on brands!
- Serving Size: 1 slice
- Calories: 450
- Fat: 30g
- Carbohydrates: 42g
- Protein: 6g
It’s a rich treat meant to enjoyed, so don’t stress too much! As long as we are mindful of the ingredients, we are doing great!
Share Your Homemade Oreo Treats!
I truly hope you loved making this ultimate cookies and cream cheesecake as much as I love seeing your results! If this simple cookie dessert hit the spot for your family gathering—please, please drop a star rating below so other home cooks know it’s a winner. And if you snapped a picture while you were enjoying a slice, tag me on social media so I can see your beautiful handiwork!
Seriously, what was your favorite part? Were the chocolate cookie crust recipes the star, or are you already dreaming about the next batch? Let me know in the comments! While you’re here, feel free to browse my main blog index for even more easy and joyful recipes. Or, if you want to see the original inspiration for this stunning treat, you can check out the folks over at Live Well Bake Often!
PrintIrresistible No-Bake Oreo Cheesecake
Make this easy, creamy no-bake Oreo cheesecake. It uses Oreos in the crust, filling, and topping, making it the ultimate cookies and cream dessert for parties or any day.
- Prep Time: 20 min
- Cook Time: 0 min
- Total Time: 6 hr 20 min
- Yield: 10 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 package (14.3 oz) Oreo cookies, divided
- 6 tablespoons unsalted butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 container (12 oz) frozen whipped topping, thawed
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the crust: Place 18 Oreo cookies (about 1 3/4 cups crumbs) in a food processor and pulse until finely crushed. Mix the crumbs with the melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the freezer while you prepare the filling.
- Make the filling: In a large bowl, beat the softened cream cheese, granulated sugar, and 1 teaspoon vanilla extract until smooth. Mix in the thawed whipped topping until just combined.
- Fold in Oreos: Crush 6 more Oreo cookies into medium chunks. Gently fold these chunks into the cream cheese mixture.
- Assemble: Spread the filling evenly over the chilled crust. Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.
- Prepare the topping: In a separate bowl, beat the heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
- Garnish and serve: Just before serving, remove the cheesecake from the springform pan. Top with the remaining crushed Oreos and the homemade whipped cream. Slice and serve this easy cheesecake recipe.
Notes
- For a richer chocolate flavor, use chocolate cream cheese if available.
- If you want a firmer crust, bake the crust for 8 minutes at 350°F before chilling.
- This dessert is perfect for make ahead preparation for parties.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg