No Bake Oreo Cheesecake
This post may contain affiliate links.
This mini version of No Bake Oreo Cheesecake is made with a cookie crumb base and topped with the best Oreo cheesecake filling! The perfect cookies and cream treat for summer!
Looking for more fun cookies and cream recipes? Try my Cookies and Cream Cupcakes (fan favorite), Oreo Ice Cream, and Cookies and Cream Cereal Treats!
RECIPE FEATURES
- No-Bake Dessert: Mid summer is about the time that I try to leave my oven off. But sometimes a dessert is needed. Enter this no-bake option. Super simple and even more delicious.
- Single Serve: Already portioned dessert means these are perfect for parties!
- Make-Ahead: These will stay fresh for up to 5 days if stored properly.
I love this recipe. A no-bake cookies and cream cheesecake is basically food heaven. They are perfect for parties and a go-to summer treat. Already single serve, which means no cutting needed. The perfect option for a crowd.
Each bite is filled with cookie pieces and bold cheesecake flavor. No-bake means they are ready in minutes and take almost zero effort!
OREO CHEESECAKE INGREDIENTS
Turns out you don’t need many ingredients for this no bake oreo cheesecake recipe. I opted to keep things simple with a list of ingredients that are mostly pantry staple items. Here’s what you need to get started.
- Oreo Cookies: I wanted that classic cookies and cream flavor so I stuck with the original chocolate flavor. However, you can opt for any variety.
- Butter: Just a smidge to form the crust.
- Gelatin: The one odd item on the list. Unflavored gelatin adds a nice consistency to the filling and helps it to firm up.
- Water: Just enough to stir with the gelatin to help activate it.
- Cream Cheese: It wouldn’t be cheesecake without the cream cheese. This is the one ingredient I say you should splurge on. Philadelphia makes the best cream cheese for a cheesecake.
- Sugar and Milk
- Cool Whip: Can you use whipped cream? Yes, but the texture will be slightly different as well as the flavor. This recipe also will not set properly if you use sugar free cool whip.
HOW TO MAKE NO-BAKE CHEESECAKE
- PREP: Gather the ingredients. Add paper liners to a muffin tray and mist generously with baking spray. Set aside.
- CRUST: Combine the cookie crumbs and butter. Add 1 tablespoon to the bottom of each prepared liner and gently press down.
- GELATIN: Combine the gelatin and water in a small saucepan OFF of the heat. Let it sit until you see it start to form into a thicker mixture. Turn on the heat and allow it to dissolve, this takes about 2 to 3 minutes.
- FILLING: Whip together the cream cheese and sugar until it is fluffy, about 1 minute. Add the milk, vanilla, and gelatin mixture. Once fully incorporated, scrape the sides and fold in the cool whip.
- CHILL: Divide the batter evenly between the 24 muffin tins, filling to the top. Chill until set.
HELPFUL TOOLS
- Muffin Tins: Because this recipe needs a little chill time, I prefer to use my muffin tins with lids (affiliate). It makes it super easy to pop them into the fridge and not worry about something falling onto the pan.
- Silicone Liners: Taking these out of paper liners can be messy. Opt for silicone cupcake liners (affiliate) instead of paper! Bonus? They are reusable so you can use them over and over.
- Whisk: You can use a stand mixer for this recipe. However, it’s super easy just to mix by hand. I use my silicone whisk (affiliate), which makes it easy to scrape the sides of the bowl.
OREO CHEESECAKE RECIPE TIPS
Absolutely! Make this recipe by using a 9 inch springform pan (affiliate). This will make a large cheesecake that is perfect as the centerpiece for birthdays or parties.
You can use whipped cream in place of cool whip. However, that will cause the texture to be slightly less stiff and a lighter flavor.
These cheesecake bites need to be stored covered in the refrigerator. Top with a dollop of whipped cream and cookie pieces for a beautiful presentation.
YES! In fact, we love them in the freezer. This easy oreo cheesecake turns into a sort of ice cream sandwich that is perfect for pool days.
MORE MUST-TRY NO BAKE RECIPES
- No Bake Cheesecake Bars
- S’More Cereal Treats
- Chocolate Peanut Butter Bars
- Chocolate Covered Pretzels
- Lime Mousse
MORE MUST-TRY CHEESECAKES
- Easy Cheesecake Bars
- Banana Cream Cheesecake
- No Churn Strawberry Cheesecake Ice Cream
- Blueberry Lemon Cheesecake Bars
- Salted Caramel Cheesecake Bars
- Strawberry Cheesecake Stuffed French Toast
Still Hungry? Follow One Sweet Appetite on Instagram, Pinterest, and Facebook!
No-Bake Cookies and Cream Cheesecake
Ingredients
Crust:
- 20 Oreo cookies (crushed or blended)
- 4 tablespoons butter (melted)
Filling:
- 1 envelope unflavored gelatin
- 1/4 cup water
- 1 package (8 ounces cream cheese, softened)
- 1/2 cup sugar
- 3/4 cup milk (2% or higher)
- 1 teaspoon vanilla extract
- 1 cup Cool Whip
- 10 Oreo cookies (roughly chopped)
Instructions
Crust:
- Line 2 -12 count muffin tins with paper liners (I got 16 total). Grease well with baking spray.
- Stir the cookie crumbs and butter together.
- Place 1 tablespoon of mixture into the bottom of each prepared cupcake cup.
- Gently press down.
Filling:
- Place the gelatin and water into a small pot. Let it sit for 1-2 minutes, or until the gelatin begins to solidify.
- Place the pot onto a burner and turn the heat onto low/medium. Cook until the gelatin dissolves, about 1 minute. Remove from the heat and set aside.
- In a separate mixing bowl, whip together the cream cheese and sugar until it is fluffy, about 1 minute.
- Add the milk, vanilla, and gelatin mixture.
- Once fully incorporated, scrape the sides and fold in the cool whip.
- Divide the batter evenly between the 24 muffin tins, filling to the top. Chill until set, 2 hours or up to overnight.
Notes
Absolutely! Make this recipe by using a 9 inch springform pan (affiliate). This will make a large cheesecake that is perfect as the centerpiece for birthdays or parties. Use 24 cookies for the crust with 6 tablespoons of butter. Pour into a 9 inch pie pan. Can you use whipped cream in place of cool whip?
You can use whipped cream in place of cool whip. However, that will cause the texture to be slightly less stiff and a lighter flavor. How do you store no bake cheesecake?
These cheesecake bites need to be stored covered in the refrigerator. Top with a dollop of whipped cream and cookie pieces for a beautiful presentation. Can you freeze these mini cheesecakes?
YES! In fact, we love them in the freezer. This easy oreo cheesecake turns into a sort of ice cream sandwich that is perfect for pool days.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
