No Bake Oreo Cheesecake

This no bake Oreo cheesecake is creamy, fluffy, and packed with real cookies-and-cream flavor in every bite. Made with a simple Oreo crust and rich cheesecake filling, this easy make-ahead dessert feels bakery-style without ever turning on the oven.

Course Desserts

Cuisine American

Prep Time 20

Chill Time 6

Total Time 6 20

Servings servings

Calories 343kcal

Author Jesseca

Equipment

Ingredients

Oreo Crust

24 Oreo cookies
5 tablespoons butter melted

Oreo Cheesecake Filling

2 8oz packages cream cheese, softened
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Tiny pinch of salt
1 cup heavy whipping cream
12 to 15 Oreo cookies roughly crushed

Optional Toppings

Crushed Oreos
Whipped cream
Chocolate drizzle or hot fudge

Instructions

Add 24 Oreos for the crust to a food processor and pulse into fine crumbs. Pour in the melted butter and pulse again until the mixture resembles damp sand.
Press the crust mixture firmly into the bottom of a 9-inch springform pan. Place in the refrigerator while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese, sugar, vanilla, and salt until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
Gently fold in the remaining crushed Oreos, leaving some larger chunks for texture.
Spread the filling evenly over the prepared crust and smooth the top.
Cover and refrigerate for at least 6 hours, or overnight for the best texture.
Before serving, top with additional crushed Oreos, whipped cream, or chocolate drizzle if desired.

Notes

Full-fat cream cheese gives the best texture and helps the cheesecake set properly.
Leaving the Oreo filling inside the cookies helps the crust hold together better.
Overnight chilling gives the cleanest slices and best flavor.
Store covered in the refrigerator for up to 4 days.

Nutrition