No Bake Oreo Cheesecake Recipe – Easy and Delicious!
This No Bake Oreo Cheesecake is the ultimate cookies-and-cream dessert! It’s creamy, fluffy, and packed with Oreo flavor from top to bottom — all without turning on the oven. The cookie crust is perfectly chocolatey and buttery, while the cheesecake filling is light, smooth, and filled with crunchy Oreo pieces. It’s ideal for parties, holidays, or when you want an impressive dessert that requires minimal effort!
Ingredients
Oreo Cookie Crust
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24 Oreo cookies — crushed
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4 tbsp (56 g) salted butter — melted
Cheesecake Filling
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24 oz (680 g) cream cheese — room temperature
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2 tsp (10 ml) vanilla extract
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2 cups (240 g) powdered sugar, sifted
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2 tsp (10 ml) fresh lemon juice
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1½ cups (357 g) heavy whipping cream — very cold
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16 Oreo cookies — roughly chopped
Instructions
Make the Crust
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Line the bottom of a 9-inch springform pan with parchment paper.
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In a bowl, combine crushed Oreos and melted butter. Mix until fully combined.
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Press the mixture firmly into the bottom and about 1 inch up the sides of the pan.
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Place crust in the freezer while you prepare the filling.
Make the Cheesecake Filling
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In a large bowl, beat cream cheese with a mixer until smooth.
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Add powdered sugar, vanilla extract, and lemon juice. Beat for 4 minutes until light and fluffy.
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In a separate bowl, whip heavy cream to stiff peaks.
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Gently fold whipped cream and chopped Oreos into the cream cheese mixture.
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Pour filling into the chilled crust and smooth the top.
Chill
Cover tightly with plastic wrap and refrigerate for at least 5 hours, or overnight for best texture.
Slice and serve chilled.
Notes
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Use room-temperature cream cheese for the smoothest filling.
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Cold heavy cream is key — it whips faster and holds the cheesecake structure.
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Don’t crush the Oreos too finely — a little texture makes every bite better.
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Chill long enough so the cheesecake sets fully and slices cleanly.