This No-Bake Oreo Cheesecake recipe is easy to prepare and serves a crowd! It’s creamy, delicious, and filled with Oreo cookie pieces.
You can make the entire cheesecake for about $11.71 and it serves 12 people. That’s just $0.98 per serving!
We love making this No Bake Oreo Cheesecake recipe year-round, but it definitely appears on our table several times throughout the summer. It is the perfect way to enjoy a cheesecake without the added hassle of heating the oven and baking it. This cool and creamy treat is simply irresistible!
The silky smooth filling is loaded with crushed Oreos spread over a homemade Oreo crust. The whole thing comes together in 20 minutes. The hardest part is waiting for it to chill in the refrigerator.
This is another great recipe to have the kiddos help you make. They can help crush the Oreos and make the filling. You all will love how easy this No Bake Oreo Cheesecake is to make. And we know you will love the taste too!
Ingredients and Cost
RECIPE COST: $11.71
PRICE PER SERVING: $0.98
- 1 package Oreo cookies – $3.18
- 4 Tablespoons unsalted butter – $0.40
- 24 ounces cream cheese – $5.88
- 1 1/2 cups powdered sugar – $0.44
- 2 teaspoons vanilla extract – $0.34
- 1 1/4 cups heavy whipping cream – $1.47
To find out more about how we price our recipes, check out Budget Recipes Explained.
- First, make the crust. Then chill the crust for 20 minutes.
- Next, make the filling. Fold in the chopped Oreo cookies.
- Finally, add the filling to the crust and chill in the fridge for at least 5 hours. Top with whipped cream and Oreos before serving.
Recipe Variations and Substitutions
- You can use a store-bought pre-made Oreo crust instead of making one, although we prefer the homemade version. If you use a store-bought crust, then you will want to cut the filling ingredients in half.
- Sometimes we like adding a layer of hot fudge to the top of the No-Bake Oreo Cheesecake.
- You can use low-fat cream cheese, but please don’t use fat-free cream cheese.
- Instead of whipping heavy cream, you can use a container of Cool Whip. Just make sure you use only 1/2 cup of powdered sugar in the filling.
Serve: You can keep this cheesecake at room temperature for about an hour before you will need to pop it back into the refrigerator.
Store: Cover the Oreo cheesecake and store in the refrigerator for 5-7 days.
Freeze: Cover the cheesecake in two layers of plastic wrap and 2 layers of foil. Freeze for up to 2 months stored this way. Thaw for 30-60 minutes at room temperature before serving.
Your cheesecake may not be firm enough yet due to not letting it chill long enough in the refrigerator. Be sure to let it chill for at least 5 hours to have enough time to set up. It is tempting to take it out early but don’t do it!
If your filling is not thick enough, it is most likely due to the whipping cream not being whipped enough. Beat the heavy whipping cream into soft peaks. Then when you add it to the mixture, be sure to fold it in gently. This will help keep the filling thick and creamy.
Get Kids Involved
Ages 2-3: Have your little one help crush up the Oreos to use for the crust and the pie filling.
Ages 4-5: Your child can help mix the filling ingredients together. They can then spread it over the crust.
Ages 6-8: Let your child mix the cookie crumbs with the butter. Then have him/her press it into the springform pan.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
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No-Bake Oreo Cheesecake
- food processor
- measuring cups
- Liquid measuring cup
- Measuring spoons
- Wooden mixing spoon
- springform pan
- 1 package Oreo Cookies (14.3 oz) divided (15 cookies reserved for the filling)
- 4 Tablespoons unsalted butter melted
- 24 ounces (3 bricks) cream cheese softened
- 1 ½ cup powdered sugar sifted
- 2 teaspoons vanilla extract
- 1 ¼ cup heavy whipping cream
- 15 Oreo cookies chopped
- Cool Whip or freshly whipped cream
- Oreo cookies regular size or mini
- Crush cookies in a food processor or add them to a resealable bag and use a rolling pin to crush them.
- Add crumbs to a large bowl.
- Stir melted butter into the crumbs until well combined.
- Press the mixture firmly into a 9-inch springform pan.
- Chill the crust for 20 minutes.
- Pour heavy whipping cream into a large bowl or the bowl of a stand mixer and beat on low speed for 1-2 minutes, then increase speed to medium-high and beat until stiff peaks form.
- In another large mixing bowl or with a stand mixer, beat the cream cheese on medium-high speed until smooth.
- Add powdered sugar and vanilla extract and mix until well combined.
- Fold whipped cream into the cream cheese mixture until combined.
- Fold in chopped Oreo cookies.
- Remove crust from the refrigerator.
- Add the filling to the crust, and spread evenly.
- Cover the springform pan tightly with plastic wrap and chill in refrigerator for at least 5 hours, overnight is fine.
- Remove the cheesecake from the refrigerator when you’re ready to serve it.
- Top with whipped cream and oreo cookies, both optional.