No-Bake Oreo Cheesecake is the fastest way to get that cookies-and-cream fix without turning on the oven. In just 15 minutes you’ll fold crushed Oreos into a cloud-like cream-cheese filling and chill it on a buttery crumb crust the result is silky, crunchy, and totally addicting. It’s beginner-friendly, kid-approved, and perfect for weeknight cravings or last-minute potlucks. Pair it with my Classic New York Cheesecake for a duo of chilled and baked cheesecake options at your next party.
★★★★½ 4.5 (94 reviews)
Why You'll Love No-Bake Oreo Cheesecake – Easy 15-Minute Family Dessert
No-Bake Oreo Cheesecake needs 6 pantry staples, 15 min prep, zero oven. Silky cookies-and-cream filling in a crunchy crust—dessert bliss fast!
- Zero baking—just stir, press, chill
- Uses everyday pantry staples
- Make-ahead; keeps 4 days in fridge
- Kid-friendly crunch in every bite
Ingredients
Cream cheese: full-fat gives the richest texture; reduced-fat works but set will be softerHeavy cream: must be cold to whip; swap with Cool Whip for an even easier version
- Cream cheese: full-fat gives the richest texture; reduced-fat works but set will be softer
- Heavy cream: must be cold to whip; swap with Cool Whip for an even easier version
Full measurements are in the recipe card below.
Instructions
Oreo Crust Magic: Blitz 14 Oreos into fine crumbs. Stir in melted butter, press firmly into a 9-inch pie dish. Chill 10 min.
Creamy Filling Base: Beat cream cheese, powdered sugar, vanilla and salt until fluffy, 2 min.
Whip & Fold: In a separate bowl whip cold cream to stiff peaks. Gently fold into cream-cheese mix along with 6 coarsely crushed Oreos.
Expert Tips for No-Bake Oreo Cheesecake – Easy 15-Minute Family Dessert
- Chill your mixing bowl and beaters for faster whipped cream
- Don’t over-crush the folded cookies—big chunks give pockets of crunch
- Run a thin knife under hot water for picture-perfect slices
No-Bake Oreo Cheesecake – Easy 15-Minute Family Dessert
No-Bake Oreo Cheesecake needs 6 pantry staples, 15 min prep, zero oven. Silky cookies-and-cream filling in a crunchy crust—dessert bliss fast!
★★★★½ 4.5 (94 reviews)
Ingredients
Main Ingredients
- 24 whole Oreos (regular, not Double-Stuf)
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, room temp
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup cold heavy cream
Seasonings & Flavor Boosters
- Pinch of fine salt
Optional Toppings
- Extra Oreo crumbs
- Mini Oreos for garnish
- Chocolate drizzle
Instructions
How to Make No-Bake Oreo Cheesecake
- Oreo Crust Magic: Blitz 14 Oreos into fine crumbs. Stir in melted butter, press firmly into a 9-inch pie dish. Chill 10 min.
- Creamy Filling Base: Beat cream cheese, powdered sugar, vanilla and salt until fluffy, 2 min.
- Whip & Fold: In a separate bowl whip cold cream to stiff peaks. Gently fold into cream-cheese mix along with 6 coarsely crushed Oreos.
- Chill & Serve: Pile filling onto crust, top with more crumbs. Refrigerate 4 h (or overnight) for clean slices.
Nutrition
Calories: 420 kcal | Protein: 5 g
Storage
- Fridge: up to 3 days
- Freezer: not recommended
- Reheat: best fresh
FAQs
Can I make No-Bake Oreo Cheesecake ahead of time?
Absolutely—flavor improves after an overnight chill, so it’s perfect for meal prep or parties.
What’s the best substitute for heavy cream?
Use an 8-oz tub of thawed Cool Whip; texture will be lighter and set slightly softer.
How do I store leftovers?
Keep covered in the refrigerator up to 4 days. For longer storage freeze individual slices.
Why did my crust crumble when slicing?
The butter may have been too low; add an extra ½ tbsp next time and pack firmly.