No Bake Oreo Cheesecake with an Oreo cookie crust is the ultimate easy summer dessert. Creamy, flavorful, and delicious, this pie is made from simple ingredients—Oreos, whipped cream, and cream cheese—and takes under 20 minutes to assemble. Your refrigerator does the rest.
No Bake Oreo Cheesecake
Because the filling must chill for several hours, this cheesecake is an excellent make-ahead dessert. Five hours in the freezer gives the best texture — firm enough to slice yet still silky and smooth when eaten.
Ingredients
- Butter (½ cup)
- Crushed Oreos (about 4 cups)
- Cream cheese, room temperature (16 ounces)
- Heavy whipping cream (1 cup)
- Whole milk (½ cup)
- Powdered sugar (½ cup)
- Vanilla extract (1 teaspoon)
Instructions:
Start by adding 3 cups of the crushed Oreos into a 10-inch springform pan or a pie dish. Melt the butter in a microwave-safe bowl, pour it over the crumbs, and stir with a fork until the mixture is fully combined. Press the cookie mixture firmly into the pan with the bottom of a glass or the back of a spoon to form an even crust.
In a large mixing bowl, beat the cream cheese with an electric hand mixer until smooth, about 1 minute. Add the heavy cream, whole milk, powdered sugar, and vanilla, then continue mixing on medium-high until the mixture holds stiff peaks, approximately 2 minutes.
Oreo Cheesecake Filling:
Fold the remaining cup of crushed Oreo crumbs into the whipped cheesecake mixture with a spatula until they are evenly distributed.
Spread the cheesecake filling evenly into the prepared crust. Cover the pan with plastic wrap and chill in the freezer for 4–5 hours. No oven required.
Storage
- Allow slices to sit at room temperature for up to 30 minutes before returning leftovers to the freezer.
- Stored wrapped in plastic, the cheesecake will keep in the freezer for up to three weeks.
For clean slices, run your knife under hot water for a few seconds and wipe it between cuts. This simple no-bake cheesecake is family-friendly — kids can help crush the cookies and fold the filling.
No-bake cheesecakes are ideal year-round, and this Oreo version is especially irresistible if you love both Oreos and cheesecake.
More Dessert Recipes
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Easy No-Bake Oreo Cheesecake Recipe
No Bake Oreo Cheesecake
Equipment
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10-inch springform pan or pie dish
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Mixing bowls
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Electric hand mixer
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Spatula
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Plastic wrap
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Sharp knife
Ingredients
- ½ cup butter
- 4 cups crushed Oreos
- 16 ounce cream cheese, room temperature
- 1 cup heavy whipping cream
- ½ cup whole milk
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
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Add 3 cups of crushed Oreos to a 10-inch springform pan.
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Microwave the butter in a microwave-safe dish until melted.
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Pour the melted butter over the crushed cookies and stir with a fork until fully combined.
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Press the cookie mixture firmly into the pan with a glass or the back of a spoon to form a crust; set aside.
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In a large bowl, beat the cream cheese until smooth, about 1 minute.
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Add heavy cream, milk, powdered sugar, and vanilla. Mix on medium-high for about 2 minutes until stiff peaks form.
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Fold in the remaining cup of crushed Oreos with a spatula until evenly distributed.
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Pour the cheesecake mixture into the crust, cover with plastic wrap, and chill in the freezer for 4–5 hours.
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Remove from the freezer, slice with a hot, wiped knife, serve, and enjoy.
Notes
- Run your knife under hot water and wipe it between slices for smooth cuts.
- Four cups of crushed Oreos is roughly 2½ sleeves from a family-size container.
- Powdered sugar blends more smoothly than granulated sugar and prevents a grainy texture.
- Keep the cheesecake wrapped in plastic in the freezer up to three weeks to avoid freezer burn.
- Leave slices at room temperature for up to 30 minutes before returning leftovers to the freezer.
- If you don’t have heavy cream, substitute 1 cup of sweetened condensed milk and omit the powdered sugar.
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.