Easy Oreo No Bake Cheesecake Recipe
Free Email Series
Tips & tricks to achieve the most delicious cookies of your life!
Having a good cheesecake recipe ranks right up there with having that perfect Chocolate Chip Cookie recipe. Both are desserts that everyone loves and although they can be ordinary…when done right…they can also be AMAZING! This Easy Oreo No Bake Cheesecake recipe is one that you are going to want to keep filed away. Make it for a holiday, make it for a birthday or make it for a random weeknight. The important part is just to make it!
Do you love No Bake Cheesecake? Try this No Bake Chocolate Chip Cookie Cheesecake!
Easy Oreo Cheesecake Recipe
No bake cheesecakes are my new love in life. A creamy filling that has pockets of filling and is nestled on top of a buttery crust is always a good idea.
Make that no bake cheesecake with something like an Oreo cookie and you know that the crowd will go wild. Who doesn’t love Oreo cookies??
The very best part of the entire experience is how easy they are to make. A few hours in the refrigerator to set up is all you need for a perfect, over the top cheesecake.
Ingredients Needed to Make your No Bake Oreo Cheesecake
- Oreos-what would an Oreo Cheesecake be without Oreo cookies in both the crust and the filling. These chocolate sandwich cookies take center stage in this easy recipe.
- Butter-it doesn’t take much. Just enough melted butter to allow the Oreo cookie crumbs to form a rich crust.
- Cream Cheese-every good cheesecake recipe starts with cream cheese and this one is not any different. Use the full fat variety and make sure it is room temperature.
- Sweetened Condensed Milk-one of my favorite ingredients on the planet, it sweetens the filling and gives it an extra creamy texture.
- Whipped Topping-for even more creaminess and structure that this Oreo Cheesecake needs.
How to Make a No Bake Cheesecake with Oreos
- Crush your Oreo cookies into small crumbs. There are two ways to do this…you can add them to a food processor and pulse until you get the size you need or you can add the cookies to a zipper bag and crush them. After the cookies are in crumbs, add the melted butter and stir until all of the crumbs are coated.
- Pour the buttery cookie crumbs into the bottom of your springform pan that has been very lightly sprayed with nonstick cooking spray. Press the crumbs out into an even layer. You will need to press firmly and press go just a short way up the side of the pan. Refrigerate the crust until the filling is ready.
- Add the softened cream cheese to your bowl and use a hand held {or stand} mixer to break the cream cheese up and make it smooth. Add the sweetened condensed milk.
- Using the hand held {or stand mixer}, combine the cream cheese and sweetened condensed milk until smooth. This step is super important because if you don’t get the cream cheese creamy now, any lumps will remain in your cheesecake batter.
- Add the whipped topping to the cream cheese mixture. Fold the topping into the cream cheese mixture gently with a spatula. It might take a minute or two but we don’t want to mix it in too fast or it will deflate.
- Add the crushed Oreos to the cream cheese filling and stir gently until the cookies are evenly distributed into the batter.
- Pour the batter into the prepared crust and spread out into an even layer.
- Allow the cheesecake to chill in the refrigerator for at least 4 hours before serving.
Pro Tips for the Perfect Cheesecake:
- Spray your springform pan very lightly with nonstick spray before adding the crust to the pan. This will help keep anything from sticking and allow each piece of the cheesecake to come out nicely.
- Use full fat cream cheese. If you try to cut a few calories by using a low fat variety of cream cheese it will completely change the texture of the cheesecake.
- Always use room temperature ingredients. This is so important in order to get a really smooth and creamy filling. If you don’t use room temperature ingredients then you run the risk of having lumps inside the cheesecake batter.
- Allow the cheesecake to chill in the refrigerator for at least 4 hours. This will allow the no bake cheesecake to set up nicely which is so important when serving.
Oreo No Bake Cheesecake Recipe Variations:
Food Coloring: Add a few drops of food coloring to go with a theme or holiday. A bit of red at Christmas or Valentine’s Day can really make this no bake cheesecake festive.
Extracts: A small amount of vanilla, almond or peppermint extract can add some great flavor to this easy cheesecake. Just remember to not add too much. I would start with 1/8 of a teaspoon, taste the filling and add more if you think you need it. Remember, you can always add more but you can’t take any out.
Melted Chocolate: Melt any variety of chocolate and drizzle it over the top of this Oreo cheesecake for a beautiful and delicious topping.
Different Flavored Oreos: The varieties of Oreos are endless and they are always coming out with flavors for different seasons. Use one of your favorites in place of the Oreos in this recipe for a fun twist. This Golden Oreo Cheesecake recipe is my husbands favorite.
Frequently Asked Questions:
Can I use a pie plate if I don’t have a springform pan?
Absolutely! Use a 9″ pie plate and follow the recipe. Be sure to press the crust all of the way up the sides of the pie plate and then fill with the cheesecake filling.
How long does it take to soften cream cheese?
Depending on how warm the area is, it will take anywhere from 30 minutes to 1 1/2 hours to soften the cream cheese enough.
Can I use heavy cream instead of whipped topping for this Oreo cheesecake?
I prefer using whipped topping because it makes the filling a bit sturdier but if you would rather use heavy cream I would make it into whipped cream first.
Once you have the whipped cream, use it just how you would the whipped topping in the recipe.
Serving and Storing your Oreo No Bake Cheesecake
To serve this No Bake Cheesecake, add additional whipped topping to a piping bag with a star tip {or a zipper bag}. Pipe the whipped topping all over the top of the cheesecake.
Sprinkle with additional Oreo cookie crumbs and then add mini Oreo cookies around the border of the cheesecake.
To store the No Bake Oreo Cheesecake recipe, cover it and refrigerate it for up to 4 days.
Do you love easy No Bake Cheesecakes? Try these recipes…
- Golden Oreo Cheesecake
- Chocolate Chip Cookie Cheesecake
- Strawberry Cheesecake
- Pina Colada Cheesecake
- Caramel Apple Cheesecake
- Raspberry Cheesecake
- Cookie Butter Cheesecake
Easy No Bake Oreo Cheesecake Recipe
Ingredients
Oreo Cookie Crust
- 2 ¼ cups Oreo cookie crumbs
- ⅓ cup butter {melted}
Oreo Cookie Cheesecake Filling
- 2-8 ounce packages cream cheese {softened}
- 1-14 ounce can sweetened condensed milk
- 1-8 ounce tub whipped topping {thawed}
- ½-¾ cup Oreo cookie crumbs
Toppings
- 4 ounces whipped topping
- 10-12 mini Oreo cookies
Instructions
Oreo Cookie Crust
- Combine Oreo cookie crumbs and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into a lightly greased spring form pan. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate until filling is ready.
Oreo Cookie Cheesecake Filling
- Mix together cream cheese and sweetened condensed milk until creamy using a hand held {or stand mixer}. Add the whipped topping and fold into the cream cheese mixture until combined. Stir in the Oreo cookie crumbs so that they are evenly distributed.
Cheesecake Assembly
- Pour Oreo cookie cheesecake filling into the crust and spread out into an even layer. Refrigerate for at least four hours before serving. To serve, add whipped topping to a piping bag with a star tip {or a zipper bag} and pipe the whipped topping around the edge of the cheesecake. Go back and place mini Oreo cookies around the edge of the cheesecake as desired. Sprinkle with any leftover Oreo crumbs. Leftovers can be stored in the refrigerator covered tightly for up to 4 days.
