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The Best Oreo No Bake Cheesecake


This Oreo No Bake Cheesecake recipe could not be easier! A no bake dessert is ideal for any occasion, and this no bake cheesecake is taken to the next level by using Oreo cookies for the crust and adding them to the cheesecake filling. If you love Oreos, this no bake cheesecake is just for you!

Oreo cheesecake that is no bake.
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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 Oreo crust is easy to make and when you fill it with creamy cheesecake, it’s irresistible.

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 the perfect cheesecake recipe. If you prefer a cookie made with Oreos, try these Oreo Sheet Cake Cookies.

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What goes into this recipe

The ingredients needed to make Oreo no bake 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 dessert. They are also used for the crust of this Snickers Cheesecake.
  • 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– Add a whipped topping like Cool Whip for even more creaminess and structure that this Oreo Cheesecake needs. It is also used in this Strawberry Crunch Cheesecake.

See recipe card for full information on ingredients and quantities.


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 extract, 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.  Golden Oreos are used in this Golden Oreo Cheesecake recipe that is my husband’s favorite.

How to Make an Oreo No Bake Cheesecake

  1. Crush your Oreo cookies into small Oreo crumbs.  There are two ways to do this. You can add them to a food processor and pulse until you get fine crumbs or you can add the cookies to a zipper bag and crush them.  After the cookies are in crumbs, pour them in a medium bowl, add the melted butter and stir until all of the crumbs are coated.
  2. 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 Oreo filling is ready.
Making the Oreo crust and putting in the springform pan.
  1. Add the softened cream cheese to a large bowl and use an electric mixer {or stand mixer} to break the cream cheese up and make it smooth.  Add the sweetened condensed milk.
  2. Using the hand mixer {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.
Making the no bake cheesecake filling.
  1. 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.
  2. Add the crushed Oreos to the cream cheese filling and stir gently until the cookies are evenly distributed into the batter.
Finishing the filling and adding Oreo crumbs.
  1. Pour the batter into the prepared crust and spread out into an even layer.
  2. Allow the cheesecake to chill in the refrigerator for at least a couple of hours {I suggest 4 hours} before serving.
Chilling the cheesecake and adding toppings.

Expert Tips

  • 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.
  • For best results, allow the entire 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.
  • 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.

Storing and Freezing

Store: To store the No Bake Oreo Cheesecake recipe, cover it and refrigerate it for up to 4 days.

Freeze: To freeze, wrap the whole cheesecake tightly in plastic wrap or aluminum foil. You can also use an airtight container. Frozen cheesecake can be stored for up to 2-3 months.

Recipe FAQs

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?

I prefer using whipped topping because it makes the filling a bit sturdier but if you would rather use heavy whipping cream you can definitely do that. Whip it into stiff peaks with a bit of powdered sugar so it will hold its structure better.
Once you have the whipped cream, use it just how you would the whipped topping in the recipe.

A slice of Oreo no bake cheesecake.

Do you love easy No Bake Cheesecakes?  Try these recipes…

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Oreo no bake cheesecake.

Oreo No Bake Cheesecake Recipe

Easy no bake cheesecake is taken to the next level when Oreo cookies are used for the crust and added into the cheesecake filling. If you love Oreos, this no bake cheesecake is just for you!
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes
Servings: 10 slices
Calories: 625kcal
5 from 3 votes
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Oreo Cookie Crust

  • 2 ¼ cups Oreo cookie crumbs
  • cup butter {melted}

Oreo Cookie Cheesecake Filling

  • 16 ounces cream cheese {softened} {2 packages}
  • 14 ounces sweetened condensed milk
  • 8 ounces whipped topping {thawed}
  • ½-¾ cup Oreo cookie crumbs


  • 4 ounces whipped topping
  • 10-12 mini Oreo cookies


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 springform pan. Press crumbs firmly into the bottom and slightly up the sides of the springform 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.


  • If you do not have a springform pan, use a 9″ pie plate.
  • Be sure to use softened cream cheese to get a creamy filling. 
Store: To store the No Bake Oreo Cheesecake recipe, cover it and refrigerate it for up to 4 days.
Freeze: To freeze, wrap the whole cheesecake tightly in plastic wrap or aluminum foil. You can also use an airtight container. Frozen cheesecake can be stored for up to 2-3 months.


Serving: 1slice | Calories: 625kcal | Carbohydrates: 64g | Protein: 9g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 441mg | Potassium: 349mg | Fiber: 1g | Sugar: 50g | Vitamin A: 930IU | Vitamin C: 1mg | Calcium: 192mg | Iron: 6mg
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