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Oreo no bake cheesecake.
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5 from 3 votes

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!
Prep Time15 minutes
Cook Time0 minutes
Chill Time4 hours
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 625kcal

Ingredients

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

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 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.

Notes

  • 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.

Nutrition

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