This creamy, no-bake Oreo cheesecake is a delightful dessert that combines a smooth cream cheese filling with chunks of Oreos nestled in a chocolatey crust. Perfect for any occasion, this easy treat delivers indulgent flavor without ever turning on the oven.
Why You’ll Love This Recipe
You’ll love how effortlessly this cheesecake comes together—no baking, no fuss. The combination of tangy cream cheese, sweet Cool Whip, and crunchy Oreos creates a perfect balance of texture and taste. It’s a crowd-pleaser for family dinners, holidays, or anytime you crave something decadent yet simple.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 Oreo crust or store-bought
8 ounces (226g) cream cheese, softened
¼ cup (50g) granulated sugar
1 teaspoon vanilla extract
8 ounces (227g) Cool Whip, plus extra for garnish
10 Oreos, divided
Directions
In a large bowl, beat softened cream cheese, sugar, and vanilla until smooth and creamy.
Roughly chop 8 Oreos and fold them into the cream cheese mixture.
Gently fold in Cool Whip until fully combined, keeping the mixture light and fluffy.
Spread the filling evenly into the Oreo crust and smooth the top.
Refrigerate for at least 2 hours until set.
Crush the remaining 2 Oreos and sprinkle over the top with a dollop of extra whipped topping before serving.
Peanut Butter Oreo Cheesecake: Add ½ cup peanut butter to the cream cheese mixture for a nutty twist.
Mint Oreo Cheesecake: Mix in a few drops of peppermint extract and use Mint Oreos for a refreshing variation.
Oreo Banana Cheesecake: Add sliced bananas between the crust and filling for a fruity touch.
Storage/Reheating
Store covered in the refrigerator for up to 3 days. This cheesecake is best served chilled. Avoid freezing, as it can alter the creamy texture.
FAQs
Can I use homemade whipped cream instead of Cool Whip?
Yes, you can, but use stabilized whipped cream to maintain the texture and structure.
What if I don’t have a store-bought crust?
You can make one by crushing 24 Oreos and mixing them with 5 tablespoons melted butter, then pressing into a pie pan.
How do I soften cream cheese quickly?
Leave it at room temperature for 30 minutes or microwave in short bursts (10 seconds each) until soft.
Can I prepare this cheesecake ahead of time?
Yes, make it up to 3 days ahead and keep refrigerated until ready to serve.
Why is my filling lumpy?
Your cream cheese might not have been fully softened before mixing. Ensure it’s at room temperature.
Can I make this in mini cups instead of a pie?
Absolutely! Divide the mixture into small jars or cups for individual servings.
What can I use instead of Oreos?
You can use any chocolate sandwich cookies or even graham crackers for a lighter flavor.
How do I make it less sweet?
Use less sugar or try reduced-sugar Oreos for a lighter sweetness.
Can I freeze leftovers?
It’s possible, but the texture may change slightly when thawed. Best enjoyed fresh.
Can I add toppings besides Oreos?
Yes! Try chocolate syrup, caramel drizzle, or chopped nuts for extra flair.
Conclusion
This No Bake Oreo Cheesecake is the ultimate quick dessert that’s as beautiful as it is delicious. With its creamy filling, crunchy cookie bits, and irresistible flavor, it’s a treat that never disappoints—perfect for when you need something sweet without the oven hassle.
This no-bake Oreo cheesecake is a rich and creamy dessert with a crunchy cookie crust and fluffy filling. Made with Cool Whip, cream cheese, and chunks of Oreo cookies, it’s perfect for any occasion and requires zero oven time.
Ingredients
1 Oreo crust (store-bought or homemade)
8 oz (226 g) cream cheese, softened
1/4 cup (50 g) granulated sugar
1 tsp vanilla extract
8 oz (227 g) Cool Whip (plus more for garnish)
10 Oreo cookies, divided
Instructions
In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Roughly chop 8 Oreo cookies and fold them into the cream cheese mixture.
Gently fold in the Cool Whip, mixing until fully incorporated and the filling is light and fluffy.
Spoon the mixture into the prepared Oreo crust and smooth the top evenly.
Refrigerate for at least 2 hours, or until fully set.
Crush the remaining 2 Oreos and sprinkle over the top of the cheesecake. Add a dollop of Cool Whip for garnish before serving, if desired.
Notes
Use stabilized whipped cream if substituting Cool Whip to ensure the filling holds its shape.
Soften the cream cheese fully before mixing to avoid lumps in the filling.
For a homemade crust, crush 24 Oreos and mix with 5 tbsp melted butter, then press into a pie dish.
