If you love easy desserts that feel a little extra special, this No Bake Oreo Cheesecake is going to be your new favorite! It’s creamy, rich, and packed with cookies and cream flavor, without ever turning on the oven.
The Best Oreo Cheesecake Recipe
I’ll admit it, I am a total sucker for cookies and cream anything. And this no bake Oreo cheesecake is basically a cookies and cream lover’s dream! It has a buttery Oreo crust, a smooth and fluffy cheesecake filling loaded with cookie pieces, and a rich chocolate ganache on top. Need I say more? It’s indulgent but simple, and once you make it once, it’s the kind of dessert you’ll keep coming back to!
Ingredient Notes
Oreo Cookie Crust
- Oreo cookies: Use regular Oreos here for the best texture. They blend perfectly into a rich, chocolatey crust.
- Unsalted butter: Binds the cookie crumbs together and helps the crust set firmly.
Cheesecake Filling
- Cream cheese: Full-fat, firm cream cheese gives the best structure and flavor. Just make sure to allow it to come to room temperature.
- Orange zest: Adds a subtle citrus note that balances the sweetness without overpowering the Oreo flavor.
- Heavy cream: Whipped and folded in to keep the filling light and airy.
- Granulated sugar: Sweetens the filling while keeping it smooth.
- Condensed milk: Adds richness and helps create a creamy texture.
- Vanilla extract: Enhances the overall flavor.
- Oreo pieces: Folded in for texture and extra cookies-and-cream goodness!
Optional Gelatin
- Unflavored gelatin: Helps stabilize the cheesecake if using very soft or spreadable cream cheese.
- Cold water: Used to bloom the gelatin before melting.
Chocolate Ganache Sauce
- Chocolate chips or chopped chocolate: Use semi-sweet, dark, or milk chocolate depending on preference.
- Heavy cream: Creates a smooth, glossy ganache.
Toppings
- Whipped cream: Adds a light finish and balances the richness.
- Mini Oreos: Perfect for decoration and extra crunch!
Variations & Substitutions
- Cookies: You can use golden Oreos for a vanilla version! If you need a gluten free Oreo cheesecake, make sure to use gluten-free Oreos.
- In a rush? You can skip the ganache and top with extra whipped cream only.
- Mini cheesecakes: Feel free to make mini cheesecakes using a muffin tin or jars
Tips for the Best No Bake Oreo Cheesecake
- Use full-fat, firm cream cheese for the best structure and flavor. Softer cream cheese may need gelatin to help the cheesecake set properly, which is totally fine, it just adds an extra step!
- Whip the heavy cream to soft-medium peaks before folding it in. Over-whipped cream can make the filling dense instead of light and fluffy.
- Fold the whipped cream gently using a spatula. Slow, sweeping motions help keep the air in the mixture!
- Chill the cheesecake for a full 24 hours before slicing. This ensures clean slices and a fully set filling.
- Let the ganache cool slightly before pouring it over the cheesecake. Hot ganache can melt or soften the filling.
Storage Suggestions
Store the no bake Oreo cheesecake covered in the refrigerator for up to 4 to 5 days. Keep it chilled until ready to serve for the best texture and structure.
To freeze, place the cheesecake (without whipped cream topping) in the freezer until firm, then wrap tightly in plastic wrap and foil. Freeze for up to 1 month, thawing overnight in the refrigerator before serving.
Frequently Asked Questions
What kind of Oreos are best for cheesecake?
Regular classic Oreos work best. They have the right balance of chocolate flavor and filling, and they hold up well in both the crust and filling. You can use double stuff, though, if you prefer!
Can I use light or low-fat cream cheese?
It’s not recommended. Light cream cheese is softer and can prevent the cheesecake from setting properly, even with extra chilling.
Do I need to use gelatin?
Only if your cream cheese is very soft or spreadable. In different countries, cream cheese might be slightly softer and it would be a good idea to use gelatin. If you’re using firm, block-style cream cheese, the cheesecake will set well without it.
Can I make this ahead of time?
Yes, this is a great make-ahead dessert! In fact, it’s best when made a day in advance so it has plenty of time to set.
For the Oreo Cookie Crust
- 400 grams Oreo cookies – crushed (about 3 ¼ cups of cookie crumbs)
- 100 grams unsalted butter melted (7 tbsp / 3.5 oz)
For the Cheesecake Filling
- 770 grams full-fat firm cream cheese, softened (27 oz / 3 1/3 cups)
- Zest of 1 orange
- 200 grams heavy cream – whipped to soft-medium peaks (7 oz / ¾ cup before whipping)
- 60 grams regular sugar 2.1 oz / ¼ cup
- 60 grams condensed milk 2.1 oz / 2 tbsp
- 1 tsp vanilla extract
- 100 grams oreo cookies broken into small bite size pieces (3.5oz)
For the Optional Gelatin (Use only if using non-block soft cream cheese)
- 10 grams powdered unflavored gelatin 1 tbsp
- 50 ml cold water 3 tbsp
For the Chocolate Ganache Sauce
- 85 grams of chocolate chips can use semi-sweet, dark, or milk chocolate based on your preference) – can also use chopped chocolate – 3 oz
- 100 grams heavy cream 3.5 oz = 1/3 cup + 1 tbsp
Additional Toppings
- 200 grams whipped cream 7 oz
- 150 grams mini-Oreos 5.3 oz
For the Oreo Cookie Crust
Make the Cheesecake Filling
*How to Prepare the Gelatin (Only if Needed)
Use this step only if your cream cheese softens easily or lacks structure.
Soften or bloom 10 grams gelatin in 50 ml of cold water for 5 minutes.
Microwave for 15 seconds until melted (not hot).
Temper by mixing in 1 tablespoon of the cheesecake mixture.
Add the tempered gelatin back into the main filling and fold to combine thoroughly.
To assemble the Cheesecake
Pour the filling over the frozen Oreo crust.
Smooth the top and cover the baking mold.
Refrigerate for at least 24 hours — this is essential for firmness and clean slices.
For the Chocolate Ganache Sauce
To decorate the Oreo cheesecake:
- A full 24-hour chill is the secret to a no-bake cheesecake that sets and slices perfectly.
- Cream cheese brands vary: some soften drastically when whipped. If your cream cheese loses structure, gelatin is highly recommended.
How to know if your cream cheese “loses structure”:
Take a small amount of cream cheese with a spatula. Turn the spatula upside down:
- If the cheese is firm and stays in place, it has structure.
- If it falls off easily, looks loose, or softens too quickly, it loses structure, so you must use gelatin.
Freezing the crust before adding the filling helps lock in a crisp base that doesn’t soften under the cheesecake.
Step by step preparation photos for No Bake Oreo Cheesecake:
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