This no bake Oreo cheesecake is a cookie crust with a creamy cheesecake filling that’s studded with plenty of Oreos. An easy dessert that’s perfect for the chocolate lovers in your life!
If you’re an Oreo fan, you won’t be able to resist this decadent Oreo cheesecake. Best of all, it’s no bake which means you can make it all summer long without heating up your kitchen. Looking for more Oreo desserts? Don’t miss my Oreo cookies and cream bars and chocolate covered Oreos!
Have you ever had that one dessert that you just couldn’t stop thinking about until you got another piece? That’s this Oreo cheesecake for me. It’s the perfect amount of chocolate, creaminess, and richness to keep you coming back for more.
HOW DO YOU MAKE OREO CHEESECAKE?
This no bake Oreo cheesecake starts with a delicious Oreo cookie crust. The crisp crust is then filled with a creamy no bake cheesecake filling that’s studded with more Oreos. Add a chocolate fudge topping and you’ve got a show stopping dessert. The hardest part is waiting for the cheesecake to set up in the fridge!
Tips for Oreo cheesecake
- This no bake cheesecake needs to be prepared at least 6 hours before you plan on serving it because it needs to firm up in the fridge. It’s best to keep this cheesecake refrigerated until right before you plan to serve it, especially on a hot day.
- You can garnish your cheesecake with chocolate curls as I’ve done here, or with chopped Oreo cookies.
- To make chocolate shavings, simply warm up a wrapped chocolate bar by holding it between your hands. You want the chocolate to be just slightly pliable. Use a vegetable peeler to make the chocolate curls. If the curls start to break, simply warm the chocolate again in your hands before proceeding.
- I used a star tip to pipe the whipped cream decorations on top of the cheesecake. If you don’t have a piping bag, you can simply use a gallon sized resealable freezer bag with the tip snipped off.
HOW LONG CAN YOU KEEP A NO BAKE CHEESECAKE IN THE FRIDGE?
You can keep a no bake cheesecake in the fridge for 3-5 days. If your cheesecake contains more perishable ingredients such as fresh fruit, it won’t last quite as long. Be sure to keep your cheesecake tightly covered for storage.
CAN YOU FREEZE A NO BAKE CHEESECAKE?
You can definitely freeze your Oreo cheesecake if you’re planning to store the cheesecake for a longer period of time. It needs to be effectively covered so it doesn’t get freezer burn. It will also need to be removed from the freezer with plenty of time to thaw before serving. Your cookies are more likely to soften up in the filling after they’ve been frozen and defrosted.
There’s nothing better than finding a delicious, yet easy dessert that’s great for just about any occasion. I love how little time this treat takes to put together, yet it looks super impressive and tastes fabulous.
MORE NO BAKE RECIPES YOU’LL LOVE
- Chocolate Peanut Butter Pie
- Avalanche Cookies
- No Bake Pumpkin Cheesecake
- Oreo Balls
- No Bake Peanut Butter Cookies
Oreo Cheesecake (No Bake)
For the crust
- 25 Oreo cookies
- 2 tablespoons granulated sugar
- 6 tablespoons butter melted
- cooking spray
For the filling
- 16 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 1 1/2 cups heavy whipping cream
- 20 Oreo cookies
For the topping
- 1/2 cup heavy whipping cream
- 8 ounces semisweet chocolate chopped
- 1 tablespoon butter cut into small pieces
- Additional whipped cream and chocolate shavings for garnish optional
- Place 25 Oreo cookies and 2 tablespoons of sugar in a food processor. Process until fine crumbs form.
- Pour the cookie mixture into a bowl and add the melted butter. Stir until thoroughly combined.
- Coat a 9 inch springform pan with cooking spray. Press the cookie crust firmly into the bottom and sides of the pan.
- Chill the crust for at least 30 minutes.
- Place the cream cheese in the bowl of a mixer. Beat until smooth.
- Add the vanilla and 3/4 cup sugar and beat until combined.
- Add the heavy whipping cream to the cream cheese mixture. Using a mixer fitted with the whisk attachment, beat the mixture until stiff peaks form, 3-5 minutes.
- Spread 1/3 of the cheesecake mixture into the springform pan. Arrange a layer of 10 whole cookies over the cheesecake mixture. Repeat the process with the remaining cheesecake mixture and cookies, ending with a layer of cheesecake.
- Place the cheesecake in the fridge for 30 minutes.
- Place the 1/2 cup cream in a medium bowl. Microwave in 20 second increments until cream is very hot but not boiling.
- Add the chopped chocolate to the cream. Let sit for a minute, then stir until a smooth chocolate mixture forms. Stir in the butter until melted.
- Pour the chocolate mixture over the top of the cheesecake and gently spread into an even layer.
- Cover and chill the cheesecake for at least 6 hours or up to 2 days.
- To serve, remove side of springform pan. Garnish with additional whipped cream and chocolate shavings if desired.
This post was originally published on August 15, 2018 and was updated on April 30, 2019 with new content.