No-Bake Oreo Cheesecake

Variations and Substitutions

How to make an Easy No-Bake Oreo Cheesecake

✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!

Step 1 | Make the Oreo Cookie Crust

Making the crust couldn’t be easier. First, count out 24 cookies for the crust and set aside the remainder of the cookies to fold into the cheesecake. A standard package of Oreos contains 36 cookies. Then chop the 24 Oreos and get ready to make the crust.

Take out your food processor or blender, pour in the chopped Oreo cookies, and pulse the Oreos until the cookies become like fine crumbs.

Pour melted butter into the fine cookie crumbs, then add the salt, and pulse again to combine with the Oreo crumbs. Alternatively, you can crush the Oreos in a zippered bag using a rolling pin and mix the ingredients by hand.

Before you pour in the crust, line the bottom of a spring form pan with parchment paper and lightly spray the sides with cooking spray or butter. Then you can add the Oreo crumbs to the pan and press down firmly to form a crust.

Use the back of a measuring cup or glass to help press the Oreo crust evenly into the pan.

Finally, set the crust in the freezer to firm up while making the filling.

Step 2 | Make the Cheesecake Filling, Spread it into Crust, and Chill

While your crust is chillin’ in the fridge, get your filling started. Pull out your stand mixer or a hand mixer. Mix the softened cream cheese, vanilla extract, and powdered sugar in a large mixing bowl. Mix the cream cheese mixture with a stand mixer or a handheld until smooth and fluffy.

Now, add the whipped topping and fold it into the cheesecake mixture with a rubber spatula until thoroughly combined. Then add the chopped chocolate Oreos and fold again until combined.

Step 3 | Add Toppings and Serve

Remove the crust from the refrigerator, pour the large bowl of creamy cheesecake filling on top, and then spread it out into an even layer. Then it goes back into the fridge for at least 6 hours, or overnight, until firm. I know the waiting stinks, but it makes this recipe easy and perfectly sets the cake up.

Finally, carefully unlatch the springform pan and remove your delicious cheesecake. Then take out your piping bag and star tip to decorate with more whipped cream. Pipe the designs on the top of the cheesecake around the edge or create your own unique design; then add Oreo cookies (whole or chopped) and a drizzle of chocolate syrup.

Storage Information

Storage: Cover with plastic wrap or place in an air-tight container and store in the refrigerator for 4 days.

Freeze: You can freeze this cake before putting the whipped topping garnish on. In fact, some prefer it a little frozen! Cover tightly and store for about 2 to 3 months.

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