Hey there, fellow dessert lovers! Are you craving something sweet, creamy, and absolutely divine? Well, you’re in the right place! Today, I’m super excited to share with you my No Bake Oreo Cheesecake Recipe that’s not only easy to make but also ridiculously delicious. Whether you’re a fan of Oreo cookies or just looking for a quick and impressive dessert, this recipe is going to become your new favorite!
Why You’ll Love This Recipe
- It’s a no-bake wonder—perfect for those hot summer days when you don’t want to turn on the oven.
- Packed with the iconic Oreo flavor, this cheesecake is a dream come true for cookie lovers.
- With just a few simple steps, you can create a dessert that looks and tastes like it came from a fancy bakery.
- It’s versatile—serve it at a family gathering, a birthday party, or even as a sweet treat for your next potluck.
Ingredients
Before we dive into the instructions, let’s gather all the ingredients you’ll need. Don’t worry, they’re easy to find and probably already sitting in your pantry!
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s get started! This no-bake Oreo cheesecake is a breeze to make, and I’m here to guide you through every step.
Step 1: Prepare the Crust
The base of this cheesecake is made from crushed Oreo cookies. Yes, you read that right—Oreos for the crust! It’s the perfect way to add that extra layer of flavor. Simply crush 24 Oreo cookies (you can use a food processor or place them in a plastic bag and smash them with a rolling pin) and mix with 4 tablespoons of melted salted butter. Press the mixture into the bottom of a 9-inch springform pan and refrigerate for at least 15 minutes to set.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat 24 ounces of room-temperature cream cheese until smooth. Add 2 teaspoons of pure vanilla extract, 2 cups of sifted powdered sugar, and 2 teaspoons of fresh lemon juice. Mix until well combined. Then, gently fold in 1½ cups of very cold heavy whipping cream until you get a smooth and creamy texture.
Step 3: Add the Oreo Magic
Chop 16 Oreo cookies into small pieces and gently fold them into the cheesecake mixture. This will give your dessert those delicious Oreo chunks we all love. Pour the mixture over the prepared crust and smooth out the top with a spatula. Cover and refrigerate for at least 4 hours or overnight until set.
Pro Tips for Making the Recipe
Here are a few tips to ensure your no-bake Oreo cheesecake turns out perfectly every time:
- Use room-temperature cream cheese for a smooth and even texture.
- Don’t overmix the batter—fold in the Oreos gently to keep the chunks intact.
- Let the cheesecake chill for at least 4 hours to ensure it sets properly.
How to Serve
When it’s time to serve, remove the cheesecake from the refrigerator about 30 minutes beforehand to let it soften slightly. Slice it into pieces and enjoy as is, or top it with whipped cream and a few extra Oreo crumbs for an extra-special touch.
Make Ahead and Storage
This no-bake Oreo cheesecake is perfect for making ahead of time. Store it in the refrigerator for up to 3 days or freeze for up to 2 months. If freezing, let it thaw overnight in the fridge before serving.
And there you have it—a simple, delicious, and crowd-pleasing dessert that’s sure to become a favorite in your household. If you’re looking for more no-bake cheesecake ideas, be sure to check out my recipes for No Bake Blueberry Cheesecake and Banana Pudding Cheesecake. Happy baking—or should I say, happy chilling!
No Bake Oreo Cheesecake Recipe - Easy and Delicious!
Ingredients
For the crust and filling
- 24 Oreo cookies Oreo cookies crushed
- 4 tbsp salted butter melted
- 24 oz cream cheese room temperature
- 2 tsp pure vanilla extract
- 2 cup powdered sugar sifted
- 2 tsp fresh lemon juice
- 1.5 cup heavy whipping cream very cold
- 16 Oreo cookies Oreo cookies roughly chopped
Instructions
- Prepare the crust by mixing crushed Oreos and melted butter, then press into a pan.
- Chill the crust in the fridge for about 10 minutes.
- Beat cream cheese until smooth, add vanilla extract and powdered sugar, mixing well.
- Add lemon juice and mix, then gently fold in the heavy whipping cream until combined.
- Pour the filling over the chilled crust and refrigerate until set, about 4 hours.
- Top with roughly chopped Oreos before serving.
