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No Bake Oreo Cheesecake – This no bake dessert has an ultra creamy oreo filling with a crunchy oreo crust and topped with a delicious chocolate ganache!

Oh, boy, do I got a treat for you today! This No Bake Oreo Cheesecake is the perfect way to enjoy a creamy, dreamy dessert without ever turning on your oven. It’s the ultimate easy recipe that will become one of your favorite things to whip up, especially during those warm summer months. Let’s make this delicious no-bake cheesecake recipe!

Why You’ll Love This No Bake Oreo Cheesecake

Perfect for Oreo Lovers: Packed with crushed Oreos, an Oreo crust, and even more Oreos in the filling, this is the ultimate treat for anyone who can’t get enough of these classic cookies.
No Oven Needed: No need to heat up your kitchen. This cheesecake sets in the fridge, making it ideal for the summer months.
Simple Ingredients: You’ll need a few basic ingredients like cream cheese, heavy cream, and, of course, Oreos.
Quick to Make: With just a little prep and some chill time, you’ll have a decadent dessert ready to impress.

Ingredients – No Bake Oreo Cheesecake

With it heating up the time of the year, here is what you will need to make this No Bake Oreo Cheesecake and a little extra note, for a full list, please check out the recipe card at the bottom!

Finely crushed Oreo cookies (about 32 cookies) – Use regular Oreos or Golden Oreos for a fun twist.
Unsalted butter, melted – Melting the butter helps bind the crust together.
A pinch of salt – Enhances the flavor of the crust.
Heavy whipping cream – For a light and fluffy filling.
Full-fat cream cheese, softened to room temperature – Use full-fat for the best texture and flavor.
Granulated sugar – Adds sweetness to the filling.
Confectioners’ sugar – Helps to create a smooth and creamy texture.
Sour cream, at room temperature – Adds a slight tang and richness.
Lemon juice – Balances the sweetness with a touch of acidity.
Pure vanilla extract – Adds depth of flavor.
Chopped Oreo cookies – Extra Oreos in the filling for more crunch and flavor.Semi-sweet chocolate chips – For a rich and smooth ganache.
Heavy cream – Helps to create a silky texture.
A pinch of flaky salt for garnish – Optional, but adds a nice contrast to the sweetness.

Step-by-Step Instructions

Next, here is the instructions for the No Bake Oreo Cheesecake, this isn’t the full list, please refer to the recipe card at the bottom!

Finely crush the Oreo cookies using a food processor or place them in a large Ziploc bag and crush with a rolling pin until they form fine crumbs.
In a large bowl, combine the Oreo crumbs, melted butter, and a pinch of salt until well mixed.
Press the crust mixture into the bottom and sides of a tart pan with a removable bottom using the bottom of a glass or your hands. Make sure it’s an even layer.
Freeze the crust for at least 10 minutes to set.
In a large mixing bowl, whip the cold heavy cream using an electric mixer or stand mixer with a whisk attachment until stiff peaks form. Set aside.
In another large bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy, scraping down the sides of the bowl as needed.
Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat on medium-high speed until fully combined and smooth, ensuring there are no lumps.
Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, taking care to combine slowly to retain the air in the whipped cream. Fold in the chopped Oreo chunks.
Remove the crust from the freezer and spread the creamy filling evenly over it using an offset spatula.
Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours, preferably overnight for the best set.

NEXT DAY

Heat the heavy cream in a medium microwave-safe bowl until hot and slightly bubbly. Remove from the microwave and add the semi-sweet chocolate chips. Let sit for at least 3 minutes.
Stir until smooth, then spread the chocolate ganache evenly over the cheesecake using the back of a spoon or a small offset spatula.
Sprinkle a pinch of flaky salt over the ganache.
Refrigerate for another 15 minutes before slicing and serving.

Tools You’ll Need

Food processor or large Ziploc bag and rolling pin
Large mixing bowls
Electric mixer or stand mixer
Rubber spatula
Offset spatula
Tart pan with removable bottom
Plastic wrap or aluminum foil

Tips and Tricks – No Bake Oreo Cheesecake

Use a Food Processor: For the perfect Oreo cookie crust, use a food processor to get those cookie crumbs just right.
Room Temperature Ingredients: Ensure your cream cheese and sour cream are at room temperature to avoid lumps in the creamy filling.
Whipping Cream: Beat the heavy whipping cream to stiff peaks for the fluffiest cheesecake filling.
Perfect Slicing: For easy slicing, use a knife dipped in hot water and wiped dry before each cut.
Folding Technique: Fold the whipped cream into the cream cheese mixture gently to keep it light and airy. Use a rubber spatula to lift and turn the mixture until fully incorporated.

FAQs – No Bake Oreo Cheesecake

Can I use Cool Whip instead of homemade whipped cream?Yes, you can substitute Cool Whip for the homemade whipped cream if you’re in a pinch, but homemade always tastes better!

How long can I store this cheesecake?Store the cheesecake in an airtight container in the fridge for up to 5 days. For longer storage, freeze in an airtight container for up to 2 months.

Do I have to use a food processor?No, you can use a large Ziploc bag and a rolling pin to crush the Oreos if you don’t have a food processor.

Can I use low-fat cream cheese?For the best texture and flavor, it’s recommended to use full-fat cream cheese.

Storing and Freezing Instructions

Store any leftovers of your No Bake Oreo Cheesecake in an airtight container in the fridge for up to 5 days. For longer storage, freeze slices in an airtight container separated by parchment paper for up to 2 months.

For more delicious recipes like this, check out my other cheesecake recipes on the blog.

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Recipe

No Bake Oreo Cheesecake

Molly Murphy

This no bake dessert has an ultra creamy oreo filling with a crunchy oreo crust and topped with a delicious chocolate ganache!

5 from 2 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings Slices

Ingredients

For The Crust:

2 cups finely crushed Oreo cookies about 32 cookies
½ cup unsalted butter melted
A pinch of salt

For The Cheesecake Filling:

1¼ cups heavy whipping cream
24 ounces full-fat cream cheese softened to room temperature
½ cup granulated sugar
½ cup confectioners’ sugar
¼ cup sour cream at room temperature
2 teaspoons lemon juice
1 teaspoon pure vanilla extract
8 chopped Oreo cookies

For The Ganache Topping:

1 cup semi-sweet chocolate chips
½ cup heavy cream
A pinch of flaky salt for garnish

Instructions

For the Crust:

Finely crush the Oreo cookies with a food processor or blender to create fine crumbs.
In a medium-sized bowl, combine the Oreo crumbs, melted butter, and a pinch of salt until well mixed.
Using your hand or a flat-bottomed cup, press this mixture into the bottom and sides of a tart pan with a removable bottom.
Freeze the crust for at least 10 minutes to set. While the crust is in the freezer, make the filling.

Make the Filling:

Using a hand mixer or a stand mixer with a whisk attachment, whip the cold heavy cream until stiff peaks form (about 4–5 minutes). Set aside.
In another bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed.
Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat on medium-high speed for 2–3 minutes until fully combined and smooth. Ensure there are no lumps.
Gently fold the whipped cream into the cream cheese mixture using a silicone spatula. Combine slowly to retain the air in the whipped cream.
Fold in the Oreo chunks with a rubber spatula.

Assemble the Cheesecake:

Remove the crust from the freezer and spread the filling evenly over it using an offset spatula to smooth the top.
Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours, preferably overnight (about 12 hours), for the best set.

For the Ganache Topping:

Heat the heavy cream in a medium microwave-safe bowl until it’s hot and slightly bubbly. Start with 30 seconds and check, as it may take longer depending on your microwave.
Remove from the microwave and add the semi-sweet chocolate chips. Let it sit for at least 3 minutes; you can cover it with plastic wrap to expedite the process.
Stir until everything melts and the mixture is smooth.
Spread the chocolate ganache evenly over the cheesecake using the back of a spoon or a small offset spatula.
Sprinkle a pinch of flaky salt over the ganache for a finishing touch.
Place it back in the fridge and let it sit for 15 minutes. Slice and serve!

Keyword no bake, oreo, cheesecake

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Easy & Delicious No Bake Oreo Cheesecake Recipe