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This no bake oreo cheesecake is always a huge hit! I’m sharing all my tips on how to combine the ingredients the right way to get a fluffy, creamy and smooth no bake oreo cheesecake that will impress a crowd.
Gave this recipe a try this weekend, and it was a hit! Easy and SUPER DELICIOUS!!
-Mary
No Bake Cheesecake with Oreo Crust is..
- fluffy, creamy and smooth
- thick and rich, but light all at the same time
- has the perfect amount of oreos with an oreo crust and oreos inside the cheesecake filling
- 100% no bake!
You can make this no bake cheesecake recipe even quicker by using a store bought crust.
Oreo No Bake Cheesecake Ingredients
- Oreos
- Butter
- Cream cheese
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
Time Required for Oreo Crust Cheesecake No Bake Recipe
- 5 minutes to make oreo crust
- 15 minutes to make cheesecake filling (meanwhile the crust is chilling in the freezer)
- 8 hours+ to chill the cheesecake in the fridge
How to Make No Bake Oreo Cheesecake
Making fluffy, creamy and smooth no bake cheesecake is all about HOW you incorporate the ingredients. The cheesecake filling comes together in 4 steps.
STEP 1 – BEAT THE CREAM CHEESE
- Beat the cream cheese and powdered sugar for 1-2 minutes with an electric mixer, until creamy and smooth. And I really do mean 1-2 minutes, I want that cream cheese to be smooth.
STEP 2 – MAKE WHIPPED CREAM
- Beat the heavy whipping cream, remaining powdered sugar, and vanilla extract in a separate bowl that has been CHILLED in the freezer. Whip with an electric mixer until stiff peaks form, meaning the whipped cream is thick and holds its shape.
STEP 3 – COMBINE
- Add the creamy cream cheese to the whipped cream (along with the crushed oreos) and mix them together on low speed for 30-60 seconds or just until you can’t tell which is the cream cheese and which is the whipped cream.
- The result should be a thick, fluffy, mixture that holds its shape very well.
STEP 4 – THE CHILLING PERIOD
- No bake cheesecake filling needs to be chilled in the fridge for at least 8 hours, but I highly recommend overnight. The chilling period helps the cheesecake to set and thicken, which is very crucial for cutting clean cheesecake slices.
My No Bake Cheesecake Isn’t Firm – What Happened?
Here are a few issues that could cause this problem.
- The heavy cream wasn’t whipped long enough. For no bake cheesecake to set, it’s critical that the heavy cream is whipped until stiff peaks form. This means the whipped cream should be thick, scoop-able with no droopiness. It should be fluffy and hold its shape.
- The cheesecake wasn’t chilled long enough. One time I made this recipe and only let the cheesecake chill for 6 hours, instead of the recommended 8+ hours. The cheesecake wasn’t quite as firm and sturdy as when I let the cheesecake chill overnight.
How to Store Oreo Cheesecake No Bake in the Fridge
You can store no bake cheesecake covered in the fridge for up to 5 days. Putting the cheesecake inside a cake keeper works great or you can cover the top with plastic wrap.
Can You Freeze No Bake Cheesecake with Oreo Crust?
I do not recommend freezing the cheesecake in order to speed up the chilling process that happens in the fridge, because freezing the cheesecake will change the texture.
However, you can freeze the entire cheesecake to use at a later point in time. Make sure the cheesecake is wrapped well in plastic wrap, then wrap again with aluminum foil. To thaw the cheesecake, remove it from the freezer and remove all the wrapping. Place the cheesecake inside a cake keeper and keep it in the fridge overnight to thaw.
How To Cut Clean Cheesecake Slices
In order to cut perfectly crisp slices, be sure to clean your knife after every single cut. It can be annoying, but you will have the most perfect slices!
Oreo Cheesecake Recipe No Bake FAQs
Yes! Any 8 or 9 inch store bought oreo or graham cracker crust will work!
Yes, however, the cheesecake will not be as firm and sturdy, but just as tasty! Use two 8 oz containers of cool whip in place of the heavy whipping cream.
A 14.3 oz package of regular oreos contains 36 cookies. The 19.1 oz family size package contains 48 cookies. We recommend buying a family size package for this recipe.
There are a few reasons why a no-bake cheesecake might not set properly:
Ingredients Ratio: Make sure you followed the recipe accurately, especially the amounts of cream cheese, whipped cream, or other ingredients. Changing these amounts can affect how the cheesecake sets.
Whipping Technique: Be cautious not to over-whip or under-whip the ingredients. Overdoing it can make the mixture too thick, while underdoing it might lead to a runny texture.
Chilling Time: No-bake cheesecakes need time in the fridge to firm up. If it hasn’t been chilled long enough, it might not set properly.
No-bake cheesecake crusts are typically designed to be made without baking because they have a higher fat content from ingredients like melted butter. Baking such a crust can lead to sogginess, as the butter can melt too much and cause the crumbs to absorb excessive moisture from the cheesecake filling.
The idea behind a no-bake crust is to let it firm up in the refrigerator, allowing the butter to solidify and hold the crumbs together without the need for baking. This method helps maintain the desired texture of the crust and prevents it from becoming soggy.
More No Bake Desserts
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No Bake Cheesecake with Oreo Crust
Ingredients
Oreo Crust
- 24 oreos, finely blended
- 6 tbsp unsalted butter, melted
NO BAKE CHEESECAKE FILLING
- 2 packages full fat cream cheese, 8 oz each, room temperature
- 2 cups heavy whipping cream, equal to 1 pint
- 1 ½ cups powdered sugar, divided into 1 cup and 1/2 cup
- 2 tsp vanilla extract
- 8 finely crushed oreos, about 3/4 heaping cup
Whipped Topping (optional)
- 2 cups heavy whipping cream, equal to 1 pint
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Oreos
Instructions
BEFORE YOU BEGIN
- Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes. This is used for the whipped cream.
Oreo Crust
- In a blender or food processor, blend the oreos.
- In a mixing bowl combine the oreos and melted butter. Stir together until a thick mixture forms.
- Press the crust into an un-greased 8 or 9 inch springform pan. You can also use a pie pan. Use your fingers and the bottom of a flat cup (I like to use my 1/2 measuring cup) to evenly distribute the crust on the bottom and the sides of the pan. Make sure the crust mixture is really compacted.
- Place the crust in the freeze for 15 minutes before adding the filling. If you’re preparing the crust days or hours in advance, cover with foil or plastic wrap and place in the refrigerator.
NO BAKE CHEESECAKE FILLING
- In a mixing bowl, beat the cream cheese and 1 cup powdered sugar with an electric mixer until smooth and creamy, 1-2 minutes. Set aside.
- Remove the metal mixing bowl from the freezer. Add the heavy whipping cream, 1/2 cup powdered sugar, vanilla extract and beat with an electric mixer until the whipping cream has stiff peaks, about 4-5 minutes.
- Add the cream cheese and 8 finely crushed oreos to the whipped cream and mix them together on low speed for 30 seconds or just until you can’t tell which is the cream cheese and which is the whipped cream. Alternatively, you can fold them together with a spatula.
- Scoop the filling into the crust and smooth with an offset spatula. Cover with foil and place in the fridge to set for at least 8 hours – overnight is recommended.
- Before serving, remove the outer ring of the springform pan. Use a sharp knife to cut the cheesecake into slices. In order to cut perfectly crisp slices, be sure to clean your knife after every single cut. It can be annoying, but you will have the most perfect slices!
Whipping Topping (Optional)
- Place a metal or glass mixing bowl in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add the heavy whipping cream, powdered sugar, vanilla extract and beat with an electric mixer until the whipping cream has stiff peaks, about 4-5 minutes. Pipe whipped cream dollops around the edge of the cheesecake and top with oreos.
Notes
Read the post above to answer questions..
- How To Thicken No Bake Cheesecake
- My No Bake Cheesecake Isn’t Firm – What Happened?
- How Long Does No Bake Cheesecake Keep in the Fridge
- Can I Substitute Cool Whip in No Bake Cheesecake
- Can I Use a Store Bought Crust
- Can You Freeze a No Bake Cheesecake
This was delicious! I couldn’t find my springform pan and this would have worked best in that or just a 8×8 but it was still good in the pie pan. I needed it to sit for at least 20+ minutes before I could cut into it because it froze all night. The family definitely enjoyed it for our Easter dessert.
Gave this recipe a try this weekend, and it was a hit! Easy and SUPER DELICIOUS!!
I loved making this. I made it for my Granddaughter and she loved it!!
Can you make this as individual cheesecakes, like in a cupcake paper.
I’m thinking the cheesecake would stick quite a bit to the cupcake liners, so I don’t recommend it.