This no bake oreo cheesecake tastes as good as fancy versions and comes out perfect every time! Whip it up in 30 minutes and chill until set.
Rich, tangy filling and sweet chocolate ganache make every bite of this oreo cookie cheesecake absolutely heavenly!
It’s the perfect treat for any occasion and will impress your guests with very little effort.
Want even more decadent desserts featuring Oreos? You’ll find plenty of options including pies, cakes, brownies, fluff, and more!
No Bake Oreo Cheesecake – Tips and Tricks
- Don’t forget to thaw the Cool Whip! A 16-ounce container will need to sit in the refrigerator overnight to soften completely.
In a pinch, float the container in a bowl of cold water and check it after about an hour.
- Soften cream cheese quickly. Place fully unwrapped blocks on a microwave safe plate and heat for about 30 seconds at 50% power.
- Tip for easy slicing: Run a large knife under hot water, then dry completely. The metal will retain the heat, allowing it to glide through the no bake Oreo cheesecake for clean, even slices.
- Want a stronger cookie flavor? Add up to 5 additional Oreos to the filling mixture without affecting the overall texture.
- Salt vs no salt. I like to add some to cut the sweetness and enhance the flavors, but it’s completely optional.
Add some swirls of whipped cream around the outside of the Oreo cookie cheesecake and press in halved or mini sandwich cookies for an extra fancy touch.
Maraschino cherries can create a pop of color or simply sprinkle extra crushed up Oreos all over the top!
Whatever you choose, I recommend adding it just before serving so the texture doesn’t change in the refrigerator.
FAQ – Common Recipe Questions
How long will this dessert last in the refrigerator?
Keep it tightly covered or transfer to an airtight container and use within 3 days. It’s normal for the crust to soften significantly after the first day or so.
Can I make no bake oreo cheesecake in a pie dish?
Absolutely! Simply reduce the crust ingredients to 20 cookies, 4 tablespoons butter, and ¼ teaspoon salt and cut all of the filling ingredients in half (using up to 10 cookies).
Measurements for the ganache will stay the same.
How do I make a cheesecake with Oreo crust that doesn’t go up the sides?
Use the same crust ratios for making it in a pie dish, then press it evenly along the bottom of the springform pan.
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MORE OREO TREATS
No Bake Oreo Cheesecake
- 28 Oreos
- 6 tablespoons salted butter, melted
- 1/2 teaspoon salt, option
- 16 ounces cream cheese, full fat only
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 16 ounces Cool Whip, thawed
- 15 Oreos, crushed
- Ganache, optional
- 2/3 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- whipped cream
- Add the 28 Oreos for the crust to a food processor and pulse until fine crumbs form. Add in the melted butter and salt and pulse until combined.
- Transfer the crust mixture to a 10-inch springform pan and press evenly into the bottom and up the sides of the pan. I find that a flat bottomed and sided drinking glass helps with this.
- In a large bowl or stand mixer fitted with a paddle attachment, cream together the cream cheese, sugar, vanilla, and salt until light and fluffy.
- Scrape down the sides of the bowl and fold in the cool whip followed by the crushed Oreos and mix until combined and hardly any white streaks remain. The mixture will have a grayish tint to it.
- Transfer the filling to the crust and spread out evenly and gently.
- Add the chocolate chips and heavy cream to a medium microwave-safe bowl and microwave for 45 seconds, whisk together the ganache, microwaving for an additional 15 seconds, if needed for the chocolate to fully melt. Let sit at room temperature for 15 minutes.
- Pour the cooled ganache over the top of the cheesecake filling then refrigerate for at least 6 hours before slicing and serving.
- Top with whipped cream and Oreos for garnish, if desired.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2021
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