This easy Oreo cheesecake recipe is a simple no-bake dessert that’s rich, creamy, and loaded with cookies and cream flavor. Made with just five ingredients, including a prepared Oreo cookie crust, it’s a rich, creamy no-bake dessert. The filling comes together in minutes, then it’s chilled until perfectly firm.
To keep this recipe quick and easy, I use a prepared Oreo cookie crust. If you’d like to make your own from scratch, you’ll find a step-by-step homemade Oreo crust recipe linked below.
Since there’s no baking or water bath to worry about, this cheesecake is an excellent make-ahead dessert for holidays, birthdays, potlucks, or anytime you’re craving an easy cookies and cream treat.
If you’re looking for a simple Oreo cheesecake recipe with a smooth, creamy filling and plenty of Oreo flavor, this recipe is sure to become a favorite.
Some of the links below are affiliate links. I earn a small commission, at no additional cost to you, if you purchase through an affiliate link.
Ingredients for the easy Oreo cheesecake recipe
To make this Oreo cheesecake, you’ll need just a handful of items:
- Oreo cookie crust – You can purchase one or make your own Oreo cookie crust.
- 32 ounces of full-fat cream cheese (4 packages)
- 1 ¾ cups powdered sugar (210 grams)
- 1 ½ cups of heavy whipping cream (350 ml) or 3 cups of Cool Whip (see note below)
- 25 coarsely crushed Oreo cookies
- To garnish: extra whipped cream, chocolate sauce, and Oreo cookie crumbs.
You’ll also need a food processor and mixer.
How to make the Oreo cheesecake filling
It’s time to prepare this no-fuss dessert! This no-bake Oreo cheesecake recipe is as easy as it gets.
Start with the crust
- For the quickest Oreo cheesecake, you can start with a premade crust.
- If you’d like to make your own crust, you can use this Oreo cookie crust recipe.
Beat the whipped cream
- Place the whipped cream in a large bowl.
- Beat until stiff peaks form.
- Set this aside while you make the Oreo cheesecake filling.
Making the Oreo filling
- Place the cream cheese in a stand mixer.
- Mix on high speed until it is smooth and creamy.
- Slowly add the powdered sugar while continuing to whip at high speed.
- Fold in the whipped cream, and beat till smooth.
Adding the Oreos to the filling
- Place 25 Oreo cookies in a food processor.
- Pulse until you get coarse crumbs.
- Add the Oreo cookie crumbs to the cream cheese mixture and beat until well combined.
Add the filling to the crust
- Spoon the Oreo cheesecake mixture into your prepared cookie crust.
- Use a large knife to smooth the top.
Chill the cheesecake
- Chill the cheesecake in the freezer for at least 2 hours.
- The longer you chill it, the better it will hold its shape. I find that 4 hours is ideal.
Serving the Oreo cheesecake
- About 20-30 minutes before serving, take the cheesecake out of the fridge.
- Garnish the top with more whipped cream, chocolate drizzle, and some finely crushed Oreo cookies.
Tips for success with your Oreo cheesecake
- Real whipped cream will give you the best flavor, but it has a tendency to drop if the cheesecake is left to sit. If you plan to serve the whole cheesecake at one time, or if you will freeze the remainder for later, go for real whipped cream. If you won’t eat the whole cheesecake right away, use frozen Cool Whip instead. It holds its shape and volume very well.
- Use full-fat cream cheese. The reduced-fat version has more liquid in it and won’t work as well for this recipe.
- If you are making your own crust, use a normal pie plate for best results. This crust tends to leak out of a springform pan since the recipe is made with Oreo cookies and their filling. The crust can be used without baking, but it holds its shape and cuts better with just 10 minutes in the oven.
This no-bake dessert is packed with Oreo flavor. The texture is light and fluffy and the chocolate drizzle and extra whipped cream and Oreo cookie crumbles are the perfect garnishes.
More Oreo desserts to try
If you liked the flavor of this Oreo cheesecake, you’ll love these Oreo desserts, too. Why not make one today?
- Oreo Bonbons – Cookies and cream candy recipe
- No-Bake Oreo Mint Cheesecake Bars – Make a bar flavored with Andes mints
- Mummy pops – Fun Oreo Halloween dessert
Share this Oreo cheesecake recipe on X
If you enjoyed making this easy dessert, why not share the recipe with a friend? Here is a post to get you started:
🍰 Craving a no-bake indulgence? Our latest recipe features a mouthwatering Oreo cheesecake with an Oreo cookie crust, chocolate drizzle, and Oreo cookie crumbs! Forget the water baths and long cooking time, and try this easy recipe… Share on XPin this easy no-bake Oreo cheesecake for later
Would you like a reminder of this recipe for our easy dessert recipe? Just pin this image to one of your cooking boards on Pinterest so that you can easily find it later.
Admin note: This Oreo cheesecake recipe first appeared on the blog in May 2024. This post has been updated with new photos, a printable recipe card, and a slideshow video.
Easy Oreo Cheesecake Recipe
This easy Oreo cheesecake recipe is a creamy no-bake dessert made with just four ingredients. Pair it with a prepared Oreo cookie crust for an effortless cookies and cream dessert that's perfect for holidays, parties, or any special occasion.
Ingredients
- 24 Oreo cookies
- 5 tablespoons of butter
- 32 ounces of full-fat cream cheese (4 packages)
- 1 ¾ cups powdered sugar (210 grams)
- 25 Oreo cookies - coarsely crushed
- 1 ½ cups of heavy whipping cream (350ml) (see note below)
- To garnish: extra whipped cream, chocolate sauce, and Oreo cookies.
Instructions
- You can use a premade crust or make your own using this recipe.
- Place the whipped cream in a large bowl. Beat until stiff peaks form.
- Set this aside while you make the Oreo cheesecake filling.
- Place the cream cheese in a stand mixer.
- Mix on high speed until it is smooth and creamy.
- Slowly add the powdered sugar as you continue whipping at high speed.
- Fold in the whipped cream, and beat till smooth.
- Place 25 Oreo cookies in a food processor. Pulse until you get coarse crumbs.
- Add the Oreo cookie crumbs to the cream cheese mixture and beat until well combined.
- Spoon the Oreo cheesecake mixture into your prepared cookie crust. Use a large knife to smooth the top.
- Chill the cheesecake in the freezer for at least 2 hours. The longer you chill it, the better it will hold its shape. I find that 4 hours is ideal.
- About 20-30 minutes before serving, take the cheesecake out of the fridge. Garnish the top with more whipped cream, chocolate drizzle, and some finely crushed Oreo cookies.
Notes
Real whipped cream will give you the best flavor, but it can drop if the cheesecake is left to sit.
If you plan to serve the whole cheesecake in 1-2 days or freeze the remainder for later, go for real whipped cream.
If you plan on keeping the cheesecake for several days, frozen Cool Whip holds its shape better.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases but the price is the same for you.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 855Total Fat: 62gSaturated Fat: 34gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 148mgSodium: 576mgCarbohydrates: 70gFiber: 2gSugar: 50gProtein: 10g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.