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Easy Oreo Cheesecake Recipe With Oreo Crust & No Bake Filling

This easy Oreo cheesecake recipe has an Oreo cookie crust and a no-bake filling. Forget the water bath and hours of preparation – this dessert is much quicker than a baked cheesecake!

This delicious cheesecake recipe is also known as Oreo pie and it’s the ultimate cookies and cream dessert. Best of all, it’s made with just four ingredients, plus a crust that you can make ahead of time.

Most of the time making this dessert is setting time in the freezer. The preparation of the cheesecake is finished in less than a half hour!

If you are looking for a cheesecake that is loaded with Oreo flavor, this easy dessert is for you! Keep reading to find out how to make it.

Oreo no-bake cheesecake on a white plate with a blue and white tea towel and broken Oreo cookies.

Making this easy Oreo Cheesecake

It’s time to prepare this no-fuss dessert! With just a handful of ingredients, this no-bake Oreo cheesecake recipe is as easy as it gets. You’ll need these items:

Ingredients for an Oreo no-bake cheesecake - Cookie crust, cream cheese, powdered sugar, Oreo cookies and heavy cream in bowls.

  • Oreo cookie crust – See how I made my cookie crust here. (made with 24 crushed Oreo Cookies and 5 tablespoons of butter)
  • 32 ounces of full-fat cream cheese (4 packages)
  • 1 3/4 cups powdered sugar (210 grams)
  • 1 1/2 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.

How to make the filling

Beat the heavy cream until it forms stiff peaks. Set it aside while you make the Oreo filling.

Whip the cream cheese on high speed in a stand mixer until it is smooth and creamy. Continue whipping as you add the powdered sugar.

Collage with images of beating cream, and cream cheese and cookie crumb mixture.

Fold in the whipped cream and add the coarsely crushed Oreo cookies to the cream cheese mixture until they are well combined.

Spoon this creamy mixture into your prepared Oreo cookie crust and use a large knife to smooth the top.

Collage showing a creamy Oreo mixture in a chocolate cookie crust and a finished Oreo cheesecake with cookie crumbs.

Chill the Oreo cheesecake in the freezer for at least 2 hours. The longer you chill it, the better it will hold its shape when you cut it. I find that 4 hours is ideal.

About 20-30 before serving, move the cheesecake to room temperature and garnish with whipped cream, chocolate drizzle, and finely crushed Oreo cookie crumbs.

Oreo crumbs, chocolate drizzle and whipped cream in containers on a countertop.

Tips for success with this easy Oreo cheesecake

I used regular Oreo cookies. Other brands will also work but the texture and taste of normal Oreos can’t be beat.

No-bake Oreo cheesecake recipe on a white plate near a cake stand and broken Oreo cookies.

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 (and why not?), use 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.

Although the filling is no-bake, the cookie crust takes 10 minutes to bake. Use a normal pie plate for best results. This crust has a tendency to leak out of a spring-form pan since it is made with Oreo cookies along with their filling. 

Why bake the cookie crust? The crust can be used without baking but it holds its shape and cuts better with just 10 minutes in the oven.

Share this  Oreo cheesecake recipe on Twitter

If you enjoyed making this easy dessert, why not share the recipe with a friend? Here is a tweet 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 one instead.… Share on X

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.

Fork on a white plate with broken cookies and Oreo cheesecake with Oreo crust.

Pin 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.

You can also watch our video on YouTube!

Cheesecake on a plate and cake stand with words Oreo cheesecake ~no-bake filling ~Oreo cookie crust.

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?

Yield: 10

Easy Oreo Cheesecake Recipe With Oreo Crust & No Bake Filling

Oreo cheesecake near a cake stand, fork and blue towel.
Prep Time 30 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 40 minutes

Ingredients

  • 24 Oreo cookies
  • 5 tablespoons of butter
  • 32 ounces of full-fat cream cheese (4 packages)
  • 1 3/4 cups powdered sugar  (210 grams)
  • 25 Oreo cookies - coarsely crushed
  • 1 1/2 cups of heavy whipping cream (350ml) (see note below)
  • To garnish: extra whipped cream, chocolate sauce, and Oreo cookies.

Instructions

  1. The 24 Oreo cookies and 5 tablespoons of butter are needed for the cookie crust. You can make this crust the day before or before you make the filling. See the recipe for making this here.
  2. Place the cream cheese in a stand mixer and mix on high speed until it is smooth and creamy.
  3. Slowly add the powdered sugar as you continue whipping at high speed.
  4. Fold in the whipped cream, and beat till smooth.
  5. Place 25 Oreo cookies in a food processor and pulse until you get coarse crumbs.
  6. Add the Oreo cookie crumbs to the cream cheese mixture and beat until well combined.
  7. Pour the Oreo mixture into your prepared cookie crust and use a large knife to smooth the top.
  8. 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.
  9. 30 before serving, move the cheesecake to room temperature and garnish with whipped cream, chocolate drizzle, and some finely crushed Oreo cookies.

Notes

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 for 1-2 days or freeze the remainder for later, go for real whipped cream.

If you plan on keeping the cheesecake for several days, Cool Whip holds its shape better.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount 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.

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