I just made this Simple Oreo Cheesecake Recipe and I swear the slices held up like a dream while tasting way too light for how insanely indulgent it looks.

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I’m obsessed with this Simple Oreo Cheesecake Recipe because it tastes like childhood rebellion in dessert form. I love the way the cream cheese sings with crushed cookies and how extra Oreos, chopped, add that crunchy chaos.

I don’t bother pretending it’s elegant. It’s messy, proud, and genuinely delicious.

And every bite is a loud Oreo Dessert Cheesecake moment that makes me forget whatever failed lunch plan I had. I crave the cold, fluffy bite and the tiny waves of chocolate crumb.

Pure, stupidly good dessert that gets me every single time. No shame.

I eat it for breakfast sometimes and after.

Ingredients

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Oreo crust crumbs: crunchy chocolate base that gives structure and nostalgic cookie flavor.
melted butter: Basically the glue that makes crumbs stick together and taste richer.
pinch of salt: Cuts sweetness and makes the chocolate pop, simple but important.
cream cheese: Creamy tang that makes it feel like real cheesecake, soft and rich.
powdered sugar: Sweetness and smooth texture, adjust it if you like less sweet.
vanilla extract: Adds warm aroma and rounds out flavors, you’ll notice it quietly.
cold heavy whipping cream: Whips light and fluffy, gives airy lift and silkiness.
extra Oreos chopped: Plus crunchy chunks throughout, fun texture and chocolate surprises.
garnish Oreos: Basically the finishing wink that makes it look irresistible and party-ready.

Ingredient Quantities

24 Oreo cookies (about 1 1/2 cups crumbs) for crust

6 tablespoons unsalted butter, melted

Pinch of salt

16 ounces (2 blocks) cream cheese, softened

1 cup powdered sugar, sifted (adjust to taste)

2 teaspoons vanilla extract

1 1/2 cups cold heavy whipping cream

6 to 8 extra Oreos, chopped for folding in and garnish

How to Make this

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1. Crush 24 Oreos into fine crumbs using a food processor or put them in a zip bag and bash with a rolling pin until they look like sand. Mix crumbs with 6 tablespoons melted butter and a pinch of salt until it holds when pressed.

2. Press the crumb mix firmly into the bottom (and a bit up the sides if you want) of an 8 or 9 inch springform pan or pie dish. Use the bottom of a glass to compact it. Chill in the fridge while you make the filling, at least 15 minutes.

3. In a large bowl beat 16 ounces softened cream cheese with 1 cup sifted powdered sugar and 2 teaspoons vanilla extract until smooth and lump free. Scrape the sides a few times so its all even.

4. In a separate cold bowl whip 1 1/2 cups cold heavy whipping cream to stiff peaks. Start slow then speed up. Don’t overbeat or it will get grainy.

5. Fold about a third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the rest until fully combined and fluffy. Use a spatula and be gentle so you dont deflate it.

6. Chop 6 to 8 extra Oreos, fold most of them into the filling leaving some for garnish. Mix just enough so you still have cookie chunks throughout.

7. Spoon the filling onto the chilled crust and smooth the top. Tap the pan on the counter once or twice to remove big air pockets.

8. Chill the cheesecake in the fridge at least 4 hours, preferably overnight so it sets firm. If you are in a hurry, you can freeze for 1 to 2 hours but it might be a bit firmer.

9. Before serving, run a knife around the edge of the pan and release the springform. Garnish with the reserved chopped Oreos and whole cookies if you want. Slice with a hot, clean knife for neat pieces.

Equipment Needed

1. Food processor or heavy zip-top bag and rolling pin
2. 8 or 9 inch springform pan or pie dish
3. Large mixing bowls (at least two)
4. Electric hand mixer or stand mixer
5. Rubber spatula for folding and scraping
6. Measuring cups and spoons
7. Small bowl for melting butter or microwave-safe cup
8. Glass or measuring cup to press and compact the crust
9. Sharp knife and serving spatula for slicing and plating

FAQ

Q: How long do I need to chill the cheesecake before serving?

A: Chill at least 4 hours, but overnight is best for a firm, sliceable texture. Less than 4 hours and it may be a bit soft and squishy.

Q: Can I use Cool Whip or another whipped topping instead of heavy cream?

A: You can, but the texture and flavor will change. Cool Whip gives a lighter, sweeter result and might be a little less stable. If you want best taste and creaminess, use real cold heavy cream whipped to stiff peaks.

Q: Can I substitute low fat cream cheese or light whipped cream?

A: Low fat cream cheese tends to be softer and can make the filling looser. Light whipped cream also won't hold as well. The cheesecake may still be ok if you chill it longer, but it won't be as rich or stable.

Q: How do I get the crust to set well and not fall apart?

A: Press the Oreo crumbs and melted butter firmly into the pan and chill the crust for 10 to 15 minutes before adding the filling. Using a flat-bottomed glass helps press it evenly. If the crust still crumbles, add a little more melted butter, 1 tablespoon at a time.

Q: Can I freeze this cheesecake?

A: Yes. Freeze wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight before serving. Tip: add chopped Oreos right before serving for best crunch, they get soggy when frozen in the filling.

Q: My filling is runny after whipping, what did I do wrong?

A: Most often the cream wasn't whipped to stiff peaks or the cream cheese wasn't fully chilled and set. Make sure cream cheese is softened but not warm, beat it smooth first, then fold in whipped cream gently until combined. Overmixing can also deflate the whipped cream so fold carefully.

No Bake Oreo Cheesecake Recipe Substitutions and Variations

Crust (24 Oreos): swap for graham cracker crumbs or chocolate wafer cookies — both pack together well and give a familiar cookie crust, just watch sweetness.
Unsalted butter (6 tbsp): use solid coconut oil or melted margarine if you need dairy free or want a slightly lighter taste, press crust while still warm so it firms up.
Cream cheese (16 oz): try mascarpone for a silkier, richer filling or Neufchatel for a lower fat option that behaves almost the same in no bake cheesecakes.
Heavy whipping cream (1 1/2 cups): use full fat coconut cream (chilled and whipped) for a dairy free version or stabilized whipped topping like Cool Whip if you want extra hold and less fuss.

Pro Tips

1) Make sure the cream cheese is really soft, not just kinda soft. If its cold at all you’ll get lumps and more mixing which makes it greasy. Take it out 30 to 60 minutes before you start.

2) Chill that crust well. Press it super firm with the bottom of a glass and pop it in the fridge for at least 15 minutes so it wont fall apart when you scoop the filling. If you press it into the sides too much it can crack when you slice, so keep it mostly on the bottom.

3) Keep everything cold when you whip the cream. A cold bowl and beaters help it whip faster and fluffier. Stop when you hit stiff peaks, cuz if you go past that it can turn grainy or break and youll lose the light texture.

4) Fold gently and fold fast. Use a spatula and scoop from the bottom, then fold over a few times so you keep air in. Mix in the chopped cookies only enough so you still get chunks, overmixing makes the filling dense. For clean slices heat your knife under hot water, wipe it dry and slice each piece with one smooth cut.

No Bake Oreo Cheesecake Recipe

Recipe by Jot Punji

0.0 from 0 votes

I just made this Simple Oreo Cheesecake Recipe and I swear the slices held up like a dream while tasting way too light for how insanely indulgent it looks.

Servings

servings

Calories

460

kcal

Equipment: 1. Food processor or heavy zip-top bag and rolling pin
2. 8 or 9 inch springform pan or pie dish
3. Large mixing bowls (at least two)
4. Electric hand mixer or stand mixer
5. Rubber spatula for folding and scraping
6. Measuring cups and spoons
7. Small bowl for melting butter or microwave-safe cup
8. Glass or measuring cup to press and compact the crust
9. Sharp knife and serving spatula for slicing and plating

Ingredients

24 Oreo cookies (about 1 1/2 cups crumbs) for crust
6 tablespoons unsalted butter, melted
Pinch of salt
16 ounces (2 blocks) cream cheese, softened
1 cup powdered sugar, sifted (adjust to taste)
2 teaspoons vanilla extract
1 1/2 cups cold heavy whipping cream
6 to 8 extra Oreos, chopped for folding in and garnish

Directions

Crush 24 Oreos into fine crumbs using a food processor or put them in a zip bag and bash with a rolling pin until they look like sand. Mix crumbs with 6 tablespoons melted butter and a pinch of salt until it holds when pressed.
Press the crumb mix firmly into the bottom (and a bit up the sides if you want) of an 8 or 9 inch springform pan or pie dish. Use the bottom of a glass to compact it. Chill in the fridge while you make the filling, at least 15 minutes.
In a large bowl beat 16 ounces softened cream cheese with 1 cup sifted powdered sugar and 2 teaspoons vanilla extract until smooth and lump free. Scrape the sides a few times so its all even.
In a separate cold bowl whip 1 1/2 cups cold heavy whipping cream to stiff peaks. Start slow then speed up. Don’t overbeat or it will get grainy.
Fold about a third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the rest until fully combined and fluffy. Use a spatula and be gentle so you dont deflate it.
Chop 6 to 8 extra Oreos, fold most of them into the filling leaving some for garnish. Mix just enough so you still have cookie chunks throughout.
Spoon the filling onto the chilled crust and smooth the top. Tap the pan on the counter once or twice to remove big air pockets.
Chill the cheesecake in the fridge at least 4 hours, preferably overnight so it sets firm. If you are in a hurry, you can freeze for 1 to 2 hours but it might be a bit firmer.
Before serving, run a knife around the edge of the pan and release the springform. Garnish with the reserved chopped Oreos and whole cookies if you want. Slice with a hot, clean knife for neat pieces.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.