No-Bake Oreo Cheesecake Recipe: Creamy No-Bake Dessert Tutorial

No Bake Oreo Cheesecake with an Oreo cookie crust is an easy, creamy summer dessert made from simple ingredients: Oreos, whipped cream, and cream cheese. It takes under 20 minutes to assemble and then chills until set.

No Bake Oreo Cheesecake

Because the filling needs at least four hours to chill, this cheesecake is perfect to make ahead. Five hours is ideal: the cake becomes firm enough to slice cleanly while remaining silky and smooth.

Ingredients

1/2 cup butter
4 cups crushed Oreos (about 2½ sleeves family-size)
16 ounces cream cheese, room temperature
1 cup heavy whipping cream
1/2 cup whole milk
1/2 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Add 3 cups of the crushed Oreos to a 10-inch springform pan or pie dish. Melt the butter in a microwave-safe dish, pour it over the crumbs, and stir with a fork until evenly combined. Press the mixture firmly into the bottom and slightly up the sides of the pan using a glass or the back of a spoon to form the crust.

In a large bowl, whip the cream cheese with an electric mixer until smooth, about 1 minute. Add the heavy cream, milk, powdered sugar, and vanilla. Beat on medium-high until the mixture holds stiff peaks, about 2 minutes.

Filling

Fold in the remaining 1 cup of crushed Oreos with a spatula until evenly distributed through the cheesecake mixture. Pour the filling into the prepared crust and smooth the top.

Cover the pan with plastic wrap and chill in the freezer for 4–5 hours (5 hours recommended). No oven is required. When ready, remove from the freezer, run a knife under hot water for smooth slices, then slice and serve.

Storage

Leave slices at room temperature for up to 30 minutes before returning leftovers to the freezer.
Store the cheesecake well wrapped in plastic wrap in the freezer for up to 3 weeks to prevent freezer burn.

This is a great no-bake recipe for kids to help with — they can crush the Oreos and help fold the filling. Running the knife under hot water between slices gives neat, smooth cuts.

This Oreo cheesecake is a year-round favorite but especially welcome in warm months because it requires no baking and stays cool and refreshing.

Easy No-Bake Oreo Cheesecake Recipe (Summary)

Equipment

10 inch springform pan or pie dish
Mixing bowls
Electric hand mixer
Spatula
Plastic wrap
Knife

Ingredients

½ cup butter
4 cups crushed Oreos
16 oz cream cheese, room temperature
1 cup heavy whipping cream
½ cup whole milk
½ cup powdered sugar
1 teaspoon vanilla extract

Instructions

Add 3 cups of crushed Oreos to a 10-inch springform pan.
Melt the butter in a microwave-safe dish.
Pour melted butter over the crumbs and stir until combined.
Press the mixture into the pan to form a firm crust; set aside.
Whip the cream cheese until smooth with an electric hand mixer (~1 minute).
Add heavy cream, milk, powdered sugar, and vanilla; beat on medium-high until stiff peaks form (~2 minutes).
Fold in the remaining 1 cup crushed Oreos until evenly distributed.
Pour the filling into the crust, cover with plastic wrap, and chill in the freezer for 4–5 hours.
Remove, slice with a sharp knife, and serve.

Notes

Run a knife under hot water between slices for cleaner cuts.
4 cups crushed Oreos ≈ 2½ sleeves (family-size).
Powdered sugar blends more smoothly than granulated sugar and reduces grittiness.
Store the wrapped cheesecake in the freezer for up to 3 weeks.
Allow slices at room temperature for up to 30 minutes before returning to the freezer.
Five hours of chill time gives the best texture: firm yet smooth.
If you don’t have heavy cream, you can substitute 1 cup sweetened condensed milk and omit the powdered sugar.