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If you love Oreos and cheesecake, this no-bake Oreo Cheesecake is for you. It combines an Oreo cookie crust with a silky, no-bake Oreo cheesecake filling, finished with a dark chocolate ganache, piped whipped cream, and mini Oreos. Rich, easy, and irresistible for any Oreo fan.
This simple no-bake recipe starts with a crunchy Oreo crust and a creamy filling made with full-fat cream cheese and whipped heavy cream. A glossy dark chocolate ganache and a border of whipped cream elevate the cake to party-ready status.
For more cheesecake ideas, try Lemon Meringue Cheesecake, Tiramisu Cheesecake, or Biscoff Cheesecake.
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WHY THIS RECIPE WORKS
- Oreo cookie crust: A sturdy, flavorful base that holds the cheesecake perfectly.
- No-bake filling: Smooth, creamy, and simple to prepare — no oven required. The only challenge is waiting for it to chill.
- Chocolate ganache: A rich, glossy topping that balances the sweetness and adds a professional finish.
INGREDIENT NOTES
Below are key ingredients and tips. See the recipe card for precise measurements.
- Oreos: Use whole Oreos for the crust; roughly crush additional Oreos for the filling. Mini Oreos or halved regular Oreos work well for decoration.
- Cream cheese: Use full-fat cream cheese straight from the refrigerator for best texture and flavor.
- Heavy cream: Cold heavy cream is used for the filling, ganache, and decoration. Whip the cream until it holds stiff peaks but stop before it becomes grainy or turns to butter.
- Vanilla paste: Pure vanilla paste gives a deeper flavor, but vanilla extract can be used as a 1:1 substitute.
- Dark chocolate: Use semi-sweet dark chocolate for a balanced ganache that complements the cookies and cream filling.
STEP-BY-STEP: CRUST AND FILLING
This recipe is best made with a stand mixer or an electric hand mixer.
The full recipe is in the recipe card below.
Lightly grease a 23 cm / 9-inch springform pan and line the bottom and sides with parchment paper.
STEP 1: Make the crust by processing whole Oreo cookies into fine crumbs. Melt the butter and combine it with the crumbs until evenly moistened.
STEP 2: Press the cookie mixture firmly into the base and up the sides of the pan using the bottom of a glass or a flat tool. Chill in the fridge while you prepare the filling.
STEP 3: In a mixer, beat the cream cheese, powdered sugar and vanilla paste until smooth. Scrape the bowl, then add the cold heavy cream and whisk until the mixture holds stiff peaks.
STEP 4: Fold the roughly crushed Oreos into the cheesecake mixture with a rubber spatula. Spoon the filling into the chilled crust and smooth the top. Cover and refrigerate for 6–8 hours, or until fully set.
STEP-BY-STEP: DECORATION
STEP 1: Make the ganache by melting the dark chocolate and butter together, then stirring in cold heavy cream until glossy and smooth.
STEP 2: Transfer the chilled cheesecake to a serving plate and pour the ganache over the top. If the ganache is warm, allow it to cool slightly so it doesn’t soften the cake. Chill the cake for 20 minutes to set the ganache.
STEP 3: Whip additional heavy cream to stiff peaks and transfer to a piping bag fitted with a large star tip. Pipe a decorative border around the edge and garnish with mini Oreos or halved regular Oreos. Keep refrigerated until serving.
EXPERT BAKING TIPS
- Use a kitchen scale: Weighing ingredients in grams is the most accurate method for consistent results.
- Don’t overmix: Finish folding with a spatula to avoid deflating the whipped cream and to ensure even distribution of ingredients.
- Pan color matters: Lighter aluminum pans bake more gently and produce more even results; darker pans absorb more heat and can cause uneven browning if baking were required.
FAQ
Stop when the cream holds a stiff peak and does not slump — it should hold its shape when the whisk is lifted.
Yes. Cover and refrigerate the cheesecake; it keeps well for up to 3 days.
Yes — use vanilla extract in an equal amount as a substitute.
STORAGE
Store the no-bake Oreo Cheesecake covered with plastic wrap or in an airtight container in the refrigerator for 3–4 days. For best texture, keep it chilled until serving.
Other Cheesecake Recipes To Try
-
Cherry Crumble Cheesecake
-
No-Bake Berry Icebox Cake
-
Strawberry Crumble Cheesecake (with Roasted Strawberries)
-
Red Velvet Cheesecake Brownie
If you tried this recipe, please leave a star review and tag @juliemarieeats on Instagram. Follow for more inspiration on Pinterest.
No-Bake Oreo Cheesecake
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Equipment
-
23 cm / 9-inch spring pan
Ingredients
OREO COOKIE CRUST
- 24 Oreo cookies
- 60 g butter
OREO CHEESECAKE FILLING
- 600 g full-fat cream cheese (cold)
- 150 g powdered sugar
- 1 ½ teaspoon vanilla paste
- 360 g heavy cream (380 ml), cold
- 14 Oreo cookies, roughly broken
GANACHE
- 100 g semi-sweet dark chocolate
- 100 g heavy cream
- 10 g butter
WHIPPED CREAM (optional)
- 200 g heavy cream (180 ml), cold
- 12 mini or 6 regular Oreo cookies, halved
Note: Metric weights are recommended for the best accuracy.
Instructions
COOKIE CRUST
- Lightly grease a 23 cm / 9-inch springform pan and line it with parchment paper.
- In a food processor, blend 24 Oreo cookies until they form fine crumbs. Melt 60 g butter and mix with the crumbs until evenly combined.
- Press the mixture into the base and up the sides of the pan. Chill while you prepare the filling.
CHEESECAKE FILLING
- Beat 600 g full-fat cream cheese, 150 g powdered sugar and 1 ½ teaspoon vanilla paste until smooth. Scrape the bowl and mix briefly to combine.
- Add 360 g cold heavy cream and whisk until the mixture holds stiff peaks.
- Place 14 roughly broken Oreos in a bag and crush to varied-sized pieces. Fold them gently into the filling.
- Spoon the filling into the chilled crust, smooth the top, cover with plastic wrap and refrigerate for 6–8 hours.
DECORATION
- Melt 100 g dark chocolate and 10 g butter together, then stir in 100 g cold heavy cream until smooth to make the ganache.
- Place the chilled cheesecake on a serving plate and pour the ganache over the top. If the ganache is warm, let it cool slightly before pouring. Chill 20 minutes to set.
- Whip 200 g cold heavy cream to stiff peaks, pipe a border, and decorate with mini or halved Oreos. Store in the fridge until serving.
Let us know how it was!