This no bake Oreo cheesecake is a super creamy ultimate Oreo cheesecake. It has an Oreo crust, no bake Oreo cheesecake batter, and is topped with chocolate ganache. It is chocolate outside and creamy inside just like Oreo cookies!
This no bake Oreo cheesecake is for all of you Oreo lovers out there! The best part is how simple it is to make, and the Oreo flavor carries through the entire cheesecake! Since you just need to make the layers and put it in the fridge to chill it is the perfect make-ahead dessert. You can make it the day before and just pull it out to serve the next day!
For other Oreo recipes , try Oreo Brownies, Oreo Donuts, and Oreo Muffins.
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Why This Recipe Works
- No bake cheesecake- This cheesecake is super creamy and doesn't require your oven! It is an easy alternative to traditional cheesecake for cheesecake lovers.
- Oreo crust- This perfect Oreo cookie crust is delicious on its own and makes the perfect base for this cheesecake.
- Oreo filling- As any Oreo lover will tell you, nothing says chocolate and creamy filling like Oreos and cheesecake together. This Oreo cheesecake filling is irresistible and the homemade whipped cream folded in makes it light and fluffy.
- Easy dessert- This no bake recipe is more easier than making a baked cheesecake.
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Melt the butter for the crust. It can be hot butter, that is fine.
- Cream cheese- Use full-fat cream cheese. Pull this out 2 hours before baking to get to room temperature.
- Sour cream- Use full fat sour cream. Pull this out 2 hours before baking to get to room temperature.
- Heavy cream- Make sure this is cold! It needs to stay cold when whipping for best results.
- Powdered Sugar- Make sure to sift this first to avoid clumps.
- Chocolate Chips- Use semi-sweet chocolate chips or dark chocolate chips. Milk chocolate chips will be too sweet for this recipe.
Step By Step Instructions - Crust and Filling
Here is how to make this no bake Oreo cheesecake. This recipe uses an electric mixer. A hand mixer or stand mixer with whisk attachment and paddle attachment will work.
STEP 1: Prep. Spray a 9-inch springform pan with nonstick baking spray. Then, line the bottom with parchment paper and spray again.
STEP 2: Blend Oreo crust. Use a food processor to blend the Oreos into fine crumbs. Next, in a small bowl, mix them with melted butter using a fork.
STEP 3: Form crust. Pour the crumbs in the prepared pan and use your hands to press the crust halfway up the sides of the pan. Use a measuring cup to compact the crust.
Place the crust in the freezer to chill while you make the batter.
STEP 4: Prep. Place a metal bowl and whisk attachment of your mixer in the freezer for 10 minutes.
STEP 5: Beat cream cheese and sugar. Use you mixer and another bowl to beat the cream cheese and sugar on high speed for 2 minutes. Scrape the sides of the bowl and add the vanilla extract and sour cream. Mix again until smooth.
STEP 6: Whip cream. Use the cold bowl and whisk attachment to beat the heavy whipping cream and powdered sugar on high speed until stiff peaks form.
STEP 7: Fold batter. Add the whipped cream to the cream cheese mixture and gently fold it in with a rubber spatula. Be sure not to knock air out of the whipped cream. After folding a few times add the Oreo pieces and fold again until just combined.
STEP 8: Chill. Pour the batter into the crust and spread it into an even layer with an offset spatula. Then, cover it with foil and let it chill for 6 hours to overnight.
Step By Step Instructions - Chocolate Ganache and Decorating
Here is how to make the chocolate ganache and decorate your cheesecake.
STEP 1: Melt ganache. Pour the chocolate chips into a microwave safe bowl. Then, heat the heavy cream on the stove over medium-low heat until it is steaming. Pour it over the chocolate chips and lit it sit for 2 minutes.
STEP 2: Stir ganache. Use a rubber spatula to stir the ganache until it is smooth. If there are chunks of chocolate remaining you can microwave it for short intervals and stir again until it melts.
STEP 3: Take the cheesecake out. Remove the cheesecake from the springform pan. Use a cake lifter or your largest spatula to take it off the parchment paper and transfer it to your cake decorating surface.
STEP 4: Top and decorate. Pour the ganache over the cheesecake. You can use a spatula to help spread it if needed before it settles. Then, top it with extra Oreos!
Expert Baking Tips
- To easily remove the cheesecake from the pan, spray the pan with baking nonstick spray. Line the bottom of the pan with a 9-inch parchment paper circle and spray again. It should come right out of the pan!
- Be very careful when you fold in the whipped cream, it is the hardest part. If you are too rough, it will be like adding 1 ⅓rd cups of heavy cream to the batter. It will not set.
- This cheesecake needs a long chill time, for it to set. Make sure to be patient!
FAQ
You either overmixed the whipped cream into the cream cheese mixture. Or it did not have long enough time to chill in the fridge.
Yes you can! Divide the recipe into thirds to make 12 mini cheesecakes. Use a muffin pan.
You can make a much thicker cheesecake using a 8-inch spring form pan. You can also divide the recipe in half to use an 8X8-inch square pan to make cheesecake bars.
To get clean slices use a sharp knife and rinse it with hot water between slices. If it gets cold and cheesecake sticks to the side of the knife that causes messy cuts.
Storing and Freezing
Store the no bake Oreo cheesecake in an airtight container like a cake carrier. Store up to 5 days in the fridge. The Oreos on top can lose their crispness, so I recommend adding fresh Oreos on top right before serving.
Freezing
Freeze the cheesecake in individual slices using plastic wrap. Freeze up to 30 days and let thaw for 1-2 hours.
You can freeze the whole cheesecake before decorating. Chill the cheesecake overnight first in the fridge. Then, wrap in plastic wrap and freeze up to 30 days. Let thaw for 24 hours in the fridge before decorating.
The Oreos on top can lose their crispness, so I recommend adding fresh Oreos on top right before serving.
Other Cheesecake Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
No Bake Oreo Cheesecake
Ingredients
Oreo Crust
- 2 ½ cups Oreo crumbs fine crumb
- 5 tablespoon Unsalted butter melted
Oreo Cheesecake
- 24 oz Cream cheese room temperature
- ¾ cup White granulated sugar
- ¼ cup Sour cream room temperature
- 1 teaspoon Pure vanilla extract
- 1 ½ cups Oreo pieces
- 1 ¼ cup Heavy cream
- ½ cup Powdered sugar
Chocolate Ganache
- ¾ cup Semi-sweet chocolate chips
- ½ cup Heavy cream
- Oreos for decoration
Instructions
Oreo Crust
- Spray a 9-inch springform pan with baking nonstick spray. Line the bottom of the pan with a 9-inch parchment paper circle and spray again. Set aside.
- Using a food processor, blend the Oreos into a fine crumb. In a small bowl mix the Oreo crumbs and melted butter using a fork.2 ½ cups Oreo crumbs, 5 tablespoon Unsalted butter
- Pour the crumbs into the springform pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the crust.
- Place the crust in the freezer while you make the batter.
Oreo Cheesecake
- Place a metal bowl and whisk attachment in the freezer for 10 minutes.
- Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl and add the vanilla and sour cream. Beat until smooth.24 oz Cream cheese, ¾ cup White granulated sugar, ¼ cup Sour cream, 1 teaspoon Pure vanilla extract
- Using the cold bowl and whisk attachment, beat the heavy cream and powdered sugar on high speed until stiff peaks form.1 ¼ cup Heavy cream, ½ cup Powdered sugar
- Add the whipped cream to the cream cheese mixture. Use a rubber spatula to fold the whipped cream in. Be very gentle! About halfway mixed in, add the Oreo pieces and fold until just mixed together.1 ½ cups Oreo pieces
- Pour the batter into the crust. Use an offset spatula to spread evenly. Cover with foil and chill for at least 6 hours or overnight.
Chocolate Ganache
- Pour the chocolate chips into a bowl. Heat the heavy cream into a small saucepan. Heat over medium-low heat until hot and steaming. Pour the hot cream over the chocolate chips. Let it sit for 2 minutes.¾ cup Semi-sweet chocolate chips, ½ cup Heavy cream
- Use a rubber spatula to mix until smooth
- Take the cheesecake out of the spring form pan. Use a cake lifter (or the largest spatula you have) to take off the parchment paper and transfer to your desired cake surface.
- Pour the ganache over the cheesecake. Top with Oreos.Oreos
Menika says
This recipe was easy to follow and was absolutely delicious! My family and I loved it.
Hannah says
It was super easy to do. 10/10 would recommend. For me personally im not a big semi sweet choco chip kinda gal so I will try regular choc chips for the ganache. But other than that I loved it and so did my family. And instead of putting my bowl in the freezer I put it in the fridge at the beginning of making the cheesecake to get it nice and cold and I still got the same results for the whipped cream portion of the cake. Also I used a hand mixer for the cheesecake batter and the whipped cream, I just washed the beaters and put them in a glass with ice water for a few minutes to get them cold so the whip would form faster. It was fun to make and with the adjustments it still did not take long to do at all.