Why You’ll Love This Recipe
If you’re a fan of cookies and cream, then this cheesecake will be your new favorite dessert. The combination of smooth and creamy cheesecake filling with the crunch of Oreo cookies creates the ultimate indulgence. The best part? There’s no baking involved! This recipe is quick, easy, and perfect for any occasion—whether you’re hosting a party or just craving a sweet treat. Plus, it’s super customizable, so you can adjust the Oreo filling to your liking!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 package of Oreo cookies
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups heavy cream
- 1/2 cup crushed Oreos for filling
- Additional whole Oreos for topping
Directions
- Start by preparing the crust. In a food processor, crush the Oreo cookies until fine crumbs form. Pour in the melted butter and mix until well combined.
- Press the Oreo mixture into the bottom of a springform pan to form an even crust. Place the pan in the refrigerator to chill while you prepare the cheesecake filling.
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
- Add in the crushed Oreos for the filling and fold them in to distribute evenly.
- Pour the cheesecake mixture onto the chilled Oreo crust and smooth out the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours, or until it’s fully set. For best results, chill overnight.
- Before serving, top with additional whole Oreos for decoration.
Servings and timing
This recipe makes about 8-10 servings, depending on how large you cut the pieces. Prep time is about 20 minutes, and the chilling time will take at least 4 hours, so plan accordingly.
Variations
- Chocolate crust: For an even more indulgent treat, try using a chocolate cookie crust instead of the classic Oreo crust.
- Peanut butter swirl: Add a swirl of creamy peanut butter to the cheesecake filling for a delicious twist.
- Mini cheesecakes: For individual servings, you can make this recipe in mini springform pans or muffin tins, adjusting the chilling time accordingly.
- Additional toppings: Add a drizzle of chocolate or caramel sauce, whipped cream, or even crushed candy bars on top for extra flair.
Storage/Reheating
Store your No-Bake Cookies and Cream Cheesecake in the refrigerator, tightly covered, for up to 3-4 days. Since this is a no-bake dessert, there’s no need to reheat it—simply enjoy it chilled. If you’re storing individual slices, you can wrap them in plastic wrap or place them in an airtight container for convenience.
FAQs
Can I make this cheesecake ahead of time?
Yes! In fact, this cheesecake is best made the day before serving. It needs several hours to chill and set, so preparing it ahead of time ensures it’s firm and ready to enjoy.
Can I use a different type of cookie for the crust?
Absolutely! While Oreos are a classic choice, you can use any cookie you prefer. Graham crackers or chocolate chip cookies would work great as a base as well.
Is there a way to make this cheesecake dairy-free?
To make this dessert dairy-free, use dairy-free cream cheese, coconut cream, and dairy-free cookies for the crust.
Can I freeze this cheesecake?
Yes, you can freeze this cheesecake. Wrap it tightly in plastic wrap and store it in an airtight container in the freezer for up to 2 months. Thaw it in the refrigerator overnight before serving.
How do I make sure the cheesecake sets properly?
To ensure the cheesecake sets, make sure you refrigerate it for at least 4 hours, though overnight chilling will yield the best results. The cream cheese and whipped cream mixture should firm up nicely during this time.
Can I add more Oreos to the filling?
Definitely! Feel free to add more crushed Oreos to the filling for an even more cookie-packed treat. Adjust the amount based on your personal preference.
Can I use a different pan size?
You can use a different pan size, but be sure to adjust the quantities accordingly to fit the size of the pan. A larger pan will result in a thinner cheesecake, while a smaller pan may require a slightly longer chilling time.
Can I make this without the whipped cream?
The whipped cream helps give the cheesecake its light, airy texture. While you can skip it, your cheesecake will be denser without it. If you do omit the whipped cream, consider adding a bit more cream cheese or a stabilizer.
How can I make the cheesecake extra smooth?
Make sure the cream cheese is softened and beat it thoroughly before adding the powdered sugar and vanilla extract. This helps achieve a smooth filling. Using fresh heavy cream that’s been properly whipped also contributes to the texture.
What’s the best way to serve this cheesecake?
Serve this cheesecake chilled from the fridge, and if you want to make it even more decadent, add some whipped cream, extra Oreos, or chocolate shavings on top.
Conclusion
This No-Bake Cookies and Cream Cheesecake is the perfect dessert for anyone who loves the classic combination of cookies and cream. With its simple ingredients, no-bake preparation, and customizable options, it’s a dessert that will impress everyone at your next gathering. Whether you’re making it for a special occasion or just because, it’s sure to be a hit!
No-Bake Cookies and Cream Cheesecake
This No-Bake Cookies and Cream Cheesecake is an easy, creamy dessert packed with crushed Oreo cookies in every bite. With a buttery Oreo crust, smooth cheesecake filling, and extra cookie crumbles on top, this no-bake treat is perfect for any occasion!
- Prep Time: 15 minutes
- Cook Time: 4+ hours
- Total Time: 4 hours 15 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the crust:
- 24 Oreo cookies (crushed)
- 5 tbsp unsalted butter (melted)
For the cheesecake filling:
- 16 oz (2 blocks) cream cheese (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups heavy whipping cream (cold)
- 12 Oreo cookies (crushed)
For topping:
- Whipped cream (optional)
- Extra Oreo cookies (crumbled or whole)
Instructions
- Make the crust – In a bowl, combine crushed Oreos and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan. Chill in the fridge for at least 30 minutes.
- Prepare the cheesecake filling – In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Whip the cream – In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Add Oreos – Fold in the crushed Oreo cookies until evenly distributed.
- Assemble – Spread the cheesecake filling over the chilled crust, smoothing the top. Cover and refrigerate for at least 4 hours or overnight for best results.
- Garnish & serve – Before serving, top with whipped cream and extra Oreo crumbs or whole cookies. Enjoy!
Notes
- For best texture, let the cheesecake chill overnight.
- Use a food processor to easily crush the Oreos for a fine crust.
- You can substitute the Oreos with any chocolate sandwich cookies.
- Store leftovers in the fridge for up to 5 days.
