No-Bake Oreo Cheesecake

If you are looking for the perfect no-bake dessert for summer – this No-Bake Oreo Cheesecake is it. Chunks of oreo, silky smooth and delicious until the last bite.

No-Bake Oreo Cheesecake

As much as I love cheesecake, I wish I would have come up with the recipe sooner. If you are a cookies n’ cream fanatic, you will love this No Bake Oreo Cheesecake.

No-Bake Oreo Cheesecake

What exactly is a no-bake cheesecake? It’s a cheesecake that you will never have to put inside of an oven. This is why it’s one of the best desserts to make in the summer because you won’t heat up your home! It truly is a no-bake dessert. It’s basically a fancy cheesecake with the Oreo filling. And if you love cheesecake, it’s the perfect combination of the two sweets. 

No-Bake Oreo Cheesecake

Whether you are looking for an after-dinner dessert to make for your family, or you want to take the No-Bake Oreo Cheesecake to your next dinner party it surely is a favorite. It really doesn’t take a lot of prep time or ingredients.

Let’s get baking! 

No-Bake Oreo Cheesecake

First, let’s start with making cheesecake. You will want to add the Oreos to the bowl of a food processor and blitz until broken down into fine crumbs and transfer to a mixing bowl. 

No-Bake Oreo Cheesecake

Pour the melted butter over the Oreo crumbs. Make sure you really stir well to combine.

No-Bake Oreo Cheesecake

Press the mixture into the base of an 8-9” springform cake pan, smoothing it out in an even layer with the back of a spoon. Now you want to place this in the fridge to chill for at least 30 minutes before adding the filling. 

No-Bake Oreo Cheesecake

Once it’s chilled, add the cream cheese, vanilla extract, and powdered sugar into the bowl of a stand mixer. You want to beat the mixture with the whisk attachment on a medium speed until combined. If preferred, you can use an electric hand whisk. You don’t have to break out the stand mixer. 

Add the cream and whisk on medium speed until thickened. At this point, the mixture should be thick enough to hold its shape. 

No-Bake Oreo Cheesecake

The best part. Add around 12 Oreos, crushed. Mixed at a slow speed until evenly distributed through the mixture. Now, spoon the mixture on top of your chilled cheesecake base, spreading it out to the edges smoothly. Tap the pan down on the counter a few times to help get rid of any air bubbles. You will want to make sure you chill in the fridge for at least 4 hours but I would preferably chill overnight for best results.

No-Bake Oreo Cheesecake

Moving onto the absolutely delicious and my favorite part – the chocolate ganache topping. My kids love to help with making the topping because they know it’s almost time to dive into a piece of cheesecake when we are making the topping. 

Now keep in mind if you want to make a substitution here, the chocolate ganache topping can be omitted for a simple Oreo cheesecake. Or you could simply drizzle melted chocolate all over the top.

First, you want to add chocolate chips into a mixing bowl. Then grab your saucepan and add the cream and heat on a medium setting until just starting to boil. Once it starts to boil you want to immediately put the hot cream over the chocolate chips and let it sit for about 2 minutes. Whisk until shiny and smooth! My kids are always ready to lick the whisk. It just looks so good! 

No-Bake Oreo Cheesecake

No-Bake Oreo Cheesecake

No-Bake Oreo Cheesecake

Leave the ganache to cool for about 5 minutes while you remove the cheesecake from your pan. Sometimes this can be tricky but it doesn’t have to be. To remove the cheesecake from the pan, first, run a sharp knife around the edge. Then carefully unclip the sides of the springform pan and remove. Use two spatulas or a cake lifter to slide underneath the base of the cheesecake and transfer it to your serving plate. 

No-Bake Oreo Cheesecake No-Bake Oreo Cheesecake

And now we are back to the delicious ganache. Pour the ganache on top of the cheesecake and spread it out to the edges with a spoon or a palette knife. If you want to create a drip effect, you can push a little of the ganache over the edge in spots all around the cheesecake. If you want to add a little touch, I top with Oreo crumbs, and extra Oreos for oreo halves if desired. Serve and enjoy! 

No-Bake Oreo Cheesecake

If you have leftovers that will be surprising, store them in an airtight container in the fridge for up to 5 days. And if you love this No Bake Oreo Cheesecake, you might want to check out my Instant Pot Cherry Cheesecake, my traditional Classic No-Bake Cheesecake, and my coconut cheesecake

No-Bake Oreo Cheesecake

What do you think of this No-Bake Oreo Cheesecake? Let me know in the comment section below. As always if you share across social media, make sure to tag #aclassictwist, so I can see your delicious recipes come to life.

No-Bake Oreo Cheesecake

Happy Baking and enjoy! 

No-Bake Oreo Cheesecake
Yield: serves 10-12

No-Bake Oreo Cheesecake

This no-bake Oreo cheesecake is rich, creamy, and indulgent with all the sweet and chocolatey flavors of Oreos.

Prep Time 25 minutes
Additional Time 2 hours
Total Time 2 hours 25 minutes

Ingredients

For the cheesecake:

  • 12 ounces Oreos
  • ½ cup unsalted butter, melted

For the filling:

  • 24 ounces cream cheese
  • 3/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups heavy cream, cold
  • 12 Oreos (roughly crushed)

For the chocolate ganache topping:

  • 1 cup dark chocolate chips
  • 1 cup heavy cream, cold
  • Extra Oreos to decorate (optional)

Instructions

Make the cheesecake:

  1. Add the Oreos to the bowl of a food processor and blitz until broken down into fine crumbs. Transfer to a mixing bowl.
  2. Pour the melted butter over the Oreo crumbs. Stir well to combine.
  3. Press the mixture into the base of an 8-9” springform cake pan, smoothing it out in an even layer with the back of a spoon. Place this in the fridge to chill for at least 30 minutes before adding the filling.
  4. Add the cream cheese, powdered sugar, and vanilla extract to the bowl of a stand mixer. Beat with the whisk attachment on a medium speed until combined. You can also use an electric hand whisk if preferred.
  5. Add the cream and whisk on a medium speed until thickened. The mixture should be thick enough to hold its shape.
  6. Add the roughly crushed 12 Oreos and mix at a slow speed until evenly distributed through the mixture.
  7. Spoon the mixture on top of your chilled cheesecake base, spreading it out to the edges smoothly. Tap the pan down on the counter a few times to help get rid of any air bubbles.
  8. Chill in the fridge for at least 4 hours but preferably overnight.

Make the chocolate ganache topping

  1. Add the chocolate chips to a mixing bowl.
  2. Add the cream to a saucepan and heat on a medium setting until just starting to boil.
  3. Immediately pour the hot cream over the chocolate chips and let it sit for about 2 minutes. Then whisk until smooth and shiny.
  4. Leave the ganache to cool for about 5 minutes whilst you remove the cheesecake from the pan.
  5. To remove the cheesecake from the pan, first, run a sharp knife around the edge. Then carefully unclip the sides of the springform pan and remove. Use a cake lifter or two spatulas to slide underneath the base of the cheesecake and transfer it to your serving plate.
  6. Pour the ganache on top of the cheesecake and spread it out to the edges with a palette knife or spoon. To create a drip effect, you can push a little of the ganache over the edge in spots all around the cheesecake.
  7. Top with a stack of extra Oreos/Oreo halves/Oreo crumbs if desired.

Notes

  1. Storage: Store in an airtight container in the fridge for up to 5 days.
  2. Substitutions: The chocolate ganache topping can be omitted for a simple Oreo cheesecake. Or you could simply drizzle melted chocolate all over the top.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!