Why settle for ordinary when you can indulge in the extraordinary with this easy no bake Oreo cheesecake?
Whether you’re celebrating a special occasion or just treating yourself, this delicious dessert is sure to be a huge hit, captivating the hearts of Oreo lovers and cheesecake aficionados alike.
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I specifically had the upcoming Labor Day (USA) holiday in mind when sharing this recipe. This would be perfect for any time of year. But it seems very on brand for bidding farewell to the end of summer with one last heat free, easy, low key dessert that is an absolute home run.
Rich, creamy, and bursting with Oreo flavor, it’s the perfect make-ahead dessert for those warm summer months or any time of the year.
How to Make No Bake Oreo Cheesecake
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this No Bake Oreo Cheesecake recipe, you will need the following ingredients:
- Oreo cookies
- Unsalted butter
- Cream cheese
- Confectioners sugar
- Vanilla extract
- Cool Whip
Thought the amounts are split in the recipe card below, please note that this recipe uses one full box of Oreos (1 pound, 8.16 ounces).
Feel free to make this your own. Adding chocolate chips or a drizzle of melted chocolate can elevate this already decadent dessert, while a sprinkle of crushed Oreos on top adds a delightful crunch.
How to make no bake Oreo cheesecake
No Bake Oreo Cheesecake is a simple recipe that can be made with just a few steps.
Make the Oreo crust
First, make the crust. Pulse in a food processor until sand-like crumbs form. Alternatively, place Oreos into a Ziplock bag, seal, and bash with a rolling pin until very fine crumbs form.
Transfer crushed Oreos to a bowl and mix with melted butter.
Press the crumb mixture into a greased 9”x13” pan into an even layer. Set in the freezer to chill.
Make the Filling
Now make the filling. This part works best with an electric mixer. In a bowl of a stand mixer fitted with the paddle attachment (or with a handheld mixer or rubber spatula), beat the cream cheese with confectioners sugar and vanilla on medium speed until smooth, about 5 minutes.
Fold in the Cool Whip with a rubber spatula. Then mix in the chopped Oreos.
Transfer the filling to the dish with the crust. Cover the pan with foil or plastic wrap and refrigerate for 8 hours (best overnight to set the filling).
Before serving: Before serving, top the cheesecake. Spread whipped cream over the Cheesecake and top with crumbled Oreos. Slice and serve.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Always use common sense and good judgement when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this easy dessert! Let me know if you try it.
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No Bake Oreo Cheesecake
Why settle for ordinary when you can indulge in the extraordinary with this easy no bake Oreo cheesecake? Great for warm weather or anytime!
Ingredients
For the Crust
- 26 Oreos
- 5 Tablespoons unsalted butter melted
For the Filling
- 16 ounces cream cheese block softened at room temperature
- 1 1/2 cups confectioners sugar 160 grams
- 2 teaspoons pure vanilla extract
- 8 ounces Cool Whip One 8-ounce container, defrosted, cold from the fridge
- 20 Oreos roughly chopped
For the Topping
- 8 ounces Cool Whip One 8-ounce container defrosted, cold from the fridge
- 10 Oreos 10-13 Oreos
Instructions
Make the Crust
- Pulse in a food processor until sand-like crumbs form. Alternatively, place Oreos into a Ziplock bag, seal and bash with a rolling pin until very fine crumbs form. Transfer crushed Oreos to a bowl and mix with melted butter.
- Press the crumb mixture into a greased 9”x13” pan into an even layer. Set in the freezer to chill.
Make the Filling
- In a bowl of a stand mixer fitted with the paddle attachment (or with a handheld mixer or rubber spatula), beat the cream cheese with confectioners sugar and vanilla on medium speed until smooth, about 5 minutes. Fold in the Cool Whip with a rubber spatula. Then mix in the chopped Oreos.
- Cover the pan with foil or plastic wrap and refrigerate for 8 hours or best overnight to set the filling.
- Before serving - 5. Before serving, spread whipped cream over the Cheesecake and top with crumbled
- Oreos. Slice and serve.
Recipe Notes
- Nutrition info is approximate and was generated using a recipe nutritional label generator. Nutrition is based on 16 servings.
- This recipes uses 2 8-ounce containers of Cool Whip and 1 full box of Oreos (1lb 8.16 oz box)
- Easily prepare 2-3 days in advance, then add the whipped garnish topping the day of serving!
digibeans says
Pulse in a food processor until sand-like crumbs form. Alternatively, place Oreos into a Ziplock bag, seal and bash with a rolling pin until very fine crumbs form