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+ servings

No-Bake Oreo Cheesecake

This no-bake Oreo cheesecake is so easy to make with just 6 ingredients. It’s perfect for hot summer days when you don’t want to turn on your oven!
5 from 1 vote
Prep Time 15 mins
Setting Time 12 hrs
Total Time 12 hrs 15 mins
Course Dessert
Cuisine American
Servings 16 people
Calories 370 kcal


  • 9 or 10" springform pan


Oreo Cookie Crust:

  • 26 regular Oreo cookies
  • 5 tbsp. butter, melted

Cheesecake Filling:

  • 1 cup heavy whipping cream, very cold
  • 1 tsp. vanilla extract, optional
  • 1 and ¼ cup granulated sugar, divided
  • 3 (8 oz.) packages full-fat cream cheese, softened to room temperature
  • 10 regular Oreo cookies


  • Line the bottom of a 9 or 10" springform pan with parchment paper and spray the inside with non-stick spray.

Make the Crust:

  • Add the Oreo cookies to the bowl of a food processor and pulse into very fine crumbs. Mix in the melted butter until combined and then pour the crust mixture into the springform pan. Use the bottom of a glass or measuring cup to pack the crust mixture down tightly and evenly into the bottom and slightly up the sides of the pan. Keep the crust in the fridge while you make the filling.

Make the Filling:

  • In a medium, clean glass bowl, add the cold heavy whipping cream and use an electric mixer to whip it for about 1 minute or until it's starting to thicken. Add the vanilla extract and ½ cup of granulated sugar and continue to whip until very thick. About 1-2 minutes.
  • In a separate, large bowl, add the softened cream cheese and the remaining ¾ cup of granulated sugar. Use an electric mixer to mix until smooth with no lumps. Add the whipped cream and mix until combined and smooth.
  • Add the 10 Oreo cookies to a food processor and pulse into crumbs (or add them to a plastic bag and use a rolling pin to crush them into crumbs). Add the Oreo crumbs to the filling mixture and mix until evenly combined.
  • Pour the filling into the Oreo crust and use a spatula to spread it out smoothly and evenly in the pan. Cover the pan with plastic wrap and refrigerate or freeze the cheesecake overnight before slicing and serving.


Leftovers last, covered, in the fridge for up to 3 days.
Freezing the cheesecake makes it easier to get a clean slice. It also tastes delicious!


Serving: 1sliceCalories: 370kcalCarbohydrates: 33.1gProtein: 4.6gFat: 25.5gSaturated Fat: 14.2gCholesterol: 67mgSodium: 263mgPotassium: 100mgFiber: 0.7gSugar: 24.9gCalcium: 45mgIron: 1mg
Tried this recipe?Mention @meals.by.molly or tag #mealsbymolly!