This no-bake Oreo cheesecake layers a cookie crust with a light cookies-and-cream filling and a smooth chocolate topping. Made with full-fat spreadable cream cheese and whipped cream, it sets in the refrigerator without gelatin. Plan ahead for the four-hour filling chill and the additional hour after adding the chocolate.
Why You'll Love This No-Bake Oreo Cheesecake
- Oreos throughout: The cookies form the base, run through the filling, and decorate the top.
- No oven needed: The crust and filling firm up in the refrigerator; only the milk needs warming for the topping.
- Eight portions: An 8-inch / 20 cm cake ring makes a cheesecake to slice and share.
There was a small bakery near my sister's house with chilled desserts lined up behind the glass. This cheesecake reminds me of those simple slices with their distinct layers. For another chocolate-and-cookie dessert, my chocolate biscuit cake takes a different approach with the cookies mixed through the chocolate.
For this cheesecake, I use softened spreadable cream cheese and fold in cream whipped to soft peaks. The chopped Oreos give the filling little pieces of cookie, while the separate chocolate topping finishes the surface. If you prefer chocolate-hazelnut flavor in the filling itself, try my no-bake Nutella cheesecake.
Key Ingredients in No-Bake Oreo Cheesecake
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Oreos and unsalted butter: Regular Oreos, with their filling left in, give the crust its chocolate flavor and sweetness. Melted butter binds the fine crumbs into a firm base, while chopped Oreos scattered through the cheesecake add little bites of cookie to the creamy filling.
- Cream cheese and powdered sugar: Softened, full-fat spreadable cream cheese gives the filling its smooth texture, body, and gentle tang, balancing the sweetness of the Oreos. Powdered sugar blends easily into the cheese, sweetening it without leaving a grainy texture.
- Heavy whipping cream: Whipped to soft peaks, cold heavy cream brings richness and air to the filling. Gently folding it into the cream cheese keeps the cheesecake light and mousse-like.
- Chocolate and whole milk: A chocolate bar melted with warm whole milk makes a smooth topping that adds another layer of chocolate flavor. The milk keeps it spreadable, and the Oreo halves added after chilling give the finished cheesecake a simple decoration with a little crunch.
How to Make No-Bake Oreo Cheesecake
You can find the complete printable No-Bake Oreo Cheesecake recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prepare the crust: Line the cake ring, crush the Oreos with their filling, and mix with melted butter. Press firmly into an even base and refrigerate while preparing the filling.
2. Mix the filling: Beat the softened cream cheese and powdered sugar until smooth. Whip the cold cream to soft peaks, then gently fold it into the cheese mixture along with the chopped Oreos.
3. Fill and refrigerate: Spread the filling over the chilled crust and smooth the top. Cover and refrigerate for at least four hours, until set.
4. Add the topping: Pour warm milk over the chopped chocolate, leave briefly, then stir until smooth. Cool until just warm before spreading over the cheesecake. Refrigerate for another hour, then remove the ring and decorate with Oreo halves.
Tips for Making This Cheesecake
- Keep the base even: Press the crumbs across the whole base, including the edges, so each slice has a supporting layer of crust.
- Stop at soft peaks: The whipped cream should hold a soft shape with a tip that bends over. Fold it into the cream cheese with a spatula rather than continuing to beat the combined mixture.
- Protect the filling from heat: Let the chocolate mixture cool until just warm before pouring it onto the chilled cheesecake.
Storage
Store the cheesecake covered in the refrigerator for up to 3 days. If preparing it ahead, add the decorative Oreos after the final chill. Serve the slices chilled.
Try These No-Bake Cheesecake Recipes Next!
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Recipe
No-Bake Oreo Cheesecake
Ingredients
For the Oreo crust
- 8 regular Oreo cookies - filling retained
- 40 g unsalted butter - melted
For the cheesecake filling
- 400 g full-fat spreadable cream cheese - softened
- 100 g powdered sugar
- 400 ml heavy whipping cream - cold
- 10 regular Oreo cookies - chopped, filling retained
For the chocolate topping and decoration
- 75 g chocolate bar - chopped
- 75 ml whole milk
- 4 regular Oreo cookies - halved, for decoration
Instructions
- Set an adjustable cake ring to 8 inches / 20 cm and place it on a flat serving plate or board. Line the inside of the ring with parchment paper. Finely crush 8 regular Oreo cookies, including their filling, in a food processor.
- Mix the crumbs with 40 g unsalted butter, melted. Press evenly and firmly into the base using the bottom of a glass. Refrigerate for 30 minutes while preparing the filling.
- Beat 400 g full-fat spreadable cream cheese, softened, with 100 g powdered sugar until smooth.
- In a separate bowl, whip 400 ml heavy whipping cream, cold, to soft peaks: the peaks should bend over when the beaters are lifted. Gently fold the whipped cream into the cream cheese mixture.
- Fold in 10 regular Oreo cookies, chopped, until evenly distributed.
- Spoon the filling over the chilled crust and smooth the surface. Cover without touching the filling and refrigerate for at least 4 hours, until set.
- Place 75 g chocolate bar, chopped, in a heatproof bowl. Warm 75 ml whole milk in a small saucepan until warm but not boiling, then pour it over the chocolate. Leave for 5 minutes and stir until smooth.
- Allow the topping to cool slightly until just warm, then pour it over the set cheesecake and spread evenly. Refrigerate for 1 hour.
- Carefully remove the cake ring and parchment paper. Halve the 4 regular Oreo cookies and arrange them on top after the final chill. Cut into 8 slices and serve chilled.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This is an amazing cheesecake recipe! I have seen many but this has detailed steps that encourage me to give it a go,