Cheesecakes, No Bake

No-Bake OREO Cheesecake

4.64 from 79 votes
Learn how to make a No-Bake OREO Cheesecake to create a beautiful dessert for any occasion!
No Bake OREO Cookie Cheesecake by Gemma Stafford, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

Hi Bold Bakers!

A No-Bake OREO Cheesecake is one of the most highly-requested desserts on Bigger Bolder Baking and I know you love easy, no-bake recipes. So I’ve combined the two to bring you an easy and impressive dessert for any occasion. So let’s get baking!

Get more OREO Dessert recipes here:


Watch The Recipe Video!

No-Bake OREO Cheesecake

4.64 from 79 votes
Learn how to make a No-Bake OREO Cheesecake to create a beautiful dessert for any occasion!
Author: Gemma Stafford
Servings: 10
Prep Time 30 mins
Total Time 30 mins
Learn how to make a No-Bake OREO Cheesecake to create a beautiful dessert for any occasion!
Author: Gemma Stafford
Servings: 10

Ingredients

  • CRUST
  • 2 ½ cup (2 sleeves (22 cookies) (71/2oz/213g) crushed oreo cookies
  • 1/3 cup (21/2oz/71g) unsalted butter, melted
  • CHEESECAKE
  • 3 cups ( 24oz/675g) cream cheese, room temperature
  • 2 ¼ cups (18floz/507) cream (whipping/all purpose)
  • cup (5oz/142g) sugar
  • 2 teaspoon vanilla extract
  • 1 ½ cups (41/2oz/128g) Oreo Cookies, crushed
  • GANACHE
  • 2/3 cup (4oz/115g) Chocolate
  • 1/2 cup (4oz115) Cream

Instructions

  • To make the cheesecake base: Combine Oreo crumbs with the melted butter and mix
  • Press into pan your springform cheesecake tin (9 inches). Set in the fridge and start on the filling.
  • To Make the Cheesecake filling: Add cream cheese, sugar, vanilla extract, to a bowl and beat with a whisk attachment on High speed until smooth and there are no lumps, approximately 3-5 minutes.
  • Run a spatula under the mix to make sure there are no cream cheese lumps.
  • Pour in the cream and continue whipping until the mix thickens and becomes bigger in size.
  • Gently fold in Oreo cookies (or whatever cookie/candy bars you like)
  • Pour ½ the cheesecake filling into your prepared tin. Add your ‘secret’ oreo layer, then spoon on the rest of the filling. Refrigerate while you make the ganache.
  • For the Ganache:Heat the cream in a pot until it reaches a simmer. Pour directly over the chocolate and let it melt. Whisk. Pour the cool ganache over the cheesecake while in the tin.
  • To Set the Cheesecake: Refrigerate for at least 8 hours to set or overnight for best results. It has no gelatin so it needs longer than a regular cheesecake. You can make this 2 days in advance
  • To remove from the tin run a palette knife or thin spatula around the edges to free it from the tin. Serve with whipping cream and garnish with mini Oreos. Enjoy!

 

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Comments & Reviews

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Member
Gayle AB
6 months ago

Made it for my husband’s bday. We all think it’s super yummy! Trying to stop the kids from eating too much though. ????

BooksFoodDIY
Member
BooksFoodDIY
10 months ago

This is hands down the best oreo cheesecake recipe. Not only is it divine, it’s super easy to make and it’s always a crowd pleaser. You have to try it!

Lindarob213
Member
Lindarob213
1 year ago

I made this Christmas eve and my son said he considered it the best present he received! He is an avid oreo/cheesecake fan so the combo was Devine…I made it following the recipe 100% left in the form overnight and really nearly 24 hours decorating right before we ate dessert..it was amazing

Member
cashmoo
1 year ago

Hi Gemma,
I just submitted a picture. It hasn’t posted yet. I made it the other day and everyone loved it!!!! Words used to describe the whole cake were “smashing” and “amazing”!!!! I did go a little overboard with the cream topping and mini Oreos though. I covered the entire top of the cake. But they said it was beautiful!! Thank u for another wonderful recipe!!

Carey
Guest
Carey
10 days ago

Super easy recipe and really delicious! Only problem I experienced was that the filling didn’t set until the 2nd day. This could be due to one of 2 things. 1. I made my own cream cheese (thanks for the amazing recipe Gemma) perhaps I didn’t strain the cream cheese properly and 2. possibly I didn’t whip the filling for long enough (petrified of it splitting and ending up with butter). Nonetheless, it was really easy – my brother-in-law wants me to make it every week now hahaha

Akanksha desai
Member
Akanksha desai
15 days ago

How much melted chocolate do I add to filling for chocolate cheesecake in this receipe?

Shoshonni Boggis
Guest
Shoshonni Boggis
1 month ago

I made this and now it’s become our favorite sweet dish!

Margie
Guest
Margie
1 month ago

Hey Gemma! I’ve made the past and absolutely loved it! I’m hoping to make a chocolate version and was hoping you may have a suggestion about how much melted chocolate to fold in? Thank you!

Bianca
Guest
Bianca
1 month ago

Hi Gemma,
I’m making this for my boyfriend’s birthday but the pan i have is 18 cm wide (about 7 inches), how much should i scale down the recipe?
Thanks.

AmaiMwana
Member
AmaiMwana
2 months ago

Hi Gemma,

Made this, this past Sunday and shared it with my work colleagues on Monday and they loved it. It tasted better on the Monday than it did on the Sunday. Thank you so much for sharing 😉

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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