Cheesecakes, No Bake

No-Bake OREO Cheesecake

4.63 from 74 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

4.63 from 74 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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Supri
Guest
Supri
13 days ago

Hi, I love your receipes. I tried to make the oreo cheesecake but the filling became a bit watery with grainy texture and tastes a bit sour(tasted soon as I prepared the mixture). Would like to know where I went wrong and can the cake be consumed even though it has a sour taste.

gmd412
Member
gmd412
1 month ago

The cake looked amazing. But it was a big disappointment. Myself and family did not like it at all. I made a few of your recipes and bought your book. I won’t be making it again.

Kasia
Guest
Kasia
2 months ago

Hi Gemma, I am planning to make the cheesecake for my son’s bday party. I want to use a rectangular 14″ x 9.3″ x 3″ pan.Do you think doubling the recipe would be enough for that size pan?

Member
Gayle AB
3 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. ????

Fat8ma
Guest
Fat8ma
5 months ago

Hi Gemma I was wondering if I can use nestle cream in this instead of whipping cream is that fine ? Or should I just use heavy whipping cream

Member
Staffney Stroman
6 months ago

i gemma HELP!!! my cheesecake base is runny , how can i thicken it

Karen
Guest
Karen
7 months ago

Hi Gemma,
Love ur recipes… was wondering if I could make this cake in half measurements? If so what r d measurements like..
Tq
Karen

Member
7 months ago

Hi Gemma,
Cream cheese is at room temperature but what about whipping cream, cold cream or room temperature cream?

BooksFoodDIY
Member
BooksFoodDIY
7 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!

Bjpickens
Member
Bjpickens
9 months ago

Love your videos and recipes! Your are great to listen to and watch. Wonderful tips you share from experience. So glad I found your blog.

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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