No-Bake OREO Cheesecake
Save RecipeHi 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:
- OREO Microwave Mug Cake
- OREO Microwave Cheesecake
- Homemade OREO Cookies
- Peanut Butter & Chocolate Cheesecake with OREO Crust
- OREO Homemade Ice Cream
- 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)
- ⅔ 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
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To make the cheesecake base: Combine Oreo crumbs with the melted butter and mix
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Press into pan your springform cheesecake tin (9 inches). Set in the fridge and start on the filling.
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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.
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Run a spatula under the mix to make sure there are no cream cheese lumps.
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Pour in the cream and continue whipping until the mix thickens and becomes bigger in size.
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Gently fold in Oreo cookies (or whatever cookie/candy bars you like)
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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.
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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.
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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
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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!
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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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
Hi Karen,
you can do this, it is math really. You need to write it out and divide the ingredients in 1/2, as closely as you can.
I would do it but I do not know how you measure your ingredients, it is better to do this by weight.
The size of the pan will matter too, a 6-inch pan will take this for you.
try it! you can do this,
Gemma 🙂
Hi Gemma,
I already did it.. Cakes in the fridge right now… will post a picture tomorrow.. Can’t wait to taste it..
Thank you very much ..
😘
Karen
Hi Gemma,
Cream cheese is at room temperature but what about whipping cream, cold cream or room temperature cream?
Hi, yes its great if the cream is cold.
Thanks Gemma
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!
YAY, i’m delighted to hear that 😀
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.
I’m delighted to hear that!
Hi Gemma,I was wondering if I could use your creamcheese recipe for the red velvet cheesecake cake?
Yes, you can 😀
Hi, can you use heavy cream in this recipe
Yes, you can 😀
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
I’m thrilled to hear it was a success, Linda!!!
Thanks for trying it out 🙂
Gemma.
Hi Gemma,
Thanks a lot for this amazing recipe.
I’m gonna try this cheesecake for sure, but I think the powdered sugar available at my region will not dissolve, as there isn’t much liquid at this recipe.
Please advice can I use the sweetened condensed milk instead?? And I will add 2 sheets of gelatin to the cream.
Waiting for your reply
Many thanks in advance
Rasha
Hi Rasha,
Really glad you like this recipe. yes you absolutely can add condensed milk, maybe 1/4 cup. The fact that you are all adding gelatin is good as it will firm up the condensed milk.
Best,
Gemma.
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!!
Hi Theresa,
Thank you for submitting the picture, I really appreciate it, they await moderation, but should be there now. We were battling with tech issues too, so there was a big delay in response, apologies.
Thank you too for this very kind review of this recipe, it is a goodie! We love it here too, and it does give a big bang for the buck! Thank you too for taking the trouble to be in touch,
Gemma 🙂
Hi Gemma,
I once tried a no bake cheesecake and it turned out runny. Am thinking of adding either agar-agar or gelatin powder. Does unflavoured gelatin have taste as I read online some says the taste ruins their cake.
Nonetheless, are you able to advise on the quantity of agar-agar and non flanoured gelatin if either is used?
Thank you so much.
Hello! Great question, if you want a farther set cheesecake I suggest letting it sit in the fridge overnight. Alternatively, you can add 2 teaspoons of agar-agar or gelatin. Enjoy!
Hi Gemma, I omitted the setting agents as unsure if they would ruin the taste of the cake (would it?) and made it 36 hours before consumption. It was not runny thankfully but rather soft. It was a hit at my son’s party and I have just submitted the photo of the cake. Love all your recipes and can’t wait to try another. Thanks so much Gemma, keep sharing and inspiring us!!
Yea!
Rachel, I am so happy to hear that, and even happier to see the results. Thank you so much for posting the photo. I am delighted oyu had a nice celebration,
Gemma 🙂
Hi Gemma…I can’t wait to try your cheese cake…I just want one small clarification…should I leave the cheese cake overnight on the freezer or just refrigerate overnight. Waiting for your reply. Will post picture soon
Ah, i would not freeze it but the fridge will be great to keep it set.
Hello Gemma, I made it last Saturday 18th Aug 18 for my nephew’s birthday and it’s the best ever cake he had for his big day. He loves it!
Thanks for your great recipe 🙂
Hi Jane,
That is great, thank you for letting me know. We love this in my family too, very impressive!
I am happy that you are baking with us,
Gemma 🙂
Hi gemma! Love love love your recipe!!
But can i used whipping cream instead of heavy cream? Or is it the same?
Hi Jane,
Thank you for your kind words.
The term ‘Whipping Cream’ is used to describe different things, depending on where you live.
The cream which I use for most of my recipes is fresh dairy cream. Called Heavy Whipping Cream here in the US. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These too can be called Whipping Cream. These are good for some applications, but they are not fresh cream. This type of cream will not work in my ice cream recipes, but it can be perfect for other applications.
For the Oreo Cheesecake I think you need fresh dairy cream, at least 35% fat content, and a full fat cream cheese for best results.
I hope this helps,
Gemma 🙂
Hi Gemma i love the cake so much. But every time i make this recipe, for some reason when the cheesecake gets out of the fridge, there’s some liquid around the edges of the cake. you know in the cake pan. Do you why the cake leaks?
Hi Maryam,
this is to do with the cream cheese you are using.
Cream cheese sold in tubs is designed for spreading, not baking. A full fat one will be better to work with.
You may need to use a gelling agent to set it up. Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
You can do this over a pan of hot water too.
Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
*Do prepare the base before you start mixing.
*Do not overheat the cream.
*Do follow the instructions on your gelling agent pack.
This is easy when you try it!
If you are using agar agar/carrigeen moss/china grass, all seaweed extracts, then follow the directions on the packs,
Gemma 🙂
Hi Gemma!
I have been comparing no-bake cheesecake desserts and many are made with powdered sugar. I am concerned that the granulated sugar will give a grainy texture. Are the two interchangeable and why do you use granulated sugar? Can powdered sugar be used as a replacement? If so, what would the measurement be for the powdered sugar? Thank you (in advance) for all of your advice and help! THANK YOU!!
Hi Debbie,
A fine granulated sugar/caster sugar will dissolve in the other ingredients. Powdered sugar can be used, but in the same weight measurement, not cups, but weight, it is a different thing.
I never have difficulty with this here in the US, but I do know that granulated sugar in other places can be a heavy grain, and that would not work.
I hope this is of help to you.
the cream cheese, and the fresh dairy double/heavy cream are really important here, they will set up if they are right. If not you may need to add a gelling agent to set it. Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
You can do this over a pan of hot water too.
Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
*Do prepare the base before you start mixing.
*Do not overheat the cream.
*Do follow the instructions on your gelling agent pack.
This is easy when you try it!
Gemma 🙂
I love your recipes! Recently found you on YouTube and trying lots of your recipes. Thanks so much! Can l ask for some advice please?
If I need to use agar agar to make the cheesecake set, do l use exactly the same quantity of agar as l would gelatine and prepare it in the same way? I have read that agar needs to be boiled then added to warm liquid. Is that correct? I’m not sure how it all works. Thanks for your help
Hi Marion,
agar agar is a seaweed based natural gelling agent, like Carrigeen moss and China grass.
The important thing is to read the instructions on your particular pack, there are different versions.
This is how I add gelatin to a cheesecake, and I have to do this when I am in Ireland:
Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
You can do this over a pan of hot water too.
Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
*Do prepare the base before you start mixing.
*Do not overheat the cream.
*Do follow the instructions on your gelling agent pack.
This is easy when you try it!
I hope this is of help to you,
Gemma 🙂
Hi Gemma,
I learn so much from your videos and always look forward to your recipes as they are so straight forward and easy to make.
Sooo glad I subscribed.
Hi Melissa,
I am sooo glad you subscribed too, it is good to have you with us.
I hope you are also baking with us!
When you do, take a photo and submit it under the recipes, other bold bakers do this, and it is very encouraging for others.
Thank you for being in touch,
Gemma 🙂
I soo love all of your recipe,esp this one.oreo cheesecake ,everytime i made this for a friends birthday especially in my hubby’s birthday.its always a hit,they so love it! I only had struggle in measurement,because here(japan) they dont have US MEASUREMENT,they used grams in all recipe..thank you and more power.
Hi Mariean,
I am really happy to hear this, thank you.
The measurements are in grams too in this recipe:
CRUST
2 ½ cup (2 sleeves (22 cookies) (71/2oz/213g) crushed oreo cookies
⅓ 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)
⅔ cup (5oz/142g) sugar
2 teaspoon vanilla extract
1 ½ cups (41/2oz/128g) Oreo Cookies, crushed
GANACHE
⅔ cup (4oz/115g) Chocolate
½ cup (4oz115) Cream
This is the ‘g’ reference here, so you should manage it well.
Gemma 🙂
Thank you so much for sending me ur recipe in grams measurement.soooo much appreciated ,God bless you..
Hi I don’t have a springform pan can I substitute it for a regular cake pan or do you recommend a different style pan? Also what type of chocolate do you recommend for the ganiche sauce? Thank you
Yes use a cake tin but you will need to line it with cling wrap so you can get your cake out of the tin once set.
Use 70% bitter sweet chocolate for your ganache. it works best.
Gemma 🙂
Hello,
What type of sugar can you use Granulated or icing sugar?
Thanks,
Jaymin
Hi Jaymin,
use granulated sugar 🙂
Gemma.
what type of cream dear ? i don’t understand.
Hi there,
The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes.
I hope this helps,
Gemma 🙂
I made this for my boyfriend’s birthday yesterday.HE LOVED IT! It turned out to be soo good. Would definitely be making this very soon again!
I left it in the freezer for a bit as I had to transport it far and it held up well.
I’m trilled to hear that!!!
Thanks for trying my recipe.
Gemma.
Hi Gemma,
This recipe is big hit!
Really thanks a lot! But I have made it in the 4inch spring form pan as I have never tried cheesecake before.. Next time I will try it in 9inch pan for my kitty party..
Thanks a lot. I always look forward to your recipes..
Amola
Hi there,
Good for you, Kitty parties sound like fun, do let us know if you win the pot!
Gemma 🙂
Can I use fresh cream(cream which we get after boiling and cooling the milk)in making ganache or when we use sour cream in cakes?
Hi Sofia,
1 oz unsalted butter
1/4 cup (2oz) full fat milk
4 oz of dark 70%ish, cocoa solids chocolate. Proceed as per my Ganache recipe.
Yes! You can make ganache with this type of cream. You can also make it with milk and butter as above,
Gemma 🙂
Hey, I was wondering if i can whisk the creamcheese by hand or not? What can I do if I don’t have an egg whisk machine?
Hi there,
Yes! this was made at home by all sorts of people all over the world before there were electric whisks.Do give it a try,
Gemma 🙂
Hello Gemma,
I want to make your Oreo Cheesecake for a birthday on Saturday. Is it possible to make it today? Or better to make it tomorrow?
I love to watch your videos!! 😍
Best wishes,
Anna
Hi Anna,
This will be fine made today, no problem, it will allow it o set up nicely. Wrap it well, in the pan, in the fridge, this will keep it fresh,and safe!
I hope you like making and eating this cake. Check out the technique here for tempering the chocolate too, this will give it a lovely shine and snap!
(https://www.biggerbolderbaking.com/temper-chocolate/).
Gemma 🙂
Hi Gemma, I tried uploading the picture of my cupcakes of your no bake oreo cheesecake but not sure why the webpage had difficulty to do so. I made 60 of them (tweaked your recipe quantity) and they were a hit! Thanks so much for your fool proof recipe. It made me shine like a pro that day LOL!!!
Hi Rachel,
I did not check the photos yet today, they stay there until I approve them. I look forward to seeing them now, I will do it in an hour or so.
I am delighted that they were a hit for you, a Bold Baker nideed,
Gemma 🙂
Hi Gemma!
Do you put half of the 200g of Oreo into the mixture and the other half as a secret layer, or all the 200g into the mixture and more as a secret layer? And in case, how much?
Thank you!!!!
Chiara
Hi Chiara,
Go back to the recipe here. The cookies are pulverized, 1/2 used as a base layer, and 1/2 in the center.
You will see this in the pics. However, you really can do this as you please, be creative, make individual servings too!
Gemma 🙂
I made this as a Valentine’s day gift for my mom. However, I had to freeze it as it was too soft. So it turned out as a No bake oreo ice cream cake. 😁
How would I make this firmer without freezing, Gemma? Would gelatin help? Help please.
Thanks, Gemma.
Hi Cherry,
This can be a problem where the cream cheese is very soft, and the cream is not high fat enough.
Yes, you can use gelatin, my mum does this too as she has a problem getting the right cheese at times.
For this recipe try this: Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
You can do this over a pan of hot water too.
Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
*Do prepare the base before you start mixing.
*Do not overheat the cream.
*Do follow the instructions on your gelling agent pack.
This is easy when you try it!
I know that this works Cherry, I hope it resolves this for you,
Gemma 🙂
Thanks, Gemma. Will try this again with your gelatin tip. 🙂
Much appreciated!
Hi Gemma,
As my family is quite sugar conscious, around how much sugar can I cut down on so that I will not compromise on the texture? Thx
Hi Ada,
great question. You can cut the sugar in half (so 1/3 cup) and it won’t alter the end result of the cake 🙂
Gemma.
hi gemma i love the recipe but i wanted to ask if you don’t eat cheesecake can it be made otherwise i am 12 years old and wanted to make this for my mother’s birthday and she is not a fan of cheesecake so can you make it differently
Hi Sophia,
Unfortunately this recipe is a cheesecake. You can leave out the cream or cream cheese otherwise you don’t get the same result.
Gemma.