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 sleeves (22 cookies, 2 ½ cup/ 8 oz/ 245g) crushed oreo cookies
- 7 tablespoon (3 oz/ 60g) unsalted butter,melted
- CHEESECAKE
- 1 lb 8 oz (680g/ 3 cups) cream cheese, room temperature
- 2 ¼ cups (500ml/1/2 litre) cream (whipping/all purpose)
- ⅔ cup (140g/5oz) sugar
- 2 teaspoon vanilla extract
- 1 ½ cups (6oz/200g) Oreo Cookies, crushed
- GANACHE
- 4 oz Chocolate
- 4 oz Cream
- 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!
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,
What tin size is recommended for this? Say if I halved the ingredients for a smaller cake, what size tin would be best?
Hi Sammy, good question!
This is actually a large cake, and works well in a 9 – 10 inch pan. If you halve the ingredients a 6 – 7 inch pan will work for you.
hope you enjoy this one, it is a favorite here,
Gemma 🙂
Hi,
Also can we use vanilla essence if extract cannot be found? (if i’m halving the ingredients should 1 teaspoon of vanilla essence be okay?)
Thank you!
yes you can use essence instead. 🙂
Hi Gemma, I always get excited when I go through your videos, they are inspiring. I would love to make this Oreo cheese cake but I want to know if I can use a Home made cheese ( your recipe) to make it.
Hi there,
Yes, this is cream cheese! you can use it the same way as any cream cheese, it will be good.
Depending on where you live, and the cream you use with this, you may need to use a little gelatin to set this cake. Agar agar or carrigeen moss will also be good for this, and these are plant based,
Gemma 🙂
Hi! Gemma U r such a cool person tht u reply to evry comment n queries equally …..grt goin…i luv ur baking!!
Thank you so much for your lovely comment and for being a part of the community. Delighted you like my desserts 🙂
Gemma.
Hey Gemma!
I have become an admirer of yours! I have tried many of your recipes and they have always come out really great! I made an Oreo cheesecake and recently I also made a mango cheesecake following your basic recipe. As usual, they were awesome! Please continue sharing more and more wonderful recipes 🙂
That is so nice to know Komal, it is great that you are with us,
Gemma 🙂
Hello Gemma
i am from israel , i wanted to ask you if i can use Mascarpone cheese instead of Philadelphya cream cheese, or it comes better with philadelphya ?
Thanks in advance
Hi Nina,
You can use Mascarpone, it is very rich, and should be delicious. Do let me know how you get on with this,
Gemma 🙂
Thank you Gemma, i love your recipes so much! I will let you know how it will turn out!
Hi Gemma! I love your recipes, I’ve tried this one and it’s absolutely amazing! However it doesn’t set even if I leave it many hours in the fridge, so I wanted to ask you if I add gelatine how many grams should I use? Thanks 🙂
Hi Catalina,
This is down to the cream cheese! If you are using cream cheese from a tub, it will be soft, as this is designed for spreading.
This is what my Mum does, as she cannot get the block of cream cheese.
1. sponge two teaspoons/two sheets of gelatin in a little cold water.
2. When soft pour off the water.
3. pop into the microwave for a very few seconds, watch it, it will melt.
Do this before you start making your cream cheese mix, by the time your mixture is ready it will be cool enough to add, it works perfectly!
Do not be tempted to add too much gelatin as it will be rubbery!
Gemma 🙂
My sugar is abit bigger than the regular sugar will it dissolve
Hi Ola,
I think it will! it is probably like the granulated sugar we get in Ireland, slightly bigger grain. This has time to dissolve in this mix. You can whizz it in a food processor too to break it down, if you have one of these!
Gemma 🙂
Hi Gemma, I love your recipes and I love your youtube channel. I tried this oreo cheesecake couple days ago and everybody loved it. If I want to make no-bake mocca cheesecake, can I use this recipe by omit the Oreo and just add chocolate and coffee? How much chocolate & coffee shoul I use?
So, let us consider what you will use for the base. Do you have a suitable cookie, such as a digestive biscuit, or graham cookie? It will need a foundation of some sort.
Then, how to add the coffee/chocolate flavor?
I think what will work is to add 4 teaspoons of coffee powder, dissolved in a very little hot water, to the cream cheese/cream mix.
Then use the ganache as the chocolate element, I think this will be good for you, but the base will matter!
Gemma 🙂
Wow, such a quick response =D Thanks for the suggestions, Gemma. Can’t wait to make it. My friend really like coffee and cheesecake, so I think a combination of both will make her happy. And I will use digestive biscuits as base.
Yep! ideal really, I love coffee too, my Mum makes a coffee cake for me every time I go home to Ireland, so delicious!
Gemma 🙂
Hi Gemma!
I just wondered if the cake stands in room or warmer temperature for some time will it collapse?
The cake looks amazing and I am excited to try it.
Thanks
Hi there,
This is a good question.
1. Remember that this is a fresh dairy product, and as such needs to be refrigerated up to the time of serving.
2. If the cream cheese you can get is not the block of cream cheese I get here in the US you may need to stabilize this, with gelatin if you use that, or agar agar/China grass if you use that.
Chilling this down well in the freezer also works, but I would not choose to allow it to stand in a warm room for more than an hour or so,
Gemma 🙂
Hey Gemma!!
Zeeha again here!!
The cheesecake came out just really really delicious and amazing!!
Though am not a big fan of deserts my family loved it!!
And its my first time making a cheesecake!!
we don’t find cream cheese in my locality but thanks to your cream cheese recipe too!!
thank you so much for this amazing recipe!!
Lot of love!!
Thank you Zeeha,
I am happy that you found this useful, we love it in my house too!
Gemma 🙂
Can i use fresh cream??
Yes, that is what is called for here, heavy fresh cream is best, if you can get it,
Gemma 🙂
Will i get the same result, if i use your home made cream cheese recipe for this oreo cake?
Yes, cream cheese is essentially the same thing, like paneer too, it is a curd really!
Gemma 🙂
hello Gemma, I am from Bangladesh. My Question is, if I use your home made cream cheese recipe instead of Philadelphia cheese, what will be the result?
This is what this is, it is cream cheese, it will work in this recipe,
Gemma 🙂
Hii Gemma Madam,
Do we have to grease the springform tin . The cream cheese and whipped cream should be at room temperature or chilled
Hi Riddhi,
The springform tin can be oiled, just lightly will do it.
Fresh dairy produce should always be chilled, it will spoil if it is not. Fresh dairy cream also whips up better when it is chilled.
Keep this type of food refrigerated up to serving time, that is best practice,
Gemma 🙂
Hi Gemma,
I live in Canada, I tried your recipie but it did not work for me. When I added cream to my cream cheese mixture it didn’t whip up or thickened it just stayed runny. I used original Philadelphia cream cheese and cold whipping cream at 35%. Can you please tell me what possibly went wrong? I ended up putting some gelatine in it I am hoping it will settle.
Thank you,
Fathima
Hi Fatima,
I am surprised! This is usually a good combination of ingredients. If the proportions are according to the recipe it should work!
In Ireland my Mum cannot find Philadelphia Original and has to use one in a tub, which is softer for spreading. She then uses a gelatin to stabilize that and it works out perfectly. Two sheets/teaspoons of gelatin, softened in 1 tablespoon of water, dissolved in a few seconds in the microwave, cooled a little, and poured in a stream into the whipping ingredients will do this for you. Do go back to the recipe to check the quantities,
Gemma 🙂
Your no bake cheesecakes are super rich and delicious. I found the nutrition facts for one of them and how come there is no trans fat? I mean, cream cheese and cream contain trans fat.
The trans fats argument goes on! check this article out (http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/Nutrition/Trans-Fats_UCM_301120_Article.jsp#.WAnc1vRy7Gs). I am not a nutritionist, I am a chef. Some trans fats are bad, and some naturally occurring trans fats are good, including from dairy, the jury is out!
Gemma 🙂
Thanks Gemma for your share. I learn lots from you.thank so much.
Thank you Lea 🙂
Also would 35% milk fat cream work?
Hi Jane,
I usually use a higher fat cream for this, but I am told that 35% cream works. I think I would use a gelling agent to stabilize it, just a small amount, so that it does not become like a jelly, but sets up. Take a look at gelatin packs and learn how to use this, it is useful, and one which I will do on my basics series soon. Gemma 🙂
Made you cookie cheesecake and it was amazingggg. For this one, does the “plain” cheesecake filling colour well? I want to colour it and swirl it together c:
Hi Jane, Yes it should color well, take a tablespoon of the mix and try it, a gel color may be best!
Gemma 🙂
Can I use yoghurt instead of cream cheese???
Can we use yoghurt instead of cream cheese??
Hi Gemma, I love ask of your easy recipes. I’m interested in making this one too but I don’t have cream cheese so I was wondering if it’s absolutely necessary. If it is then what can I use in place of this???
Hi Grace,
If you do not have cream cheese you can follow my recipe here to make your own. This is similar to Paneer. I would be more concerned that you do not have fresh cream! Usually you will find both of these items together. This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 49.4% fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe.
In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry 🙂 Gemma
Can I use yoghurt instead of cream cheese?
Hi Grace,
I did not try this, so I really do not know. You will need to strain the yogurt really well, to give you a cream cheese like texture. Changing an ingredient changes the result, so it will be a different thing when finished!
Gemma 🙂
Can I make this recipe using a hand mixer ? I tried but it’s not working 🙁 when I added the cream the mixture did not thicken 🙁 I kept mixing for more than 20 minuets but nothing happened 🙁
Hi Maha,
It is the cream!
Fresh cream:
This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 49.4% fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe.
In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
Gemma 🙂
Hi Gemma
Can you do a bold baking basics video of homemade whipping cream?
It is on my list and happening really soon 🙂
I’m making this for my birthday, can’t wait till it’s set :D!
Happy Birthday George, I hope you enjoy your cake,
Gemma 🙂
Thank you, it was fantastic!
Yea George, i am happy to hear that,
Gemma 🙂
Hi Gemma,
I’m from Malaysia 🙂
For some reasons my mixture wouldnt get thick (after adding in the cream) after beating for very long – it became very runny/watery and lumpy. Do you know what are the possible reasons? I used philadelphia cream cheese spread & Emborg whipping cream. Thanks 🙂
Hi Sasha,
This is a problem with your cream as far as I know.
Fresh cream:
This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 49.4% fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe.
In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
This is my best guess for this problem,
Gemma 🙂
Hi Gemma
This recipe looks absolutely amazing, cant wait to try it out!!!
I was wondering what the difference is between cream cheese and cottage cheese?
Also I found this machine where you can melt chocolate in, does one still need to temper it if I melt it in there?
Cream cheese is smooth, creamy and a little sour. Cottage cheese is more chunky, like curds. Yes, I recommend tempering your chocolate. Hope this helps 🙂
like the No-Bake Strawberry Cheesecake one, can I also use a blender to combine the ingredients together?
Hi Josh,
Yes you can, provided it is large enough, this is a big mix, you can make a smaller cake too by dividing the recipe,
Gemma 🙂
thanks Gemma 🙂
follow up question, if I were to make it in a blender, what are the instructions?
Hi Josh,
This depends on the size of your blender. This is a big mix, 1 1/2 lbs cheese plus 1/2 liter cream will need to be handled carefully in a blender.
You can divide the mixture, and blend it in smaller amounts. It will ‘grow’ as the cream thickens. I suggest you start with 1/2 of this recipe and experiment.
You can also use a mixer, beat the cream cheese. Then whip the cream, and combine them carefully.
Gemma 🙂
Your welcome Gemma, u know now i am making monkey pizza bread, yuhuuu
Hi Gemma!
Your no bake Oreo cheesecake looks fabulous. I can’t wait to try it myself! Your recipes are great because I mostly avoid baking. Thank you for sharing your recipes..appreciate it! =)
Jil Patel
I’m glad you liked this recipe, Jill. Let me know how yours turns out 🙂
Hi Gemma, how r u ? Today i have tried oreo cheesecake and its jst wow every1 in my family really like it .and its taste is hmmmm still feeling it lol.i have send u my cake pic.u k ow Gemma i have never tried somthing like that and before watching your videos i ca’nt say that i can bake somthing like cake etc but your recipes are so easy so i person like me can also zhink Yeahh i can do this toooo.thank you soooo much and stay blessed.tomorrow i will try another your recipe.
Thanks so much for your feedback 🙂
Hi Gemma,
I love no bake oreos and your recipe looks really yummy. But say if i want to reduce the cream cheese to 500g, how much whipping cream and sugar should I reduce accordingly? I only have a 22cm springform pan.
Also, can I use non-dairy whipping cream?
Many thanks in advance!
Ivy, Singapore
P.S: I’ve previously sent to ask as I want to make this immediately. However there was no reply and I wonder if it was sent through.
Hi Ivy,
First of all do not use a non dairy cream, it will not be good. It is not always easy to find dairy cream in some countries, but this is the only one which will work. You will need to divide the recipe by 1/4 right through.
Gemma 🙂
Hi Gemma,
Your cake looks really yummy! But if I want to cut down on the amount of cream cheese (680g is too much; I have only 500g), how much sugar (instead of the original 140g) and whipping cream (instead of the original 500ml) should I use instead?
By the way, I’ll be using Tatura brand of cream cheese. It will be my first time trying to make a no bake cheesecake.
Thanks in advance.
Ivy, Singapore
Hi Ivy,
I apologize for my late response, I have been bogged down. If you adjust one element of a recipe, you will need to adjust the other ingredients to get the balance right. I am not familiar with the ingredients you can get in Singapore, and the whipping cream in particular. I use fresh dairy cream, from cows milk, nothing added, nothing taken away. This is what works for this recipe.
Gemma 🙂
Thanks for the reply, Gemma.
Actually this mail was sent 1st but I thought it did not reach u, so I resent another mail which u have replied 🙂
I’ll reduce all the other ingredients by a quarter as advised.
As for the types of whipping cream sold here in our country, there are 35% and 38% fat. I suppose you meant that I should use these. Actually I’m just wondering if the non-dairy ones will work. Wanted to try it out. But you have mentioned that non-dairy cream doesn’t work though… 🙁
Hi Ivy,
I have not found the thread to the original comment, and I guess this refers to the ice cream. In order for this ice cream recipe to work the cream needs to whip to stiff peaks. If it will not whip, this will not work. I use a fresh dairy cream which has a fat content of 49.4%. This whips like a dream!
Gemma 🙂
Hi Gemma,
I meant that you already replied in the same no bake oreo cheesecake thread on 17 Jun (if you scroll below) 🙂
Anyway, just to let you know that I made it last night with all the ingredients reduced by a quarter as advised. I used non-dairy cream. Whipped the cream separately until soft peaks and fluffy, then fold into the cream cheese mixture.
End product is great! Hubby likes it as it is not sweet. I used the strawberry oreo cookies sold here, so it’s a No-Bake Strawberry Oreo Cheesecake!
Yums and thumbs up 😀
Recipe is definitely a keeper.
Thanks,
Ivy
Hi Gemma, I tried the recipe last night and it turned out looking amazing but it was a little salty. I weighed all the ingredients but should I add more sugar next time?
Hi Trieu,
Sometimes cream cheese is salty, depending on the brand. I would not add more sugar to this recipe. Check out other brands for salt content before you buy the cream cheese,
Gemma 🙂
Thanks for your prompt reply. I used Philadelphia cream cheese and couldn’t find any other brands in the supermarket. I’ll try and look for another brand though. Any recommendations? I live in Australia 🙂
Hi Trieu,
Is the cream cheese in a block, like a block of butter? this is a better texture than the tub ones, as they are designed for spreading.
Sometimes you can buy block cream cheese at a cheese counter too. My Mum resorts to gelatin, as she cannot get the block of Philly in Ireland.
Gemma 🙂
Yes it was the block version, not the spread. I’ll have a look at the deli section next time or try around at a few other stores. Thanks for the recipe and all your help, I really appreciate it.
I am so disappointed that this was not good for you, this is the one which works so well for me. I hope I dod not put you wrong with other elements of this recipe, it is so good when it is right,
Gemma 🙂
Hey Gemma,I had a dinner tonight so I tried this recipe and made it last night to keep it refrigerated for the whole night. The batter looked ok but the cake was runny. So I cut the slices and served them in bowls. Everyone loved the taste. I am sending this email from Qatar and I used Almarai spreadable cream cheese. I think I made a mistake in choosing as spreadable creamcheese it self doesn’t hold. Please tell me which cream cheese did you use. Rest of the recipe is fool proof.
Hi Sobia,
Yes, you are right! The spreadable cream cheese will not set properly. this is a problem in Ireland and the UK too. I contacted the Philadelphia Cream Cheese people and they confirmed that it is not possible to get the block of cheese in some countries which is what I use here. My Mum in Ireland chills her oreo cheesecake and serves it slightly frozen, or she uses a little gelatin to set it. If you can buy the block of cream cheese use this, it is a dry-ish product and sets perfectly,
Gemma 🙂
Hello Gemma! Don’t know if you’ll see this but I’ve tried out these recipe yesterday and I was just wondering how long can the cheesecake stay in the fridge for? Would it spoil anytime soon? And I truly love your recipes very much and I’ve tried many of them! Thank you so much Gemma!
Hi there,
Thank you for your kind comments. As this is a fresh product it need to be consumed within a few days, and kept refrigerated too. So, two to three days. If you do not think you will use it all and if you have a freezer you can cut it into portions and freeze these for later use,
Gemma 🙂